Experts spoke about the main differences between sausages and sausages. How are sausages different from small sausages: shape, composition, casing, etc.
Sausages occupy a separate niche in the world of our culinary preferences. For their preparation, pork, beef, lard, lamb, horse meat, poultry and meat by-products are used. Today in a supermarket you can spend hours looking at displays with a variety of sausages to choose the right product for yourself. But, of course, most often the choice of buyers stops at everyone’s favorite sausages or sausages.
Have you ever thought about what the difference is between them? Well, it can’t be that two are absolutely identical in composition sausages differ in sizes, shapes and names. We decided to clarify the situation a little and will now share all the information we received with you.
What is the difference between sausages and sausages?
Of course, many sausages have not been produced for a long time, following all the rules. Therefore, we strongly recommend study their composition before buying, or even better, prepare them yourself from whatever your heart desires.
Interesting fact: sausages were invented in the 19th century in Germany. By the way, we have great news for you. Here you can see the original ones. We wish you inspiration to cook and try each of them. Share this entertaining article with your friends!
There are currently very few natural, high-quality, appetizing and healthy semi-finished products, and therefore you should be extremely careful when purchasing them.
Sausages, sausages and bacon
There is no fundamental difference in the method of preparation and recipe between sausages and sausages. They differ only in shape and appearance: sausages are long and thin, sausages are thick and short.
As for the sausages, they are, figuratively speaking, the same sausages with the addition of small pieces pork fat, it is to him that they owe their name.
Initially, the raw material for sausages was pork; nowadays, poultry is also used for their preparation.
Shelf life
If you are lucky with your choice and bring sausages from the store to natural casing, do not hide them far in the refrigerator.
They have a shelf life of 48 hours, so it's best to eat them the same day.
The same sausages, but with the addition of artificial preservatives, will “live” twice as long – 96 hours.
Sausages in polyamide or cellophane packaging retain their properties for up to 10 days.
The record holders for shelf life are frozen sausages or wieners, wrapped in vacuum packaging. IN freezer at -18 0 C they can be safely stored for up to 60 days.
Armed with our instructions, choose natural, high-quality sausages and small sausages, boil them, fry them in a frying pan or barbecue, heat them in the microwave and enjoy their special aroma and taste!
Bon appetit!
I read the labels on the sausages I buy and often see the words “mechanically separated meat.” What kind of meat is this and is there a lot of it in sausage? I also want to know what is the difference between sausages and sausages? What is bacon, ham? Is it added to sausage bread? regular bread? Why is it called that? What is the difference between brawn and saltison? Why does salami have a sour taste? Svetlana Anatolyevna GORDYNETS, head of the technology department, answers questions meat products RUE "Institute of Meat and Dairy Industry".
Mechanical deboning and additional deboning
Mechanically separated meat is obtained when poultry carcasses or carcasses or parts of skinny lambs, kids, piglets are put under a press and crushed along with the bones. Before mechanical deboning, kidneys and reproductive organs are removed from poultry carcasses.
If the meat is subjected to manual deboning (separating the meat from the bones), then the remaining parts of the carcass are subject to additional deboning. About 8% of the meat remains on the carcasses after manual deboning. To prevent it from disappearing, mechanical deboning is used - the meat along with the bones is sent under a press, where the meat is squeezed out. Mechanically deboned meat contains bone marrow and particles of bone and cartilage tissue. But there are restrictions on the content of bone inclusions in this meat, their mass fraction and size. The output is a viscous, finely ground paste-like mass from light pink to dark red, depending on the type of raw material used. Poultry meat is mainly used to produce mechanically separated meat. The carcasses of large animals are used for deboning.
Mechanically separated meat is not added to premium sausages. No more than 10% is added to the first varieties, no more than 15% to ungraded varieties, and up to 20% to meat and vegetable varieties.
Sausages, sausages and bacon
Sausages are boiled sausage product, having a cylindrical or elongated oval shape, in a shell, with a diameter or transverse size from 14 to 32 mm and a length of no more than 300 mm, intended for consumption mainly hot. Sausages differ from sausages only in length and thickness; they are shorter (no more than 200 mm) and thicker (diameter from 32 to 44 mm).
Shpikachki are the same sausages, only made from minced sausage with a heterogeneous structure, containing inclusions of crushed bacon. Hence the name - shpikachki.
Sausage bread
Sausage bread is also called meat loaf. This is a boiled sausage product that is baked or boiled in a mold during the manufacturing process. It has a rectangular shape, reminiscent of bread. Hence the name. Bread is not added to these products.
Salami
Salami sausage is produced using approved food additives containing glucono-delta-lactone (GDL) and (or) organic food acids and their sodium derivatives. This can cause salami sausages to have a sour taste. Thanks to such additives, the ripening of boiled-smoked, raw-smoked and dry-cured varieties of salami proceeds on average two times faster than the ripening of conventional varieties of such sausages. Otherwise, salami is no different from similar sausages.
Ham
Ham is a meat or meat-containing product made from coarsely chopped pieces of boneless meat or whole piece from the pulp of the hip or shoulder parts, subjected to salting, ripening, heat treatment until ready for use.
Today, a frequent guest on everyday table each person became sausages. Both adults and children love them. In addition, they are so easy to prepare - just throw them into boiling water for a couple of minutes, and “whoops!” - everything is ready, and this greatly simplifies the approach to cooking when you are limited in time. But is it worth resorting to these semi-finished meat products?
Are there any benefits to sausages?
Definitely, but only in natural varieties. Vitamin PP, which is part of them, helps improve metabolic processes in the body and significantly reduces cholesterol levels. Also, thanks high calorie content, this product is able to provide the body with the necessary energy.
Sausages and sausages - what's the difference?
There is no difference as such. The difference is appearance and in the method of meat processing. Sausages - more delicate product, this depends on the fact that the meat included in its composition is twisted, unlike sausages. On the contrary, they contain crushed raw materials. The difference is also visible in the outer shell. The sausages have two types - natural and synthetic. As a rule, the manufacturer packages sausages in a natural casing - intestine.
Raw sausages - aren't they dangerous?
We often eat raw sausages ourselves and give them to children, without thinking about whether it’s worth it. Theoretically, there is no danger in this. But during research it was discovered that they contain pathogenic microorganisms and bacteria that die only under the influence of heat treatment. Therefore, if you are not completely confident in the naturalness of the product, you should cook it longer.
Do dairy sausages contain milk?
In fact, milk must be present in milk sausages. This is provided for by GOST. As a priority, manufacturers add dry low-fat to them, but it is not uncommon for it to be replaced with whole or regular pasteurized. Also, some manufacturers are starting to “cheat” and add water instead of milk, trying to make their product more juicy.
Famous brands - should you give preference to them?
There are a number of manufacturers that are most popular among the people, and which we mostly buy. But are they worth it? In most cases, no. In practice, only one of the six manufacturers considered can be 100% responsible for the quality of the manufactured product. These are sausages of the “Near Hills” brand. Only this sample met the requirements of GOST.
Brands such as “Velkom”, “Ostankino”, “Rublevsky” are saturated with collagen protein. It is obtained from connective tissue, or, more often, from recycled waste (veins, fascia).
How not to make a mistake?
When you come to the store, pay attention to the color of the product. No matter how beautiful brightly colored sausages may seem, you should not buy them. Color is hardly a messenger high quality, rather, the manufacturer added food coloring to them.
Pay attention to the texture of the sausages. Their surface should be smooth and dry. Also take into account the elasticity of the sausage. Try to bend it at least a little. If it remains unharmed, you can safely put it in the basket. If not, then it means large quantities starch added. You should also not choose sausages in packaging that contains liquid inside. Only hermetically packaged ones are classified as quality product. And don’t forget to check the expiration date - on average, sausages can be stored for two weeks.
The most delicious ones are homemade!
If you come to the conclusion that a store-bought product is not for you, then you can prepare your favorite sausages at home. Yes, they will taste different from store-bought ones, but you will be 200% sure of their quality. Let's look at one of the possible recipes.
You will need:
- meat 1 kg. Here you can fantasize as much as you like. You can take any meat. Whether it's pork or beef, or you prefer poultry.
- egg 1pc
- milk 250ml
- butter 100 gr
- salt, nutmeg(to taste)
- intestine. You can buy it either on the market or in large hypermarkets.
Cooking method:
First, prepare the meat. If you want the final result of the sausages to be more tender, then do not be lazy and scroll them through a meat grinder about 4 times. It is advisable to choose a mesh with small holes. Once the meat is cooked, add the remaining ingredients. And leave in the refrigerator for at least 10 hours. When the minced meat “reaches”, fill the intestine with it.
Try to do this carefully so as not to damage the shell. Avoid introducing air, but do not fill the colon too tightly. Otherwise, during the cooking process, your sausages will burst. If there is still air in the shell, just pierce it with a needle in this place. After you have filled the intestine with minced meat, tie your sausages at the same distance with thread, or simply twist the casing itself several times. These sausages need to cook for a little over half an hour.
Well, that's all, bon appetit!
Sausages and wieners are small boiled sausages with a bar diameter of 14 to 32 mm and a length of 12 to 13 cm and 32-44 mm and 7-9 cm, respectively.
The assortment of sausages and sausages is as follows:
- highest grade - amateur sausages, milk sausages, special sausages, cream sausages, etc.;
- pork sausages, bacon, etc.;
- first grade - Russian sausages, beef sausages, etc.;
- beef sausages, etc.
For the production of sausages and sausages, steamed, chilled, defrosted beef and pork of young animals are used. To improve taste and increase nutritional value Additives of animal and plant origin are added to the minced meat of some sausages. Ready-made sausages and sausages are characterized by a uniform pink color on the cut surface, delicate texture, specific taste and aroma. They are consumed heated or fried, as well as baked in dough. The moisture content in sausages is 65-70%, yield finished products 95-114% by weight of the main raw material, in sausages - 55-65%, 100-114%, respectively.
The technology for the production of sausages and wieners is similar to that boiled sausages.
Preparation of basic raw materials and auxiliary materials, the previous grinding, salting and maturing of meat is carried out in the same way as for boiled sausages.
Preparation of minced meat. Minced meat for sausages and sausages is cut in the same way as for boiled sausages. The minced meat of these products is characterized by a homogeneous structure without the addition of pieces of meat and bacon, and by fine grinding. Depending on the composition of the raw materials, water is added to the minced meat in an amount of 20-40% by weight of the cut raw materials. To ensure more intensive grinding, the minced meat is additionally processed using fine grinding machines.
Forming minced meat into shells is carried out using syringes of different designs. The optimal injection pressure for sausages and wieners is (4-5) * 10.5 Pa. The filled shell is twisted into bars using special devices or tied with threads using automatic machines. In the Frank-a-Matic and V2-FIO machines, sausages are stuffed, twisted and hung on a conveyor.
Sausages and sausages are hung on thin sticks with intervals between the bars, preventing sticking, placed on frames and sent for heat treatment.
It is carried out in stationary frying chambers, cooking chambers, combined chambers and continuous thermal units.
In stationary chambers, sausages and sausages are fried at a temperature of 90-100 °C for 30-50 minutes until the surface of the loaves turns red and the temperature inside the bars reaches at least 55 °C. Fried products are cooked in steam cooking chambers or in boilers with water at a temperature of 75-85 °C for 10-15 minutes until the temperature in the center of the bar reaches 70 ± 1 °C. When boiling in cauldrons, sausages and sausages are immersed in water heated to a temperature of 85-95 °C. Sausages in artificial casings are cooked only in steam chambers. When heat treated in combined chambers and continuous thermal units, drying and frying are carried out at a temperature of 100 °C, drying duration is 10 minutes, frying duration is 30-40 minutes. Cooking is carried out at a temperature of 85-90 °C and a relative humidity of 85-90%. Sausages are cooked for 5-10 minutes, sausages - 15-20 minutes until the temperature in the center of the bar reaches 70 ± 1 °C.
Cooling is carried out in the same way as for boiled sausages.
