Whether in a restaurant or at home, a sausage feast is always a winner. There are few meat eaters who don't love it. Although we think of sausage as a Hungarian tradition, it is in fact a popular dish all over the world. There are many different types of sausage, and every nation has its own favourite.
What is sausage?
A Sausages made from minced or minced meat and bacon, stuffed in cleaned pig intestines or artificial casings, salted, usually with with paprika meat product prepared with spices and other seasonings. Today it is not only from pork, but are made from meat that can be eaten by almost any human being. The smoking process is an old food traditiontechnology process, which is an integral part of the cuisine in most parts of Europe. The home version is usually made at pig slaughtering in our country. Traditional Hungarian sausage has only become popular since the 18th century, when the use of one of its most important modern ingredients, paprika flour, became widespread in the Great Plain. It is preserved by salting, drying and smoking.
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Sausage is not just retro
Who wouldn't know what a really juicy - as we Hungarians say - sausage with mustard and fresh bread tastes like. You don't need more than that. But now sausage is much more. There are many different types and, in keeping with the demands of the times, there are also meat-free products. It's no longer just the plain, simple variety, but a cavalcade of flavours that can be found in a bewildering array of different tastes. This is a fortunate situation, especially for the catering industry, as there are countless excellent ingredients available, from MATUSZ - VAD offer is.
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Sausages are loved all over the world
It would be difficult to list all the varieties, and even more difficult to list who likes what. Sausage is a delicious source of protein in a delicious form, made from pork, beef, chicken or even turkey. It typically consists of minced meat, lots of fat and seasonings, mixed with salt, pepper and dried or fresh herbs. Sausages are present and popular all over the world in every kitchen.
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Specialities
Korean ice cream (pronounced soondae) is a mixture of blood and noodles, stuffed into cow or pig intestines. Vinegary South African boerewor, served on a mustard bun, Algerian lamb merguez, deeply seasoned with cumin and chilli peppers. Flavoursome and juicy, the fatty sausage is perfect for a variety of dishes, from seafood paella sprinkled with chorizo to Louisiana gumbo wrapped in andouille. But very often it's simply thrown on the grill or added to a variety of dishes, such as coleslaw, potato salad, stews and soups. Sausage is an indispensable part of every restaurant and kitchen. Even today's trendy street food dishes would be less varied without sausages. It is one of the ingredients without which gastronomy would be poorer.
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How to make it?
Although the easiest and most familiar method is to cook sausages over an open fire, nowadays grilling is a good way to cook them, but this also depends on the type of sausage. Emulsified sausage is a casing-wrapped product that contains finely ground meat, fat and water in a paste-like filling. Common examples are German bratwurst, knockwurst, Polish seldelki and traditional hot dogs. The fat is retained, so the moist and succulent texture of cooked sausage is ideal for many dishes. Although it is known primarily as a summer favourite, as a staple of garden barbecues, it can be incorporated into many dishes all year round. This makes it a popular choice for restaurants.
