Smoked sausage

The content of the article

• Smoked sausage: good or bad
• Production technology
• Calorie content and nutritional value of the product
• What is a part of sausages
• Moscow
• Braunschweig
• Mikoyan
• Smoke
• Reviews
• How to make sausage at home – recipe with photo
• Home-made sausage recipe video

In Soviet times, smoked sausage was considered a delicacy, but modern nutritionists argue about its dangers and benefits. It is believed that those who adhere to proper nutrition, should not eat sausage. Separate discussion of the technology of production of sausages. Among the main advantages of smoked sausages are a long shelf life and a bright taste.

Smoked sausage: good or bad

Absolute benefits for the body are only those varieties of smoked sausages that are made from selected meat, natural additives and contain a minimum amount of flavor enhancers, as well as flavorings. Sausage production is a complex and costly process, so cheap sausage should immediately raise suspicion.

The use of smoked sausage is a moot point. It retains most of the beneficial properties of meat after smoking, so it is difficult to call sausage harmful. The danger lies in the excessive consumption of sausages, especially in the presence of digestive diseases.

Damage to smoked sausage:

• increased fat negatively affects the gastric mucosa;
• for pregnant women, this product is better to exclude from the diet or replace it with bacon;
• spices contained in uncooked smoked sausage products exacerbate diseases of the gastrointestinal tract;
• salt in combination with seasoning is considered one of the reasons for the increase in bad cholesterol.

Production technology

Sausage must be hard. Loose composition or mold indicate violations during production. The shell should be dry and the meat should be as dense as possible. The aroma of sausage allowed the presence of spices, garlic or cognac notes.

Production Stages:

1. Ambassador of meat. Billets are kept in salt for 5 days. The temperature in this case should not exceed 4 ° C. Salt is added in a proportion of 3 kg per 100 kg of meat.
2. Stuffing minced meat. The meat is slightly frozen, minced using special equipment and mixed with additional ingredients. Then the workpieces are stored in cold chambers throughout the day..
3. Making sausages. Special casings are filled with minced meat using a syringe. The smallest air intake should be excluded. Bubbles in the shell are punctured with needles if necessary.
4. Draft. Finished sausage blanks are suspended and stored at a temperature of 4 ° C for three days.
5. Smoking. This process is carried out in special chambers at a temperature of no more than 22 ° C for 2 days. Hardwood smoke is used for smoking..
6. Drying. The drying process lasts up to 1 month. The temperature of the chamber should not exceed 12 ° C. The shelf life of the final product does not exceed 6 months.

Calorie content and nutritional value of the product

Uncooked smoked products occupy a special place among the assortment of sausages. She is considered the most nutritious. The calorie content of sausages differs depending on their composition. The amount of fat per 100 g of product reaches 56%, protein – from 13 to 30 percent. Carbohydrates in uncooked smoked sausage are not contained or are present in an amount of not more than 0.3%. Maximum calorie content does not exceed 580 kcal.

What is a part of sausages

Each sausage manufacturer has its own secrets of the technologies used. Some prefer to adhere to national traditions, others make bold experiments, using the experience of foreign countries, each manufacturer also selects additional ingredients in accordance with their own recipe.

Moscow

Moscow raw smoked products include ground nutmeg. A beef product is made, other types of meat are not added to it. Lard in some varieties of sausage is replaced with a special sausage or pork fat. Some varieties of sausages are made with the addition of white pepper, others with black.

Structure:

• beef;
• fat;
• salt;
• sugar;
• ground black pepper (white);
• spice;
• ground nutmeg;
• sodium nitrite E250;
• pure cultures of lactic acid bacteria;
• microbial starter cultures;
• monosodium glutamate;
• lemon acid;
• vitamin C;
• sucrose.

Braunschweig

Braunschweig sausage is made from two types of meat – beef and pork. A distinctive feature of sausages of this variety is considered a saturated dark color. This effect is achieved due to the strict observance of the proportions of the ingredients. According to GOST, the sausage product should consist of 70% meat, 45 of which are beef, and 25 – pork.

Structure:

• beef;
• pork;
• fat;
• ground white pepper;
• ground black pepper;
• salt;
• sugar;
• ground cardamom;
• ground nutmeg;
• sodium nitrite;
• color retainer E250;
• microbial starter cultures;
• glucose;
• vitamin C;
• bacterial preparations.

Mikoyan

Raw smoked sausage Mikoyanovskaya is produced according to several technologies. Some varieties of sausages contain Italian spices. Hardness differs depending on the composition of the components. The main ingredient can be either beef or pork. An integral element – bacon, cut into small pieces.

Structure:

• beef (or pork);
• beef fat;
• sugar;
• salt;
• spice;
• garlic;
• cognac;
• color retainer E250;
• sodium ascorbate;
• animal protein;
• sodium gluconate.

Smoke

Smoked Smoked products are distinguished by unusual combinations of spices and special production technology. In most varieties, nutmeg and cognac are traditional additives. The bacon is cut in large pieces as well as small ones.

Structure:

• beef;
• pork;
• speck;
• cognac;
• ground nutmeg;
• ground black pepper;
• green pepper;
• paprika;
• food coloring;
• sodium nitrite;
• monosodium glutamate;
• starting culture;
• acidity regulator.

Reviews

How to make sausage at home – recipe with photo

The main nuance of cooking homemade sausages is the proper preparation of ingredients. Meat should be divided into fatty, nonfat and bold. For sausages, meat with the lowest fat content is ideal. The bacon is chopped separately and added to the minced meat at the last stage. Traditionally, the animal’s natural intestines are used for home-made sausages, however modern manufacturers produce special casings.

To make home-made sausages, you will need 3 kg of different meat without lard (beef and pork), 3 kg of bacon, ground pepper mixture, 2 tablespoons of salt, one and a half tablespoons of sugar, 10 tablespoons of brandy, 20 g of ascorbic acid and 10 tablespoons starch. Separately prepared shell for products (pig intestines or their substitutes).

Stages of preparation:

1. Cut the meat into small pieces and rub it thoroughly with salt and sugar. Leave the workpiece in a cool place for 2-3 days..
2. Grind the meat soaked in salt and sugar with a meat grinder. Mix the prepared meat with spices, cognac, starch and ascorbic acid. The workpiece is re-cooled day.
3. Using a pastry syringe, squeeze the minced meat mixed with bacon into a previously prepared shell. Fasten the ends of the sausages with a thread.
4. There are several ways to cook home-made sausages: fry using an oven, and smoke using cold or hot smoking. After this treatment, the sausage must be thoroughly dried for several days.
5. The easiest way to cook home-made sausages is to grill the workpiece on the grill on both sides and then dry for 24 hours in a well-ventilated room.

Home-made sausage recipe video