Of course, at the same time, different manufacturers strictly distinguish between individual varieties and types of smoked sausages and sets of spices, adhering to traditional recipes. For example, there are even varieties that contain cognac.
At the same time, the addition of spices to the composition of smoked sausage is very important not only for imparting taste and smell, but also for supporting the fermentation of the sausage and its dehydration. Although in modern industries to speed up these processes, special yeast cultures and acids are used, in the past the drying and aging of sausages was largely due to spices and salt.
Synthetic additives in smoked sausage
But even smoked sausage, the most natural and healthy, has not escaped the filling with synthetic products that has become common today. Even at home, at the stage of minced meat preparation, saltpeter is very often added to the mixture. This is done to give the sausage its typical pink color. At the same time, saltpeter does not carry much harm to the body – so, simple nitrate.
In production, a special form of lactic acid is often added to the composition of smoked sausage, which accelerates the ripening of the sausage. And, as well as in other types, additives E250, E621 and E631 are often found in the composition of smoked sausage, the harmful properties of which are known to many. Industrialists especially like to use these additives, giving the sausage a more pronounced meat taste and smell.
Of course, few people indulge in E-supplements at home. And saltpeter is not used everywhere. And the best way to purchase a truly natural and “healthy” smoked sausage is to buy either a home-made product or a fairly expensive store sausage, which contains no additives.
And if the sausage does not yet have a bright pink color, then this will also tell us about the absence of saltpeter in the product. Therefore, we carefully and competently approach the choice of good sausage!
