Smoked sausage

Many foods, regularly appearing on most people's desks, constantly become objects of dispute specialists.Dry sausage - a vivid example of such a situation.The unequivocal statement that the product is harmful or useful, does not exist.Separate discussion exposed sausage production technology.The main advantages of raw sausage is considered a long shelf life and brightness of flavor.

dry sausage: benefit or harm yet?

absolute benefit for the body have only those varieties of smoked sausage, which are made from selected meats, natural supplements and contain a minimal amount of flavor enhancers and flavorings.Price product in this case is of particular importance.Production of sausages - a complicated and expensive process, so a cheap sausage should immediately make you suspicious.

Use raw sausage - a moot point.Meat content differs huge number of useful components, the beneficial effects on the body.After smoking, the majority of which remains in the product, so called sausage harmful ingredient di

fficult.The danger lies in the excessive use of sausages, especially in the presence of digestive diseases.

Harm raw sausage:

  • high content of fat negatively affects the gastric mucosa;
  • pregnant women, this product is better excluded from the diet, or replace it with bacon;
  • spices contained in the smoked sausage products, aggravate existing gastrointestinal disease;
  • salt in combination with spices is one of the reasons for the increase of harmful cholesterol.

production technology

distinctive feature of raw sausage is a solid consistency.The loose structure of the mold or evidence about violations committed during production.Sausage of the variety is smoked and then dried, so the shell should be dry and mince the most dense.The aroma of sausage may be the presence of spices, garlic and cognac notes.This factor depends on the ingredients used in the manufacturing process.

production stages:

  1. Ambassador meat.Billets are maintained in the 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. Mixing mince.Meat slightly freezing, ground into mincemeat by means of special equipment and is mixed with additional ingredients.Then the workpiece is stored in cold chambers for days.
  3. Making sausages.Special shell filled with minced meat using a syringe.The slightest penetration of air should be completely excluded.Bubbles coated needles punctured if necessary.
  4. Draft.Ready-made sausage workpiece is suspended and stored at 4 ° C for three days.
  5. Smoking.This process is carried out in special chambers at temperatures over 22 ° C for 2 days.For smoking using smoke of hardwood trees.
  6. drying.The drying process in duration up to 1 month.chamber temperature should not exceed 12 ° C.The shelf life of the final product does not exceed 6 months.

Calorie and nutritional value of the product

Among the assortment of sausages, smoked products have a special place.They are the most nutritious.Calorie sausages differs depending on their composition.The amount of fat per 100 grams of the product reaches 56%, protein - 13 to 30 percent.Carbohydrates in raw sausage are not contained or are present in an amount of not more than 0.3%.Maximum calorie content does not exceed the mark of 580 kcal.

What part of the following manufacturers of sausages?

secrets used technologies are available for each manufacturer of sausages.Some prefer to adhere to national traditions, others make bold experiments, using the experience of foreign countries.Smoked products are of rich taste and aroma as compared with cooked competitors.This effect is achieved due to the spices.However, additional ingredients are also selects each manufacturer according to their own recipe.

Moscow

set of ingredients forms part of a smoked product.Unusual flavor gives the sausage, ground nutmeg.Manufactured product of beef, different kinds of meat are added to it.Salo in some varieties of sausage is replaced by a special sausage or pork lard.Some varieties of sausages are made with the addition of white pepper, the other - with black.

Composition:

  • beef;
  • fat;
  • salt;
  • sugar;
  • black pepper (white) ground;
  • spices;
  • ground nutmeg;
  • sodium nitrite E250;
  • pure cultures of lactic acid bacteria;
  • starter cultures of micro-organisms;
  • monosodium glutamate;
  • citric acid;
  • ascorbic acid;
  • sucrose.


Brunswick Brunswick Sausage made from two kinds of meat - beef and pork.Due to the special secrets of the production technology, the product is different solid consistency.A distinctive feature of this species is considered sausage deep dark color.This effect is achieved due to the clear observance of proportions of ingredients.According to GOST sausage product should consist of 70% meat, 45 of which - the beef and 25 - pork.

Composition:

  • beef;
  • pork;
  • fat;
  • white pepper;
  • ground black pepper;
  • salt;
  • sugar;
  • ground cardamom;
  • ground nutmeg;
  • sodium nitrite;
  • E250 color lock;
  • starter cultures of micro-organisms;
  • glucose;
  • ascorbic acid;
  • bacterial preparations.

Mikoyan Mikoyan sausage smoked varieties produced in several technologies.Some varieties of sausage contain authentic Italian spices.Hardness consistency differs depending on the composition ingredients.The main ingredient can be as beef and pork.An essential element - bacon, sliced ​​relatively small pieces.

Composition:

  • beef (or pork);
  • beef tallow;
  • sugar;
  • salt;
  • spices;
  • garlic;
  • brandy;
  • E250 color lock;
  • sodium ascorbate;
  • animal protein;
  • sodium gluconate.

Smokes

smoked products Smokes differs unusual combinations of spices and a special production technology.Most varieties of conventional additives are nutmeg and cognac.Fat cut as large pieces and small.A wide range of sausages allows you to choose the best delicacies for different categories of consumers with individual taste preferences.

Composition:

  • beef;
  • pork;
  • fat;
  • brandy;
  • ground nutmeg;
  • ground black pepper;
  • green pepper;
  • paprika;
  • food coloring;
  • sodium nitrite;
  • monosodium glutamate;
  • starter culture;
  • acidity regulator.


Reviews

Marina, 34 years old:

«Moscow salami salty taste is different.The smell of a pronounced and is combined with a clear taste of garlic.Salo cut into large pieces and is present in large quantities in the stuffing.Spices are felt not only in the use of sausage, but also odor.The aroma of smoking is very weakly expressed.I love products with a minimal amount of fat, so I did not like the sausage. "

Ekaterina, 42 years old:

«I do not like the fact that the fat in the Brunswick sausage cut into large pieces.Taste and smell - delicious, taste is not salty, and the presence of spices is almost not felt.Spoils the overall impression just stiffness. "

Oleg, 38 years old:

«Among the variety of smoked sausages Mikoyan have varieties like with a delicate flavor and a pungent garlic.There is a distinct smell of brandy.Personally, I always pay attention to the composition of raw sausage.In Mikoyan what is written on the label, and then there is the reality.Especially liked the product with nutmeg and spices. "

Tamara, 56 years:

«Dymovskiy smoked products I like, as a true lover of gourmet sausages, spices and rich flavors.Solid consistency perfectly with the spicy taste several varieties of pepper.Fat does not add the sausage fat, but only slightly softens the sharp spices.In such cutting summer sausage retain freshness for a long time.By putting a plate on the table with them, I'm not worried about what the dish will lose the look and stand out from the slices of fat. "

How to make sausage at home - recipe with photos

main nuance home cooking sausage is the proper preparation of ingredients.The meat should be divided into fat, lean and bold.For sausages ideal meat with the lowest fat content.Fat milled separately and added to the last stage of stuffing.Traditionally used for homemade sausages, natural intestines of animals, but modern manufacturers produce special membranes designed for such culinary experiments.

For making homemade sausage, you will need 3 kg of different meats without fat (beef and pork), 3 kg of bacon, a mixture of pepper, 2 tablespoons of salt, a half tablespoons of sugar10 tablespoons of cognac, 20 grams of ascorbic acid and 10 tablespoons of starch.Separately prepared to shell products (pig intestines or their substitutes).

preparation stages:

  1. meat cut into small pieces and carefully rub the salt and sugar.The preform leave in a cool place for 2-3 days.
  2. impregnated with salt and sugar, meat chop using a grinder.Ready Mix beef with spices, brandy, starch and ascorbic acid.The preform recooled day.
  3. With pastry syringe squeeze minced, mixed with bacon, in the prepared shell.Secure the ends of the sausage strand.
  4. home cooking sausage is possible in several ways: using the oven to roast, smoke is cold or hot smoked.After this treatment, the sausage must be dried thoroughly for several days.
  5. The easiest way to prepare homemade sausage roasting is blank on the grill on both sides and the subsequent drying during the day in a well-ventilated area.

Video recipe homemade sausages

Details manufacture of home sausages process is clearly demonstrated in the video below.View video, you will learn the secrets of self-cooking delicious sausages.