NAK recommends giving preference to Hungarian products when buying sausages

In a statement sent to MTI, the NAK emphasizes that 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 percent for 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 select a high-quality product, the NAK recommends that consumers look for the HU oval stamp on the back label of pre-packaged sausages, which indicates the domestic plant, and it is also worth checking the meat content of the ingredients.

According to the overview of the National Chamber of Agriculture and Food, consumers can choose from a wide range of products this year as well. The hit products are likely to be the lightly smoked lamb sausage, crispy sausage and Frankfurter sausage, but Vienna sausage is also popular during this period. Consumers continue to look for cheese and chili-flavored products.