Aroma of smoked sausage. Characteristics of the modern range of smoked sausages

Boiled-smoked sausage has a special place among sausage products. Many liked the product, which is spicier and more aromatic than boiled sausage, and does not have dryness and stiffness, which are inherent in raw smoked sausages.

Composition and method of preparation of boiled-smoked sausage

All smoked sausages have a denser, firmer and more elastic texture, have a sharp taste and a bright aroma. They have a very low moisture content (about 25-40%), which is why they can be stored for a long time without changing their beneficial properties. Depending on the method of production, smoked sausages are divided into boiled-smoked and raw-smoked.

The composition of boiled-smoked sausage usually includes, in certain proportions specified in the recipe, beef, pork, bacon or lard, starch, and milk powder.

To give a piquant taste and aroma, spices and numerous spices are added to them.

During the production process, this type of sausage must undergo double processing. First, the minced meat is smoked and then boiled. Thanks to this technology, the product becomes tender and soft, and its taste is rich. In order to give the boiled-smoked sausage its usual taste and appetizing aroma with smoke, the sausage is smoked again for 12-24 hours with hot smoke at a temperature of 25-30 C. Then it is dried for a week or two at a temperature of 12 C. The finished product is thoroughly checked for freshness and detection of defects in loaves.

The color of the sausage is directly dependent on the raw materials used for its manufacture. Dark red, brownish color is typical for sausages made with a predominance of beef. The light pink color is due to the predominance of pork or chicken meat in the recipe. The casing for boiled-smoked sausage can be natural or synthetic.

Sausages of this type cannot be stored for a long time due to the moisture contained in the finished product. 15 days is considered the maximum storage period for them.

In Soviet times, raw smoked sausage was considered a delicacy, but modern nutritionists argue about its harm and benefits. It is believed that those who adhere to proper nutrition should not eat sausage. The technologies for the production of sausage products are subject to separate discussion. Among the main advantages of raw smoked sausage are a long shelf life and a bright taste.

Raw smoked sausage: good or bad

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 costly process, so cheap sausage should immediately arouse suspicion.

The benefits of raw smoked sausage is a controversial issue. Most of the useful properties of meat are retained after smoking, so it is difficult to call sausage harmful. The danger lies in the excessive consumption of sausages, especially in the presence of diseases of the digestive system.

Harm of raw smoked sausage:

• high 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 exacerbate 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 must be firm. Loose composition or mold indicate violations made during production. The shell should be dry, and the minced meat should be as dense as possible. In the aroma of sausage, the presence of spices, garlic or cognac notes is allowed.

Production stages:

1. Meat ambassador. The blanks are aged in salt for 5 days. The temperature in this case should not exceed 4°C. Salt is added in a proportion of 3 kg per 100 kg of meat.
2. Minced meat mixing. The meat is slightly frozen, ground into minced meat using special equipment and mixed with additional ingredients. Then the blanks are stored in cold chambers throughout the day.
3. Sausage making. Special shells are filled with minced meat using a syringe. The slightest ingress of air must be excluded. Bubbles in the shell, if necessary, are pierced with needles.
4. Draft. Finished sausage preparations are suspended and stored at a temperature of 4°C for three days.
5. Smoking. This process is carried out in special chambers at a temperature not exceeding 22°C for 2 days. For smoking, the smoke of hardwood trees is used.
6. Drying. The drying process lasts 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

Raw-smoked meat occupies a special place among the range of sausage products. It is considered the most nutritious. The calorie content of sausages differs depending on their composition. The amount of fat per 100 g of the product reaches 56%, protein - from 13 to 30 percent. Raw smoked sausage does not contain carbohydrates or is present in an amount of not more than 0.3%. The maximum calorie content does not exceed 580 kcal.

What is included in sausages

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

Moscow

The composition of the Moscow raw-smoked products includes ground nutmeg. The product is made from beef, other types of meat are not added to it. Lard in some varieties of sausage is replaced by special sausage or pork fat. Some varieties of sausages are made with the addition of white pepper, others - using black.

• 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 the sausage of this variety is considered to be a rich dark color. This effect is achieved due to the strict observance of 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;
• white ground pepper;
• ground black pepper;
• salt;
• sugar;
• ground cardamom;
• ground nutmeg;
• sodium nitrite;
• color fixer E250;
• starter cultures of microorganisms;
• glucose;
• ascorbic acid;
• bacterial preparations.

Mikoyan

Raw smoked Mikoyanovskaya sausage is produced using several technologies. Some varieties of sausages contain Italian spices. The 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 raw-smoked products are distinguished by unusual combinations of spices and a special production technology. In most varieties, nutmeg and cognac are traditional additives. The bacon is cut both in large pieces and in small ones.

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

Such a beloved product as sausage has been known to mankind since time immemorial. Initially, the dish was invented as one of the ways to preserve meat for a longer time. It is mentioned both in ancient China and in Babylon. And the ancient Greeks and Romans also used it during the feasts of the nobility. In Slavic sources, it has been mentioned since the 12th century - in the Novgorod charter, written on birch bark. And in Russia, workshops where smoked sausage was produced appear only from the 17th century. This was due, according to culinary historians, with the spread of mini-smokers in the estates.

Types of sausage

Previously, sausage was made by hand, stuffing lamb intestines with a variety of minced meat, sometimes using additives and all kinds of spices. Today, of course, the process is automated, and quite a few types of product are distinguished by the method of production, among which smoked sausage is not the last. It, in turn, is divided into several subspecies, which we will discuss in more detail.

Cooked-smoked sausage

It is initially prepared as boiled, and then subjected to the smoking process. As a rule, this kind of product contains a little more spices than ordinary boiled. Cooked-smoked sausage can also consist of small pieces, and not just minced meat, which is a homogeneous mass. In addition, additives such as flour and starch, bacon and milk are actively used (this is in the best cases if soy and seitan are not mixed). Interestingly, this kind of smoked sausage can be stored in the refrigerator for only 15 days. And it usually contains up to 15-20% proteins, up to 40% fats, calorie content is up to 400 kcal per 100 grams, depending on the variety.

A striking representative of this species is the smoked sausage "Moskovskaya". It has a unique taste, which provides nutmeg and black pepper. The main part of its composition is beef with the addition of pork fat (the size of the inclusions is not more than 5-6 millimeters). By the way, they also produce a variation of smoked "Moskovskaya".

Semi-smoked

Semi-smoked sausages have a slightly longer shelf life. The semi-finished product is first fried, then boiled and then smoked. The taste of such a product is almost indistinguishable from the previous version. The difference is in a slightly higher price and cooking method. However, with such heat treatment, less useful weight is lost, and the smack of smoking becomes less pronounced.

Raw-smoked

Smoked sausage made in a similar way was previously called hard-smoked. It, according to the manufacturing technology, is not subjected to thermal effects at high temperatures. Smoking takes place in a cold way, at 20 or a maximum of 25 degrees plus. And meat or minced meat is subjected to enzymatic treatment and dehydrated. In order for such a sausage to fully and properly ripen, it takes from a month to one and a half. During all these days, excess water leaves, and the meat is saturated with a characteristic aroma and acquires an amazing aftertaste (although, using new, more modern technologies, raw-smoked meat is also produced in a shorter period - 20 days). Here, the food additive E575 is used, which changes the pH of the product, spices in sufficient quantities, sometimes a little cognac. It is also characteristic to use the effects of yeast cultures, which can feed on sugars that are included in the ingredients. This is how the fermentation process characteristic of this technology is obtained. Smoked sausage of this type has the highest energy value of all varieties - up to 600 kcal per 100 grams (for some varieties). It has less protein (up to 25%), but more fat (up to 60% sometimes).

Types of smoking

Everyone knows that in order to smoke a product, it is necessary to expose it to smoke. But not everyone knows that smoking is cold and hot, depending on the temperature at which the process itself occurs. These two methods also differ in the duration of production. So, cold smoking is a rather long process and proceeds at fairly low temperatures (20-25 degrees usually). And hot smoking is a faster process, and it takes place at rather high temperatures, such that the smoked product itself can sometimes ignite (this must be constantly monitored, taking appropriate measures).

GOST R5545 from 2013

According to the rather new requirements of GOST, smoked sausage can contain pork, beef, horse meat, lamb - optionally or a mix. It may also include by-products such as tongue, liver; lard, lard lateral and spinal. The presence of milk powder, salt, sugar, glucose is also allowed. From spices - garlic and spices. From food additives - antioxidants, regulators of taste, aroma and acidity. So, as they say, if you really love sausage, then you better not be interested in what it is made of!

Homemade smoked sausage

And, of course, it is best to cook sausage with your own hands, at home, on your own. So, at least, you will definitely be sure that it will fall into it. And yes, it can be much tastier. If there is no specially equipped smokehouse - it does not matter. You can use an ordinary chimney or a couple of barrels that do not have a bottom, separated by a grate for hanging sausages. In general, there are a lot of existing options. For successful smoking, several conditions must be observed.

1. Regardless of the method of smoking, meat and other ingredients for sausages must be well prepared and salted.
2. Smoke should be the weakest smoke, gradually increasing smoke. Make sure that when hot, for example, smoking, the fire does not flare up too actively.
3. For the process, it is best to use sawdust from deciduous trees, not raw. Resinous (tree, pine) can give smoking a bitter taste.
4. The best result is obtained with slow smoldering of sawdust.
5. You can use mint and juniper for flavoring.
6. Hot smoking is carried out for no more than an hour or two, otherwise the taste and aroma of the product is lost.

According to A.F. Shepeleva, I.A. Pechenezhskaya and other sausage products have a higher nutritional value than the raw materials and most other meat products. This is explained by the fact that during the production of sausages, the least nutritionally valuable tissues are removed from raw materials. The high nutritional value of sausages is also due to their high content of protein and extractives, low-melting pork fat. The addition of milk, butter and eggs not only increases the nutritional value, but also significantly improves the taste of sausages.

3. Classification and assortment of sausages

According to P.I. Zelenkova, A.V. Plakhov, sausages are quite justifiably an international product of our planet. The peoples of different continents and countries have developed a lot of national recipes for making sausages of various varieties.

According to the processing method, the following types of sausages are distinguished:

Boiled sausages

Cooked-smoked and semi-smoked sausages

Raw smoked sausages

Liver

Blood

stuffed

• Sausages

  meat loaves

According to Z.P. Matyukhina, E.P. Korolkova, depending on the quality of the raw materials used, sausages belong to the highest, 1st, 2nd, 3rd grades and unsorted.

G.N. Kryaglyakov writes that, according to the type of meat, sausages are divided into beef, pork, mutton, horse, from the meat of other animals (rabbits, nutria), from mixtures and poultry; by type of shell - in natural, artificial and without shells; according to the pattern of minced meat on the cut - with a homogeneous structure and with the inclusion of pieces of lard, tongue, coarsely ground tissue; by appointment - for general consumption, diabetic and baby food.

Boiled sausages

According to P.I. Zelenkova, A.V. Plakhov, for their preparation, the best parts of selected beef, lean pork, beef and pork tongues, hard and semi-hard bacon, eggs, spices - pepper, cardamom, nutmeg are used.

Wieners and sausages are a type of boiled sausages. For the manufacture of higher grades, beef and fatty pork are used. Sausages and wieners before use are subject to short-term cooking in boiling water. Raw products are eaten by frying them in a pan, after which they become very fragrant and tasty.

Stuffed sausages are among the highest grades of boiled sausages. They have the most refined and delicate taste. For their preparation, the best selected veal meat, lean pork, bacon, tongue with the addition of milk, butter, eggs, pistachios are used.

According to Z.P. Matyukhina, meat loaves are produced according to the recipes of boiled sausages without a casing, baked in molds. They produce meat loaves of the highest, 1st and 2nd grades.

Liver sausages are made from liver, fatty pork, kidneys, milk, eggs, cereals, legumes, onions, nutmegs, peppers, etc., without the addition of nitrites. In the production of these sausages, raw materials are boiled and then ground. Minced meat is greasy, homogeneous, yellowish in color. They are divided into 1st and 3rd grades.

Blood sausages are made from offal, beef, pork heads, food blood, pork fat, protein stabilizer, wheat flour, peas, cereals, spices. In these sausages, the minced loaves are dark brown, on the cut - from dark red to brown. Minced meat is tender with a taste of blood, a pronounced aroma of spices. They produce sausages of the 1st, 2nd, 3rd grades.

Brawns are prepared from heads, ears, lips, legs, stomachs, lungs, liver, udder, tongue, bacon, cereals, blood, etc. In the production of these sausages, raw materials are first boiled and then ground. They produce brawn of the highest, 1st, 2nd, 3rd grades.

smoked sausages

According to A.F. Shepelev, smoked sausages, depending on the method of manufacture, are divided into half-smoked, smoked, raw-smoked, boiled-baked.

Semi-smoked sausages contain less moisture than boiled sausages, are better preserved, have a pleasant smell of smoking. The minced meat of these sausages includes brisket. These sausages are divided into the highest, 1st, 2nd, 3rd grades.

Raw-smoked sausages have a high nutritional value, a dense texture, a peculiar aroma and a spicy taste. The low moisture content and the presence of smoked products determine the long shelf life of these sausages. Raw smoked sausages are made from premium beef, lean pork, bacon or brisket; black and allspice, nutmeg or cardamom are added from spices.

Boiled-smoked sausages differ from raw-smoked sausages in a less spicy taste and a softer, but rather elastic texture. They produce sausages of the highest and 1st grades.

According to V.M. Poznyakovsky, in addition to the above range, tens of hundreds of other sausage products have been developed, which are produced on the basis of technological instructions and conditions, enterprise standards, and other regulatory documents approved in the prescribed manner.

Smoked sausage- a very tasty meat product, which deservedly enjoys great popularity. This type of sausage product has excellent taste characteristics and attractive aroma, as well as a dense texture and very appetizing external data (see photo).

The composition of such sausages, as a rule, includes several types of meat, pork fat and spices. Minced meat is made from these ingredients, which is then placed in a natural intestine or an artificial collagen casing, depending on the type of sausage and recipe. As meat, both beef and pork, chicken and more can be used. As for spices, a mixture of peppers, dry garlic, cloves and nitrite salt are usually used to produce this product. Often, manufacturers add cognac to such a sausage to improve it.

Depending on the method of preparation, this meat product is of two types:

• raw smoked;
• boiled-smoked.

One of the varieties of raw-smoked delicacy is a dry-cured sausage product, which is not smoked during production, but goes through a long drying stage.

The raw smoked sausage production technology consists of several stages. First, the meat is ground, after which it is salted and supplemented with spices. Before use, the prepared minced meat is left for some time in a cool place for infusion. Then, sausage sticks are formed from the minced meat, using a natural or artificial casing for this. After that, the resulting semi-finished product is subjected to smoking and subsequent drying.

A boiled-smoked product differs from a dry-cured product in that the first product must be boiled at a temperature of seventy-five degrees for two hours before smoking. Thanks to this cooking technology, smoked sausage is stored many times longer (up to four months).

How to choose and store?

If you want to choose a really good meat product, then you must take into account the fact that a real sausage cannot cost less than a kilogram of meat. The opposite only says that the product consists of low-quality meat ingredients.

According to established standards, high-quality sausage should in no case contain soy protein and meat trimmings. That is why it is recommended to buy sausages produced in accordance with the current GOST.

After buying smoked sausage, it is very important to properly store it, because its quality will depend on this in the future. First of all, the maximum shelf life of this product will provide a cool dark place. This can be any well-ventilated room in which the air temperature is between five and ten degrees. It is also very important that the draft does not “walk” in the room, and the humidity is not more than eighty percent. Under such conditions, the smoked product will retain its taste, aroma and dense texture for four months.

Of course, a refrigerator can also be used to store this delicacy. However, in this case, the sausage must be stored at a temperature of four to six degrees and no more than three weeks. At the same time, it should be borne in mind that in a whole form the product can retain its qualities much longer than in sliced ​​ones.

We will share the main secrets of storing such sausages further..

• So that the place of the sausage cut does not dry out, it is recommended to grease it with an egg, namely protein or some kind of animal fat.
• If the surface of the sausage is covered with mold, then the meat product must be poured with cold salted water. After five minutes, it must be removed from the liquid and dried with a towel. After such a manipulation, the delicacy will again be usable.
• If the sausage product is weathered, it must be placed in a container with chilled milk. Within thirty minutes, the meat product will again acquire an appetizing appearance and at the same time will not lose its taste.
• Sometimes it happens that the sausage is stale in the refrigerator and subsequently acquires a slippery surface. It is not necessary to throw away such a product, as it can be rinsed with water and fried in a pan.

In addition, smoked sausage can be stored in the freezer, but for this, the product must first be properly prepared. Many housewives argue that this type of meat product is best frozen sliced, and not whole. Moreover, each sausage piece is recommended to be covered with foil before freezing. After carrying out all these manipulations, the chopped delicacy can be placed in the freezer. The shelf life of the frozen product is six months.

As for defrosting smoked sausage, this should also be done correctly. It is undesirable to use hot water for defrosting, since in this case, the texture of the product is first of all destroyed, and the taste and aroma are also spoiled. It is recommended to defrost this product in the refrigerator on the bottom shelf. This process usually takes three to four hours, but sometimes more.

The most popular and proven smoked sausages include "Moscow", "Krakow", "Grainy" and "Servelat".

Use in cooking

The use of this sausage in cooking is multifaceted. It is often used to prepare many dishes.:

• borscht;
• salads;
• saltwort;
• pizza;
• sandwiches.

Sometimes tartlets and pastries are stuffed with smoked sausage, for example, pies, puffs and many other products made from dough.

In Hungarian cuisine, this product is an indispensable component of goulash and bograch. Also in Hungary, such a sausage is usually used to create stuffed culinary masterpieces.

In addition, this delicacy is an excellent independent snack, so it is often served at the table in the form of slices. In sliced ​​form, the sausage looks very beautiful and appetizing.

Despite the fact that such a sausage is a ready-to-eat product, it is also eaten in fried, stewed, boiled and baked forms. At the same time, it is allowed to fry it both in a pan and on coals, and for stewing, you can use a slow cooker.

How to make smoked sausage at home?

To make premium smoked sausage at home, it is recommended to use two meat varieties, for example, beef and pork. You can also take minced chicken for the preparation of this product. Some housewives cook homemade sausage in general from elk.

In addition to meat, you should also choose the right bacon, because the quality of the finished delicacy depends on it. Experienced chefs recommend buying lard exclusively from the head of the carcass, since during culinary experiments it was found that internal fat is completely dispersed throughout the product, so it is practically not felt in the finished product.

In no case do not use meat that has been frozen several times, otherwise the product made from it will come out tasteless and of poor quality.

There are two ways to smoke homemade sausage: cold and hot. First of all, these methods differ in smoking temperature. In the first case, the meat product should be cooked in a smokehouse at a temperature of up to forty degrees, and in the second - from sixty degrees. It is also worth considering that the hot smoking method takes less time than the cold one.

We invite you to take a look at the table below. It presents the simplest recipes for making delicious smoked sausage..

Also be sure to watch the video below. It goes into more detail about the home preparation of this popular sausage delicacy.

The shelf life of homemade smoked sausage is much less than the production one. The meat product of cold and hot smoking must be stored exclusively in the refrigerator. In the first case, it can be stored for a month, while in the second, no more than ten days. If the product is pre-placed in vacuum packaging, then the period of its implementation will double.

Benefits, harms and contraindications

Of course, one can speak about the benefits of smoked sausage only if the meat product was produced exclusively at home, because store products, as a rule, contain more harmful substances than useful ones. As part of a homemade delicacy, proteins and fats are usually present, as well as some vitamins (B and PP) and many different minerals (iodine, iron, magnesium, potassium, phosphorus, etc.).

Due to the rich chemical composition, this product is incredibly useful for humans. It has a beneficial effect on the functioning of the brain and nervous system. It has been scientifically proven that vitamin B2 contained in smoked sausage is involved in metabolic processes and has a positive effect on the organs of vision.

Smoked sausage, like almost any other product, has negative qualities. Moreover, this delicacy even has contraindications, which should be taken very seriously. First of all, such a sausage can harm people with liver and stomach diseases, as well as diseases of the gallbladder. In addition, the smoked product is no doubt harmful to children, pregnant women and breastfeeding.

Due to the high fat content and, accordingly, due to the high calorie content, smoked sausage is an undesirable product for obesity, as well as for weight loss diets.