It’s generally understood that anything that couldn’t get sold on its own merits gets ground up with spices to be made into sausage. Whether that be because it’s an inferior cut or offal is kinda moot.
Okay. So I’m on one of those countries where very little of any animal is deemed as inedible. And of that very little, it is usually what is deemed unsafe (brains, mostly) or plain inedible.
Everything has a use in our traditional cuisine. Meat was always a very expensive commoddity (and becoming again and fast, which is fine) and this created a need for using every part of an animal.
Reading the label of a can of sausages, I know there is a very unsafe amount of fat in there, along with too much salt and enough mistery spice mix to numb taste buds for a week but the actual meat going into it only those working in the factory know (or not!).
Offals are all used to produce specialty “sausage” (enchidos) that sell for higher prices than prime meat cuts. Throwing that into the vat that gets turned into canned sausage would be stupid under any account.
For what I know, the producers may already be throwing vegetable fillers into the mix, as I can’t see first grade meat going into second class product, and using the cheapest of cheap cuts in the lowest quantity they can get away with before having to brand the product as full on vegan.
It’s generally understood that anything that couldn’t get sold on its own merits gets ground up with spices to be made into sausage. Whether that be because it’s an inferior cut or offal is kinda moot.
Okay. So I’m on one of those countries where very little of any animal is deemed as inedible. And of that very little, it is usually what is deemed unsafe (brains, mostly) or plain inedible.
Everything has a use in our traditional cuisine. Meat was always a very expensive commoddity (and becoming again and fast, which is fine) and this created a need for using every part of an animal.
Reading the label of a can of sausages, I know there is a very unsafe amount of fat in there, along with too much salt and enough mistery spice mix to numb taste buds for a week but the actual meat going into it only those working in the factory know (or not!).
Offals are all used to produce specialty “sausage” (enchidos) that sell for higher prices than prime meat cuts. Throwing that into the vat that gets turned into canned sausage would be stupid under any account.
For what I know, the producers may already be throwing vegetable fillers into the mix, as I can’t see first grade meat going into second class product, and using the cheapest of cheap cuts in the lowest quantity they can get away with before having to brand the product as full on vegan.