In France, the sausage is very popular. We like to taste it as an aperitif, but should we eat its skin? Some gourmands remove it, while others don’t bother. At Objeko, we asked ourselves the question and we share the results of our research with you.
Sausage: natural or artificial skin?
The sausage is one mixture of meat and fat. Its skin is made of dried intestines. At least it happens for the traditional production of this dish. This part is therefore edible. From the most gourmet’s point of view, it even contributes to the taste of the sausage.
You are therefore not wrong to eat the skin of the sausage. But beware, some manufacturers use casings collagen-based to make the skin. You can be sure that this information is usually found on the label. Be careful, it will definitely be difficult for you to find it as the characters used are very small. In this case, the skin remains edible, but you should still avoid eating it because it brings no good to our body.
If the sausage is surrounded by an artificial casing, then you can eat it. But in terms of taste, you don’t get any benefit from it. In addition, the sausage made with natural casings will be much more qualitative.
If you can’t find this information on the labels, know that there is a trick to unmasking the artificial skin: it is very difficult to remove. Rest assured, many manufacturers choose to wrap sausages in natural dried casings. If you shop with your glasses on, you should also find the information on the label. You only need to detail the list of ingredients.
Towards stricter regulations
And if you eat charcuterie, know that last year the National Assembly voted lower nitrite levels in these products. The quality of sausages and other traditional dishes has therefore improved. Now manufacturers are being asked to reduce the amount of additives in order to offer healthier products to French consumers. Indeed, these would be harmful to the body. A report from the Danish Veterinary and Food Administration has brought this information to light. We can therefore expect new regulations imposing a reduction in the maximum dose of additives tolerated in charcuterie products marketed in France.
Parallel to this a new label currently being investigated in the charcuterie sector. It will promote sausages and other dishes whose composition is healthy and will guide consumers to the best products. With this new specific brand, you will be able to enjoy your sausage with the skin on with complete peace of mind. But we still have to wait to enjoy it. In fact, the implementation may take several months. Be that as it may, parliamentarians have already pledged support to help all players in the sector to make this transition smoothly.
