The best varieties of raw smoked sausage

Content

1 Raw smoked sausage: properties
2 Raw sausage classification
3 Product composition and calorie content
4 Types and brands
5 Cooking technology
6 How to choose and save?
7 Cooking use
8 Benefit and harm
9 Raw smoked sausages production technology
10 Raw smoked sausages

Raw smoked sausage: properties

Caloric value: 472.7 kcal.

Energy value of the product Raw smoked sausage: Proteins: 24.8 g.

Fat: 41.5 g.
Carbohydrates: 0 g.

Smoked sausage Is a delicious meat product. It is classified as elite. The delicacy cannot be confused with any other meat delicacy, which has long become a favorite in many families. Scientists have not been able to reliably establish the time when raw smoked sausage was invented. But the fact that this product originated from jerky has been known for a long time.

Raw smoked sausage has always been considered a sign of prosperity, because the cost of the product is quite high. Previously, the product was bought for the festive table, today the delicacy can be seen in the refrigerator quite often. A delicious product is eaten for breakfast and dinner, as well as taken with them as a snack on the road or to work.

Raw smoked sausage is very nutritious and high-calorie, because for the preparation of this delicacy, animal and poultry meat, classified as the highest grade, is always used.

Today, raw smoked sausages are easy to buy at any store, but they can also be easily prepared at home. A huge assortment of gourmet delicacies allows you to satisfy any gastronomic preference.

Raw sausage classification

Raw smoked sausages can be classified according to many characteristics. The main selection criteria are listed below:

quantitative composition of raw materials;
minced meat composition (prefabricated or mono-component);
quality of raw materials (first and highest grade);
degree of shrinkage (dry and semi-dry);
shell type.

Based on the quality indicators of the characteristics given above, the finished product is divided into grades, of which there are only two: the first and the highest. All sausages have a well-defined shape. For example, a whip sausage will be made in a small diameter casing, and the length of the loaf will not exceed thirty centimeters. Likewise, Krakow sausage, not rolled up with a horseshoe, will not be a product of proper quality. Uncooked smoked sausage "Special Order" will certainly be made in small bars, and hunting sausages are always no thicker than a finger.

Gourmets divide sausages by producers and countries in which the delicacy was made. The best delicacies are those made in Italy, Germany and France. The most popular varieties of delicacies are:

salty and very fatty pork and beef finocchion sausage;
homemade horseshoe sausages salsiccia and sopressata;
pork sausage mortadella.

Treats can be purchased for home delivery by placing an order in the online store. True, the price of a piece of delicacy can reach the cost of several kilograms of domestic delicacies of the highest quality.

Product composition and calorie content

The classic raw smoked sausage contains practically no carbohydrates, and the protein content can reach thirty percent. Any raw smoked sausage has a high fat content.

Minced meat and main ingredients

The list of ingredients for any raw smoked sausage includes:

meat (beef, horse meat or pork);
lard;
salt;
spices.

Some sausages are made from the meat of wild animals: elk, roe deer or deer. Also, some varieties of the product may contain poultry (usually turkey and chicken).

Most often minced meat for raw smoked sausages is seasoned with black pepper, nutmeg, cardamom, caraway seeds and a mixture of herbs. Sometimes in the composition of premium sausages, for example, the European variety of salami, starch and cereals are indicated by the manufacturer.

The meat in raw smoked sausages must be of the highest quality only. The animal that has become the raw material for raw smoked sausages is usually mature. In young animals, the meat is tender and contains a lot of moisture, therefore, the workpiece will dry out for a long time. The fat is used exclusively from the chest part, because it is more elastic.

Additional components

Some varieties of the product are added according to the recipe:

horse fat;
wine (for example, Madeira);
chicken eggs;
cognac;
granulated sugar.

Without exception, all uncooked smoked sausages contain nitrite salt (saltpeter). This component simultaneously performs two functions: it acts as a preservative and allows the meat to acquire color during fermentation. According to GOST, the use of dyes and protein thickeners is prohibited in raw smoked sausages. Unfortunately, not all manufacturers adhere to this.

All ingredients listed on the label are always listed in descending order. In all raw smoked products, meat and its category are always in the first place..

Shell

There are also three types of product casing:

protein (collagen) in premium sausages;
artificial (fibrous) in more budget treats;
decorative (nuts, spices, various peppers and paprika).

The most expensive sausages are in natural or decorative casing, and the latter is not cut off when serving, since it is completely edible.

All sausages have a certain diameter. This indicator is also regulated by the relevant requirements of the food industry.

Absolutely all meat processing plants operate on the same type of raw materials and spicy mixtures, but the taste of the products is different. This is primarily because different recipes and cooking rules are used. The sausage according to TU (technical conditions) will always differ from the classic one, but by observing all the requirements, you can get a product of excellent quality.

Types and brands

In a modern grocery store or the corresponding department of a supermarket, you can see a huge number of varieties, types and varieties of sausages. The range is so impressive that even experienced housewives find it difficult to make a choice.

In order to understand, without slicing, what the taste, aroma and hardness of the sausage will be, you should learn to distinguish between uncooked smoked products in appearance and composition.

The main differences between different types of sausages (from different raw materials) are given below:

Horse. This sausage has a dark, often burgundy brown color on the cut. The product is stiff. The delicacy loaves have a ribbed surface and are always wrapped in a natural casing. Horse sausage often has a specific meat smell. The loaves of a gourmet meat product have a square shape at the cut. The most famous horse meat sausage is "Mahan".
Pork. The most famous product is a sausage called "Sremsky kulen" or "Baransky kulen".These delicacies are classified as classic European cuisine, and they are prepared in Serbia and Croatia, respectively. Also, raw smoked pork sausage is made in Hungary and Spain. In Russia, pork sausage is produced under the Ostankino sausage brand.
Beef. The product is hard and dry. The cut beef sausage usually ranges in color from dark red to burgundy. In order for the product not to become rubbery, according to the recipe, almost a quarter of bacon or fat is added to such sausages.
From the meat of other domestic and wild animals. The main raw material is lean mutton, as well as venison, roe, elk or goat meat. Products of this composition will not please everyone, as they will have a specific flavor. They are usually handmade and are national dishes.

There are several ways to determine the fat content of a sausage. The most nutritious and juicy product will be pork sausage. One hundred grams of such a delicacy can contain about six hundred kilocalories! Often, droplets of fat appear on the surface of the loaves of raw smoked sausage, which makes them look shiny.

Beef and mixed sausage will have a medium fat content. Even foods with a high fat content will be inferior to pork. The most lean sausage is horse meat. On the loaves of this delicacy, you can often see voids that were formed during the preparation of the delicacy, and a whitish bloom, which is the salt that came out during drying.

The assortment of uncooked smoked sausages on grocery shelves varies depending on the region. The most famous brands of raw smoked that can be easily bought in stores and markets are:

whip;
sudjuk;
Ukrainian;
granular;
mahan;
Krakow;
tourist sausages;
Jewish delicacy;
Moscow;
chorizo;
lamb;
salami ("Russian", "Pork", "Pork Special" and others);
Braunschweig;
Anniversary;
cervelat.

In the assortment of many meat-packing plants you can find uncooked smoked "Sausages for beer" and "Hunting sausages". Which of all the sausages is the most delicious, you can understand only from your own experience.

Without exception, all products are ready to be eaten as an independent treat or as an ingredient in other dishes.

Cooking technology

The technology for preparing raw smoked sausages is the same and does not depend on the type of meat. Only the duration of the cooking stages can vary.

The whole process can be characterized by the following steps.

Deboning of meat and lard from animal carcasses. For the preparation of premium sausages, the process is carried out exclusively by hand. When preparing sausages of the first grade, mechanically deboned meat is sometimes used.
Housing. This term refers to the cutting of veins and other dense fibers, as well as the fat layer from meat. It is also handcrafted.
Shredding. Meat, fat and bacon are cut into pieces of a given size. In the conditions of industrial preparation of delicacies, the process is completely mechanized. There are special presses for this. The lattices on them have cells of various sizes. When making a delicacy at home, the workpiece is chopped with a knife or using a meat grinder.
Minced meat production. At this stage, spices, garlic, salt and other ingredients are added to the chopped food.
Maturation of the workpiece. In industrial conditions, substances that accelerate the process can be added to the mass. Enzymes are not added to homemade sausages, and ripening goes on as usual. The average cooking time for the sausage filling is three days. All this time, the meat should be in the refrigerator.
Forming. The process involves stuffing the shell with a piece of meat. After filling the intestines, the sausage is again kept in the cold for a certain time, after which it is sent to special chambers for the final stages of cooking.
Smoking. This process is carried out in smoking workshops. The processing time rarely exceeds three days.
Drying. It is the final process in the preparation of raw smoked sausages. The length of the step depends on the original workpiece and the required dryness of the finished product. During the drying process, the meat, enclosed in the shell, dries out (dehydrates), and the minced meat becomes denser. The time of the final stage of preparation of raw smoked sausages (drying) varies from thirty to one hundred days. All this time, the sausage is in special climatic chambers with a certain humidity and temperature regime.

The finished sausage produced in factories is labeled and sent for sale. Usually the delicacy is edible within six months from the moment of preparation. Sometimes, in order to increase the shelf life of the product and preserve the recipe properties, loaves of delicacies are vacuum-packed.

Many people cook sausage at home. In the vastness of the World Wide Web, there are a huge number of step-by-step master classes with and without photos, where cooks show and talk about how to cook a delicious product with your own hands. After studying any of the recipes, you immediately want to try to cook a treat. But do not rush, because it is important to remember that non-compliance with the rules and technology can lead to food poisoning.

Therefore, before starting the process, you should definitely take care of the sterility of the room and purchase fresh meat products. Also, for the preparation of raw smoked sausage at home, you need to have in your arsenal tools for chopping meat and filling the intestines, as well as starter cultures (enzymes) to speed up the process of maturation of minced meat. You can learn about all the intricacies of cooking homemade raw smoked sausages from the video tutorial attached to this section of the article.

How to choose and save?

It is not difficult to choose a quality raw smoked sausage. To do this, you need to know several important criteria for compliance. The main indicators that even the most inexperienced housewife can easily determine are listed below:

The shell is wrinkled, without breaks and uneven thinning on it.
When you press the loaf with your finger, you do not feel softness, but at the same time the loaf itself bends easily.
The cuts are even, with a uniform pattern. Each type of sausage has its own pattern, which depends on the size of the pieces of bacon and its quantity.
The outer layer of the product must be free of visible traces of salt and must also be dry to the touch. If you run your hand over the surface of a high-quality dry beef sausage, then a light, non-oily coating should remain on it. Pork sausage should not have water droplets on the surface, because in this case there is a risk that the sausage was stored in the freezer.
Fresh sausage has a pleasant aroma with a slight trace of natural smoking.

Even if tactile and visual requirements are met, the buyer should pay attention to the product's shelf life, composition and manufacturer. An indicator of quality can be considered the price of the product and the popularity of the brand. Most manufacturers value their name and the trust of customers, therefore they adhere to the requirements specified in the GOST. The cost of a kilogram of quality sausage is about twice the cost of a kilogram of raw meat, which is listed first in the list of products. If the delicacy is cheaper, then one should doubt its naturalness and quality.

Recently, the food industry has received the opportunity to use products of various quality and origin in its production. In the sausage of the highest and first grade, an important condition is the absence of genetically modified organisms (GMOs). This must be indicated on the packaging or label of each loaf or vacuum cutting bag.

After purchasing, you should pay attention to the taste of the product and its ability to keep its shape. An excellent quality sausage will taste aromatic and slightly salty. Also, the product will be easily cut into elastic slices.A thin slice of delicacy can be easily rolled up into a tube. Fresh sausages, especially those made from fatty meats, can be difficult to peel off. This is a normal indicator. But if the shell remains on the horse sausage, then one should doubt the honesty of the manufacturer. In such a case, it is possible that protein ingredients have been added to build density.

It is advisable to store the purchased sausage in a dry and cool place with good ventilation before cutting. Housewives with experience recommend smearing sausage sticks with vegetable oil.

The product easily absorbs foreign odors and loses its own aroma. Sliced and cut loaves must be placed in the refrigerator. It is recommended to wrap the treat with parchment paper or cling film. This will keep the cut and the entire stick from drying out. Do not store raw smoked sausage in the freezer as it will quickly lose its best taste and become damp.

Cooking use

Raw smoked sausage can be found quite widely used in cooking, although most admirers of the taste of this product prefer to eat the delicacy as an independent dish. Sandwiches, sandwiches and canapes are amazingly tasty with a gourmet preparation.

Dry sausage goes well with butter. When preparing festive dishes, salads and snacks, the treat is often combined with:

boiled chicken and quail eggs;
pickled olives and olives;
hard cheese;
pickled and fried mushrooms;
fresh tomatoes;
rye and wheat croutons;
canned corn;
boiled beans;
fresh herbs of dill, parsley and basil.

Smoked sausage dishes are seasoned with sauces, salad dressings and mayonnaise. The product is used for cooking fries in light transparent soups, as well as hodgepodge with fresh or sauerkraut. Pizza is delicious and nutritious with smoked sausage.

Benefit and harm

Despite the fact that raw smoked sausage is a source of minerals and vitamins that have passed to it from meat, the product cannot be considered useful. Like all other delicacies containing animal fat, the treat should be consumed in limited quantities.

Do not abuse this product for people suffering from:

atherosclerosis;
obesity;
type 2 diabetes mellitus;
diseases of the urinary system;
diseases of the gallbladder.

It is worth giving up the use of the product for those who are prone to allergic reactions or cannot tolerate animal protein. Due to the fact that many preservatives and spices are added to raw smoked sausages, you need to be careful when eating this delicacy for young children, pregnant women and nursing mothers.

High salt and fat content can cause fluid retention in the body. That is why doctors and nutritionists are not allowed to eat raw sausage in many diets. The product can harm hypertensive patients, as it can easily provoke a sharp rise in blood pressure.

In general, there is no absolute ban on the use of raw smoked sausages. Therefore, in no case should you limit yourself in the desire to eat a slice of fragrant and tender sausage, especially since you want even more forbidden dishes. Reasonable use of uncooked smoked meat product, like any other relatively harmful delicacy, will be beneficial and will certainly cheer you up.

Features of this sausage

Few people dislike such a meat product as raw smoked sausage. Its excellent taste cannot be confused with any other food product. What is the difference between raw smoked sausages and other meat products? The main difference of this product is the special smoking technology. Raw smoked sausage is not subjected to high-temperature processing. It is smoked with so-called "cold" smoke at a temperature of 20-25 ° C for a long time.In the process of such processing, meat is dehydrated and fermented. As a rule, the "maturation" of this type of product lasts about 30-40 days.

Harm and benefits of the product

Raw smoked sausage, the harm of which was previously associated with the presence of a large amount of spices and salt, now may contain other substances that can have a bad effect on human health. So, some manufacturers add glucono-delta-lactone (E575), an acid that affects the change in the pH of the product, to shorten the ripening process of the product (up to 20-25 days). These products are not recommended for people with inflammation of the stomach and duodenum, pancreatitis, nephritis and cholecystitis. As starter cultures, yeast microorganisms are used that feed on the sugar that is part of this sausage. Due to the products of their vital activity, the fermentation process is carried out. Raw smoked sausage contains 15 - 30% protein and 27 - 56% fat. The calorie content of 100 g of the product, depending on the variety, ranges from 340 to 580 kcal.

Product manufacturing technology

Raw smoked sausage has always had a higher cost than other types of meat products. This is due to the fact that the best varieties of meat and bacon are used for its production, as well as with a complex production technology. If there is a cheap raw smoked sausage on the counter, this indicates a poor-quality product. Since most of the moisture is removed during the manufacture of this type of sausage, it is believed that for the production of 60 kg of such a product, it is necessary to use about 100 kg of raw materials. The following requirements are imposed on him: meat of animals (pork, beef) up to 5 years old; the backbone of pigs must have a high melting point; spices must be dehydrated and sterilized; evaporated salt of special purification and of the highest grade; the albuminous membrane must not be contaminated with microorganisms and must pass air well. In the process of making raw smoked sausages, special equipment is used: a cutter (chopper of minced meat and bacon); filler for heavy minced meat; climatic chamber responsible for minced meat dehydration. After careful selection of raw materials, deboning, trimming, sorting of meat and preparation of bacon and spices are performed. Then the loaves are formed, after which the raw smoked sausage is subjected to the process of sedimentation (compaction of minced meat), dehydration and ripening. Ground pepper (black, white), nutmeg, fresh garlic, ground cumin and some other spices are used as spices. According to the recipe, high-quality cognac and granulated sugar are added to some varieties of sausages.

The most popular varieties of raw smoked sausages

Such varieties of this meat product as Moskovskaya, Zernistaya, Nevskaya, Maikopskaya, Pork, Sovetskaya, Braunschweigskaya, Servelat, and Stolichnaya are especially popular among consumers. "Tourist sausages" and "Sudzhuk" are in great demand. These varieties of sausages are produced according to GOST 16131-86, but many enterprises also produce other varieties according to their own specifications.

Raw smoked sausages production technology

The quality of the raw materials. For the preparation of smoked sausages, beef and pork meat is used in a cooled, chilled or frozen form. Beef meat should be free of fat deposits, from adult bulls and bulls, pork - from animals aged 1-2 years. Pork from non-castrated males is not allowed into production. Pork belly should be of a dense consistency with a meat content of no more than 25%; it is used freshly salted. The bacon should be fresh or lightly salted, with no signs of rancidity or yellowing. The use of frozen pork that has been refrigerated for more than three months is not recommended.

Processing of raw materials. Beef meat is freed from veins, tendons, films and fat, cut into pieces weighing no more than 400 g by hand or on a special machine (Fig. 13) and salted.For salting for 100 kg of meat, 4 kg of salt and 100 g of saltpeter are used. Salted meat is kept in a refrigerator or on a glacier for 5-7 days at a temperature of 3-4 °. The pork is freed from cartilage and salted in pieces. For salting, 3 kg of salt is used per 100 kg of pork. and 30 g of saltpeter. For better dehydration of meat, the salting can be made on inclined shelves in special baskets or boxes that provide the brine with swelling. To accelerate ripening, it is recommended to grind the meat through a 16-25 mm grate; in this case, the salting period is reduced to 3-5 days.

Shredding. Salted and seasoned beef meat is minced in a meat grinder with a 2 mm grid. Lean pork is chopped on a grinder through a 2 mm wire rack. Semi-fat and fatty pork for cervelat, Salami-Delicatessen and Ukrainian sausages is crushed on a rocking chair, fast cutter or top into pieces of 5-6 mm.

Mixing. After chopping, beef and pork meat, brisket and bacon are mixed with spices in a mixing machine. First of all, the beef is mixed for 3-5 minutes, and then the brisket and pork are added successively. At the end of mixing, the minced meat is placed in basins or baths and in a layer not exceeding 25 cm is sent to a refrigerator or glacier for aging for 24 hours. at 3-4 °. Mixing is carried out in special mixers. In fig. 14 shows the newest mixer working under vacuum, which greatly improves mixing and salting of minced meat.

Casing stuffing. After the minced meat has matured, it is stuffed with special stuffing machines (syringes). The stuffing should be tight. The air trapped in the loaf along with the minced meat is removed by puncturing the casing. The casings must be dehydrated before injection, for which they must be hung in a refrigerated room for 12-24 hours. The minced meat should be stuffed slowly, with a strong compaction, which prevents the formation of voids and leaks. Stuffing stuffing is one of the most important operations. The quality of the finished hard smoked sausage largely depends on it. Therefore, this operation should be done very carefully and carefully.

Knitting produced according to recipes. It must be especially dense in order to further compact the minced meat in the casing.

Draft. The tied loaves are hung on frames or hanged and exposed to sediment for 5-7 days at a temperature of 2-4 ° and relative humidity, 85-90% air. Tourist sausages and sujuk are pressed, as shown in fig. 15, 3-4 days.

Smoking. After settling, the loaves are smoked with smoke from the combustion of sawdust for 5-7 days at 18-22 °. Smoking hard smoked sausages should be carried out in the absence of drafts, for which the blowers and gates of the smoke boxes should be covered. There should be no flame in the smokehouses so that the ends do not burn and the sausage does not deteriorate. During smoking, the sausage must be constantly monitored.

Drying. After smoking, the sausage is dried in dryers at a temperature of 12 ° and a relative humidity of 75% for 25 to 35 days, depending on the diameter of the casing. Drafts are not allowed during drying. For even drying, loaves of the same diameter should be selected and placed on racks. Dryer equipment must operate continuously to ensure constant temperature and humidity conditions. The readiness of a product is determined by its moisture content and consistency.

Quality control of finished products. The finished sausage is carefully checked by organoleptic analysis for freshness, as well as to identify and remove defective loaves. If necessary, a chemical and bacteriological analysis is performed.

Storage. Dried sausage is stored in tightly knit dry wood boxes or boxes in a dry and cool place at a temperature not exceeding 12 ° or in a refrigerator at a temperature not exceeding minus 8 °. For better preservation of the sausage, it is recommended to sprinkle it with dry sawdust. Shelf life - up to 12 months.Smoked sausage should not be stored in glaciers and in damp rooms, as well as in rooms with great access to light, since the fat quickly goes rancid under the influence of light. Sausage is best stored in a dark, dry and cool place.

Special conditions. White deposits of salt and dry mold on the surface of the sausage are not a defect. The addition of saltpeter and sugar is allowed when mixing minced meat in a kneader, but not when pre-salting trimmed meat. The use of nitrite is allowed in half of the entire dose in terms of nitrate.