Where can I buy authentic sausages?

Generally speaking, the purchase channels of sausages are divided into two types. One is sausages with food safety certification produced by regular manufacturers, and the other is sausages with chaotic supervision produced by small workshops. But literally, we generally think that people will definitely choose sausages produced by regular manufacturers. However, this is not the case. Sausages produced in small workshops are generally sold in batches in vegetable markets and farmers' markets. And some consumers like to buy these specially. The reason is that this is the original flavor of farm production. As everyone knows, the health and safety of such sausages are not guaranteed at all, and they have not passed the food safety certification. Some even use inferior or pathogenic pork to make sausages, but consumers never know the quality of the raw materials used in these bulk sausages because they have not passed the food safety certification. Similarly, the quality cannot be guaranteed. Food safety is a big problem. So don't be superstitious about the so-called original sausages produced by farmers when buying sausages. Instead, we should choose sausages that have passed the food safety certification produced by big manufacturers. Look for the QS and SC signs, such sausages are safe and hygienic.

How to choose sausages?

1, good sausage: the sausage body is dry and wrinkled, the size is moderate and uniform, the casing is closely connected with the meat stuffing, and the sausage stuffing is firm. The surface is tight and elastic, the section is tight, the color is uniform, and the periphery and center are consistent. Intestinal lean meat is bright rose red, and fat meat is white but not yellow, with no gray spots and strong smell.