SAUSAGES

Purchase.

The SAUSAGES, are the result of the efforts in the history of the humanity, to conserve the foods, the greater possible time, extending like this its “useful life”. They show different methods, such as salting, smoked, immersion in olive oil, marinades and the use of nitrates, for the preservation of food, especially meat. They may be,

Frescoes

They are simply marinated and stuffed meat, like sausages and sausages. They are prepared on the grill or fried.

Cooked

Usually his meat is pressed, can be smoked or not, as the sausage, frankfort sausages, York ham, among others.

Cured.

They are of meat marinated with spices (garlic, paprika, nutmeg, etc.), leaving it to dry in the cold, but dry air, until they acquire a firm, hard texture, like chorizo, serrano ham, longaniza, among others. They can be prepared with stews or sauces.

Of blood.

They also carry meat (viscera), fat, bacon, such as cold cuts (hams) and blood sausages. They are also cooked.

FRESHNESS.

Observe the characteristic color of the product and especially the date of packaging and the expiration or expiration of the product. When going to buy the fresh product in the supermarket:

  • Look at the refrigerator where the product is displayed, work properly (cool).
  • Observe the expiration or expiration date of the product.

Choose the furthest compliance. That the date is not covered or led, that is to say that it is not adulterated.

  • See that the packaging and labels are in perfect condition, not broken or in poor condition.
  • Choose the product at the end of the market, so as not to interrupt “the cold chain” of the same.

When you reach your destination, keep at room temperature, refrigerate or freeze, according to the instructions for storage and storage of each product, printed on the package.

Applications.

The pork sausages such as hams, sausages, salami, salami (pork and beef) sausage, sausages and pork sausages in general. As an ingredient with bread, eggs, vegetables, sauces. They are used in many dishes, such as salads, cheese platters and sausages, sandwiches, cakes, pies, tapas (appetizer). These are products of “charcutería” that is the butcher shop or site specialized in selling products and by-products of pig in general and sometimes dairy, like the cheeses. There are also chicken and turkey sausages, among others.

Storage.

  • When you arrive home and according to the instructions for storage and storage of each product, printed on the packaging, keep it at room temperature, refrigerated or frozen, depending on whether it is fresh, cured, cooked, blood sausages, etc.
  • The product (fresh) that comes in presentation by several units such as sausages, sausages, stuffed, which are stuck when the whole package is frozen, can be placed in bags in portions and trying to separate the units in or with the same bag and freeze. This will make it easier to take out the units that are needed. The package should be flat, to store and defrost better.
  • The cured sausages are allowed to ripen (cure) in an aerated place, fresh and dry, at room temperature (sausage, chickpeas) and protected from insects and rodents.

Duration.

  • Fresh sausages (raw) from CHICKEN.

Refrigerated, 1-2 days approximately. Frozen, 1-2 months approximately.

  • Processed sausages of CHICKEN (sausages, ham, mortadella).

Package opened and refrigerated, approximately 1 week. Unopened and refrigerated, approximately 2 weeks. Frozen (open or closed the package) 2-3 months.

  • Chicken Burgers.

Refrigerated, 1-2 days approximately. Frozen, 2-3 months approximately.

  • Fresh sausages (raw) from TURKEY.

Refrigerated, 1-2 days approximately. Frozen, 1-2 months approximately.

  • Processed sausages of TURKEY (sausages, ham, mortadella).

Package opened and refrigerated, approximately 1 week. Package unopened and refrigerated, 2 weeks. Frozen (open or closed the package), 2-3 months.

  • TURBO burger.

Refrigerated, 1-2 days approximately. Frozen, 2-3 months approximately.

  • Raw or fresh Pork and mixed sausages.

Refrigerated, (sausages), 1-2 days approximately. Frozen, 1-3 months approximately.

  • Pre-cooked sausages (sausages).

Open and refrigerated package. 1 week approximately.

Tips

  • The less portioned they are, the better they keep, that is they have a longer “shelf life”, because they have less exposed surface, since air is what most deteriorates food.
  • The sausages that come in presentation for several units, such as sausages, sausages, stuffed, that stick the units when freezing the whole package …

It is advised: Before freezing, place in packs in portions and trying to separate the units with the same bag. This will make it easier to get the ones you want.

  • Periodically check the condition of the sausages that are “curing”, to be able to consume them in time.

Nutrients

-The vast majority of sausages contain added fats. For this reason they have high calorie content. -The nutrients of the sausages depend on the ingredients with which the manufacturer of the same prepare them and also the brand that is chosen in the market. -A longaniza, chorizo, and sausage among others, add pork fat. To the sausages in smaller quantity. -The sausages that contain a large percentage of meat, have higher protein intake and lower saturated fat harmful to the cardiovascular system. Hence the importance of always buying sausages of good quality, for health. PROTEINS: Essential amino acids are essential for cell development). As for the contribution in minerals, sodium is the most found in sausages, to preserve them and give them flavor. SODIUM. It helps regulate the levels of fluids we have in the body. The vitamins present are A and D. VITAMIN A. It is important for normal growth. Protects the surface of the respiratory tract, throat, bronchial tubes, eyes and skin. It helps resist infections. It stimulates the appetite and is good for digestion. VITAMIN D. For the formation of strong bones and teeth. Regulates the metabolism. Help for the absorption of phosphorus and calcium. CARBOHYDRATES, they contribute few, although there are sausages to which they incorporate flours (starches). They are not quality.

Note.

Periodically review the status of the products, to be able to consume them on time.