Bratwurst Check: Hygiene Top, Prices Flop

Just in time for Sausage Sunday, the Chamber of Labor (AK) Upper Austria examined sausages from retail and butcher shops - with quite appetizing results: Compared to previous years, the quality has significantly improved, and not a single sample was criticized. However, experts criticized the taste, smell, or consistency of three out of eleven products - and the sausages have not been spared from price increases.

No Hygiene Deficiencies in Sausage Test

Eleven samples were taken, including four raw sausages and seven cooked sausages. They were examined both sensorily and with hygienic-microbiological tests. No hygiene deficiencies were found in any of the sausages. In the taste test, experts evaluated seasoning, meat flavor, juiciness, and aroma when frying.

Sensory Complaints in Three Products

Four products were completely convincing, while four others received slight criticism for being too strongly or weakly seasoned. However, this is subjective and did not constitute a reason for complaint. More significant deviations were found in three samples. Testers noted an old, sour, or chemical smell and sometimes a greasy consistency. Nevertheless, these sensory defects do not affect the fundamental edibility, according to the AK.

Significant Price Increase Since 2022

The price of sausages has risen significantly since the last AK test in 2022. Cooked sausages cost between 10.81 and 18.71 euros per kilogram this year, which is 16 percent more than in 2022. Raw sausages ranged from 12.99 to 19.99 euros per kilogram this year - about 18 percent more than three years ago.

Caution with Raw Sausages: Storage and Shelf Life Tips

Whether you prefer raw or cooked sausages is a matter of taste. However, those who buy raw sausages openly from the butcher should consume them on the same day or freeze them, while cooked sausages last much longer, consumer advocates advise. For packaged goods, it is worth checking the use-by or best-before date. A sour smell or cloudy liquid could indicate the beginning of spoilage.

(APA/Red)

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