What are sausages and how to choose them correctly? Classification and assortment of sausage products.

Sausage products occupy an honorable place in Italian cuisine. Over the centuries, Italians have created many varieties and recipes that have survived to this day and are the hallmark of many cities and regions, because even by their names you can determine where this or that sausage comes from.

For the production of high quality Italian sausages, selected pork and beef are used, but meat cutting and spices can vary significantly.

After a period of ripening, Italian cured sausages are eaten as a snack, thinly sliced ​​using a special machine (affettatrice), they are also used in the preparation of hot dishes - pasta sauces, soups, risotto, stews, etc.

The store or department in a supermarket that sells Italian sausage is called "Salumeria".

I have presented to your attention a list of the most common Italian sausages with names and photos:

1. Prosciutto Cotto.

Prosciutto Cotto is made from the thigh of a pork carcass. The entire production process lasts about a week, during which time the meat goes through several levels of preparation, and is cooked in special forms at a temperature of 70 ° C. The taste of Italian prosciutto cotto is very similar to ordinary ham.

2. Capicollo (capicollo, cappocollo or cappicola).

Capicollo is a traditional Italian sausage, its name may change depending on the region, since each of them has its own dialect. This sausage product is a dried neck and shoulder muscle. Capicollo has a very delicate texture, with small layers of fat, has a delicate aroma peculiar only to itself. Usually a little more expensive than other sausages. It is dried for 6 months, in a natural casing, pre-marinated in salt, wine and spices.

3. Speck.

It is a piece of dried pork meat with skin, smoked during production. Before being dried, it is marinated in salt, herbs and spices (juniper, rosemary, bay leaf). Speck ripens for about half a year.

4. Salsiccia Stadzhonata (Salsiccia Stagionata).

This Italian sausage has the shape of a ring in a natural casing. For its manufacture, pig meat, lard, salt and pepper are used. The drying process is approximately 2 months, while the temperature should not exceed +13 °C.

5. Bresaola (Bresaola).

Bresaola is an Italian sausage made from whole beef muscle. At the same time, it practically does not have fatty streaks. In the process of preparation, it is salted, seasoned with spices (cinnamon, nutmeg, juniper berries), after pickling, the bresaola is dried for 1-3 months. The final product has an intense maroon color.

6. Prosciutto Crudo (Prosciutto Crudo).

In Italy, there are several types of Prosciutto Crudo, it can be with or without a bone, smoked or not, spicy (picante) and sweet (dolce). Taste qualities may differ depending on the production technology, but the constant is that it is obtained from a whole pork ham. The most delicious is Prosciutto di Parma (Parma Ham).

7. Guanciale.

Guanciale is pork cheek. As a rule, this is a small triangular piece of fat with a streak of meat. The maturation period is 3 - 4 months. Traditionally marinated guanciale with salt, pepper and herbs (sage and rosemary). In Italy, this product is widely used for preparing various dishes and sauces, due to its characteristic aroma. But those who follow the figure should be careful, there are 600 calories per 100 g of cheek.

8. Ventricina (Ventricina).

The birthplace of this Italian sausage is Abruzzo. It consists of 80% meat and 20% fat, which is cut rather large (2 - 3 cm). Other ingredients included in the composition are chili pepper, rosemary, black pepper, white pepper and fennel, and of course salt. A feature in its production is that the finished stuffing is stuffed into a processed, pork stomach or bladder. Ripening lasts 4 - 5 months. Modern manufacturers pack ventricina in artificial casings.

9. Pancetta Tesa.

For this type of pancetta, meat from the abdominal part of lean pork is used. Salt and spices are essential ingredients in cooking. On a cut of a ready-made pancetta, layers of meat and fat should be clearly visible. It is dried during the cold season or in special chambers, the temperature in which should not exceed 13 ° C, this will allow all the spices to be evenly distributed in the pancetta. The drying period lasts about two months.

10. Pancetta Arrotolata (Pancetta Arrotolata).

This type of pancetta is prepared from the belly of a pork carcass, which is salted in layers, after 8 to 10 days, washed well in cold water, and rolled into a roll tied with twine, and placed in a shell. After that, in this form, it is dried for 6-12 months at a temperature of 12 ° C.

11. Pancetta Coppata (Pancetta Coppata).

It is prepared from the breast of a pork carcass, while salting it with the addition of herbs and spices (nutmeg, cloves, pepper). After a few days, they are washed and folded, tied with twine and placed in a shell. Drying lasts 2 - 4 months, depending on the size.

12. Salsiccia Fresco (Salsiccia Fresca).

Salsiccia Fresca is a sausage in a natural casing filled with raw minced meat with spices, it is not cured, but simply boiled or fried. For its filling, pork, lamb, chicken or turkey are used. The recipe for such sausages may also include - bacon, salt, coriander, fennel, black and red pepper, sugar, nutmeg, wine.

13. Soppressata (Soppressata).

This salami is a typical Calabrian product. In the manufacture, several parts of the pork carcass are used - ham, shoulder and sirloin parts.

Soppressate Ingredients and Recipe:

meat cleaned from tendons 4 kg
lard 600 g
red wine 80 ml
salt 115 g
red pepper or paprika 150 g
black pepper not ground
prepared guts

Finely chop the meat and lard, add all the ingredients, mix thoroughly, leave for several hours. Then you can start filling the shell. When the shell is filled, it is necessary to make holes in it with a needle and rewind it with twine cross over. Then wrap the sausage in kitchen towels and leave in a bowl for 24 hours. Then the soppressate is hung in a well-ventilated room for 5 days. After it needs to be put under a press, placed between the boards and pressed down with a heavy weight, this is necessary to remove excess air. After 2-3 days, hang out again for 2.5 - 3 months. White mold is normal, if black mold appears, it must be carefully removed with a damp cloth.

14. Salame Milano

Milano Italian sausage consists of equal parts of pork, beef and lard, salt and spices (pepper, garlic, etc.) are necessarily added. Like salami, Napoli is very popular with buyers throughout the country, but in Milano the minced meat is minced very finely. The birthplace of origin is the region of Lombardy. This sausage is packaged in a casing of 2.5 - 3 kg, the curing process is 2 months.

15. Salame Napoli

One of the most bought Italian sausages. It has a cylindrical shape, about 7 cm in diameter, about 40 cm long, and usually weighs about 1 kg. A distinctive feature is a rather large grinding of meat. Ideal salame Napoli contains 70% meat (pork), 30% lard, 2% salt, spices (unground black pepper, wine, cloves, nutmeg, etc.), the drying period is approximately 2 months, at a temperature not exceeding 12 ° C .

16. Salame Campagnolo.

The recipe for this sausage includes pork meat and fat, as well as spices and herbs. The ingredients are crushed in a meat grinder with a large nozzle, seasoned and stuffed into natural casings 50 cm long. The first week it is dried at a temperature of 16 - 23 ° C, the rest of the period at a temperature of 12 - 14 ° C, in general, about 1.5 months.

17. Salame Ungherese

The main ingredient is pork and lard, which in the process are finely chopped, salted, peppered with red pepper and lightly smoked. The maturation period is 4 months. In appearance, this sausage is very similar to Milano salame, they are often confused.

18. Mortadella (Mortadella).

The only boiled Italian sausage. Mortadella consists of chopped pork (I would even say grated) with the addition of large pieces of lard. Other Ingredients: Salt, black pepper, pistachios, other spices may be used. Its weight can be from 100 g to several tens of kilograms. The standard and quality mark is Mortadella Bologna (Bologna).

19. Porchetta.

This is one sausage product that can be bought in salumeria. Porchetta is a typical dish of the central regions of Italy. Porqueta is prepared from a whole carcass of a pig or a pig, at home it can be prepared from a piece of loin and the abdominal part with skin. Porchetta is seasoned with salt and spices, the main of which is rosemary, sage and pepper are also added. A very popular dish in Italian street eateries is the porchetta bun.

20. Kotekino (Cotechino).

Traditional Italian sausage, which appears on the shelves on the eve of the New Year, and is the main dish on the New Year's table "lentils and kotekino".

21. Spianata.

The appearance of Spianata is slightly different from regular Italian salami in that it is flattened and has a distinctive red color. For its preparation, lean pork and bacon are used, everything is carefully chopped into pieces, seasoned with salt and red pepper. The ripening period is about 4 months.

In industrial production, various food additives and preservatives can be added to Italian sausages:

ascorbic acid (E300)
sodium ascorbate (E301)
sodium nitrite (E250)
potassium nitrate (E252)
potassium sorbate (E202)
citric acid (E330)
sodium citrate (E331)
glucono delta lactone (E575)

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Sausage is a meat product, with or without casing, consisting of minced meat. Sausages very quickly became one of the favorite dishes for everyone who eats meat.

Classification of sausages:

According to the composition of raw materials: meat, blood, offal;

According to the minced meat pattern - sausages with a homogeneous structure and with pieces of cloth, tongue or bacon;

By type of meat: horse meat, pork, sheep, rabbit or special mixtures of several types of meat;

By the way they are processed: boiled, smoked, fried, semi-smoked and so on;

By the quality of raw materials: first, second, third grades; there are also products for which the grade is not determined - unsorted;

By type of casing: in natural and artificial casing; there are sausages without casing;

By appointment: sausage products of wide application, for diet food, baby food;

Types of sausages:

• Boiled sausage.
• Boiled smoked sausage.
• Half smoked sausage.
• Smoked sausage.
• Raw sausage.

1. Boiled sausage This is a type of sausage that is made from salted minced meat. It is boiled at a temperature not lower than eighty degrees. Usually boiled sausage consists of a large amount of soy. Sometimes even, meat is completely replaced with seitan or soy. Boiled sausage contains a lot of water. That is why it cannot be stored for a long time.
2. Boiled-smoked sausage There are two stages during production: boiling and smoking. The composition of boiled-smoked sausage includes a large number of spices and seasonings. What is the difference between boiled-smoked sausage and boiled sausage? The fact is that the composition of boiled-smoked sausage can contain starch, bacon, cream, and even milk.
3. Half-smoked sausage goes through several stages. First it is fried, then boiled and smoked.
4. Smoked sausage it is also called hard-smoked sausage. According to the production technology, it should not be heat treated at high temperatures. Among all sausages, raw smoked sausage contains more spices.
5. Dried sausage made from marinated meat. It is smoked for three to four days.

The technological process of sausage production can consist of the following stages and operations:

1. deboning. All types of sausages pass through this stage: the meat is cut and separated from the bones.
2. Zhilovka This is meat sorting.
3. minced meat preparation- mix the various components of minced meat.
4. molding- sausage flasks are filled with minced meat and fixed on clippers.
5. heat treatment- roasting, smoking, cooking sausages.

By the way, to choose a quality sausage, you should pay attention to the casing. Currently, manufacturers have learned to produce not only natural, but also artificial casings. In addition, there are also barrier and permeable shells. For example, barriers significantly increase the shelf life of sausages. Thanks to them, the sausage can be stored for ninety days. Permeable casings are used for sausages that have been processed.

Depending on the production technology, sausages may contain additional food additives. Most often, they are added in order to prevent the occurrence of pathogenic bacteria in the product.

How to store sausage depending on its type:

• Boiled smoked sausages can be stored at a temperature of twelve to fifteen degrees. They should be stored for no more than fifteen days. However, if frozen, they can be stored for up to four months.
• Half-smoked sausages can be stored for no more than ten days, and at a temperature of -9 - for three months!
• Raw smoked sausages keep from four to nine months.
• Wieners and sausages can only be stored for forty-eight hours.

To date, sausages are quite popular and undoubtedly very tasty. But, nevertheless, regardless of their classification, it is also worth remembering that this is a very high-calorie dish that should not be abused.

Sausages- these are products made from minced meat, fat, offal with the addition of salt, spices, subjected to heat treatment until ready for use.

Sausage products are characterized by high nutritional value. Calorie content of 100 g of sausages is from 170 to 560 kcal.

Sausage products by type of raw materials - meat, by-products. Blood; according to the type of shell - natural, artificial without a shell; by type of products - boiled sausages, sausages, sausages, meat loaves; according to the method of heat treatment - boiled, semi-smoked, smoked; according to the type (pattern) of minced meat on the section - structureless (minced meat is homogeneous), structural (pieces of bacon, tongue form a pattern on the section).

The chemical composition of sausages depends on the type of raw material and technology. Sausages contain proteins (9-28%), fats (13-48%), minerals (2.4-6.6%), water (40-72%).

In the production of sausages are used:

the main raw materials are beef, pork, mutton, offal, pork fat, tail fat, meat of rabbits, poultry, food blood;

additional raw materials - butter, egg products, wheat flour, starch, cereals, sugar, salt, spices, onions, garlic, sodium nitrite in small quantities.

Sausages, depending on the technology and raw materials used, are divided into boiled, stuffed, semi-smoked, smoked, blood and liver sausages, sausages and sausages, meat loaves, pates, brawns and jellies.

Nutritional value of sausages higher than the nutritional value of raw materials and most other meat products. This is explained by the fact that during the production of sausages, the least nutritionally valuable tissues are removed from raw materials. The high nutritional value of sausages is also due to the content of protein and extractive substances, low-melting pork fat in them. Milk, cream, butter and eggs, which are added during the production of these products, not only increase their nutritional value, but also significantly improve the taste.

The main raw materials for the production of sausages are beef, pork and pork fat. For the production of certain types of sausages, offal, food blood, lamb, poultry and rabbit meat are used.

In sausage production, meat of all fatness categories and in any thermal state is used. However, preference is given to meat with a minimum fat content. High quality sausages can be made only with the appropriate selection of meat obtained from animals of a certain type, fatness and age. Beef is the binding material for minced meat. Pork gives sausages a delicate texture and a pleasant taste. Lamb is used for the production of sausages in limited quantities, as it has a specific smell and taste.

by-products widely used in the manufacture of liver sausages, brawns and jelly. Blood is used for special types of sausages, and blood products - plasma and whey - are added mainly to boiled sausages, sausages and sausages. Fat is used mainly pork, and for certain types of sausages - beef and mutton. To obtain a pattern on the cut, chopped bacon is added to the minced meat. Dairy and egg products improve the taste and consistency of minced meat, increase the protein and calcium content in finished products. Curing mixtures, which, in addition to table salt, include nitrite and sugar, determine the pink color and pleasant taste of sausages. To improve the taste and aroma of sausages, spices are added to minced meat, and pistachios, cognac, rum, Madeira, and port wine are added to some varieties.

Most sausages are produced in casings that protect from external influences and give the sausages a certain shape. They use natural and artificial cellulose casings, and protein casings - belkozin, cutizin and naturin, obtained from scraps of animal skins. Of the polymeric materials, the most common are polyamide, saran, crehalon and suprolon. In addition, they produce edible casings for sausages and sausages. For knitting sausages, twine is used to compact the minced meat and facilitate heat treatment.

Carcasses, meat for the production of sausages are cut into cuts according to the schemes of sausage cutting, highlighting the valuable parts of the meat for semi-finished products. At the same time, the meat is trimmed, i.e., freed from tendons, lymph nodes, blood vessels, films, fat, and sorted. Beef for sausage production is divided into three grades. Premium meat contains exclusively muscle tissue, in the 1st grade no more than 6% of connective tissue and fat is allowed, and in the 2nd - up to 20%. In addition, fatty trimmed beef with a fat and connective tissue content of not more than 35% is used. Pork is used lean, containing no more than 10% fat, bold with a content of 30 to 50% fat and fatty, in which fat is from 50 to 85%. Lamb is used single-grade trimmed with a content of connective and adipose tissue of not more than 20%. Trimmed meat, consisting mainly of muscle tissue, is used for the manufacture of sausages of the highest grades.

Depending on the type of meat, sausages are divided into the highest, 1st, 2nd and 3rd grades. According to the recipe and production features, sausages are given the appropriate names.

Boiled sausages together with frankfurters and sausages make up about 75% of the output of sausages.

Boiled sausages contain 53-75% moisture and 1.3-3.5% salt (sausages - up to 2.5%, sausages - up to 3%).

The basis of minced meat for most boiled sausages are beef and pork. In addition, lard is added, which creates a certain pattern of minced meat on the section of sausages. Addition of starch, wheat flour, polyphosphates, food light plasma, milk protein, skimmed milk and cheese is allowed. Starch and polyphosphates, which are added to lower grade sausages, increase the ability of minced meat to absorb and retain moisture.

The most common boiled sausages of the highest grade are Amateur, Doctor's, Diabetic, Krasnodar, Dairy, Russian, Stolichnaya, Veal, Language, sausage in jelly; 1st grade - For breakfast, Moscow, Canteen, Folk, Steppe, Vienna; 2nd grade - Tea, Snack, Youth, Student.

Stuffed sausages are made from carefully trimmed pork and veal, and, depending on the recipe, crumbled bacon and tongue, blood mass, pistachios, milk and egg products are added to them. These sausages are made by hand. These include: Puff, -Linguistic, etc. All stuffed sausages are produced of the highest grade.

sausages And sausages They are a type of boiled sausage. The best quality sausages and sausages can be obtained from fresh and chilled meat of young animals. Frozen meat is also used for the production of sausages, but the product is only of satisfactory quality. To give greater plasticity and improve the taste, egg products are introduced into the mince of the highest grades of sausages, and usually the added water is replaced with milk or cream. The highest grade includes Vienna, Dairy, Amateur sausages; to the 1st grade - Beef, Student, Russian, School. Sausages of the highest grade - sausages, Dairy, Russian; 1st grade - Country, Beef and Brain.

Semi-smoked sausages contain a lot of fat - 30-40% and are highly nutritious. They contain 35-60% moisture and 2.5-4.5% salt. Sausages intended for long-term transportation contain 4-9% less moisture than sausages made for local sale. Sausages of the highest grade contain mado moisture and can be stored for a long time.

To give plasticity and a delicate texture, a sufficient amount of bacon or brisket is introduced into the minced meat of these sausages, since with a low fat content and significant moisture losses, semi-smoked sausages turn out to be dry and tasteless. To the recipe

sausages of the highest grade includes mainly trimmed beef meat of the 1st grade, semi-fat pork and pork fat. In the manufacture of sausages of lower grades, meat trimmings, pork beef heads, protein stabilizer, starch or wheat flour are additionally used.

Semi-smoked sausages of the highest grade - Armavir, Krakow, Poltava, Tallinn, Hunting sausages, Ukrainian fried; 1st grade - Minsk, Pork, Odessa, Ukrainian; 2nd grade - Semipalatinsk, Lamb, Polish; 3rd grade - Special offal.

smoked sausages depending on the method of production, they are divided into raw smoked and boiled-smoked.

Raw smoked sausages contain 25-30% moisture and 3-6% salt. They have a high nutritional value, a dense texture, a peculiar aroma and a pungent taste. The low moisture content and the presence of smoked products determine the long shelf life of these sausages. The most common raw smoked sausages of the highest grade are Soviet, Grainy, Pork, Moscow, Servelat, Tambov, Polish, Stolichnaya, Braunschweig; 1st grade - Amateur. A recipe for semi-dry raw smoked sausages — Road and Olympic — has been developed.

Boiled-smoked sausages differ from raw-smoked sausages in a less spicy taste and a softer, but insufficiently elastic consistency. The moisture content in them is 38-40%, salt - up to 5%. The recipe of these sausages is similar to the recipes of smoked sausages of the same names. They produce boiled-smoked sausages: the highest grade - Granular Servelat, Delicacy, Stolichnaya, Moscow Servelat; 1st grade - Amateur and Custom.

Liver sausages are made in intestinal casings from different types of meat and fat, liver and other offal with the addition of dairy and egg products, spices. The moisture content in products is 48-70%, salt - 2.2-2.5%. The stuffing of liver sausages is homogeneous, gray in color and has a spreading consistency. Smoked liverwurst is subjected to cold smoking. They produce liver sausages of the following names: the highest grade - Liver egg, which is made from the liver with the addition of pork or veal; 1st grade - Livernaya, Livernaya ordinary from pork, beef with the addition of 10% raw or blanched liver, smoked and ordinary; 2nd grade - Liver with bacon; 3rd grade - Liver, produced from offal of the 11th category with the addition of flour.

meat loaves prepared from minced meat according to the recipe of the corresponding names of boiled sausages. Cooked minced meat is baked in metal molds. The surface of the finished bread should have a smooth and evenly toasted crust, reminiscent of the crust of rye pan bread. The consistency of minced meat is denser than that of boiled sausages of the corresponding names. The taste of these products is specific, lightly salted, with a pronounced aroma.

spices. The moisture content in meat loaves is from 57 to 70%, salt - 3%. They produce meat loaves of the following names: premium - Custom, Amateur; 1st grade - Krasnoselsky, Ham, Separate, Beef; 2nd grade - Tea.

pates made from raw materials used for liver sausages. Minced meat is baked in the same forms as meat loaves. The pates taste like liver sausages, but have a denser buttery texture and a fairly pronounced aroma of spices. The cut color is dark gray or brown.

Zeltsy and jellies prepared from boiled offal using broth and spices. Russian brawn is additionally smoked.

The brawns in the shell have a specific taste, a dense elastic texture, light-colored minced meat with a visible inclusion of pieces of pork cheek, tripe meat, udder and pork stomachs. The humidity of these products is 55-75%, the salt content in them is 2.5-4%. Assortment of brawns: premium - Russian and Red; 1st grade - White; 3rd grade - Beef, Assorted, Gray, Snack.

Quality sausage products are evaluated by appearance, color and surface condition, taste and juiciness, cut-away appearance (structure and distribution of ingredients) and consistency. The content of moisture, sodium chloride, nitrite, starch and phosphorus is also determined. In addition, defects in products are noted, and the degree of their freshness is also determined:

to acceptable defects include slight deformation of loaves, slight contamination with fat and wood combustion products, irregular shape of the shell, careless and incorrect knitting, small visible voids under the shell, slight darkening of the surface of loaves, slight swelling of fat under the shell (1-2 cm), small slips - pale-colored parts of loaves in the form of longitudinal stripes, slight wrinkling of the shell; for smoked and semi-smoked sausages - uneven or insufficient smoked loaves.

Inadmissible defects of sausages are significant contamination with soot, tar, ash or fat, bursting or broken loaves, the ends of which are not cleaned and not wrapped with paper, gray spots, large voids, loose minced meat, bursting shell, large influxes of minced meat over the shell.

They produce sausages with a temperature in the thickness of the loaves not lower than O "C and not higher than J5 ° C

Pack up sausage products for local sale and short-term transportation in metal, plank and plywood boxes, cardboard boxes, paper bags and polymer containers. It is forbidden to transport sausages in bulk and in open vehicles. For long-term transportation and storage, raw smoked sausages are packed in clean, dry, plank boxes, corrugated cardboard boxes or wooden barrels and sprinkled with dry sawdust of non-coniferous trees.

store sausages, as a rule, at a temperature not higher than 8 ° C and 75-80% relative humidity.

and sausages no more than 2 days, meat loaves and sausages of the highest grade - up to 3 days. Boiled sausages in small packages, vacuum-packed in polymer films, are stored for no more than 24 hours. months, liver sausages, brawns and jellies of the 3rd grade - up to 12 hours, semi-smoked and boiled-smoked sausages - up to 10 days, raw smoked sausages - up to 30 days.

The given terms of implementation include the time of storage of especially perishable products at the manufacturing enterprise, the time of transportation and the time the products are in the store before they are released to the consumer.

Raw-smoked and semi-smoked sausages, cut into slices and packed under vacuum in a film, are allowed to be stored at an air temperature of 15-18 ° C for up to 6 days, at 5-8 ° C - up to 8 days.

When storing and preparing sausages for sale, natural losses occur. In the retail trade network, depending on the type of sausage products, the season and the geographical area, a natural decrease from 0.10 to 0.80% is allowed.

The maximum loss rate for sausages during storage in warehouses and retail warehouses, depending on the above factors and the duration of storage of products, is allowed from 0.05 to 0.55%.

When preparing sausages for sale, threads, twine are removed from them and the ends of the shells are removed. Permissible waste rates, depending on the type of sausages, are 0.20–1.63%. In the trading floor, the natural loss of sausage products is higher than in the back rooms and storage rooms.

Commodity research and examination of sausage products

Sausages are products made from minced meat with or without a casing, subjected to heat treatment until ready to eat.

Classification and range. Sausages are classified:

by type of product and method of processing - for boiled, semi-smoked, smoked (boiled-smoked and raw-smoked), stuffed, sausages and sausages, liver, blood, meat loaves, pates, brawns and jellies;

by type of meat - for beef, pork, lamb, horse, meat

other animals (rabbits, nutria), special mixtures and poultry;

according to the composition of raw materials - for meat, offal, blood;

by the quality of raw materials - for products of the highest, first, second and

third grade and unsorted;

by type of shell - in natural, artificial and without shells;

according to the pattern of minced meat on the cut - with a homogeneous structure and with the inclusion of pieces of lard, tongue, coarsely ground tissue;

by appointment - sausages for wide consumption, dietary and baby food.

The sausage production process consists of the operations of receiving meat, its preparation, salting, minced meat preparation, molding of products, draft of loaves, heat treatment, packaging and storage of products.

Boiled sausages - boiled sausage, meat loaves, sausages, sausages, stuffed sausages, liver, blood, brawns.

Boiled sausages are produced of the highest grade "Beef", "Doctor", "Diet", "Amateur", "Amateur pork", "Milk", "Russian", "Capital", "Veal", "Estonian", "Prima", "Ostankinskaya" and others.

Meat loaves are produced according to the recipes of boiled sausages, without casing, baked in molds. They produce meat loaves of the highest grade (“Custom”, “Amateur”); first grade ("Separate", "Beef", "Ham"); second grade ("Tea").

Sausages, wieners are produced of the highest and first grades: top grade sausages - "Amateur", "Milk", "Special", "Creamy", "Piquant", etc., first grade - "Russian", "Beef", "Moscow" , "Podolsky", "Urban"; sausages of the highest grade - "Pork", "Spikachki"; 1st grade - "Beef", "Youth".

Stuffed sausages have a layer of bacon under the casing. For minced meat, beef, veal, pork, tongue, egg, butter, pistachios, cardamom, etc. are used. They are produced in the highest grade "Puff", "Language".

Liver sausages are produced without the addition of nitrites from the liver, fatty pork, legs, milk, eggs, cereals, legumes, onions, nutmegs, peppers, etc. In the production of these sausages, raw materials are boiled and then crushed. Sausages have a light gray shell of long loaves, minced meat is smooth, homogeneous, yellowish in color. Liver sausages are subdivided into the highest grade ("Livernaya egg"), the first grade ("Liver liver"), the second grade ("Livernaya 2nd grade").

Blood sausages are produced from offal, beef, pork heads, food blood, pork fat, protein stabilizer, wheat flour, peas, lentils, cereals (millet, barley), spices. In these sausages, the color of the loaves is dark brown, on the cut - from dark red to brown. Minced meat is tender with a taste of blood, a pronounced aroma of spices; consistency - from elastic to smearing. They produce sausages of the first grade ("Boiled", "Piquant", "Snack"), the second grade ("Peasant", "Kaloriynaya", "Dining Room"), the third grade ("Blood Boiled").

Brawns are prepared from heads, ears, lips, legs, stomachs, lungs, liver, udders, tongue, bacon, cereals (rice, barley, pearl barley), blood, etc. In the production of these sausages, raw materials are first boiled and then ground. They produce brawn of the highest grade (“Red”, “Russian smoked”), first grade (“White”, “Dnipropetrovsk”), second grade (“Table”, “Vegetable”), third grade (“New”, “Assorted”, "Red", "Gray", "From a scar", "Roll from a scar"). The color of the “Red”, “New” brawn is dark red, that of “Dnepropetrovsk”, “Table”, “Vegetable” is gray, that of “Russian smoked”, “White” is gray with a pinkish tinge. The shape is oval, oblong.

Semi-smoked sausages are subjected to triple heat treatment, contain less water than boiled sausages, more protein, fat, better preserved. Pork fat is replaced with pork belly to preserve the pattern of sausages.

Semi-smoked sausages are produced of the highest grade (“Armavirskaya”, “Krakowskaya”, “Hunting sausages”, “Poltavskaya”, “Tallinnskaya”, “Ukrainian”, “Fried”, “Prima”), the first grade (“Odesskaya”, “Pork” , "Ukrainian", "Russian", "City", "Ramenskaya"), second grade ("Lamb", "Polish"),

Raw smoked sausages are distinguished by a large amount of fat, storage stability, and a low water content (27.6%). Raw-smoked sausages of the highest grade are produced (“Grainy”, “Braunschweigskaya”, “Maikopskaya”, “Moskovskaya”, “Nevskaya”, “Special”, “Pork”, “Soviet”, “Stolichnaya”, “Tourist sausages”, “Sudzhuk” , "Servelat"), first grade ("Amateur").

Boiled-smoked sausages differ from raw-smoked sausages by a high moisture content. These sausages are produced of the highest grade ("Delicacy", "Servelat", "Moskovskaya"), the first grade ("Amateur", "Lamb").

The nutritional value. In the production of meat products, it is necessary to take into account the water content in them, the nature of the bonding of materials, and also to have an idea about the formation of ice crystals during freezing. Meat products, with the exception of fats, are hydrophilic and contain water as the main solvent, on which the structural and mechanical properties of the products depend (table).

Table. Nutritional value of sausages

Factors that form quality. The quality of the finished product is determined by the raw materials and the technological process. When using low-quality raw materials and in case of violation of the technological process, low-quality products are obtained, which in the future may not be in demand, which can lead the enterprise to a crisis.

At this stage in the development of the Russian economy, special attention should be paid to the quality of raw materials, since numerous small enterprises, due to lack of funds and for other reasons, use low-quality, cheaper raw materials, use various additives (for example, soy), which reduce the cost of finished products due to increasing the volume of its output while reducing the share of meat raw materials and, consequently, quality.

The evaluation of the quality of sausages is carried out primarily by organoleptic methods. Sausages must have a correct shape corresponding to the type of sausages; the surface is clean, dry, without damage to the shell, influxes of minced meat, slips. Minced meat on the cut is evenly mixed, contains pieces of bacon, brisket of a certain shape and size; lard is white or with a pink tint; color from pink to dark red, boiled - pink or light pink without gray spots, voids. The consistency is elastic in boiled, semi-smoked sausages, dense - in raw smoked and boiled-smoked ones. Taste, smell - pleasant, characteristic of this type of sausages, with a pronounced aroma of spices, without foreign taste, smell; boiled sausages taste, smell moderately salty, semi-smoked, boiled-smoked, raw-smoked - slightly spicy, moderately salty, with a smoked aroma.

It is not allowed to accept sausages with contamination on the casing, influxes of minced meat over the casing, loose minced meat or slips, the presence of gray spots and large voids, a sour, musty smell, yellow bacon (checked by the organoleptic method). Groups of Escherichia coli per 1 g of the product, pathogenic microorganisms, including Salmonella per 25 g of the product, are not allowed.

Packaging, conditions and terms of storage and transportation. Sausage products are packed in wooden, corrugated cardboard, polymeric boxes. Sausages packed under vacuum in transparent gas-tight films are produced: when serving slices with a net weight of 50, 100, 150, 200, 250 g, with portion cutting (whole piece) with a net weight of 200 to 500 g.

At a temperature of 12 to 15 ° C and a relative humidity of 75-78%, boiled smoked sausages are stored for no more than 15 days, semi-smoked - 10 days, raw smoked - 4 months;

at temperatures from -7 to -9 ° C, respectively, 4 months, 3 months, 9 months. At a temperature not lower than 0 and not higher than 8 ° C and a relative humidity of 75-85%, stuffed sausages, boiled and meat loaves of the highest grade are stored for no more than 72 hours, sausages and meat loaves of the first and second grades, sausages and sausages - no more than 48 h from the date of manufacture.

Sausages, cut into slices and packed under vacuum in a polymer film, are stored at a temperature of 5 to 8 ° C raw smoked, boiled-smoked - 8 days, semi-smoked - 10 days, boiled - 5 days.

Semi-smoked sausages are packed in wooden, polymer or aluminum reusable boxes with a lid, or in containers made of other materials approved for use by the Ministry of Health and Social Development of the Russian Federation, as well as in special containers or container equipment. Hunting sausages are produced by weight and packed in cardboard boxes with a net weight of 400 ± 8 and 500 ± 10 g, as well as in a film.

Sausage is allowed for sale if the temperature inside the loaf does not exceed +15 °C. The sale of hot and frozen sausages is not allowed.

Sausage products are transported in refrigerated or isothermal means of transport in accordance with the rules for the transportation of perishable goods in force on this type of transport.

Products made from minced meat, offal, fat, spices, subjected to heat treatment and brought to full readiness for consumption, are called sausages.

Sausages are divided into:

By type of products - for boiled sausages, sausages, sausages, meat loaves, semi-smoked, smoked and boiled-smoked and raw smoked sausages, liver, stuffed, jellies, brawns, pates, etc.

According to the composition of raw materials - for meat, blood, offal, dietary;

By type of shell - natural and artificial, as well as without a shell;

According to the pattern of minced meat on the cut - with a homogeneous structure and heterogeneous (pieces of tongue, bacon, other raw materials);

By type of meat - for beef, pork, lamb, horse, camel, from the meat of other animals and birds, beef, pork and horse mixed with pork and lard;

By the quality of raw materials - the highest, first, second, third grade.

Boiled sausages. The range of boiled sausages includes sausages of the highest, 1st and 2nd grades. The highest grades of boiled sausages, as a rule, contain more bacon and Pork than sausages of the 1st and 2nd grade, they do not have starch and flour, they have a lighter color of minced meat.

Sausages of the highest quality. These sausages are made from premium beef, lean pork and back fat. The moisture content in them is 53--65%. Their assortment includes the following sausages: Amateur, Amateur pork, Russian, Stolichnaya, Dairy, Doctor's, Veal, Estonian, Krasnodar, Diabetic, Beef. They differ in the ratio of the main types of raw materials in the recipe, the characteristics of taste and smell, the size and shape of bacon pieces, the pattern in the section, the shape and size of the loaf, the nature of the knitting.

Amateur sausage contains premium beef, lean pork (40%) and back fat (25%) in the form of 6X6 mm cubes. The loaf is narrow, straight, with one dressing.

Amateur pork sausage is made from lean pork and bacon, garlic is added to the minced meat.

Russian sausage is made from premium beef (50%), semi-fat pork (25%) and bacon (25%). The lard is cut into cubes 6x6 mm in size. The loaf is straight, narrow, with one dressing.

Stolichnaya sausage, in addition to beef of the highest grade (15%), contains lean and semi-fat pork (65%), as well as semi-solid bacon (20%), cut into pieces 8X12 mm. After cooling, Stolichnaya sausage is smoked to increase storage stability and enhance flavor. The loaf is wide, oval, with one transverse and longitudinal bandaging.

Milk sausage is prepared from beef of the 1st grade (36%), pork (60%), with the addition of eggs (2%) and powdered milk (3%). Minced meat is homogeneous, without pieces of bacon, the shape of the long loaf is narrow, straight, with two dressings.

Doctor's and Diabetic sausages also have a homogeneous minced meat without pieces of bacon. Doktorskaya sausage contains top-grade beef (25%), semi-fat pork (70%), eggs or egg melange (3%) and milk powder (2%). Long loaf straight, narrow with two bandages.

Diabetic sausage mince, in addition to premium beef (20%), contains veal (20%), bold pork (55%), eggs (2%) and butter (3%). Straight narrow long loaf with three dressings, has a piece of twine at the end up to 7 cm long.

Veal sausage is made from premium beef (25%), lean and fatty pork (45%), bacon (18%), beef tongues (10%) and eggs.

The lard is cut into pieces 4x4 mm in size. The loaf is wide, curved, with dressings every 5 cm.

Krasnodar sausage has the same loaf shape as Veal. Minced meat, in addition to premium beef (30%), includes bold pork (15%), brisket (25%) and tongue (30%), cut into 6X6 mm cubes.

Beef sausage is made from beef of the highest (40%) and 1st (35%) grades with the addition of beef and pork brains (20%) and eggs or egg melange (5%).

Estonian sausage contains 1st grade beef, semi-fat pork and hard bacon. Starch or wheat flour (5%) is added to minced meat.

Sausages of the 1st grade. These sausages are made mainly from beef of the 1st grade, bold pork and side fat. From boiled sausages of the highest grade, minced sausages of the 1st grade differ in a coarser texture, pepper-garlic taste and aroma. They contain 63-68% moisture. They produce sausages of the 1st grade of the following names: Separate, Separate lamb, Moscow, Pork, Table, Diet, with sorbitol, Ordinary.

A separate sausage is made from beef of the 1st grade (60%), bold pork (25%) and bacon (15%). The lard is cut into cubes 6x6 mm in size. The loaf is narrow, straight, with three bandages.

A separate lamb sausage is produced mainly from lamb.

Moscow sausage contains beef of the 1st grade (81%) and semi-solid bacon, cut into pieces, 6X6 mm in size. Dried milk (1%) is added to minced meat. The shape of the loaf is straight, narrow. The button has two bandages.

Sausages Dietary, Pork, Table, Ordinary and with minced meat sorbitol are made without bacon. Dietary sausage is produced from beef of the 1st grade (90%) with the addition of margarine (7%) and skimmed milk powder (3%). The color of minced meat in this sausage is darker than in other types of sausages, since it does not contain pork. Long loaf of narrow, straight shape with three bandages.

Table sausage is prepared from beef of the 1st grade (40%), semi-fat pork and powdered milk (1%). The loaf is narrow, straight, without dressings.

Pork sausage is made from semi-fat pork: minced meat is coarsely chopped (crumbs size 12X12 mm). The color of minced meat is lighter than that of sausages of other types, the taste is spicier, since the product contains more pepper and garlic. The loaf is straight, narrow, with four bandages.

Ordinary sausage is obtained from fatty beef, bold pork with the addition of powdered milk or starch.

Sausage with sorbitol, in addition to beef of the 1st grade and powdered milk, contains sorbitol or xylitol (2%).

Sausages of the 2nd grade. These sausages are made from 2nd grade beef, trimmings, semi-fat pork and bacon or tail fat. The moisture content in them is up to 72%. The most common tea sausage. It consists of beef of the 2nd grade (70%), pork (20%) and bacon (10%). The loaf is narrow, straight, with two bandages.

Sausages and sausages. These products are a type of boiled sausages and differ from them in a smaller shell diameter and the absence of pieces of bacon in the minced meat. Sausages and sausages are characterized by juiciness, good taste and high digestibility. The volume of their production in the country is about 15% of the total output of sausages.

Minced meat for sausages is filled with lamb or narrow pork intestines or cellulose casings. To obtain sausages, minced meat is injected into pork or narrow beef intestines. According to the new technology for the production of sausages without a casing, minced meat is coagulated by electric current or steam heating.

Sausages and sausages, depending on the minced meat recipe, are divided into the highest and 1st grade. The salt content in sausages is 2.2 - 2.5%, in sausages - 2.2 - 3%. The range of sausages and wieners is presented in Appendix 3.

Sausages belong to the highest grade Dairy, Creamy, Amateur, Special, to the 1st grade - Beef and Russian.

Milk sausages are made from 1st grade beef and fatty pork with the addition of powdered milk (5%) and eggs. The length of the bars is up to 8 cm, the diameter is 1.5-2 cm.

Amateur sausages of a larger size (length 12-13 cm, diameter 3 cm). Minced meat consists of beef of the 1st grade, bold pork and bacon trimmings.

Creamy sausages are made from premium beef and bold pork with the addition of cream (up to 40%) with 20% fat content. Their size is the same as Amateur sausages.

Special sausages are prepared without casings from premium beef and bold pork in equal parts. The length of sausages is 13 cm, the diameter is 2.5 cm. They are packed with vacuum water in a gas-tight film in 2-5 pieces.

Beef sausages are made from 1st grade beef and beef fat or raw lard. The minced sausages are dark, the taste is spicy, as garlic is included in the recipe. The length of the sausages is 12-13 cm, the diameter is about 2 cm.

Russian sausages contain equal parts of 1st grade beef and fatty pork. Their size is the same as beef.

Sausages of the highest grade include Spikachki and Pork, 1st grade - beef. The moisture content in sausages of the highest grade is 65--70% (in Shpikachki - up to 55%), 1st grade - 70--75%.

Spikachki are made from premium beef (40%), pork (30%) and hard bacon (30%). Unlike other types of sausages minced Spikaczek contains finely chopped bacon and garlic.

Pork sausages are made from bold pork; they have a light color of minced meat and a characteristic taste of pork meat.

Beef sausages are made from beef of the 1st and 2nd grades and raw beef or pork fat. Sausages of the 1st grade are made from beef of the 2nd grade and fatty pork.

Stuffed sausages These are sausages, the various components of which are placed in a shell according to a certain pattern, resulting in a specific pattern on the cut. The variety of the pattern is achieved through the use of components of various types: puff and crumbled bacon, tongues, blood mass and minced meat.

The range of stuffed sausages includes Language, Puff and Kharkiv sausages.

Tongue sausage is made from premium beef, lean pork, hard bacon and tongue. Semi-solid bacon is used to wrap minced meat. Spices and pistachios are added to the minced meat.

Sausage Extra consists of blanched veal, pork with bacon, butter, eggs, milk, spices and wheat flour.

Liver sausages. Liver sausages are divided into four grades: superior, first, second, third. Sausages belong to the highest grade:

Liver egg - made from beef liver, butter, fresh eggs, spices.

Liver liver - made from pork liver, bold pork cheeks, eggs and spices.

Liver sausages of the first grade. These include: Ordinary, Smoked.

Second grade sausages include Livernaya with bacon.

Sausages of the third grade include Livernaya sausages of the third grade and vegetable. As raw materials, offal of the second category, connective tissue and cartilage from meat trimming, pork skin, flour, salt, nutmeg or cardamom are used.

Pates. Pates are made from raw materials used for liver sausages. Minced meat is baked in the same forms as meat loaves. The pates taste like liver sausages, but have a denser buttery texture with a fairly pronounced aroma of spices, the color on the cut is dark gray or brown. Moisture content in pates - 50--60%, salt - 2%. The range of pates is limited: the highest grade - Delicious, Stolichny, Ham; 1st grade - Ukrainian, Liverny, Grafsky pate, pork liver pate, Tenderness, Liver.

Greens and studs. They are prepared from offal, pre-boiled and chopped. Minced meat is stuffed into pork stomachs or bladders, boiled at a temperature of 75--85. °C, cooled and lightly pressed to give the products an oval shape, compressed on both sides.

Zeltsy produce higher (Red, Delicious, Russian),

1st (White), 2nd (Red head) and 3rd grades (Red and Gray). Jellies are of the highest (assorted), 1st and 2nd grades.

Blood sausages. Blood sausages are prepared from defibrinated blood (from which the fibrin protein has been removed), bacon, pork, beef, offal (ears, skin), spices. Blood sausages are distinguished by the dark color of the casings, the dark red color of the minced meat and the pleasant taste of blood and spices.

Blood sausage is produced of the highest grade - Blood smoked; Home; first grade - Boiled, Smoked, Peasant; the second grade - Smoked, the third grade - Smoked vegetable, Darnitskaya.

Meat loaves. Meat loaves are prepared from minced meat according to the recipe of the corresponding names of boiled sausages. Cooked minced meat is baked in metal molds. The surface of the finished bread is with a smooth and evenly fried crust, reminiscent of the crust of rye pan bread. The consistency of minced meat is denser than that of boiled sausages of the corresponding names. The taste is specific, slightly salty, with a pronounced aroma of spices. Moisture content in meat loaves - from 57 to 75%, salt - 3%. They produce meat loaves of the following names: premium - Custom, Amateur; 1st grade - Ham, Separate, Beef, Spicy; 2nd grade - Tea.

Semi-smoked sausages. The range of semi-smoked sausages includes sausages of the highest, 1st, 2nd and 3rd grades. Semi-smoked sausages intended for local sale must contain moisture: premium sausages - 35--50%; 1st grade - 48 - 52, 2nd grade - 52 - 55; 3rd grade - 60%. For sausages intended for shipment, the moisture content should be lower by 3--5%.

Sausages of the highest quality. These include Poltava, Krakow, Hunting sausages, Tallinn, Armavir, Ukrainian fried and other sausages.

Poltava sausage is made from beef of the 1st grade (30%), pork (30%) and brisket (40%), cut into rectangles 25X30X5-6 mm. The loaf is narrow with one dressing.

Krakow sausage contains 1st grade beef (30%), pork (40%) and brisket (30%). It differs from the Poltava sausage in the shape of the loaf (ring) and in the sectional view (the brisket is cut into cubes 6X6 mm).

Hunting sausages and Tallinn sausage contain finely chopped bacon (4X4 mm) instead of brisket. Hunting Sausages are made from beef of the 1st grade (30%), semi-fat pork (45%). They are shaped like sausages. Tallinn sausage has a higher content of beef (55%) and lower content of pork (20%), which determines the darker color of minced meat. On the section of a long loaf of Tallinn sausage, you can see caraway seeds, which are added only to this type of semi-smoked sausages.

Armavir sausage is distinguished by a high content of pork (50%), as a result of which the minced meat is lighter. In addition to pork, the composition of the Armavir sausage includes beef of the 1st grade (20%) and brisket (30%), cut into pieces 6x6 mm. This sausage has a characteristic loaf shape - it is wide, slightly curved, with two dressings.

Ukrainian fried sausage is made from one pork, cut into 14X20 mm pieces. It differs from other types of sausages in the shape of a loaf (a spiral of 3-4 turns with a cross-shaped dressing), as well as a high content of garlic and pepper. This sausage is not smoked.

Sausages of the 1st grade. These sausages contain more beef and less pork and brisket compared to premium sausages. These include Minsk, Odessa, Svinaya and Ukrainian.

Minsk sausage is made entirely from fatty beef of the 1st grade (98%) with the addition of starch (2%). The color of minced meat on the cut is dark; pieces of beef 8x8 mm in size are visible on it. The loaf is narrow with one dressing and at the bottom with a piece of twine up to 7 cm long.

Odessa sausage contains 2nd grade beef (65%), pork (10%) and bacon (25%), cut into 4X4 mm pieces. Long loaf straight with two bandages. This is the only one of the semi-smoked sausages, which includes solid bacon.

Pork sausage is made entirely from pork, cut into 8X8 mm pieces. It is produced in the form of unscrewed bars 30-35 cm long.

Ukrainian sausage is made from beef of the 2nd grade (50%) and an equal amount of pork (25%) and brisket (25%). The brisket is cut into pieces 6X6 mm. The shape of the long loaf is narrow, at the ends there are two dressings.

Sausages of the 2nd grade. These include sausages Semipalatinsk, Polish and Lamb. They are made from beef of the 2nd grade, pork and lamb with the addition of bacon. These types of sausages are in the form of long bars; 15--25 cm with dressing on the first bar.

Semipalatinsk sausage contains 2nd grade beef (58%), pork (13%), bacon (7%), trimmings (20%), starch. On the first bar it has three dressings.

The Polish sausage differs from the Semipalatinsk sausage in the increased content of beef (67%), pork (15%) and bacon (18%), as well as the absence of starch. There is one dressing on the first bar.

Lamb sausage contains 80% lamb and 10% beef of the 2nd grade. Side fat or fat tail fat (10%) is added to the minced meat. There are two dressings on the first bar.

Smoked sausages. Smoked sausages, depending on the method of manufacture, are divided into semi-smoked, raw-smoked, boiled-smoked. Semi-smoked sausages contain less moisture than boiled sausages, are better preserved, have a pleasant smell of smoked meats. The minced meat of these sausages includes brisket. These sausages are divided into the highest, 1st, 2nd and 3rd grades.

Semi-smoked sausages contain a lot of fat (30--40%) and are highly nutritious. They contain 35-60% moisture and 2.5-4% salt.

To give a delicate texture and plasticity, a sufficient amount of bacon or brisket is introduced into the minced meat of these sausages, since with a low fat content and significant moisture losses, semi-smoked sausages turn out to be dry and tasteless. The recipe for premium sausages includes mainly trimmed beef meat of the 1st grade, semi-fat pork and pork fat. In the manufacture of sausages of lower grades, meat trimmings, pork and beef heads, protein stabilizer, starch or wheat flour are additionally used.

The most common semi-smoked sausages of the highest grade are Armavir, Krakow, Poltava, Tallinn, Hunting sausages, Ukrainian fried; 1st grade - Minsk, Odessa, Pork, Ukrainian; 2nd grade - Semipalatinsk, Lamb, Polish; 3rd grade - Special offal, which is made from the meat of heads, lips, scars and meat offal of the 2nd category.

Raw smoked sausages contain 30-40% moisture and 3-6% salt. They have a high nutritional value, a dense texture, a peculiar aroma and a pungent taste. The low moisture content and the presence of smoked products determine the long shelf life of these sausages. The most common raw smoked sausages of the highest grade are Soviet, Grainy, Pork, Moscow, Nevskaya, Servelat, Maykopskaya, Special, Stolichnaya, Braunschweig, Tourist sausages, sujuk. They are made from premium beef, lean pork, bacon or brisket; black and allspice, nutmeg or cardamom are added from spices. Cognac is added to the minced meat of Maikop, Pork, Soviet and Stolichnaya sausages; Special - Madeira.

Sausage of the 1st grade - Amateur - is prepared from beef of the 1st grade and pork belly. Boiled-smoked sausages differ from raw-smoked sausages in a less spicy taste and a softer, but rather elastic texture. The moisture content in them is 38--40%, salt - up to 5%. They produce boiled-smoked sausages of the following names: the highest grade - Delicacy, Moscow, Servelat; 1st grade - Amateur, Lamb. Delicacy is prepared from beef, bold pork and brisket; spices add pepper and nutmeg; Rostov - from lean beef, pork and bacon; beef and beef tallow are ordered for custom orders, black pepper and garlic are added from spices.

Sausages are a type of food products made from salted minced meat with spices and subjected to a certain heat treatment. Today there is a huge number of various types and varieties: boiled sausages, raw-smoked and boiled-smoked sausages. They differ not only in the method of processing, but also in the type and composition of raw materials, in the pattern of minced meat on the cut and type of shell, in nutritional value and quality, which, in turn, is determined by the color, taste and smell of the product.

A bit of history

The first mention of sausage was found in the annals of ancient Greece, where it was about boiled or fried minced meat packed in pig stomachs. Gradually, the recipe for preparing this dish spread throughout the world, since merchants and sailors would certainly take such sausage with them on distant wanderings. It was then that people noticed that a well-prepared dish can be stored for more than a year without losing its taste.

The ancient Slavs also fell in love with sausage. They learned how to cook it no worse than other peoples. To prepare this dish, they used pork and beef giblets, which were densely stuffed with minced meat, lard, eggs, cereals and animal blood. Then the blanks were boiled and smoked over a fire.

In 1709, the first sausage factory appeared in Russia. By decree of Peter the Great, German meat specialists began to produce delicious sausages. Varieties, by the way, even then there were a lot. From that moment on, a fashion for sausage appeared in Russia, and today it is difficult to imagine life without this product. Modern butcher shops and departments of supermarkets are filled with a huge assortment of sausages, among which it is easy to find smoked, boiled, and dried varieties.

Classification

Depending on the composition and method of preparation, but regardless of the variety, sausages are divided into:

• smoked (semi-smoked, raw-smoked, boiled-smoked);
• boiled;
• stuffed;
• liver;
• sausages, sausages;
• sujuk;
• meat loaves;
• blood.

smoked sausages

These varieties of sausages contain the least amount of moisture. They have a pleasant taste and aroma and are stored longer. Semi-smoked products are nutritious because they contain a large amount of fat (about 40%). According to GOST, the sausage recipe includes the addition of predominantly trimmed beef meat of the 1st grade, lean pork and pork fat or brisket. For the manufacture of sausages of lower grades, it is allowed to use meat trimmings, pork and beef heads, protein stabilizer, starch or wheat flour.

Of course, the best grade of sausage (smoked or any other) is the highest. But others are in demand among the population. Consider a few items from each category:

• the highest grade - "Krakow", "Tallinn", "Ukrainian fried" and others;
• 1 grade - "Odessa", "Ukrainian" and others;
• Grade 2 - "Lamb", "Polish" and others;
• Grade 3 - "Special" (made from head meat and offal).

All varieties of raw smoked sausages have a peculiar aroma and spicy-salty taste. In the preparation of products of the highest grades, the best quality beef, lean pork, bacon or brisket are used. From spices, black and allspice, nutmeg or cardamom are usually added here. Cognac is added to some types of such sausages, Madeira is added to others.

The most common meat products of this type are:

• the highest grade - "Grainy", "Pork", "Moscow", various servelets and salami, etc .;
• Grade 1 - "Amateur".

Boiled-smoked and semi-smoked varieties of sausages have a mild and less spicy taste. Of the spices, garlic, pepper and nutmeg are usually used here. Among this type, the most common are:

• the highest grade - "Delicacy", "Rostovskaya", "Servelat" and "Moskovskaya";
• Grade 1 - "Amateur", "Lamb".

Boiled sausages

Probably the most popular sausages all over the world are boiled. They are made from salted minced meat and boiled at a temperature of +80˚С, therefore, regardless of the variety, boiled sausages are not stored for a long time, since they contain a large amount of liquid.

According to GOST standards and the rules for conducting the technological process for the preparation of products of this type, the following ingredients should be used: pork and beef meat salted for two days, bacon, tongues, milk and spices. At the same time, the meat is crushed and thoroughly mixed with the rest of the ingredients, the resulting mass is filled with a natural or artificial casing, boiled and then cooled.

Depending on the quality of the ingredients used, the prepared products are divided into:

1. Boiled sausage of the highest grade. For cooking, premium beef, lean pork, bacon and spices (nutmeg, pepper, cardamom, garlic) are used.
2. Boiled sausage 1 grade. According to the recipe, for the manufacture of such products, beef of the 1st grade, pork, bacon, vegetable protein, spices, salt, and garlic are used.
3. Sausages 2 grades. They include 2 grade beef, trimmings, pork, bacon, vegetable protein, flour, spices, garlic.

The range of products of the highest grade - low-fat sausages. The most popular here are Doctor's, Dairy, Russian, Veal and many others.

Boiled sausages of the first grade are such products as "Ordinary", "Canteen", "Ham", etc.

In the assortment of the 2nd grade, the most popular products are known as "Tea", "Youth", etc.

stuffed

Elite boiled sausages of the highest grade are stuffed. Such products have a delicate and refined taste. In addition, they are attractive due to the complexity of the special pattern that can be achieved through the use of a variety of ingredients: selected veal meat with the addition of lean pork, loose or crumbled bacon, blood mass, tongue, milk, butter, eggs and pistachios.

In appearance, these are very massive products with filling. Varieties of boiled sausages of this type also include tongue products. According to GOST, in the recipe for their preparation, top-grade beef meat and boiled tongues, hard and semi-hard bacon, lean pork, salt, sugar and spices are used.

Stuffed sausages can only be of the highest quality, as they contain the best quality ingredients. The manufacture of such sausages is entrusted only to experienced and skilled craftsmen. This is one of the most expensive types of sausages in the world.

Meat loaves

This type of sausages is prepared according to the recipes of the corresponding names of boiled sausages and baked in molds. In appearance, they resemble panned bread. Unlike the usual varieties of boiled sausages, the resulting products have a denser consistency. There are three types of meat loaves:

• the highest (from minced meat for products of the highest grade) - "Custom" and "Amateur";
• 1 grade (from minced meat for sausage 1 grade) - “Ham”, “Beef”, etc.;
• Grade 2 (from sausage minced meat 2 grades) - "Tea".

Sausages, sausages, sausages

Another variety of boiled sausages. A distinctive feature of sausages and wieners is the absence of bacon, small shape and size of the bars. They are made from fresh, chilled, cooled or frozen meat. For premium products, fatty varieties of pork and beef are used, while pork sausages and sausages must contain exclusively pork.

If chopped bacon and spices are added to minced meat, then this is called spicachki. This dish came to Russia from Poland relatively recently, however, certain requirements are put forward for its production, reflected in the TU (technical conditions).

All meat products of this group are represented by two grades: the highest and the first. Gradation, as well as for other types of meat products, depends on the quality of the incoming ingredients.

Liver sausages

Liver sausage is made from beef and pork liver, kidneys, lungs and other offal. Most often, a natural casing is used, which is tightly stuffed with tender pasty minced meat. There are the following varieties of such sausages:

1. The highest is "Egg". Beef meat, beef liver, fatty pork, chicken eggs, wheat flour and spices are added to the composition of such a sausage.
2. Grade 1 - "Boiled Liver", "Ordinary", "Smoked Liver", etc. Pork liver or beef and pork cheeks are used for cooking. According to GOST, it can be cooked or additionally smoked.
3. Grade 2 - "Liver with bacon". The composition of such a sausage may include meat, offal, chopped bacon and wheat flour.
4. Grade 3 - "Liver vegetable" and "Liver boiled". Here, offal of a low category is used for cooking, and a lung is added instead of the liver. Such sausage can contain up to 20% of boiled cereals or legumes.

brawny

Made from pre-prepared, boiled and chopped offal. Cooked minced meat is stuffed into pork stomachs and boiled at a temperature of 80 ° C, cooled and pressed.

This type of sausage is made from bacon, pork and beef meat, offal and spices with the addition of defibrinated blood. They are distinguished by a darker color, the aroma of spices and the taste of blood.

There are four varieties of black pudding, differing in the content of meat, the presence of offal and flour:

• the highest - "Bloody smoked", "Home";
• Grade 1 - "Boiled", "Smoked", "Peasant";
• Grade 2 - "Smoked";
• 3rd grade - "Smoked vegetable", "Darnitskaya".

Sujuk

A variety of or beef with beef or lamb fat. This product is not subjected to heat treatment like other sausages, but dried. Usually, sujuk contains many spices and spices.

How to choose

To date, the range of sausages presented in grocery stores is huge. And not always the marks "Extra", "Premium" or "Lux" indicate the good quality of the product. Often this turns out to be a marketing ploy of the manufacturer.

The fact that you have a boiled product of good quality in front of you can be indicated by the inscription GOST R 52196-2003. It is equally important when buying boiled sausages, frankfurters, sausages and other sausages to pay attention to the presentation and shelf life of the goods.

For boiled sausages packed in a natural casing, the shelf life does not exceed 5 days. Sausage packed in an artificial casing can be stored for up to 45 days under optimal conditions. If the shelf life does not match, it means that the manufacturer used synthetic additives in the manufacture of this product, which is a violation of the requirements of GOST.

It is worth noting that the surface of a quality product is always dry and clean, and the shell fits snugly against the meat loaf. Gray spots on the cut are a sign of a violation of the sausage preparation process.

It is necessary to pay attention to the storage conditions of meat loaves. The optimum storage temperature for sausages and sausage products should not exceed +8 ˚С at a relative humidity of 75%.

If during the consumption of the product there is a taste of paper, then this is a clear sign of the presence of a large amount of starch in it, which is a clear violation of state quality standards.

GOST for sausages: changes in recipes

According to unofficial statistics, only about 15% of meat and sausage products manufactured in accordance with the generally accepted requirements of GOST are present on the modern market. The rest of the products are manufactured according to specifications. Undoubtedly, this phenomenon is reflected in the quality of the products offered.

In fact, the composition of sausages does not always correspond to the ingredients specified in GOST. Often they contain fillers in the form of chicken fillet, potato starch, soy protein, flour or concentrated connective tissue proteins. The composition of some products does not meet the prescribed standards at all.

The quality of such products is determined by organoleptic and laboratory methods. Products should be allowed for sale, for which the indicators of laboratory tests, depending on the type of sausage, correspond to the permissible values:

• the mass fraction of edible salt varies between 1.5-3.5%;
• mass fraction of potato starch: in boiled sausages - from 1 to 3%, and in liver sausages - up to 5%;
• the mass fraction of nitrites in boiled sausages is up to 0.005%, in other sausages there should be no nitrites at all.