Sausages are a favourite dish of children, but also of many adults. Their advantage is the fact that they do not require heavy preparation. Anyone can heat them up in the microwave or in a saucepan of water. They can be eaten with bread or even in a roll. If you want to upgrade sausages to a full meal, you can cook porridge or lentils with them. It is important to remember, however, that sausages are not exactly an example of healthy eating. Do you know what they can contain?

The meat in the sausage

Of course, the main ingredient in every sausage should be meat. However, the type and quality of meat used can vary greatly depending on the manufacturer. Most often, pork or poultry meat is used. It is a good idea to check what percentage of meat is actually in the sausage.

The casing

Obviously, the meat mixture has to be stuffed into something. These are the so-called casings. These are the thin edible tubes that give the sausages their shape and hold the ingredients together. Either natural casings made from animal intestines or synthetic casings made from collagen or cellulose are used. Artificial casings are usually cheaper.

Spices

Some sausages are also seasoned in different ways. The basis for production is salt and pepper. They are used to enhance the natural flavour of the meat and add a touch of spiciness. You will also often see the use of garlic and onions. Sometimes paprika or other spices are used.

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Fillers

Meat is commonly mixed with filling ingredients in sausages or other types of sausage. The purpose of fillers is to give the right texture. This is because the meat shrinks during cooking. The moisture it releases is absorbed by the filler material, which expands and helps it hold its shape. Different versions of fillers such as breadcrumbs or cereals are used. However, synthetic fillers can also be used.

Binders

Egg white can be used as a binder in the sausage. The egg whites help to emulsify the mixture and keep it stable. Flour is also often used as a binder. It is designed to increase volume. It absorbs excess fat from the meat. However, if there is too much of it, it can spoil the taste of the sausage.

Preservatives

Of course, preservatives must also be used to ensure that the sausages last for a while and do not spoil. If natural preservatives are used, then salt, vinegar or lactic acid are used. Salt helps to inhibit the growth of bacteria and improve the taste. Vinegar lowers the pH and creates an unfavourable environment for bacteria, and lactic acid also lowers the pH and prevents spoilage.

Some manufacturers prefer artificial preservatives. These are chemical compounds such as sodium nitrite, sodium erythorbate or potassium sorbate. Nitrite is used to prevent the growth of harmful bacteria, erythorbate helps speed up the ripening process and sorbate inhibits the growth of mould and yeasts.

The ratio is important

Although most of the substances that sausages contain do belong in them, it is important to pay attention to their ratio. Above all, the basis should always be good quality meat. However, what can we say. Usually this is not the case and it is the spices that save the sausage.