3 questions
Is it normal that the blood sausage is dated "to be consumed by" the same day of purchase? is this only known in the minced meat regulation for FRESH minced meat... that would be new to me for blood sausage, especially vacuum-packed!? i.e. I'd better throw it away the next day... i.e. today... well...
Hello ServiceJunkie, since the discontinuation of the sell-by date ("sell by"), all perishable sausage products have "only" been labeled with the "use by" date for some time now. Depending on sales, it is therefore quite possible that goods can still be found on the shelf on the day of maximum shelf life. Best regards, your M-Infoline team
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I always take them out of the packaging and rinse them briefly under cold water before putting them in a water bath or heating them in the microwave, but then cut the wrapper first.
Can/should these black pudding sausages be cooked in the unopened packaging? Up to now I have always taken them out, firstly because the adhesive on the label leaves residue in the pan that is difficult to remove; secondly because I really dislike cooking plastic film.
The black pudding is not cooked in the packaging. How do you come up with such an idea? 🤔
sous-vide... Many foods today are cooked and even roasted in their 'packaging'.
You can cook the black pudding in the packaging, that's no problem at all. But the label comes off.
My question may sound crazy (Magnoliapower), but it has a background: I like to eat the blood sausages from Migros: reliably good quality, etc. It's also no problem at all to keep a pot of water on the hob at 80°C for 30 minutes - it doesn't need much supervision. My wife always cooked the black pudding in the packet. The only problem arises when uncoiling: Label glue built up on the side of the pan, which took a lot of effort to scrub away. I now cook the black pudding for myself and I always remove it from the packet. Not only because of the glue but also, as Bodenseeknusperli mentioned, to avoid contact with hot plastic film for 30 minutes. My sous-vide appliance is predestined to keep food at a cooking temperature for a long time. Why not for black pudding? You also save energy compared to the stove. You can't put the sausage naked in the water bath, otherwise the water will be contaminated. All food must be vacuum-sealed and shrink-wrapped. The sous-vide films are supposedly harmless. I need to formulate my question more precisely: - Firstly, is the plastic packaging of the black pudding suitable for sous-vide cooking? (i.e. SHOULD it be done) - Secondly, can Migros use removable labels?
Hello waste-of-time, thank you for your question. The blood and liver sausages should be left to infuse in barely simmering water for approx. 20-30 minutes. For optimum preparation, we recommend removing the packaging. However, it is absolutely safe to prepare the sausage in the plastic packaging. For these packaging materials, we carry out packaging checks for the corresponding cooking recommendation. By the way, this also applies to Wienerli, S-sausages, etc. Best regards, your M-Infoline team
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