What are sausages actually made of?
If the phrase "there are things that it is better not to know" applies in a situation, it is what the sausages contain. However, sometimes the curiosity is greater and we started to find out.
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There are many types of sausages, there are raw, cured or cooked and can be filled with almost any type of meat, so not to generalize we will talk about commercial sausages. Those that are packed in stores, those that fill the flags and that are in the hotdogs. We know they are an easy way to get protein, but it is also one of the most processed meat products.
The first ingredient in sausages is the remains of the animal, that is, the skin, cartilage, bones and cuts of the cuts that are used for other things, sometimes they remove all the meat of the animal and then put it completely in the grinder. Here they grind it to form a paste to which they add cereals, preservatives and other things, in this way the production is cheaper because they only need to have 42% of meat so that they can continue to be considered sausages.
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The other ingredients that usually add to sausages to improve their consistency and flavor are fluoridated water, (because fluoride gives a softer consistency to the filling) salt, starch, potassium and sodium sulphites (they allow fat and water mix), corn or sugar syrup, artificial flavorings (such as monosodium glutamate), carmine dye, pasteurized milk protein and sodium nitrate.
As you can see, sausages have many more ingredients than just leftover meat and their fat content is high, so try to eat them with limitation.
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There are also much less processed sausages, made almost by hand that are worth trying. One of the easiest ways to recognize if the sausages you buy have many chemicals is paying attention to the fat in the product. If you notice the separation between meat and fat is a good sign, since this means that it does not contain chemicals to create a uniform texture.
You may also be interested: What are gummies really made of?
There are many types of sausages, there are raw, cured or cooked and can be filled with almost any type of meat, so not to generalize we will talk about commercial sausages. Those that are packed in stores, those that fill the flags and that are in the hotdogs. We know they are an easy way to get protein, but it is also one of the most processed meat products.
The first ingredient in sausages is the remains of the animal, that is, the skin, cartilage, bones and cuts of the cuts that are used for other things, sometimes they remove all the meat of the animal and then put it completely in the grinder. Here they grind it to form a paste to which they add cereals, preservatives and other things, in this way the production is cheaper because they only need to have 42% of meat so that they can continue to be considered sausages.
You may also be interested: What is yellow cheese actually made of?
The other ingredients that usually add to sausages to improve their consistency and flavor are fluoridated water, (because fluoride gives a softer consistency to the filling) salt, starch, potassium and sodium sulphites (they allow fat and water mix), corn or sugar syrup, artificial flavorings (such as monosodium glutamate), carmine dye, pasteurized milk protein and sodium nitrate.
As you can see, sausages have many more ingredients than just leftover meat and their fat content is high, so try to eat them with limitation.
You may also be interested: How to know if your meat is cooked, without using a thermometer?
There are also much less processed sausages, made almost by hand that are worth trying. One of the easiest ways to recognize if the sausages you buy have many chemicals is paying attention to the fat in the product. If you notice the separation between meat and fat is a good sign, since this means that it does not contain chemicals to create a uniform texture.
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