The difference between sausages and pork sausages.

Appetizing industrial sausages often help us out if we need a quick and inexpensive snack. It is enough to throw the semi-finished products into boiling water, and in a few minutes you can already start your meal. But if someone prefers sausages, very similar to "Doctor's" sausage, others prefer pork sausages, reminiscent of "Amateur". This is definitely a matter of taste. But in order to determine your preferences, it is important to figure out how sausages differ from pork fat.

Definitions

Sausages - cooked meat products in the form of thick and rather short sausages, made from minced meat with a homogeneous structure.

Sausages

Pork sausages - cooked meat products in the form of an elongated oval or cylinder, made from sausage minced meat, which has a heterogeneous structure interspersed fat; kind of sausages.

Pork sausages

Comparison

So, pork sausages are a kind of sausages. The food products in question are similar in shape, it's all about the different filling inside the shell. In production, sausages are filled with homogeneous, thoroughly ground minced meat, consisting of beef and pork (or only one type of meat), spices, a stabilizer and a color fixer. According to GOST, a quality product should not contain starch, soy or flour!

The composition of pork porks is, in principle, identical, but in their manufacture one cannot do without an important ingredient that is mentioned in their very name - pork fat, or lard. Fat, cut into pieces, no more than 4 mm in size should have a pronounced white color with a pinkish tinge. Yellow color is an alarming sign: it means that not too fresh lard was added to the sausages.

Thus, the difference between sausages and pork fat is not only in the composition of products, but also in the appearance of minced meat. If the sausage cut in half has an absolutely uniform and evenly colored consistency, then in the sausage, first of all, attention is drawn to the heterogeneous structure with pronounced splashes of white bacon.

To serve sausages to the table, it is enough to boil them in boiling water for about 4-5 minutes, which allows you to fully enjoy the juiciness and aroma of these sausages. Excessively long heat treatment significantly reduces the taste of the product.

The ideal option for cooking pork fat is frying on hot fat. Pre-appetizing sausages, it is advisable to pierce in several places with a sharp fork. In this case, the pieces of bacon inside them begin to melt to the surface, due to which the finished meal becomes golden brown and gives off an appetizing smell. Often, pork pork is cooked over an open fire, using a grill or skewers. This is a quick and easy option for a picnic dish.

It should be borne in mind that, due to the fat contained in them, pork fat is noticeably more caloric in calories than sausages, which can be called a more dietary product. The nutritional value of sausages is about 215 kcal per 100 g, while for sausages this figure is approximately 340 kcal.

The comparative table below will give a succinct answer to the question, what is the difference between sausages and pork sausages.

Table

Sausages Fats
The consistency of minced meat is uniform, uniform colorWhite pieces of bacon are noticeable in the minced meat, about 4 mm in size
The product is less caloric - about 215 kcal per 100 g, contains less fatThe product is more caloric - about 340 kcal per 100 g, contains more fat
Usually cooked in boiling water, cooking time is short (4-5 minutes) so that the food does not boil and does not lose its richness of tasteThe best cooking option is roasting on a grill or on skewers, in a pan: this allows the dish to acquire juiciness and mouth-watering smoky aroma, to be covered with a golden brown crust
.