Hungarian sausages on the New Year’s Eve table!

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Sausages are available on store shelves all year round, and the turnover of this meat product increases significantly as the end of the year approaches. The amount consumed during the year does not even come close to the New Year’s Eve amount. In our country, annual sausage sales are around 34 thousand tons, 10-25 percent of which are sold in the last month of the year. According to the joint overview of the National Chamber of Agriculture and the Hungarian Meat Industry Association, consumers can choose from a wide range this year as well. The hit products this year will probably be the lightly smoked sheep’s-skin sausage, crispy sausage and Frankfurt sausage, but Vienna sausage is also popular during this period. Similar to last year, due to the increase in consumer prices, the proportion of private label products sold in food chains in the offer remains significant. Hungarian customers are looking less for the brand and more for quality and good price-value ratio in stores, and during the holiday season, sales shift towards higher quality products.

The National Chamber of Agriculture and Food draws attention to the fact that it is worth giving preference to Hungarian products when choosing sausage

The products of domestic manufacturers can be traced, are continuously checked, and are designed for the domestic taste. If we want to buy really high-quality sausage, we should look for reliable manufacturers, and it is also worth reading the ingredients before buying, because the higher meat content also guarantees better quality.

And why is it customary to eat sausages on New Year’s Eve?

According to an old peasant superstition, it brings good luck to eat pork on the first day of the new year, because the fowl scratches backwards, the pig crawls forwards and scratches our luck. The consumption of sausages on New Year’s Eve was mainly widespread in the cities, as they were cheap and easy to make.

Incidentally, the composition of sausages is strictly regulated by the Hungarian Food Code

The most important of the regulations is the meat content: which is at least 51% in relation to the finished product. If the meat content is lower, or the mechanically separated meat in the product is more than 10 percent, it can no longer be called sausage. To choose a high-quality product, we recommend that consumers look for the oval stamp on the back label of pre-packaged sausages, on which the HU sign indicates the domestic factory, and it is also worth checking the meat content of the ingredients.

NAK