Types and characteristics of common sausages

1. Raw sausage

That is, fresh sausage. The raw meat is mainly fresh pork. After mincing, add seasoning and spices and fill the casing. Because it is not salted with nitrate and nitrite, it is not cooked and contains much water. When it is not eaten, it is usually stored at 0 to 4 ℃, and the shelf life can reach about 2 to 4 days. It needs to be cooked before eating. Such products on the market include tulin root fresh pork sausage, kilbassa sausage, bock sausage, etc., but they are rare.

2. Cooked sausage

The sausage is made of pickled or non pickled meat pieces, which are stirred, seasoned, filled into the casing, boiled in water, and sometimes smoked slightly to make the finished sausage. This sausage is the most common in the West and accounts for a large part of the whole enema production. In Europe, the liver, lung, tongue and head meat of livestock and poultry are generally used as raw materials. In order to prevent bacterial pollution, they must be heated first, mixed with other seasonings, then poured into the casing, and then further smoked and boiled. Typical cooked sausages include liver intestines, blood intestines and tongue intestines. Because it contains a lot of collagen, it tastes chewy and soft. It can also be coated on bread. It is more used as breakfast material in American Western food.

3. Fermented sausage

It's minced meat.

Is western sausage more nutritious? Not necessarily!

Delicious and healthy, often can not have both. Liu Xiaomin, a nutritionist in Hong Kong, said that sausage contains nutrients such as protein, fat, carbohydrates, various minerals and vitamins to meet the needs of the human body. It is easy to absorb, delicious and satiety. It is also suitable for the life rhythm of modern urban people and can be processed into a variety of dishe