Raw smoked pork sausage. Raw smoked sausage at home: cooking features, best recipes and reviews

Description

Smoked sausage is a gourmet meat product. It is classified as elite. The delicacy cannot be confused with any other meat delicacy, which has long become a favorite in many families. Scientists have not been able to reliably establish the time when raw smoked sausage was invented. But the fact that this product originated from dried meat has been known for a long time.

Raw smoked sausage has always been considered a sign of prosperity, because the cost of the product is quite high. Previously, the product was bought for the holiday table, today the delicacy can be seen in the refrigerator quite often. The tasty product is eaten for breakfast and dinner, and also taken with you as a snack on the road or to work.

Raw smoked sausage is very nutritious and high in calories, because the meat of animals and birds classified as the highest grade is always used to prepare this delicacy.

Today, raw smoked sausages are easy to buy in any store, but they can also be easily prepared at home. A huge assortment of delicious delicacies allows you to satisfy any gastronomic cravings.

Classification of raw smoked sausage

Uncooked smoked sausages can be classified according to many characteristics. The main selection criteria are given below:

• quantitative composition of raw materials;
• composition of minced meat (prefabricated or monocomponent);
• quality of raw materials (first and highest grade);
• degree of drying (dry and semi-dry);
• type of shell.

Based on the quality indicators of the characteristics given above, the finished product is divided into grades, of which there are only two: first and highest. All sausages have a clearly defined shape. For example, whip sausage will be made in a casing of small diameter, and the length of the loaf will not exceed thirty centimeters. In the same way, Krakow sausage, which is not rolled into a horseshoe, will not be a product of proper quality. Uncooked smoked sausage “Special Order” will definitely be made in short bars, and hunting sausages are always no thicker than a finger.

Gourmets divide sausage by manufacturer and country in which the delicacy was made. The best delicacies are considered to be those produced in Italy, Germany and France. The most popular varieties of delicacies are:

• salty and very fatty pork and beef sausage Finocchiona;
• homemade horseshoe sausages salsiccia and sopressata;
• pork sausage mortadella.

Treats can be purchased for home delivery by placing an order in the online store. True, the price of a piece of delicacy can reach the cost of several kilograms of domestic delicacies of the highest quality.

Product composition and calorie content

Classic raw smoked sausage contains virtually no carbohydrates, and the protein content can reach thirty percent. Any raw smoked sausage has a high fat content.

Minced meat and main ingredients

The list of ingredients for any raw smoked sausage includes:

• meat (beef, horse meat or pork);
• lard;
• salt;
• spices.

Some sausages are made from the meat of wild animals: elk, roe deer or deer. Also, some varieties of the product may contain poultry meat (usually turkey and chicken).

Most often, minced meat for raw smoked sausages is seasoned with ground black pepper, nutmeg, cardamom, cumin and a mixture of herbs. Sometimes the manufacturer specifies starch and grains in premium sausages, such as the European variety of salami.

The meat in raw smoked sausages must be of the highest quality. The animal that becomes the raw material for raw smoked sausages is usually mature. In young animals, the meat is tender and contains a lot of moisture, therefore, the workpiece will dry out for a long time. Lard is used exclusively from the chest part because it is more elastic.

Additional components

Some varieties of the product are added according to the recipe:

• horse fat;
• wine (for example, Madeira);
• chicken eggs;
• cognac;
• granulated sugar.

Without exception, all raw smoked sausages contain nitrite salt (saltpeter). This component simultaneously performs two functions: it acts as a preservative and allows the meat to acquire color during the fermentation process. According to GOST, the use of dyes and protein thickeners in raw smoked sausages is prohibited. Unfortunately, not all manufacturers adhere to this.

All ingredients listed on the label are always arranged in descending order. In all raw smoked products, meat and its category are always indicated first..

Shell

The product shell also comes in three types:

• protein (collagen) in premium sausages;
• artificial (fibrous) in more budget treats;
• decorative (nuts, spices, various peppers and paprika).

The most expensive sausages are in natural or decorative casings, and the latter is not cut off when serving, as it is completely edible.

All sausages have a certain diameter. This indicator is also regulated by the relevant requirements of the food industry.

Absolutely all meat processing plants use the same type of raw materials and spicy mixtures, but the taste of the products is different. This happens primarily because different recipes and cooking rules are used. Sausage according to specifications (technical conditions) will always differ from the classic one, but by observing all the requirements, you can get a product of excellent quality.

Types and brands

In a modern grocery store or the corresponding department of a supermarket you can see a huge number of varieties, types and varieties of sausages. The assortment is so impressive that even experienced housewives find it difficult to make a choice.

In order to understand, without cutting, what the taste, aroma and hardness of the sausage will be, you should learn to distinguish raw smoked products by appearance and composition.

The main differences between different types of sausage (from different raw materials) are given below:

1. Horse. This sausage has a dark, often burgundy-brown color when cut. The product is tough. The delicacy loaves have a ribbed surface and are always wrapped in a natural casing. Horse sausage often has a specific meaty smell. The loaves of the gourmet meat product have a square cut shape. The most famous horse meat sausage is Makhan.
2. Pork. The most famous product is a sausage called “Sremski kulen” or “Lamb kulen”. These delicacies are classified as classic European cuisine and are prepared in Serbia and Croatia, respectively. Raw smoked pork sausage is also made in Hungary and Spain. In Russia, pork sausage is produced under the Ostankino sausage brand.
3. Beef. The product is hard and dry. The color of beef sausage when cut usually varies from dark red to burgundy. To prevent the product from becoming rubbery, according to the recipe, almost a quarter of the bacon or fat is added to such sausages.
4. From the meat of other domestic and wild animals. The main raw material is lean lamb, as well as venison, roe deer, elk or goat meat. Not everyone will like products of this composition, as they will have a specific taste. They are usually prepared by hand and are national dishes.

The fat content of sausage can be determined by several criteria. The most high-calorie and juicy product will be pork sausage. One hundred grams of such a delicacy can contain about six hundred kilocalories! Often, droplets of fat appear on the surface of loaves of raw smoked sausage, making them look shiny.

Beef and mixed sausage will have medium fat content. Even products with a high fat content will be inferior to a pork product. Horse meat sausage is considered the leanest. On the loaves of this delicacy you can often see voids that formed during the preparation of the delicacy, and a whitish coating, which is salt that came out during drying.

The assortment of raw smoked sausage on grocery store shelves varies depending on the region. The most famous brands of raw smoked meat, which can be easily purchased in stores and markets, are:

• whip;
• sujuk;
• Ukrainian;
• grainy;
• makhan;
• Krakow;
• tourist sausages;
• Jewish delicatessen;
• Moscow;
• chorizo;
• lamb;
• salami (“Russian”, “Pork”, “Special Pork” and others);
• Brunswick;
• Anniversary;
• cervelat.

In the assortment of many meat processing plants you can find raw smoked “Beer Sausages” and “Hunting Sausages”. Which of all sausages is the most delicious can only be understood through personal experience.

Without exception, all products are ready to be eaten as an independent delicacy or an ingredient in other dishes.

Cooking technology

The technology for preparing raw smoked sausages is the same and does not depend on the type of meat. Only the duration of the preparation stages can vary.

The whole process can be characterized by the following steps.

1. Deboning meat and fat from animal carcasses. To prepare premium quality sausages, the process is carried out entirely by hand. When preparing first-grade sausages, mechanically separated meat is sometimes used.
2. Accommodation. This term refers to cutting out veins and other dense fibers, as well as the fat layer from meat. It is also made by hand.
3. Grinding. Meat, fat and lard are cut into pieces of a given size. In the industrial preparation of delicacies, the process is completely mechanized. There are special presses for this. The gratings on them have cells of various sizes. When making a delicacy at home, the workpiece is crushed with a knife or using a meat grinder.
4. Making minced meat. At this stage, spices, garlic, salt and other ingredients are added to the chopped products.
5. Maturation of the workpiece. Under industrial conditions, substances that accelerate the process can be added to the mass. Enzymes are not added to homemade sausages, and ripening proceeds as usual. The average preparation time for sausage filling is three days. All this time the meat should be in the refrigerator.
6. Molding. The process involves filling the shell with meat. After filling the intestines, the sausage is again kept in the cold for a certain time, after which it is sent to special chambers for the final stages of cooking.
7. Smoking. This process is carried out in smoking shops. The duration of treatment rarely exceeds three days.
8. Drying. It is the final process in the preparation of raw smoked sausages. The duration of the step depends on the original workpiece and the required dryness of the finished product. During drying, the meat enclosed in the casing dries out (dehydrates), and the minced meat becomes denser. The time for the final stage of preparing raw smoked sausages (drying) varies from thirty to one hundred days. All this time, the sausage is kept in special climatic chambers with a certain humidity and temperature conditions.

The finished sausage produced in factories is marked and sent for sale. Usually the delicacy is edible for six months from the moment of preparation. Sometimes, in order to increase the shelf life of the product and preserve the recipe properties, the delicacy loaves are vacuum packed.

Many people prepare sausage at home. On the World Wide Web there are a huge number of step-by-step master classes with and without photos, where culinary experts show and talk about how to prepare a delicious product with your own hands. After studying any of the recipes, you immediately want to try making a delicacy. But don’t rush, because it is important to remember that failure to follow the rules and technology can lead to food poisoning.

Therefore, before starting the process, you should definitely take care of the sterility of the room and purchase fresh meat products. Also, to prepare raw smoked sausage at home, you need to have in your arsenal devices for grinding meat and filling the intestines, as well as starter cultures (enzymes) to speed up the ripening process of minced meat. You can learn about all the intricacies of preparing homemade raw smoked sausages from the video tutorial attached to this section of the article.

How to select and save?

Choosing high-quality raw smoked sausage is not difficult. To do this, you need to know several important compliance criteria. The main indicators that even the most inexperienced housewife can easily determine are listed below:

1. The shell is wrinkled, without breaks or uneven thinning on it.
2. When you press the loaf with your finger, you don’t feel soft, but the loaf itself bends easily.
3. The cuts are smooth, with a uniform pattern. Each type of sausage has its own pattern, which depends on the size of the pieces of bacon and its quantity.
4. The outer layer of the product must not have visible traces of salt, and must also be dry to the touch. If you run your hand over the surface of a high-quality dry beef sausage, a light, non-oily coating should remain on it. Pork sausage should not have droplets of water on the surface, because in this case there is a risk that the sausage was stored in the freezer.
5. Fresh sausage has a pleasant smell with a slight trace of natural smoking.

Even if the tactile and visual requirements are met, the buyer must pay attention to the expiration date of the product, its composition and manufacturer. An indicator of quality can be considered the price of the product and brand awareness. Most manufacturers value their name and the trust of customers, therefore they adhere to the requirements specified in GOST. The cost of a kilogram of high-quality sausage is approximately twice as high as the cost of a kilogram of raw meat, listed first in the list of products. If the delicacy is cheaper, then one should doubt its naturalness and quality.

Recently, the food industry has gained the opportunity to use products of different quality and origin in its production. An important condition in premium and first grade sausage is the absence of genetically modified organisms (GMOs). This must be indicated on the packaging or label of each loaf or vacuum cut bag.

After purchasing, you should pay attention to the taste of the product and its ability to hold its shape. An excellent quality sausage will be aromatic and slightly salty in taste. Also, the product will be easy to cut into elastic plates. A thin slice of the delicacy can easily be rolled into a tube. It can be difficult to remove the casing from fresh sausage, especially those made from fatty meats. This is a normal indicator. But if the casing remains on the horse sausage, then one should doubt the honesty of the manufacturer. In this case, it is possible that protein ingredients were added to increase density.

Before slicing, it is advisable to store purchased sausage in a dry and cool place with good ventilation. Housewives with experience recommend coating sausage sticks with vegetable oil.

The product easily absorbs foreign odors and loses its own aroma. The slices and cut loaves must be placed in the refrigerator. It is recommended to wrap the treat in parchment paper or cling film. This will protect the cut and the entire stick from drying out. You should not store raw smoked sausage in the freezer, as it will quickly lose its best taste and become damp.

Use in cooking

Raw smoked sausage can be used quite widely in cooking, although most admirers of the taste of this product prefer to eat the delicacy as an independent dish. Sandwiches, sandwiches and canapés turn out amazingly delicious with this delicacy preparation.

Dry sausage goes well with butter. When preparing holiday dishes, salads and snacks, the delicacy is often combined with:

• boiled chicken and quail eggs;
• pickled olives and black olives;
• hard cheese;
• pickled and fried mushrooms;
• fresh tomatoes;
• rye and wheat crackers;
• canned corn;
• boiled beans;
• fresh dill, parsley and basil.

Season dishes with smoked sausage with sauces, salad dressings and mayonnaise. The product is used for preparing fried light transparent soups, as well as solyankas with fresh or sauerkraut. Pizza is tasty and nutritious with smoked sausage.

Raw smoked sausage is an expensive but very tasty delicacy that is often present on the holiday table. An ideal snack, with an appetizing aroma and delicious taste. Perfect for making canapés, sandwiches, pizza, spicy meat salads. The product contains high-quality meat, herbs and spices, so this sausage is not cheap. Raw smoked sausage at home turns out no worse than store-bought sausage, besides, you can save your budget, enjoy the cooking process and show off your culinary skills in front of your guests.

Nutritional value and calorie content of raw smoked sausage

Raw smoked sausage is a very nutritious product, rich in protein. It also contains useful substances such as iron, phosphorus, iodine, potassium, magnesium, PP and B vitamins.

The process of preparing raw smoked sausage involves long-term treatment with cold smoke, so all the beneficial properties are retained in the finished product.

100 g of product contains:

• Proteins – 17.86 g.
• Fats – 40.98 g.

• Carbohydrates – 0.18 g.
• Calorie content is 446 kcal.

Recipes for raw smoked sausage at home

Making raw smoked sausage at home is a time-consuming process. It consists of several stages:

• food preparation and marinating;
• sausage formation;
• smoking;
• drying.

Recipe No. 1: Sausage with onions

You will need the following products:

The meat must be washed, dried with a paper towel, and cut into small pieces. Then grind through a meat grinder with a special large mesh for sausages. Also skip the onions.

Then add squeezed garlic, spices, and nitrite salt to the minced meat. This salt is used in the preparation of various sausages. It will give smoked meats an appetizing color, increase the shelf life of the product, and prevent the growth of bacteria.

Mix the minced meat thoroughly and place in a cool place or refrigerator for 24 hours.

Next, start forming the sausage product. Fill the intestines tightly with minced meat by hand or using a meat grinder with a special device. Tie the ends of the intestines with a strong thread. The length of the sausages should correspond to the size of the smokehouse. You can form them into rings. After all the procedures, start smoking.

Recipe No. 2: Raw smoked sausage with cognac

Ingredients:

• Beef or veal – 1.5 kg
• Pork (lean) – 1.5 kg
• Pork lard (salted) – 1 kg
• Salt – 150 g
• Sugar – 1 teaspoon
• Ground allspice and black pepper – 1 teaspoon
• Ascorbic acid – 15 g
• Potato starch – 4 tbsp. spoons (heaped)
• Cognac – 60-70 ml

Prepare the meat: rinse, remove films and tendons, cut into pieces of 200-300 g.

Generously rub each piece with salt, place in an enamel bowl, and leave in a cool place (from 0 to +3⁰) for 48 hours.

Afterwards, grind the salted meat in a meat grinder with a large grid.

Cut the cooled salted lard into approximately equal, neat pieces (4-5 mm).

Mix the minced meat, lard and spices thoroughly. Add potato starch, cognac and mix again so that the pieces of lard are evenly distributed throughout the sausage mince.

Then fill the cleaned intestines tightly with minced meat and tie with a thread on both sides. Wrap the resulting sausages with twine and hang them in a dry, cool, well-ventilated room for 3-5 days. Next, you can place the semi-finished product in the smokehouse.

Smoking process

Raw smoked sausage is prepared only in a cold smoked smokehouse. The process must be continuous and last from 24 to 48 hours.

The temperature range of the smoke should be 25-28⁰ C. It is necessary to ensure that the smoke is constant and evenly distributed throughout the smokehouse.

You also need to control the density of the smoke. Too much smoke may cause the product to become covered in soot and have a bitter aftertaste.

For smoking, small sawdust of alder, aspen or fruit trees (cherry, pear, sweet cherry, apple tree) is used. You cannot use sawdust from coniferous trees, as they have too specific an aroma, which will spoil the smoked meats.

When the cold smoking process is completed, the sausages should be removed from the smokehouse, then placed in a dry, cool and dark place to dry and ripen. The room temperature should be no more than 10 ⁰C.

The drying process of the product takes about 14 days. During this time, it will acquire a rich color, excellent taste and aroma. The finished product can be stored in a cool room for up to 4 months, while homemade raw smoked sausage will fully retain its taste. Bon appetit!

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Raw smoked pork sausage is an elastic product with a dense structure, has a pleasant aroma and high taste. When you cut a raw smoked pork sausage, you can see a glossy surface with large inclusions of brisket. The product is easy to cut, the slices do not crumble. The sausage has a rich salty-spicy flavor and a pleasant smoky and garlicky aroma.

The product contains pork meat, pork belly, various spices, salt and cognac. This type of raw smoked sausage belongs to the highest grade, in accordance with GOST. In a product made according to GOST, pork meat makes up more than 35% of the total mass, and brisket makes up more than 55%.

This sausage is also called “dry”, due to the density of the product. It is considered a gourmet variety and used to be a scarce commodity. Nowadays you can buy raw smoked pork sausage in almost any grocery supermarket. Raw smoked pork sausage has a long shelf life and has high nutritional value.

Vitamins in raw smoked pork sausage: PP, B1 and B2. Minerals: iodine, iron, potassium, sodium, magnesium, phosphorus, and calcium.

Beneficial features

Speaking about the usefulness of this product, it should be noted the moral satisfaction of a person in the process of eating. In general, eating raw smoked sausage has a negative effect on the human body. Like many other sausages, this variety is high in calories and contains a lot of fat. Therefore, it is not recommended to be consumed by people with gastrointestinal problems, as this can aggravate their health condition. Healthy people should also not consume this product daily to avoid harm to health.

Application

Raw smoked pork sausage has a rich spicy-salty taste. This ensures its wide use in cooking. First of all, this premium sausage is used for cold cuts and in the preparation of sandwiches and canapés for buffet tables. In addition to being consumed in its pure form, pork sausage is added to salads, cold appetizers and soups. One of the popular dishes that uses raw smoked pork sausage is solyanka. This ingredient makes the dish aromatic and gives it a rich taste.

When buying raw smoked pork sausage, pay attention to the density and cut. In a high-quality product, the cut will be uniform in color, without fat deposits; large pieces of bacon may be observed. Loose sausage indicates improper drying during the production process.

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