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Smoked sausage. Raw smoked sausage How to make raw smoked sausage at home

In Soviet times, raw smoked sausage was considered a delicacy, but modern nutritionists argue about its harms and benefits. It is believed that those who adhere to proper nutrition, you shouldn’t eat sausage. Production technologies are subject to separate discussion sausages. Among the main advantages of raw smoked sausage are a long shelf life and bright taste.

Raw smoked sausage: benefits or harm?

Only those varieties of raw smoked sausage that are made from selected meat, natural additives and contain a minimum amount of flavor enhancers and flavorings have absolute benefits for the body. Sausage production is a complex and expensive process, so cheap sausage should immediately arouse suspicion.

The benefits of raw smoked sausage are a controversial issue. Majority useful properties It preserves meat after smoking, so it’s difficult to call sausage harmful. The danger lies in excessive consumption of sausages, especially if you have diseases of the digestive system.

Harm of raw smoked sausage:

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

Production technology

The sausage should be firm. Loose composition or mold indicate violations committed during production. The shell should be dry and the minced meat as dense as possible. The aroma of sausage may contain spices, garlic or cognac notes.

Production stages:

Ambassador of meat. The preparations are kept in salt for 5 days. Temperature in in this case should not exceed 4°C. Salt is added in a proportion of 3 kg per 100 kg of meat.
Mixing minced meat. The meat is slightly frozen, minced into minced meat using special equipment and mixed with additional ingredients. Then the blanks are stored in cold chambers for 24 hours.
Making sausage. Special casings are filled with minced meat using a syringe. The slightest ingress of air must be excluded. Bubbles in the shell are punctured with needles if necessary.
Draft. Finished sausages are hung and stored at 4°C for three days.
Smoking. This process is carried out in special chambers at a temperature of no more than 22°C for 2 days. Smoke from deciduous trees is used for smoking.
Drying. The drying process takes up to 1 month. The chamber temperature should not exceed 12°C. The shelf life of the final product does not exceed 6 months.

Calorie content and nutritional value of the product

Among the range of sausage products, raw smoked sausages occupy a special place. It is considered the most nutritious. The calorie content of sausages differs depending on their composition. The amount of fat per 100 g of product reaches 56%, protein – from 13 to 30 percent. Raw smoked sausage does not contain carbohydrates or is present in an amount of no more than 0.3%. The maximum calorie content does not exceed 580 kcal.

What is included in sausages

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

Moscow

The composition of Moscow raw smoked products includes ground nutmeg. The product is made from beef; no other types of meat are added to it. Lard in some varieties of sausage is replaced with special sausage or pork lard. Some types of sausages are made with white pepper, others with black pepper.

beef;
salo;
salt;
sugar;
ground black (white) pepper;
spices;
ground nutmeg;
sodium nitrite E250;
pure cultures of lactic acid bacteria;
monosodium glutamate;
lemon acid;
ascorbic acid;
sucrose.

Brunswick

Braunschweig sausage is made from two types of meat - beef and pork. A distinctive feature of this type of sausage is its rich dark color. This effect is achieved through strict adherence to the proportions of the ingredients. According to GOST, a sausage product must consist of 70% meat, 45 of which is beef, and 25 is pork.

beef;
pork;
salo;
ground white pepper;
ground black pepper;
salt;
sugar;
ground cardamom;
ground nutmeg;
sodium nitrite;
color fixer E250;
starting cultures of microorganisms;
glucose;
ascorbic acid;
bacterial preparations.

Mikoyan

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

beef (or pork);
beef fat;
sugar;
salt;
spices;
garlic;
cognac;
color fixer E250;
sodium ascorbate;
animal protein;
sodium gluconate.

Dymov

Dymov's raw smoked products are distinguished by unusual combinations of spices and special production technology. In most varieties, the traditional additives are nutmeg and cognac. The bacon is cut into both large and small pieces.

beef;
pork;
lard;
cognac;
ground nutmeg;
ground black pepper;
Green pepper;
paprika;
food coloring;
sodium nitrite;
monosodium glutamate;
starter culture;
acidity regulator.

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Raw smoked pork sausage is an elastic product with a dense structure, has a pleasant aroma and high taste. When you cut a raw smoked pork sausage, you can see a glossy surface with large inclusions of brisket. The product is easy to cut, the slices do not crumble. The sausage has a rich salty-spicy flavor and a pleasant smoky and garlicky aroma.

The product contains pork meat, pork belly, various spices, salt and cognac. This type of raw smoked sausage belongs to the highest grade, in accordance with GOST. In a product made according to GOST, pork meat makes up more than 35% of the total mass, and brisket makes up more than 55%.

This sausage is also called “dry”, due to the density of the product. It is considered a gourmet variety and used to be a scarce commodity. Nowadays you can buy raw smoked pork sausage in almost any grocery supermarket. Raw smoked pork sausage has a long shelf life and has high nutritional value.

Vitamins in raw smoked pork sausage: PP, B1 and B2. Minerals: iodine, iron, potassium, sodium, magnesium, phosphorus, and calcium.

Beneficial features

Speaking about the usefulness of this product, it should be noted the moral satisfaction of a person in the process of eating. In general, eating raw smoked sausage has a negative effect on the human body. Like many other sausages, this variety is high in calories and contains a lot of fat. Therefore, it is not recommended to be consumed by people with gastrointestinal problems, as this can aggravate their health condition. Healthy people should also not consume this product daily to avoid harm to health.

Application

Raw smoked pork sausage has a rich spicy-salty taste. This ensures its wide use in cooking. First of all, this sausage premium used for cutting meats and in preparing sandwiches and canapés for buffets. In addition to being consumed in its pure form, pork sausage is added to salads, cold appetizers and soups. One of the popular dishes that uses raw smoked pork sausage is solyanka. This ingredient makes the dish aromatic and gives it a rich taste.

When buying raw smoked pork sausage, pay attention to the density and cut. In a high-quality product, the cut will be uniform in color, without fat deposits; large pieces of bacon may be observed. Loose sausage indicates improper drying during the production process.

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How to prepare minced meat for raw smoked sausage

To prepare raw smoked sausage, any type of beef, lamb or a mixture of them can be used in a certain percentage according to the recipe. To prepare minced meat, the meat is separated from cartilage, fat and tendons and cut into small pieces. If, for example, pork and beef are used, they are ground separately. There is no need to take meat that is too fatty, because during smoking the fat melts very much and voids are formed. The sausage itself becomes too fatty. For juiciness and taste, lard is added to the minced meat.

Cooking raw smoked sausage at home involves thoroughly salting the meat. It is recommended to use nitrite salt, which has an antioxidant effect on fats and increases the shelf life of the finished product. allows you to achieve complete destruction of botulism bacteria. Without this ingredient, it will be very difficult to obtain safe products at home.

Casing for raw smoked sausage

When preparing homemade sausage, 2 types of casings are used: natural and artificial. They tolerate the smoking process equally well and do not burst, but they have significant differences.

Natural casings are pork, beef or lamb intestines or casings. They are sold already peeled, in a special salted brine or in vacuum packaging. Before use, just soak them for 7-10 minutes in cold water without salt, after which you can start stuffing with minced meat.

It is very convenient to use when preparing sausages. It does not require soaking in water before use or special storage conditions. Unlike natural casings, which are stored in the refrigerator, collagen casings can last up to two years in a kitchen drawer.

The artificial polymer casing "Aitzel" is ideal for preparing raw smoked sausages. It is characterized by excellent smoke permeability, is microbiologically resistant to mold, is easy to clean and does not peel off during storage.

How to make raw smoked sausage at home

At home, the process of preparing raw smoked sausage occurs in the following sequence:

Pork and beef (700 g each) are covered with salt (50 g) and sent to a shelf in the refrigerator, located immediately below or above the freezer, where the temperature is from 0 to +3 ° C. The meat should lie in salt for 5-7 days.
Remove the meat from the salt and pass through a meat grinder with a 4 mm hole.
Cut lard (600 g) into cubes measuring 3.5 mm.
Add black pepper and garlic (2 cloves) to the minced meat. Additionally, it is recommended to add 6 g of sodium nitrite to the solution to preserve color and kill botulism bacteria.
After stuffing the minced meat into the casing, the resulting sausage loaves are pierced in several places with a needle and hung in a cold room (0-3 °C) for 7 days to settle.
The sausage is cold smoked (at a temperature not exceeding 20 °C) for two days.
Raw smoked sausage at home is dried for a month in a room with good ventilation and an air temperature not higher than 10 ° C. In such conditions, the finished sausage can be stored for 4 months.

Brunswick smoked sausage recipe

The famous Brunswick sausage is prepared in a similar way by cold smoking loaves filled with minced meat. After salting, the meat is ground in a meat grinder immediately along with the bacon. The result is a tasty and uniformly textured raw smoked sausage at home.

The recipe for preparing such a product involves using the following ingredients: 900 g of beef, 500 g of lean pork, 600 g of bacon, 70 g of salt, 4 g of sugar, 2 g of black or white ground pepper, cardamom on the tip of a knife. This quantity of products produces 2 kg of high-quality minced meat. Shrinkage of the finished product is at least 30% of the original weight.

Raw smoked sausage "Moskovskaya" at home

The famous one is prepared from ground beef, but with the addition of large pieces of bacon. How to make raw smoked sausage at home was described in detail above, but the ingredients for this will need the following: 1.5 kg of beef, 500 g of lard, 70 g of salt, sugar (1 teaspoon), 3 g of ground black or white pepper , nutmeg.

From the specified amount of ingredients you will get 2 kg of natural and aromatic minced beef.

Homemade raw smoked beef sausage

The taste of homemade raw smoked sausage is no worse than store-bought sausage, but its composition is natural, without monosodium glutamate and other dangerous additives. You control the entire cooking process yourself, from purchasing raw materials to drying after smoking.

Raw smoked beef sausage at home is made according to this recipe:

1.5 kg of beef brisket and ham are cut into small cubes using a knife.
75 g of nitrite salt, 20 g of spices and 1.5 g of starting cultures are added to the minced meat. The amount of ingredients is indicated per 3 kg of meat. Starter cultures are necessarily added to minced meat, since they prevent the spoilage of raw materials, suppressing pathogenic and putrefactive bacteria, and help accelerate the production of lactic acid.
The minced meat is thoroughly mixed and compacted very tightly into the shell using a meat grinder with a special attachment.
In order for the starter cultures to start working, the sausage loaves are placed in a plastic bag and left for 48 hours at room temperature, and then placed in the refrigerator for another day.
Next, cold smoking is carried out: 2 times for 4 hours and 3 times for 2 hours for 14 days at equal intervals.

Homemade dry-cured sausage

Cooking process dry-cured sausage differs slightly from raw smoked. Unless the process of smoking products is omitted.

The rest is dry-cured and raw smoked sausage at home is prepared in almost the same way:

Fermentation and salting of meat occurs in the refrigerator at a temperature of +3 °C. For 1 kg of meat, take 20 g of salt, preferably nitrite.
After 5 days, the meat is chopped with a knife or in a meat grinder, diced lard, a teaspoon of sugar (for 3 kg of pork), pepper to taste and a tablespoon of cognac are added to the minced meat. The prepared minced meat is stuffed into a casing pre-soaked in water.
The prepared sausages should rest under pressure in the refrigerator (+3 °C) for a week, which will give the necessary shrinkage. After this, the products are hung in a ventilated room at a temperature of +10 ° C for another month.

According to reviews, recipes for curing and smoking sausage at home are simple and allow you to prepare really tasty and useful product with natural composition.

Raw smoked sausage is an expensive but very tasty delicacy that is often present on the holiday table. The perfect snack, with an appetizing aroma and delicious taste. Perfect for making canapés, sandwiches, pizza, savory meat salads. The product contains high-quality meat, herbs and spices, so this sausage is not cheap. Raw smoked sausage at home turns out no worse than store-bought sausage, besides, you can save your budget, enjoy the cooking process and show off your culinary skills in front of your guests.

Nutritional value and calorie content of raw smoked sausage

Raw smoked sausage is a very nutritious product, rich in protein. It also contains useful substances such as iron, phosphorus, iodine, potassium, magnesium, PP and B vitamins.

The process of preparing raw smoked sausage involves long-term treatment with cold smoke, so all the beneficial properties are retained in the finished product.

100 g of product contains:

Proteins – 17.86 g.
Fats – 40.98 g.

Carbohydrates – 0.18 g.
Calorie content is 446 kcal.

Recipes for raw smoked sausage at home

Making raw smoked sausage at home is a time-consuming process. It consists of several stages:

food preparation and marinating;
sausage formation;
smoking;
drying.

Recipe No. 1: Sausage with onions

You will need the following products:

The meat must be washed, dried with a paper towel, and cut into small pieces. Then grind through a meat grinder with a special large mesh for sausages. Also skip the onion.

Then add squeezed garlic, spices, and nitrite salt to the minced meat. This salt is used in cooking various sausages. It will give smoked meats an appetizing color, increase the shelf life of the product, and prevent the growth of bacteria.

Mix the minced meat thoroughly and place in a cool place or refrigerator for 24 hours.

Next, start forming the sausage product. Fill the intestines tightly with minced meat by hand or using a meat grinder with a special device. Tie the ends of the intestines with a strong thread. The length of the sausages should correspond to the size of the smokehouse. You can form them into rings. After all the procedures, start smoking.

Recipe No. 2: Raw smoked sausage with cognac

Ingredients:

Beef or veal – 1.5 kg
Pork (lean) – 1.5 kg
Pork lard (salted) – 1 kg
Salt – 150 g
Sugar – 1 teaspoon
Ground allspice and black pepper – 1 teaspoon
Ascorbic acid – 15 g
Potato starch – 4 tbsp. spoons (heaped)
Cognac – 60-70 ml

Prepare the meat: rinse, remove films and tendons, cut into pieces of 200-300 g.

Generously rub each piece with salt, place in an enamel bowl, and leave in a cool place (from 0 to +3⁰) for 48 hours.

Afterwards, grind the salted meat in a meat grinder with a large grid.

Chilled salted lard cut into approximately equal neat pieces (4-5 mm).

Mix the minced meat, lard and spices thoroughly. Add potato starch, cognac and mix again so that the pieces of lard are evenly distributed throughout the sausage mince.

Then fill the cleaned intestines tightly with minced meat and tie with a thread on both sides. Wrap the resulting sausages with twine and hang them in a dry, cool, well-ventilated room for 3-5 days. Next, you can place the semi-finished product in the smokehouse.

Smoking process

Raw smoked sausage is prepared only in a cold smoked smokehouse. The process must be continuous and last from 24 to 48 hours.

The temperature range of the smoke should be 25-28⁰ C. It is necessary to ensure that the smoke is constant and evenly distributed throughout the smokehouse.

You also need to control the density of the smoke. Too much smoke may cause the product to become covered in soot and have a bitter aftertaste.

For smoking, small sawdust of alder, aspen or fruit trees (cherry, pear, sweet cherry, apple tree) is used. You cannot use sawdust from coniferous trees, as they have too specific an aroma, which will spoil the smoked meats.

When the cold smoking process is completed, the sausages should be removed from the smokehouse, then placed in a dry, cool and dark place to dry and ripen. The room temperature should be no more than 10 ⁰C.

The drying process of the product takes about 14 days. During this time, it will acquire a rich color, excellent taste and aroma. The finished product can be stored in a cool room for up to 4 months, while homemade raw smoked sausage will fully retain its taste. Bon appetit!

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Raw smoked sausages are prepared, as a rule, from chilled or defrosted beef, fatty, semi-fat and lean pork, as well as lamb.

Their main advantage is a serious “meat” component, especially if the product is made according to GOST,” meat production technologist Andrei Efimenko told VM. - Moreover, the raw materials must be absolutely fresh. Chilled meat can be stored for no more than three days, ice cream can be stored for up to a month. At the same time, the production of “Pork” and “Soviet” sausage from frozen meat is not allowed at all. Madeira or cognac is added to certain types of sausages for taste. In general, raw smoked sausages are a real delicacy. He was like this in Soviet times, and remains so now.

IN smoked sausages, as Andrei Nikolaevich explained, as a rule, meat is used from the shoulder and rear parts of the carcass, which is thoroughly cleaned of veins. The most suitable meat for such sausages is the meat of adult pigs and 5-7 year old bulls.

In the workshop, they take the meat, freed from the veins, and cut it into pieces weighing 1–1.5 kilograms, says the technologist. - Then they salt it, and seriously: salt should be 3.5 percent of the total mass of meat.

The production of raw smoked sausage takes about two months. The production is divided into a dozen stages, but at the end the product is smoked using the cold smoking method, and then dried for a whole month at a temperature of about plus 10 degrees.

After this, a dry white coating usually appears on the surface of the sausages,” says Andrey Efimenko. - It's OK. It is on the shell that table salt crystallizes. It can be removed with a napkin.

How to choose raw smoked sausage? The expert advises paying attention to the price. Good sausage does not cost less than 1000 rubles per kilo. If the price is lower, then vegetable protein was probably added to it. It is completely harmless, but, alas, not meat. Second rule: look at the label carefully. GOST sausage is better than one made according to specifications - technical specifications. If the sausage contains ingredients such as dextrose, the acidity regulator glucono-delta-lactone, the antioxidant sodium isoascorbate and other wonders of modern chemistry, it is better to refuse the purchase.

Pepper, sugar, salt, cardamom, Madeira or cognac - these are the additives that should be. Well, and sodium nitrite, which gives the sausage a reddish color,” explained Andrey Efimenko. - In general, the smaller the list of ingredients, the better. And vice versa.

Nutritionist Anna Kudryavtseva warns:

Raw smoked sausage is a delicacy, and you shouldn’t get carried away with it. Firstly, it is very fatty - from 40 to 50 percent of the product is animal fat. Secondly, it is high in calories: up to 500 kilocalories per 100 grams. Thirdly, it’s quite spicy. For any inflammation of the gastric mucosa, I do not recommend it.

REFERENCE

The following raw smoked sausages are prepared at Moscow meat processing plants: “Pork”, “Maikopskaya”, “Sovetskaya”, “Servelat”, “Delikatesnaya”, “Osobennaya”, “Polish”, “Brunschweig”, “Tambovskaya”, “Tourist sausages”, “ Rostovskaya”, “Russian”, “Ukrainian”, “Kubanskaya”, “Uglichskaya”, “Moscow” and “Amateur”.

1. Boiled sausages.

2. Sausages and sausages.

3. Semi-smoked sausages.

4. Cooked-smoked sausages.

5. Raw smoked sausages.

6. Boiled-smoked products (boiled pork, carbonated meat, etc.).

7. Dried products (balyk, basturma, sudzhuk, etc.).

8. Finished products (pates, lard, jellied meat, etc.).

9. Semi-finished products (kebabs, kupaty, etc.).

10. Special nominations as proposed by the Expert Council (“Product for baby food", etc.).

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Semi-finished products: selection rules

Column by nutritionist Marina Vaulina

In the summer we feel less like cooking. Especially at the dacha. Nature, fresh air, mushrooms... Why stand at the stove? That's why many people buy semi-finished products. But you need to choose them carefully. First, pay attention to the packaging itself. Is it well preserved? Are there any signs of defrosting? Dumplings, for example, need to be shaken thoroughly to make sure they don’t stick together. If they stick together, it means they were defrosted, the taste is reduced, and it’s better not to buy ()

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