Although consumer habits are changing, sausages are expected to be the star of the New Year's Eve table this year as well. Nearly a quarter of the annual volume of meat products that are very popular among Hungarians is sold in the last month of the year. The National Chamber of Agricultural Economics (NAK) and the Hungarian Butchers Association (Húszövetség) draw attention to the fact that Hungarian products should also be preferred when choosing sausages.
Sausages are available on store shelves all year round, and closer to the end of the year, the sales volume of this meat product increases significantly. The amount consumed during the year does not even come close to the amount consumed on New Year's Eve. In our country, annual sales of sausages are about 34,000 tons, and 10-25 percent of them are sold in the last month of the year. However, according to the experience of manufacturers of meat products, consumer habits are changing, and it is no longer necessary to have sausages on the New Year's Eve table. Customers can expect a wide range of products in stores this year, and of course, traditional sausages make up a large part of the offer, but at the same time, special chili and cheese versions are also available in smaller quantities.
Although, in the experience of traders, customers increasingly prefer cheaper products – for example, a decrease in sales volumes of sheep sausages and an increase in demand for sausages with artificial casings, collagen and sausages with skin – during the holiday season, it is expected that they will be willing to pay More for higher quality products.
The National Chamber of Agricultural Economics and the Association of Hungarian Butchers (Húszövetség) draw attention to the fact that Hungarian products should also be preferred when choosing sausages. Products from local manufacturers can be traced, constantly inspected, and tailored to suit local taste.
The Frankfurt hot dog is the most famous representative of the red good, said to have been made as early as the 13th century. The meat was made in prado and marinated. The composition of the product remains the same today, only the technology has changed. Viennese hot dogs were later made on the basis of this product, which is the basis of well-known sausages in Hungary.
The composition of sausages is strictly regulated by food law. Among the regulations for sausages, the most important is the meat content: at least 51% for the final product. If the meat content is less, or if there is more than 10% mechanically defatted meat in the product, it cannot be called a sausage. This is how various “sticks”, “slices”, “sticks”, etc. are made. Named products to stores. When purchasing, it is also worth paying attention to the fact that the product consists of as few ingredients as possible, since too many additives can deteriorate the quality.
National Chamber of Agriculture, sausages, New Year's Eve