Raw sausage

Raw sausage is rightfully considered a meat delicacy, the taste of which can be appreciated not only by sophisticated foodies, but also simply by meat eaters. This treat attracts many of us with its incredibly appetising aroma, savoury taste and unusual structure, which is characterized by increased density, dryness and elasticity.

Cooking has a lot of all kinds of recipes, where raw sausage acts as one of the obligatory components in the preparation of a variety of delicious dishes. And these are not only numerous sandwiches and snacks, but also more complex meals - salads, pizzas, casseroles and much more. In view of the high calorie content of the raw sausage, the addition of this meat product to dishes greatly increases the nutritional value of the final product.

In industrial production, the process of making raw sausage involves prolonged drying, rather than boiling or smoking, which refers to less expensive and not so refined types of sausage products. The calorie content of raw sausage, like raw smoked sausages, is due to the composition of this product, and on average is at least 403 kcal per hundred grams of meat product.

Composition of raw sausage

The raw materials for the manufacture of such sausage are exclusively of the highest grade, which causes a high price for this product. So, in addition to traditional pork and beef, raw sausage can include lamb and horse meat. In addition, the minced meat for this sausage contains a wide variety of spices and spices. Interestingly, in the production of some types of raw sausages, natural honey and high-quality cognac are often added to minced meat.

As a result, in the composition of raw sausage, subject to all the conditions required by the technological process, an optimal balance between protein and fat content is observed. The first is characterized by an amount of 22 percent of the total weight of the product, while the second should be approximately 38 percent.

Often experienced culinary experts prepare raw sausage at home, since there is no need for special devices for this. In order to independently prepare such sausages, you need to grind meat and lard in small pieces or turn through a meat grinder with a large grill. After adding the spices, the mince is thoroughly kneaded and removed under the film into the cold for 12 hours.

At the next stage, the natural shell is filled with cooked mince, tied at the ends and the sausage rings are suspended for 3 days to dry in a dry ventilated room. After that, the damp sausage matures for about five weeks in a cool place.