How Beef Sausages Are Made of Stomach
Sausages are the cornerstone of school athletics carnivals, church fundraisers and election day barbies. Preferably wrapped in a slice of white bread with a litre of love apple sauce and onion for 50 cents extra.
There was a bit of hoo-hah in summer when Woolworths and Aldi slashed the price of their budget sausages. The bulk-purchase snags at Coles, Woolworths and Aldi are all priced about $4 per kilogram - a depression cost for a kilo of meat product, especially when compared with sausages from specialty butchers. At Vic's Meats at Sydney Fish Market place, for example, standard thin beefiness sausages cost $12.xc a kilogram and at Sydney concatenation Hudson Meats, you're paying $17.95 a kilo.
And so what's in a sausage that contributes to its toll? Are yous really getting more banger for your buck?
The meat
The idea that cheap sausages are full of snouts and hooves and other offally bits is the stuff of schoolyard rumour.
The Australia New Zealand Food Standards Code states that "the presence of offal in food must be declared in the statement of ingredients". That would include encephalon, heart, kidney, liver, tongue and tripe (also, offal tin can fetch a college price overseas and so no 1 wants to waste material information technology in mystery bags).
Instead, cheap sausages are ordinarily made of trimmings, the off-cuts of premium cuts.
"The [Brannans Slaughterhouse thin] sausages employ a blend of beef and lamb and are fabricated from fresh trimmings, the same meat that is used for fresh mince," a spokesperson for Aldi says. "These trimmings can come from whatsoever part of the animal such as the rump or blade."
Woolworths sausages are also fabricated with a mixture of beef and lamb trimmings, a spokesperson for the supermarket says. A spokesperson for Coles says only that its beefiness sausages are made with hormone-free Australian beefiness.
Anthony Puharich, the face up of Vic's Meats and brains behind the Ask the Butcher app, says he sees cipher incorrect with using trimmings.
"I support using the whole creature and respecting the animal," he says. "Sausages from specialty butchers utilise cardinal cuts like topside, chuck and brisket instead of trimmings. They're more expensive merely they have a better season."
Flour and water
"Cheaper sausages also contain filler known as sausage meal, unremarkably made of wheat or rice flour," Puharich says.
"H2o is and so added to the sausage and absorbed by the repast, which contributes to the weight of the sausage. You lot're basically paying for water.
"Yous'll encounter a lot of sausages are fabricated using rice flour instead of wheat flour, which ways they can be labelled gluten-costless."
Indeed, spokespersons for Coles, Woolworths and Aldi all confirmed their upkeep sausages are gluten-costless.
Preservatives
"Water affects the shelf life of a sausage so you need to annul that by adding more preservatives," Puharich says.
Mineral salts and preservative 223 are common in bulk-buy sausages.
"All preservatives are tested by Food Standards Australia New Zealand for safety and if there is a good technological reason to include the preservative," says an accredited practising dietitian, Chloe McLeod.
"Sulphites [such as preservatives 221-225 and 228] are non tolerated well by some individuals so if you are sensitive to these preservatives, information technology is better to cull sausages without them."
Flavor enhancer
Calculation water to a snag will lessen its natural taste, meaning flavour enhancers need to be added.
Dextrose (a refined sweetener) and hydrolysed vegetable protein made from maize are commonly used enhancers that also act equally fillers to brand the meat become further. Season enhancers are subject field to the same health and safety scrutiny past the FSANZ as preservatives merely McLeod advises that if you are concerned that y'all or a family member are sensitive to flavour enhancers information technology may be worthwhile seeing a dietitian who specialises in nutrient chemical intolerance.
The casing
A sausage might too be a rissole without casing.
Natural casings fabricated from animal intestines are the original and tastiest type of casing and still used past virtually specialty butchers. When demand for sausages outgrew the corporeality of animate being intestines bachelor, edible collagen casings derived from cow and hog hides entered the marketplace, mainly for cheap, bulk-buy sausages.
Puharich says the texture and taste of collagen casings is nowhere about as good as the natural ones.
The healthy choice
"Research indicates that loftier consumption of processed meats that contain big quantities of fatty and salt can increase the adventure of development of colorectal cancer," McLeod says.
That'due south why it's a adept idea to limit your consumption of majority-buy sausages or opt for lean sausages that are low in salt and made from quality mince, she says.
"Poultry-based sausages are oftentimes, simply non e'er, leaner than beef or pork sausages. These sausages tin can be used more than often every bit part of your diet."
Source: https://www.goodfood.com.au/eat-out/news/what-are-sausages-really-made-of-20150709-gi74yx
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