Sausage Sausage has long been one of the most popular food products of modern man. This delicacy has a lot of both advantages and disadvantages, therefore, before buying sausage, you need to know for yourself for sure whether it will become superfluous in the diet of a particular person.

The traditional sausage recipe is to mix minced meat with spices, fat and salt and place this mixture in the gut or a substitute. Those who invented sausage products in their time simply invented the bicycle in the culinary business, since with the help of this delicacy it became possible to quickly and tasty serve the table for any occasion, and the storage of meat products was extended many times. Today there are many types of sausages, which, unfortunately, are not always of high quality.

History of origin

  • History of origin
  • Types of modern meat products
  • Manufacturing features
  • Differences in grades of finished products
  • The benefits and harms of the finished product
  • Home cooking product

For the first time, sausage was written about in the Greek, Babylonian and Chinese annals dated 500 BC. Later Homer described them in his "Odyssey", and Epicharmus even had a written comedy "Sausage". However, all this is not evidence that it was the Greeks who were the progenitors of modern meat delicacies, they just were the first to write down their recipes and therefore remained in history.

The ancient Romans also fell in love with this delicacy, because with its help it became possible to store meat products for a long time in the heat. The Romans stuffed the cleaned intestines with minced meat, salted it, added spices, and hung the product in the shade so that it could dry out.

It was also from there that the tradition of smoking sausage over the fire began, since it could be stored in this way for a much longer period and, moreover, was safer in terms of sanitary standards, since all microorganisms, midges and other insects died from the smoke. That could live in meat.

Although the recipe for sausages has changed in different historical times, it has always remained very complex, with a large number of ingredients and technological aspects of preparation. In addition, the product was initially expensive, because in ancient times, for the preparation of a delicacy, culinary specialists used the best varieties of various meats (even dolphin meat), Madeira, expensive cognac, nuts and Indian spices.

There were many legends about the product, which made it even more expensive and desirable for ordinary people who did not have the opportunity to feast on it. In the Middle Ages, Europeans in the north learned how to cook sausage from raw meat, which was then dried for a long time using smoke. But basturma appeared thanks to the ability of Europeans in the south to dry raw meat in direct sunlight.

 Doctor's sausage The most developed producers of meat products in Europe at all times were considered the Germans and Austrians, who today produce many types and varieties of all kinds of meat delicacies, famous all over the world for their taste.

The name "sausage" has many legends describing the origin of this product, and which one is closer to the truth is a mystery. It is known that there are consonant words in the Turkic, German, French languages, as well as in Hebrew. Back in the 12th century, sausage was mentioned in ancient Russian letters, but then, until the 17th century, historians did not find mentions of this product in Russia. Only in the 17th century, when immigrants from Germany opened sausage workshops on the territory of Russia, this product again firmly entered the life of the Slavic peoples.

By the beginning of the 20th century, there were about 2500 sausage workshops and factories on the territory of the Russian Empire. In Soviet times, another type of previously unknown sausage was invented - boiled sausage. So, for example, "Doktorskaya" became an experimental food product in the 30s of the 20th century, in which there was a high content of pork, a tender structure and this product was prepared without the use of smoking.

This sausage was intended for hospitals and people with poor health.

After the Second World War, this meat product became even more popular, but its quality dropped dramatically from year to year and reached a critical level in the 80s.

Types of modern meat products

In modern sausage business, there are several main types of this product.

Boiled. This is the cheapest and most common type of product, which has a short shelf life and the most dietary composition in comparison with other sausages. Such a product contains up to 15% protein, up to 30% fat, its calorie content is 220-300 kilocalories. In "boiled" there is less meat, but more water, additives, soy protein. Minced meat for such a product is light pink, homogeneous, very tender. Cooked sausage is prepared by pasteurization at a temperature of 80 degrees and further two-stage cooling.

Cooked and smoked. Unlike “boiled”, such a product is prepared by pasteurization followed by smoking. The calorie content of such a product is 350-420 kilocalories, it contains up to 17% protein and up to 40% fat. The minced meat contains many different additives - flour, milk, bacon, starch, water, cream, and the shelf life of such a product is 2 weeks.

Semi-smoked. In the manufacture of semi-smoked sausages, ice water is introduced into the minced meat, additionally cooling the composition, the loaf is kept at a temperature of 0 degrees for about 6 hours and only then is smoked. A semi-smoked product can contain up to 17% protein and up to 40% fat, and the calorie content reaches 400 kilocalories. This product is stored for 15 days.

 Raw smoked sausage Raw smoked (hard smoked). This is a rather fatty (up to 55% fat in the composition) sausage with a high calorie content of about 550 kilocalories. It is stored for a month. It is produced using cognac and spices, the minced meat must mature for 10 days, and then the finished sausage matures for about 40 days and is smoked at a smoke temperature reaching 25 degrees. The product contains about 30% protein.

Dried. Stored for a very long time, it is prepared from the highest quality meat and many spices and additives - honey, brandy, garlic, caraway seeds. The finished product dries naturally, without additional heat or smoking. This product contains 35% protein, 40% fat and up to 470 calories.

Livernaya. Sausage made from offal, eggs, vegetables and other additives. It has the consistency of a paste and a not very appetizing grayish color of the loaf. The energy value of liver products, depending on their composition, can vary from 194 to 444 kilocalories. Such sausages are stored from 3 to 30 days.

Manufacturing features

In the production of sausage, several technological processes can be used, depending on the type and type of the product obtained. The main points of the production process are:

  • deboning or separation of animal carcasses and separation of bones and meat for minced meat;
  • trimming, that is, sorting the meat component into fat and low-fat, as well as the distribution of the semi-finished product by grade - first grade, second, and so on;
  • the process of mincing, when the ingredients are successively mixed for the production of this or that minced meat, and then they are crushed using sausage cutters;
  • the process of forming the product or filling the casings for the product with minced meat using special syringes, followed by sealing the ends of the casing with a clipper;
  • the precipitation process, which implies holding the loaves at low temperatures until the start of heat treatment, according to the production technology of a particular type of product;
  • heat treatment includes drying, frying, smoking or boiling sausages in heat chambers, as well as spraying or cooling finished product.

It is important to remember that the casing of the product is of great importance in the production of sausages. Sausage casings are divided into artificial and natural, permeable and barrier.

Barrier casings are used to increase the shelf life of finished products and are more often used for cooked sausages.

Permeable casings help to penetrate heat during the subsequent heat treatment of the product. So, polyamide casings are barrier, and experts refer to cellulose, collagen and textile casings as permeable artificial ones. All kinds of food additives are used in the product to prevent the growth of microorganisms in the minced meat, as enhancers of color, taste and weight gain, and they are not always legal, useful or safe.

Differences in grades of finished products

The grade of meat used to make sausage depends on the percentage of muscle or connective tissue in it. The higher the grade of the purchased sausage, the higher the grade of meat from which it is produced, and the less of the above components in this meat.

 Selts Despite the fact that the connective tissue of meat is also a protein, it is difficult for the human body to digest and is less digestible. The nutritional value of connective tissue is low, there is a lot of it in products such as brawn, liver, jellied meat.

Today, such varieties of sausages are divided as:

  • premium products;
  • first grade products;
  • assorted sausages;
  • second-class products.

Only liver sausages and blood sausages have no grade, the rest can be presented in any of the above varieties. At the same time, any sausage of the same type can have a different price, since manufacturers reserve the right to independently choose ingredients, quality of casings and much more, which will ultimately lead to an increase or decrease in price. It is most logical to buy an expensive sausage, wanting to get the highest quality and most delicious product on your table.

Today, among the cooked sausages, there is one more variety of sausages - the extra variety.

These are high-quality products of traditional recipes with a high protein content (which means they are more valuable in terms of their energy properties). An extra grade product should not contain various food additives, with the exception of sodium nitrite and phosphates. Also, this sausage should be low in fat and free from soy and carrageenans.

The benefits and harms of the finished product

Is there a healthy sausage? This question can be answered in the affirmative in the context of the fact that any sausage is largely composed of protein, which means that it is a source of energy for the human body. But this state of affairs can be violated by manufacturers' non-compliance with the standards according to which this delicacy is prepared.

Recently, more and more often natural ingredients in sausages are being replaced by artificial ones, many food additives are added to the product that improve the visually and taste of sausage, but significantly reduce its digestibility by the human body.

Among the main health problems that can arise from the abuse of sausage, experts call obesity, since such foods are very high in calories, problems with the gastrointestinal tract and liver, since this product is difficult for the body to digest. And its fatty component does not affect the liver in the best way.

In the presence of pancreatitis, ulcers, cholecystitis, gout, cardiovascular diseases, high cholesterol, hypertension and urolithiasis, the use of sausage should be minimized, or better, completely excluded from the diet.

When choosing a quality sausage, you need to know a few simple rules. For example, to find out if the product contains starch, you can dip it in iodine at home, and if the sausage turns blue, it is full of starch.

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Also, when a sausage slice is rolled into a tube, a product with a lot of starch will break or crumble, and if it passes such a test, it means that the manufacturer did not add unnecessary ingredients to the recipe.

Among all kinds of additives in the production of sausage, there are those without which such production is, in principle, impossible. For example, sodium nitrite or E-250 blocks the growth of botulism pathogens in minced meat.

Also, this ingredient acts as a color stabilizer for the finished product. But manufacturers add phosphates to sausages in order to retain a large amount of moisture.

This powdery substance can give weight to the finished product without increasing the proportion of meat ingredients in the composition. Thus, producers sell water to consumers at the price of meat.

In general, consumers should keep the basic facts about this product in mind when buying sausages. So, the whole sausage is divided into meat, meat-containing and meat-vegetable, in which, in addition to meat, there is also soy or cereals. There are no varieties of meat-containing products.

Eggs, milk, soy isolates, carrots, cereals, seaweed, animal proteins are among the main additives allowed by the standards in production. When buying sausage in a natural casing, it is important to know that it is stored much less than its counterparts in artificial casings.

Home cooking product

Despite the fact that sausage is the leader in sales of ready-made products all over the world, various holidays are dedicated to it in many countries, for example, the Sausage Games in Serbia or the sausage fights in England, home-made sausages are rightfully considered the most useful and high-quality.

The first to cook sausage were the Chinese, who made and ate veal and lamb sausages even before our era.

To date, the secrets of the preparation of this product are in different countries of the world. In Germany, in Dusseldorf, sausage is produced in the finest gold casing. This delicacy is recognized as the most expensive among its fellows in the world.

However, many manufacturers in the modern world are trying to cash in on consumers, and the quality and taste of the product suffers. That is why homemade sausage is so popular even in the 21st century, when it seems that you can buy absolutely any product in the store.

At home you can cook absolutely any sausage - both boiled and uncooked smoked. Next, we will consider a recipe for making dietary boiled sausage, which will amaze with its taste and quality.

 Home cooked sausage Among the ingredients of a home product of such a plan, the following will be mandatory:

  • 800 grams of chicken fillet;
  • 150 grams of lean pork;
  • 2 cloves of garlic;
  • 0.5 cups cream and milk;
  • a tablespoon of potato starch;
  • beet juice;
  • salt and spices to taste.

Garlic is peeled and ground with a blender along with chicken fillet. Further, spices and salt are poured into the ground mixture, and pork chopped into cubes is also introduced. Everything mixes well, add milk or cream, beet juice and starch and mix again thoroughly.

To shape the product, put the minced meat in a baking sleeve, roll it up with a tube and fix the edges. Next, the semi-finished product is laid out in a container with cold water and brought to a boil, then the fire is reduced and the sausage is boiled for about 50 minutes. Cool the product without taking it out of the sleeve.

It is not difficult to cook other types of sausages at home, the main thing is to follow the recipe and use only high-quality meat, and then the taste of homemade sausages will forever discourage the desire to buy a finished product stuffed with chemicals.


Things to know (Q&A)

Why are sausages so bad for you?

Sausages have never been known as the healthiest food. But what makes them so dangerous? The things that are causing all the fuss are chemicals called nitrites and nitrates , which once in the body can be converted into cancer-causing compounds.

What are the three types of sausage?

from mild British bangers and spicy Italian sausages to Poland's smoked kielbasa and Germany's bratwurst.
...
Let sausages sit for 3 minutes before serving or cutting into them.

  • Kielbasa. ...
  • Andouille. ...
  • Bratwurst. ...
  • Italian sausage. ...
  • Chorizo.

Is it healthy to eat sausages?

Sausages provide high levels of Vitamin B-12 and Iron , both of which are essential for healthy red blood cells and haemoglobin production. On top of this, B-12 helps you metabolise both fats and protein! Each sausage provides around a third of your RDA.

What is sausage meat made of?

Sausagemeat is usually made from minced (ground) pork, with some pork fat , and has seasoning, breadcrumbs, herbs and spices added.

Are sausages really unhealthy?

Eating too much bacon, sausages, hot dogs, canned meat, or lunch meat—meat that has been processed in some way to preserve or flavor it— is bad for health , according to experts. A number of studies have found links between processed meat and various forms of cancer, as well as heart disease and diabetes.

What is worse for you bacon or sausage?

Although both meats are high in fat and saturated fat, two links of sausage will cost you a bit more in calories and fat than three strips of bacon.

Is it bad to have sausages every day?

In Conclusion

Sausage is tasty and cheap, but it's not okay to eat it every day . As with most processed meats, it contains an excess amount of salt and way too many additives to be considered part of a healthy and diverse die

What are sausages and types of sausages?

Types of Sausage From Europe

  • Andouille — France.
  • Bratwurst — Germany.
  • Chorizo — Spain.
  • Italian Sausage— Italy.
  • Chorizo — Mexico.
  • Longaniza — Argentina.
  • Sai Ua — Thailand.
  • Longganisa — Philippines.

What is the most popular type of sausage?

Bratwurst

Bratwurst – Germany

One of the most popular types of sausages, Bratwurst can be made of various meat, from pork, veal, or beef. It usually includes seasoning and spices, making it extra delicious and fragrant to eat. Whether grilled, steamed, broiled or cooked, this German sausage is a winner for man

What is a pork and beef sausage called?

Salami | Italy. General classification for dry sausage, sometimes highly seasoned, with characteristic fermented flavor. Usually made of beef and pork; seasoned with garlic, salt, pepper and sugar.

What is the healthiest way to eat sausage?

Sausages can be cooked in numerous ways. In general, boiling and baking are the healthiest methods, as they don't require much oil. However, pan- and stir-frying are good options as long as you choose a healthy oil. Conversely, deep frying is the least healthy way because of the fat and calories it add

Is it OK to eat sausages everyday?

Sausage is tasty and cheap, but it's not okay to eat it every day . As with most processed meats, it contains an excess amount of salt and way too many additives to be considered part of a healthy and diverse die

Is sausage meat just minced pork?

Ground pork is simply that, pork. Pork sausage is ground pork that has been seasoned. You can substitute, but you'll have to bring your own seasoning.

What is regular sausage made of?

pork

A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry , along with salt, spices and other flavourings.

Is sausage made out of meat?

sausage, meat product made of finely chopped and seasoned meat , which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. Sausages of fish or poultry are also made.

Are sausages still made with intestines?

Traditionally, link sausage is stuffed into natural casings made from the intestines of animals , but artificial casings are also available on the market. These days most commercial sausages use synthetic casings.

(Deutsch) Würstchen
(Français) Saucisse
(Italiano) Salsiccia
(Español) Embutido
(Português) Salsicha
(Nederlands) Worst
(Svenska) Korv
(Norsk) Pølse
(Suomi) Makkara
(Български) Наденица
(Magyar) Kolbász
(Română) Cârnat
(Dansk) Pølse
(Polski) Kiełbasa
(日本語) ソーセージ
(Català) Botifarra
(العربية) سجق
(Čeština) Klobása
(עברית) נקניק
(한국어) 소시지
(Lietuvių) Dešra
(Українська) Ковбаса
(Ελληνικά) Λουκάνικο
(Eesti keel) Vorst
(Hrvatski) Kobasica
(Melayu) sosej
(Latviešu) Desa
(Filipino) Sausage
(Türkçe) Sosis
(中文(简体)) 香肠

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