Boiled and smoked sausage

Among the variety of types and varieties of sausages, cooked and smoked sausage has been in constant demand for a long time. This product can be called a great option for those who lack sharpness and savoury in boiled sausage and at the same time smoked sausage for which it seems too salty and spicy. In addition, the calorie content of cooked-smoked sausage is slightly less than the nutritional value of the last meat product.

Boiled-smoked sausage contains more seasonings and spices than boiled types of sausages, which differ in consistency and texture from this product. So, boiled-smoked sausage is characterized by the presence of small pieces of meat and speck, and not a homogeneous smooth mass.

In addition, unlike raw smoked and raw baked sausage, cooked-smoked sausage has a softer taste, as well as a less elastic and firm consistency. Such a product contains more moisture than other types of sausages that have passed the smoking stage.

In the production of boiled-smoked sausage, the main ingredients in its composition are pork, beef, speck, starch, dairy products (in particular milk powder), as well as spices and spices, which are provided for by the recipe of each specific type.

In the ready-to-eat product, the percentage of protein and fat should be clearly observed. Thus, in the composition of high-quality cooked-smoked sausage, the amount of protein is from 10 to 17 percent of the total mass of the product, while the fat content should be in the range of 30-40 percent.

Currently, boiled-smoked sausage of the highest and first grades is produced. A feature of the production of this sausage product is boiling before smoking. In general, the technology for making boiled-smoked sausage consists in the following: first, minced meat, consisting of meat and speck, is mixed in a cutter, after which it enters special ripening chambers at a temperature of 0 to 8 degrees.

After that, some water is added to the meat base, everything is well kneaded and the resulting mass is filled with shells using a syringe. Tied shells are suspended in special smoke chambers, where loaves are subjected to heat treatment.

The caloric content of cooked-smoked sausage, depending on the variety, is approximately 350 kcal per hundred grams of meat product, which is slightly more than the nutritional value of cooked sausage, and to a large extent less than smoked.