Easter soup is one of the most popular soups in Poland. It is also a Polish specialty known for generations. It is served not only at Easter. One of its inseparable ingredients is white sausage. However, many people face a dilemma: raw or steamed?
White sausage: raw or steamed? Learn the differences between the two types of sausages
Raw white sausage is sold in a casing without prior heat treatment. It has a soft and thick consistency and cannot be cut, so it is best to add it to the soup. It is made of white or white-gray meat mass. In turn, steamed sausage is boiled or steamed in hot water before being sold. It is characterized by a harder consistency and a uniform and smooth structure compared to raw. It is light yellow or light brown.
Which sausage to choose for żurek is raw or steamed? One of them has much more flavor
Steamed sausage is produced in the same way as raw sausage. However, the heat treatment process changes not only its consistency and appearance, but also its taste. As a result of this difference Steamed sausage has a more delicate and mild taste, while raw sausage has a more intense and distinctive aroma. The type of rye soup we add to it depends on our taste preferences. Steamed sausage bursts during cooking, releasing its aromas, which may affect the final, more intense flavor of the soup. If you prefer a milder flavor, steamed sausage may be a better option for you.
Source: Gazeta
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