Smoked sausage

Smoked sausage is rightfully considered one of the most beloved varieties of sausages, which are universally popular and in high demand among lovers of meat products. The dense structure and rich taste of this sausage with notes of smoked meat are great for its use not only as an independent meal, but also as a component of numerous salads, snacks, soloons, pizzas and other fragrant and very nutritious culinary creations.

Smoked sausage differs from other types of meat products in a high content of fats and proteins along with a small amount of moisture. In this regard, the calorie content of smoked sausage is quite high and on average amounts to about 507 kcal per hundred grams of meat product.

Types of smoked sausage

Depending on the production method, two main types of smoked sausage are distinguished: boiled-smoked and raw smoked (hard smoked). In addition, the latter is characterized by the presence of a subspecies - cheese sausage, which does not pass the smoking stage, but provides for prolonged drying.

Raw smoked sausage, which is a type of smoked sausage, is a coated product made from minced meat and subjected to smoking and drying. The production of such a product includes the following stages: grinding of meat raw materials, its subsequent salting and ripening, secondary grinding, making minced meat, and then filling the shell with it.

The next operations are the sediment of loaves, their smoking and drying. Ready-made sausages, which are quite dense, sharp brackish taste and pleasant aroma, can be stored for up to four months.

Meanwhile, cooked-smoked sausage differs from the previous one in that it uses intermediate cooking, which is produced for an hour and a half at a temperature close to 75 degrees. It is noteworthy that of all types of sausages, smoked products are characterized by increased storage resistance due to this manufacturing technology.

Composition of smoked sausage

The composition of smoked sausage, which meets all established norms and standards, and therefore is of high quality, should not contain so much currently common soy protein. This product, although it does not have a negative impact on human health, but, being a raw material of plant origin, significantly reduces the quality and deteriorates the taste of the finished product.

Ideally, pork, speck, poultry, beef, sugar, salt and a variety of spices and spices are the main ingredients in the composition of smoked sausage. These are mainly garlic, cloves, allspice and black pepper when ground.