Boiled sausage

Looking at the assortment of boiled sausages that can be found on the windows of our stores today, just eyes scatter. Many people ask a dumb question: which sausage to choose - the one that is pink or, conversely, more nondescript, gray? Meanwhile, the appearance of the finished product directly depends on the composition of the cooked sausage, which we will talk about below.

In cooking, boiled sausage is used quite often. They consume it as an independent dish or as one of the components of numerous dishes: salads, hot, pizza or sandwiches. The calorie content of boiled sausage is 257 kcal per hundred grams of meat product.

In general, boiled sausage is a separate group of meat products that differ in the method and technology of production and are divided into sausages, meat hives, stuffed sausages, sausages, livery and blood sausages, potions, patties, jelly, diet and medical sausages. The gastronomic qualities and beneficial properties of boiled sausage directly depend on the components that are included in its composition.

Boiled sausage composition

So, in accordance with the current GOST, ideally, at least 30 percent of pure meat should be in the composition of boiled sausage. In addition, there is a special mass in it - a certain substance, which is obtained by grinding bones and skin of animals. And boiled sausage also contains a lot of table salt and up to eight percent starch.

However, in Russia, boiled sausage is produced not only according to GOST, but also according to technical conditions. At the same time, a special mark "IOM" can be observed on the finished product - this means that the composition of boiled sausage made according to TU may not contain pure meat at all, since it is produced from animal bones only with small meat residues.

Depending on the quality of the raw materials, all boiled sausages are divided into grades: higher, first and second. Premium sausage is made from high-quality beef, pork and speck with the addition of spices (salt, pepper, nutmeg, garlic and cardamom). The sausage of the first grade is distinguished by first-class beef, pork and speck with the addition of vegetable protein. Well, it is clear that second-grade sausage is made from beef and pork meat trimmings, to which flour is added in addition to other ingredients.

It is believed that high-quality boiled sausage should not have a saturated pink color, because during the heat treatment, the meat acquires a grayish hue. That is, simply put, the bright color of the sausage on the slice indicates that the manufacturer added food dyes to the product.