What are sausages. Classification and assortment of sausages

If you want to open a meat shop but can't think of a name, this article will help you choose the best option. The following describes the main ways in which names are formed for such outlets, as well as many examples of butcher shop names around the country.

Principles for constructing meat store names

Of course, such outlets have their own specifics. First of all, it is expressed in the fact that in such stores there is one, the main product - meat. Most entrepreneurs understand that specialization should be reflected in the name and prefer to create thematic names. However, some choose a different path, relying on the sonority and catchiness of the original names that are not related to the main product. In general, there are 5 main categories of meat store names, having studied the features and benefits of which, you can choose the way you like and easily create your own, vibrant trademark.

1. Names that include the words "meat", "meat", "meat". The easiest way to properly influence the audience is to include one of the above words in the name of the store. Seeing a sign with a name such as, for example, "Academy of Meat", every passer-by will know exactly what kind of product he can buy at this outlet. It should be noted that this naming convention has another advantage. All these words can be combined and modified, getting such interesting options, like "Meat Things", "Man and Meat", "Meat! Eat", "Myaskov", "Meathouse" and so on.
2. Names associated with the naturalness and high quality of meat products. Butcher shop owners understand that the most important success factor is the freshness and naturalness of their product. Many of them seek to communicate the high quality of meat, using words such as "farmer", "farmer's", "fresh", "eco", "rustic", etc. in the names. This vocabulary can also be changed and combined, obtaining such options as, for example, “Lipetsk farmer”, “No soy”, “Rural gift”, “Reserved meadows”.
3. Names associated with meat. The names of pets or meat products, types of meat, will be excellent options for such outlets. At the same time, you will have the opportunity to be creative and create original options, such as, for example, “Calf-Pig”, “Yomkolbaski”, “Smoked Piglet”, etc.
4. Names associated with food in general. Despite the fact that such names are not as specific and narrowly focused as the names from the previous categories, they are still directly related to the profile of such stores. "Feed the City", "Velikates", "Vkusnodar" can become good options names, especially if you work on the design outlet, having developed a logo, a brand name informing that it is meat that is sold here.
5. Others, original titles. Some entrepreneurs prefer to rely not on the associativity of names, but on their sonority and originality. Such names should sound good and be remembered by customers. Examples of such names are "Grandmother Tonya", "Premium", "Velkom", "Belaya Rus".

Meat store name examples

Names that include the words "meat", "meat", "meat"

7 types of meat ABC of meat meat academy Your meat Glavmestrest GOSTmeat good meat Dobromyasov homemade meat Zakharov meat products Clover Meat Klin meat-packing plant Merchant of obromyasov chicken meat yard The best meat meat shop meat eater shop Score fresh meat Score fresh meat Farm meat shop Malakhov meat processing plant Mikoyanovsk Meat Processing Plant Mozhaisk meat yard My meat Man and Meat Myas Myasych meatland Meat №3 Meat Empire Butcher shop meat tale Meat Capital meat point meat farm meat fair butcher Myasnitsky row Butcher Meat abundance Meat menu Meat Compound Meat №1 Meat Bazaar Meat hero Meat boutique

Meat Choice meat gourmet Meat Yard meat yard meat house Meat house №1 meat house Butcher shop meat world meat feast meat cellar meat cellar Meat import meat paradise meat row meat season Meat standard meat corner Meat farm meat expert Meat products Meat farms meat stuff Meat IS Meat and Fish Meat from Dubinino Meat from Penza Meat from the Ryazan farmer Meat from the farm Meat halal Myasoedich Myasoeshka MeatMeat Meat grinder meatfish Myasoteka Our meat Our meat New Meat Oryol meat Fresh meat Rostov meat Fresh Meat meat factory farm meat good meat Central meat

Names associated with naturalness and high quality meat products

Names associated with meat

Names associated with food in general

Other original titles

1 half Altai region Grandma Tonya Bakhrushin White Russia Belarusian shop White Iris Vector east Victoria Vladimir Standard hyperglobus Gran Plus Gifts from Belarus Gifts of Elbrus Two sisters Dobryninsky & Partners Egorievsk factory Elena and K Jasmine Tin golden peacock spanish patio Kalimera Kaluga Koroviev Crystal larital forest lakes Lefortovo Lytkarinsky craftswoman

Matryoshka Miramax Miratorg dumplings May Day Compound Ramensky Chamomile plus Rus Market Russian crown Russian variety Firefly Sokolniki Tavakkul Tambov courtyard Tashirovskoe Compound Teremok desires Timiryazevo At Anatoly clear dawns

Sausage is sold in every grocery store, without exception, and has already entered the life of a modern person so tightly that it has become one of the permanent products. Sausage has many advantages and no less disadvantages. Without attempting to judge this product from the point of view of world cuisine, we will try to consider the sausage, as they say, in the context. This is vital to being aware of what we eat.

Otto von Bismarck said: "Sausage and politics: if you want to enjoy them, don't watch them being made." Therefore, the first part of our article is for those who love sausage, and the second is for those who want to know.

What is a sausage? This is most often minced meat mixed with spices, salt and fat and compressed in the intestine or its artificial substitutes. Such was the sausage at the beginning of its existence. Sausage implied new taste and speed of service hearty lunch or dinner, new opportunities for long-term preservation of meat, ease of sale and storage. Sausage was extremely popular and remains one of the constant products in the diet of modern man. There are more and more varieties and types of sausages, and people believe less and less in quality, and there are reasons for this. But this is later, but for now let's turn to the time when the sausage only appeared among mankind.

The first written mention of sausage can be found in Chinese, Babylonian and Greek sources around 500 BC. Later descriptions of the sausage were also found in other sources, for example, in Homer's Odyssey, and Epicharm even wrote the comedy "Sausage", but this does not mean at all that the Greeks invented the sausage. How many culinary discoveries are attributed to the Greeks thanks to their passion for writing everything down. (Record - and stay forever!)

From Greece, the recipe migrated to Rome, they also liked to eat there, and it was also hot, and heat, as you know, spoils meat very quickly. For its safety, the cleaned intestines were stuffed with minced meat, spices and salt, the ends were tied and hung up to dry in the shade. Such a product was much more "survivable". I wonder who first thought of smoking sausage? Barbecue and similar dishes have always been among those who dealt with meat. It `s naturally. And the sausages, hung over the smoke, dried much faster, soaked in the aroma of deliciously smelling branches of apple and alder. Smoke ensured the absence of flies and their larvae, such sausage, in addition to its special taste and aroma, was safer in terms of hygiene, which means it was stored longer. The Romans, like immoderate people in food, in addition to the usual lamb, beef and pork, even used dolphins for sausage. Later, the tradition of putting different meats into sausages became the norm, which is confirmed by modern Russian GOST.

Sausage has always been a delicacy with a complex recipe, long cooking and aging time. It's like cognac in meat business. Sausage has always been scarce, it was expensive, because it is a concentrate of meat and spices, absolutely ready to eat. Cooks of the past did not spare real cognac, Madeira, nuts and the best Indian spices. It is not surprising that such a product is covered with legends, and still outwardly reminiscent of its former greatness, an inexpensive product of a similar shape makes you want to buy it. Stops only a long list of difficult-to-pronounce ingredients in the composition.

In the Middle Ages in Europe, the development of sausage production went in two ways. In the north, in a cool climate, they cooked raw sausages drying with smoke. In the southern regions, drying in the sun was practiced. Such are sujuk and basturma. Germans and Austrians are considered recognized masters of sausage business. Such a variety of varieties of sausages, sausages and frankfurters is not found in any other country in the world. Until now, the Austrian city of Vienna and the German city of Frankfurt am Main are arguing for the right to be called the birthplace of sausages. The fact is that the "author" of this invention, Johan Georg Laner, was born in Frankfurt, where he studied the sausage trade, and, having moved to Vienna, he opened a shop in which he sold a new product - sausages.

The origin of the word "sausage" is interpreted in different ways. All our neighbors have phrases or individual words that sound like the Russian "sausage". The main versions describe a borrowing from the Turkic languages ​​kol - "hand" and bass - "to crush" or külbastı - "fried in a pan". In Hebrew, kolbāsār (כלבשר) means "all flesh". The latter is much further from the truth, since, firstly, this combination is used in the Bible in the meaning of "every living creature", and secondly, the Jews do not eat pork, which is included in most sausages. The third version, no less doubtful, is based on the Russian word kolobok, meaning that the sausage is also round. Again, calabash (English), Die Kalebasse (German), calebasse (French) - meaning a pumpkin bottle. Sausage, especially in the gut, really resembles a pumpkin bottle in shape.

At one time it was believed that the Germans brought sausage to Russia. They taught her how to do it. But a birch bark found in Veliky Novgorod suggests that in the 12th century sausage was already a common product. Letter No. 842 contains the following text: From the clerk and from Ilka. Here we [two] sent 16 lukon (obviously, honey), and three pots of oil. And on Wednesday, two pigs, two backbones (apparently, the spinal part of the carcass), and three hares and black grouse and sausage, and two horses, and healthy ones.

The word kalbassou fully corresponds to the modern sausage, and the Novgorodians did not have close contacts with the Turkic peoples, but they actively traded with northern Europe. Probably, the word sausage has a common Slavic origin and it is possible that the first part of the word is Slavic, and the second is borrowed.

After the 12th century, information about sausage disappeared from Russian-language written sources for many centuries. Sausage is mentioned in the famous Domostroy (16th century), but briefly, among many other products. It is known that in the 17th century German settlers opened sausage workshops in Russia. Masters from Uglich come to them as students, who, having gained experience, open their own business. Uglich sausages were a serious brand at the end of the 17th century. In 1709, Peter I invites foreign sausage masters and opens new workshops. Having learned from the Germans all the intricacies of sausage production, Russian masters took matters into their own hands, and by the end of the 18th century they were making their own sausages of the highest quality. By the beginning of the 20th century, there were more than 2,500 sausage factories and workshops in Russia. Of this huge number, only 46 mass-produced sausages, in a factory way. AT Soviet time boiled varieties were added to the classic raw smoked sausages. In 1936, an experimental batch of dietary sausage was produced, with a high pork content, tender structure and no smoking. This sausage was intended for medical institutions (hospitals and sanatoriums) for seriously ill patients who underwent surgery or "having undermined health as a result of the Civil War and tsarist despotism", which is why it was called "Doctor's". After the Second World War, interest in sausage, as a simple, no-cook food, only grew. With the amount of sausage produced, its quality decreased, and by the age of 80 it had reached a critical level.

Soviet sausages

Over the past 50-70 years, sausage has turned from an ordinary product into a symbol, a measure, and even a tool for manipulating consciousness. Soviet leaders quickly realized the charm of sausage for the people. This is both a delicacy and a way to divert attention from pressing problems. By controlling the quantity and maintaining the quality of products, the state has narrowed the attention of consumers, diverted from the limited choice of very in a simple way- the sausage was of high quality and really very tasty. During perestroika, people were shocked by the news about the huge number of sausage varieties abroad. Beautiful sausages in bright packaging overshadowed the mind and did not let anyone doubt its quality. And now we have no fewer varieties on the counter, but the composition and quality make us want the old Soviet sausage in unpretentious packaging, but with a quality that is unique for today.

Doctor's sausage

The famous sausage variety, developed specifically for people with poor health, to include meat food in the diet of seriously ill patients and those who have suffered serious diseases of the digestive tract. The decree on the release of "Doctor's" sausage was issued by Anastas Mikoyan in 1936. The sausage was really "doctor's": in the composition of chopped pork and beef of the highest grades, natural eggs and milk.

100 kg of "Doctor's" contained:

• 25 kg beef premium,
• 70 kg of bold pork,
• 3 kg eggs
• 2 kg cow's milk.

first class quality, unusual taste and structure made this variety the most popular among Soviet sausages. The norms for the content of meat and additives have changed several times over the history of the variety. The first time this happened in 1974, after which the addition of 2% starch was allowed. Recent changes to GOST have reduced meat content standards, allowed the addition of monosodium glutamate, acidity regulators, antioxidants and emulsifiers. It follows from this that in addition to the GOST inscription on the package, it is useful to read the full list of ingredients.

In addition to "Doctor" in the USSR, "Amateur", "Servelat", "Krakow", "Tea", "Livernaya" and "Hunting sausages" can be considered popular varieties. There were smoked and dried varieties of sausages, about which there is very little information now, and even at that time such sausage was in short supply due to the peculiarities of the technological process.

Modern Russian sausage varieties are divided into 5 main categories:

According to GOST R 52196-2003 sausage has several names: Beef, Diabetic, Doctor's, Krasnodar, Amateur, Amateur pork, Veal, Russian, Stolichnaya. For each variety, the standards for the content of meat and additives are determined. Sausages with other names, most likely, are made according to the standards of technical specifications, which each enterprise sets independently.

Sausage is the most popular and favorite product of every modern person. Few people imagine their breakfast or snack at work without sausage sandwiches. However, we did not even think about why sausage is called sausage.

"Sausage and politics: if you want to enjoy them, don't watch them being made" - Otto von Bismarck

Undoubtedly, sausage has a huge number of both disadvantages and advantages. Initially, this product was an ordinary minced meat, which was mixed with spices, salt and fat. Moreover, this unique product was intended for a quick dinner or lunch.

However, physically active and healthy people consider sausage an excellent addition to the main course. After all, this product is able to fully satisfy the energy costs per day.

"Sausage" story

The first mention of such a unique product appeared in 500 BC. After that, the description of the sausage could be found in Homer's famous Odyssey. And Epicharm even dedicated a comedy of the same name to the sausage. Therefore, the culinary discovery - sausage - can be safely attributed to the Greeks because of the passion and desire to fix everything.

The very word "sausage" is interpreted in different ways. According to the main version, the word was borrowed from the Turkic language. So, in Turkic külbastı - "k'ol" means hand, and "bass" - to crush. In Hebrew, kolbāsār (כלבשר) means "all flesh". Of course, this value is far from the truth. Since the Jews do not eat pork (it is she who is part of most of the sausage).

For a long time it was believed that sausage appeared in Russia thanks to the Germans. However, this fact cannot be considered reliable. Indeed, even in the Birch-bark letter, which was found in Veliky Novgorod, it was written that in the 12th century sausage was considered a commonly used product. Letter No. 842 contains the following text: “From the clerk and from Ilka. Here we [two] sent 16 lukon (obviously, honey), and three pots of oil. And on Wednesday, two pigs, two ridges (apparently, the spinal part of the carcass), Yes, three hares and black grouse and sausage, and two horses, and healthy ones.

If you plunge into historical sources, it is clear that the Novgorodians did not have close economic ties with Turkic people. On the contrary, they were actively trading with northern Europe. One can draw a completely logical conclusion: the word "sausage" is of common Slavic origin. The first part of the word can deservedly be considered Slavic, and the second - foreign (borrowed).

The world-renowned "sausage" masters are considered to be Germans and Austrians. After all, it is in these countries that a huge amount is produced different varieties. By the way, the cities of Vienna in Austria and the German city of Frankfurt am Main are still competing for the right to call themselves the birthplace of sausages.

Who called the sausage sausage is not known for certain. It is only known that Johan Georg Laner is considered the author of sausages. He studied sausage business in Germany and traded in new food products in Vienna.

Why is sausage called sausage?

It is known that in ancient times, the product still loved by everyone (sausage) meant canned salted meat. By the way, it had nothing to do with the modern type of sausage.

According to official data, it is known that the word "sausage" as a name came to us from the Latin language. "flask" means round and resembles the shape of a flask.

"Doctor's" - truly curative?

Doctor's sausage... Doctor and sausage... What do they have in common? Seems like a paradoxical combination of words. One American, Phil, thought about this in an advertisement for the TNT channel. He said that he was afraid of this phrase. So why is the sausage called doctor's? Not by chance.

If you open the pages of the history of our country, then in post-revolutionary Russia it was very difficult with food. There was no mention of meat at all. Only in the 30s of the twentieth century, the counters in stores began to fill up at least a little, but with the most necessary products. However, the meat was tight.

The health of the citizens also suffered. The primary reason is poor nutrition. The government of the country faced a difficult task - to solve the problem with meat or to produce a product that would replace it. So gradually boiled sausages began to appear on sale.

The composition of such a sausage included about 40-50% of meat, the rest was occupied by flour, starch and various spices. However, skins and even various connective tissues were used to make a cheap version of sausage.

Directly, the variety of "Doctor" sausage was developed in 1936 at the meat processing plant named after. Mikoyan. It was a special technology that made it possible to create dietary product, which was ideal for consumption by those people who suffered from diseases of the liver and stomach, since the "Doctor's" sausage contained 60% minced meat (pork, beef), milk, eggs, a minimum amount of starch and cardamom. Of course, now it is unlikely that any of the nutritionists will call this sausage "doctoral" (medical).

Raw smoked sausage - tasty and expensive

Previously, it was called a deficit, today it is rightfully considered a delicacy ... A sharp smell, a salty taste, a high content of fat and protein are the main characteristics of a real meat sausage.

Why is sausage called raw smoked? The answer is simple. After all, the name immediately reveals the manufacturing technology. This type of sausage is subjected to cold smoking and a long drying process. This is how meat dehydrates. Thanks to this, raw smoked sausages can be safely called "sausage centenarians". The shelf life can be up to several months.

In ancient Italy, this particular sausage was cooked for a very long time. Sometimes maturation reached 3 months. Of course, in modern conditions, maturation does not last more than 40 days. And every day the taste of raw smoked sausage is only getting better.

Salami

The technology for making salami dates back to the 15th century. It was then that the Italian peasants took lard and various types of meat, ground it into minced meat and added spices.

Why is sausage called salami? The Italian word salame is synonymous with almost any kind of sausage. And if we start to "disassemble" the word into parts, then sale means salt, and ame is the ending that is used to designate a noun in the singular. And if translated into Russian, then literally salame - corned beef, salted sausage.

In the Middle Ages in European countries, sausage was considered the food of aristocrats. After all, only high-quality meat was used for its manufacture. Therefore, not everyone could purchase this product. I really want our manufacturers to provide us with a unique combination of price and quality: affordable and useful.

There is no other country in the world with such a variety of sausages as in Germany. Each of them has its own history, unique recipe and cooking technology. It can be difficult for an inexperienced tourist to understand this diversity.

But we have to deal with the issue. Let's go through the ten most famous and popular varieties and types of German sausages.

1. Bratwurst (Bratwurst)

This term is used to refer to a whole group of sausages intended to be pan-fried or grilled. Usually made from minced pork, in a natural casing.

Exists a large number of regional bratwurst recipes. Usually served with stew sauerkraut(Sauerkraut), fried potatoes or potato salad. At street stalls, bratwurst is usually served with a bun, mustard, ketchup or horseradish.

2. Frankfurter Rindswurst (Frankfurt Beef Sausages)

Typical sausages from Frankfurt am Main. Etc are made exclusively from beef. Intended for both boiling and frying. Minced meat is prepared with the addition of whipped egg white and seasoned with white pepper and paprika. Sausages are hot smoked for 1-1.5 hours. The sausage weighs about 100 g and is packed in a natural casing.

3. Thüringer Rostbratwurst (Thuringian sausages)

Prepared from minced pork(sometimes with the addition of veal and beef). In this case, the meat is selected lean. Cumin, marjoram and garlic are used as seasonings, and, of course, salt and pepper. The minimum length is 15 cm.

These sausages are cooked on the grill. And their history dates back to the beginning of the 15th century (their first mention in state archives).

4. Weißwurst (White sausage)

Usually made from veal, lard and spices in a natural casing. Since no nitrites are used in its production, it has a light white-gray color. White sausages are boiled (and often served in beautiful ceramic pots). In Germany, there are several varieties of this sausage, but the most famous is from Munich.

5. Bockwurst (Bokwurst)

Boiled-smoked sausage, warmed up before serving hot water. It got its name from the sort of strong March beer (bok-beer), with which it was originally served. Bokwurst is usually eaten with mustard.

6. Nürnberger Bratwurst (Nuremberg sausages)

The smallest sausages in our review today: their size is from 7 to 9 cm, and their weight is from 20 to 25 grams. Served in sets of 6, 8, 10 and 12 sausages with sauerkraut or potato salad. The main secret their special taste is marjoram, which is included in minced pork.

7. Currywurst (Currywurst)

For the preparation of currywurst, sausages are used from finely chopped pork (sometimes with the addition of beef). Served with a special sauce based on ketchup and curry powder.

Although today currywurst is known throughout Germany, it is most popular in Berlin, where it was first made. Currywurst was invented by Hertha Heuver. In 1949 she made original sauce using Indian seasoning curry, Worcestershire sauce and ketchup, which was becoming popular in Germany just in those years thanks to American soldiers who seasoned their food with it, and poured an ordinary sausage with this composition.

The exotic mixture quickly gained success among the inexperienced city dwellers at that time, and in 1959 Hoiver patented her sauce. Within a few years, stalls selling currywurst with similar recipes and sauces spread throughout West Berlin, and subsequently in other parts of Germany.

8. Blutwurst (Blood sausage)

Yes, yes, the main ingredient of this sausage is bovine, veal and / or pig blood. In order for the filling to acquire a firmer consistency, various ingredients are added. Moreover, each culinary specialist has his own recipe: someone manages with bacon and spices, someone puts boiled cereals, fried onions, and offal. On the table, black pudding can be served both hot and cold.

9. Leberwurst (Liver Sausage)

This sausage is more like a pâté in its consistency. Contains up to 40% pork liver, other ingredients depend on the specific recipe.

10. Mettwurst (Mettwurst)

Sausages made from raw minced pork, treated with salt and lightly smoked for taste and preservation. Some varieties of metwurst have a pate consistency and are successfully spread on bread in their raw form, eaten in combination with onions and herbs.

Products made from minced meat, offal, fat, spices, subjected to heat treatment and brought to full readiness for consumption, are called sausages.

Sausages are divided into:

By type of products - for boiled sausages, sausages, sausages, meat loaves, semi-smoked, smoked and boiled-smoked and raw smoked sausages, liver, stuffed, jellies, brawns, pates, etc.

According to the composition of raw materials - for meat, blood, offal, dietary;

By type of shell - natural and artificial, as well as without a shell;

According to the pattern of minced meat on the cut - with a homogeneous structure and heterogeneous (pieces of tongue, bacon, other raw materials);

By type of meat - for beef, pork, lamb, horse, camel, from the meat of other animals and birds, beef, pork and horse mixed with pork and lard;

By the quality of raw materials - the highest, first, second, third grade.

Boiled sausages. The range of boiled sausages includes sausages of the highest, 1st and 2nd grades. The highest grades of boiled sausages, as a rule, contain more bacon and Pork than sausages of the 1st and 2nd grade, they do not have starch and flour, they have a lighter color of minced meat.

Sausages of the highest quality. These sausages are made from premium beef, lean pork and back fat. The moisture content in them is 53--65%. Their assortment includes the following sausages: Amateur, Amateur pork, Russian, Stolichnaya, Dairy, Doctor's, Veal, Estonian, Krasnodar, Diabetic, Beef. They differ in the ratio of the main types of raw materials in the recipe, the characteristics of taste and smell, the size and shape of bacon pieces, the pattern in the section, the shape and size of the loaf, the nature of the knitting.

Amateur sausage contains premium beef, lean pork (40%) and back fat (25%) in the form of 6X6 mm cubes. The loaf is narrow, straight, with one dressing.

Amateur pork sausage is made from lean pork and bacon, garlic is added to the minced meat.

Russian sausage is made from premium beef (50%), semi-fat pork (25%) and bacon (25%). The lard is cut into cubes 6x6 mm in size. The loaf is straight, narrow, with one dressing.

Stolichnaya sausage, in addition to beef of the highest grade (15%), contains lean and semi-fat pork (65%), as well as semi-solid bacon (20%), cut into pieces 8X12 mm. After cooling, Stolichnaya sausage is smoked to increase storage stability and enhance flavor. The loaf is wide, oval, with one transverse and longitudinal bandaging.

Milk sausage is prepared from beef of the 1st grade (36%), pork (60%), with the addition of eggs (2%) and powdered milk (3%). Minced meat is homogeneous, without pieces of bacon, the shape of the long loaf is narrow, straight, with two dressings.

Doctor's and Diabetic sausages also have a homogeneous minced meat without pieces of bacon. Part Doctor's sausage includes premium beef (25%), bold pork (70%), eggs or egg melange (3%) and powdered milk(2%). Long loaf straight, narrow with two bandages.

Diabetic sausage mince, in addition to premium beef (20%), contains veal (20%), bold pork (55%), eggs (2%) and butter (3%). Straight narrow long loaf with three dressings, has a piece of twine at the end up to 7 cm long.

Veal sausage is made from premium beef (25%), lean and fatty pork (45%), bacon (18%), beef tongues(10%) and eggs.

The lard is cut into pieces 4x4 mm in size. The loaf is wide, curved, with dressings every 5 cm.

Krasnodar sausage has the same loaf shape as Veal. Minced meat, in addition to premium beef (30%), includes bold pork (15%), brisket (25%) and tongue (30%), cut into 6X6 mm cubes.

Beef sausage is made from beef of the highest (40%) and 1st (35%) grades with the addition of beef and pork brains (20%) and eggs or egg melange (5%).

Estonian sausage contains 1st grade beef, semi-fat pork and hard bacon. Starch is added to minced meat or wheat flour (5 %).

Sausages of the 1st grade. These sausages are made mainly from beef of the 1st grade, bold pork and side fat. From boiled sausages of the highest grade, minced sausages of the 1st grade differ in a coarser texture, pepper-garlic taste and aroma. They contain 63-68% moisture. They produce sausages of the 1st grade of the following names: Separate, Separate lamb, Moscow, Pork, Table, Diet, with sorbitol, Ordinary.

A separate sausage is made from beef of the 1st grade (60%), bold pork (25%) and bacon (15%). The lard is cut into cubes 6x6 mm in size. The loaf is narrow, straight, with three bandages.

A separate lamb sausage is produced mainly from lamb.

Moscow sausage contains beef of the 1st grade (81%) and semi-solid bacon, cut into pieces, 6X6 mm in size. Dried milk (1%) is added to minced meat. The shape of the loaf is straight, narrow. The button has two bandages.

Sausages Dietary, Pork, Table, Ordinary and with minced meat sorbitol are made without bacon. Diet sausage produced from beef of the 1st grade (90%) with the addition of margarine (7%) and skimmed milk powder (3%). The color of minced meat in this sausage is darker than in other types of sausages, since it does not contain pork. Long loaf of narrow, straight shape with three bandages.

Table sausage is prepared from beef of the 1st grade (40%), semi-fat pork and powdered milk (1%). The loaf is narrow, straight, without dressings.

Pork sausage is made from semi-fat pork: minced meat is coarsely chopped (crumbs size 12X12 mm). The color of minced meat is lighter than that of sausages of other types, the taste is spicier, since the product contains more pepper and garlic. The loaf is straight, narrow, with four bandages.

Ordinary sausage is obtained from fatty beef, bold pork with the addition of powdered milk or starch.

Sausage with sorbitol, in addition to beef of the 1st grade and powdered milk, contains sorbitol or xylitol (2%).

Sausages of the 2nd grade. These sausages are made from 2nd grade beef, trimmings, semi-fat pork and bacon or tail fat. The moisture content in them is up to 72%. The most common tea sausage. It consists of beef of the 2nd grade (70%), pork (20%) and bacon (10%). The loaf is narrow, straight, with two bandages.

Sausages and sausages. These products are a type of boiled sausages and differ from them in a smaller shell diameter and the absence of pieces of bacon in the minced meat. Sausages and sausages are characterized by juiciness, good taste and high digestibility. The volume of their production in the country is about 15% of the total output. sausage products.

Minced meat for sausages is filled with lamb or narrow pork intestines or cellulose casings. To obtain sausages, minced meat is injected into pork or narrow beef intestines. According to the new technology for the production of sausages without a casing, minced meat is coagulated by electric current or steam heating.

Sausages and sausages, depending on the minced meat recipe, are divided into the highest and 1st grade. The salt content in sausages is 2.2 - 2.5%, in sausages - 2.2 - 3%. The range of sausages and wieners is presented in Appendix 3.

Sausages belong to the highest grade Dairy, Creamy, Amateur, Special, to the 1st grade - Beef and Russian.

Milk sausages are made from 1st grade beef and fatty pork with the addition of powdered milk (5%) and eggs. The length of the bars is up to 8 cm, the diameter is 1.5-2 cm.

Amateur sausages of a larger size (length 12-13 cm, diameter 3 cm). Minced meat consists of beef of the 1st grade, bold pork and bacon trimmings.

Creamy sausages are made from premium beef and bold pork with the addition of cream (up to 40%) with 20% fat content. Their size is the same as Amateur sausages.

Special sausages are prepared without casings from premium beef and bold pork in equal parts. The length of sausages is 13 cm, the diameter is 2.5 cm. They are packed with vacuum water in a gas-tight film in 2-5 pieces.

Beef sausages are made from 1st grade beef and beef fat or raw lard. The minced sausages are dark, the taste is spicy, as garlic is included in the recipe. The length of the sausages is 12-13 cm, the diameter is about 2 cm.

Russian sausages contain equal parts of 1st grade beef and fatty pork. Their size is the same as beef.

Sausages of the highest grade include Spikachki and Pork, 1st grade - beef. The moisture content in sausages of the highest grade is 65--70% (in Shpikachki - up to 55%), 1st grade - 70--75%.

Spikachki are made from premium beef (40%), pork (30%) and hard bacon (30%). Unlike other types of sausages minced Spikaczek contains finely chopped bacon and garlic.

Pork sausages are made from bold pork; they have a light color of minced meat and a characteristic taste of pork meat.

Beef sausages are made from beef of the 1st and 2nd grades and raw beef or pork fat. Sausages of the 1st grade are made from beef of the 2nd grade and fatty pork.

Stuffed sausages These are sausages, the various components of which are placed in a casing according to a certain pattern, resulting in a specific pattern on the cut. The variety of the pattern is achieved through the use of components of various types: puff and crumbled bacon, tongues, blood mass and minced meat.

Range stuffed sausages includes Linguistic, Puff and Kharkiv sausages.

Tongue sausage is made from premium beef, lean pork, hard bacon and tongue. Semi-solid bacon is used to wrap minced meat. Spices and pistachios are added to the minced meat.

Sausage Extra consists of blanched veal, pork with bacon, butter, eggs, milk, spices and wheat flour.

Liver sausages. Liver sausages are divided into four grades: superior, first, second, third. Sausages belong to the highest grade:

Liver egg - made from beef liver, butter, fresh eggs, spices.

Liver liver - made from pork liver, bold pork cheeks, eggs and spices.

Liver sausages of the first grade. These include: Ordinary, Smoked.

Second grade sausages include Livernaya with bacon.

Sausages of the third grade include Livernaya sausages of the third grade and vegetable. The raw materials used are by-products of the second category, connective tissue and cartilage from meat trimming, pork skin, flour, salt, nutmeg or cardamom.

Pates. Pates are made from raw materials used for liver sausages. Minced meat is baked in the same forms as meat loaves. The pâtés taste like liver sausages, but have a denser ointment-like consistency with a fairly pronounced aroma of spices, the color on the cut is dark gray or brown. Moisture content in pates - 50--60%, salt - 2%. The range of pates is limited: the highest grade - Delicious, Stolichny, Ham; 1st grade - Ukrainian, Liverny, Grafsky pate, pork liver pate, Tenderness, Liver.

Greens and studs. They are prepared from offal, pre-boiled and chopped. The stuffing is stuffed into pork stomachs or bladders, boiled at a temperature of 75--85. °C, cooled and lightly pressed to give the products an oval shape, compressed on both sides.

Zeltsy produce higher (Red, Delicious, Russian),

1st (White), 2nd (Red head) and 3rd grades (Red and Gray). Jellies are of the highest (assorted), 1st and 2nd grades.

Blood sausages. Blood sausages are prepared from defibrinated blood (from which the fibrin protein has been removed), bacon, pork, beef, offal (ears, skin), spices. Blood sausages are distinguished by the dark color of the casings, the dark red color of the minced meat and pleasant taste blood and spices.

Blood sausage is produced of the highest grade - Blood smoked; Home; first grade - Boiled, Smoked, Peasant; the second grade - Smoked, the third grade - Smoked vegetable, Darnitskaya.

Meat loaves. Meat loaves are prepared from minced meat according to the recipe of the corresponding names of boiled sausages. Cooked minced meat is baked in metal molds. Surface ready bread-- with a smooth and evenly toasted crust resembling that of rye pan bread. The consistency of minced meat is denser than that of boiled sausages of the corresponding names. The taste is specific, slightly salty, with a pronounced aroma of spices. Moisture content in meat loaves - from 57 to 75%, salt - 3%. They produce meat loaves of the following names: premium - Custom, Amateur; 1st grade - Ham, Separate, Beef, Spicy; 2nd grade - Tea.

Semi-smoked sausages. The range of semi-smoked sausages includes sausages of the highest, 1st, 2nd and 3rd grades. Semi-smoked sausages intended for local sale must contain moisture: premium sausages - 35--50%; 1st grade - 48 - 52, 2nd grade - 52 - 55; 3rd grade - 60%. For sausages intended for shipment, the moisture content should be lower by 3--5%.

Sausages of the highest quality. These include Poltava, Krakow, Hunting sausages, Tallinn, Armavir, Ukrainian fried and other sausages.

Poltava sausage is made from beef of the 1st grade (30%), pork (30%) and brisket (40%), cut into rectangles 25X30X5-6 mm. The loaf is narrow with one dressing.

Krakow sausage contains 1st grade beef (30%), pork (40%) and brisket (30%). It differs from the Poltava sausage in the shape of the loaf (ring) and in the sectional view (the brisket is cut into cubes 6X6 mm).

Hunting sausages and Tallinn sausage contain finely chopped bacon (4X4 mm) instead of brisket. Hunting Sausages are made from beef of the 1st grade (30%), semi-fat pork (45%). They are shaped like sausages. Tallinn sausage has a higher content of beef (55%) and lower content of pork (20%), which determines the darker color of minced meat. On the section of a loaf of Tallinn sausage, you can see caraway seeds, which are added only to this type of semi-smoked sausages.

Armavir sausage is distinguished by a high content of pork (50%), as a result of which the minced meat is lighter. In addition to pork, the composition of the Armavir sausage includes beef of the 1st grade (20%) and brisket (30%), cut into pieces 6x6 mm. This sausage has a characteristic loaf shape - it is wide, slightly curved, with two dressings.

Ukrainian fried sausage is made from one pork, cut into 14X20 mm pieces. It differs from other types of sausages in the shape of a loaf (a spiral of 3-4 turns with a cross-shaped dressing), as well as a high content of garlic and pepper. This sausage is not smoked.

Sausages of the 1st grade. These sausages contain more beef and less pork and brisket compared to premium sausages. These include Minsk, Odessa, Svinaya and Ukrainian.

Minsk sausage is made entirely from fatty beef of the 1st grade (98%) with the addition of starch (2%). The color of minced meat on the cut is dark; pieces of beef 8x8 mm in size are visible on it. The loaf is narrow with one dressing and at the bottom with a piece of twine up to 7 cm long.

Odessa sausage contains 2nd grade beef (65%), pork (10%) and bacon (25%), cut into 4X4 mm pieces. Long loaf straight with two bandages. This is the only one of the semi-smoked sausages, which includes solid bacon.

Pork sausage is made entirely from pork, cut into 8X8 mm pieces. It is produced in the form of unscrewed bars 30-35 cm long.

Ukrainian sausage is made from beef of the 2nd grade (50%) and an equal amount of pork (25%) and brisket (25%). The brisket is cut into pieces 6X6 mm. The shape of the long loaf is narrow, at the ends there are two dressings.

Sausages of the 2nd grade. These include sausages Semipalatinsk, Polish and Lamb. They are made from beef of the 2nd grade, pork and lamb with the addition of bacon. These types of sausages are in the form of long bars; 15--25 cm with dressing on the first bar.

Semipalatinsk sausage contains 2nd grade beef (58%), pork (13%), bacon (7%), trimmings (20%), starch. On the first bar it has three dressings.

The Polish sausage differs from the Semipalatinsk sausage in the increased content of beef (67%), pork (15%) and bacon (18%), as well as the absence of starch. There is one dressing on the first bar.

Lamb sausage contains 80% lamb and 10% beef of the 2nd grade. Side fat or fat tail fat (10%) is added to the minced meat. There are two dressings on the first bar.

Smoked sausages. Smoked sausages, depending on the method of manufacture, are divided into semi-smoked, raw-smoked, boiled-smoked. Semi-smoked sausages contain less moisture than boiled sausages, are better preserved, have a pleasant smell of smoked meats. The minced meat of these sausages includes brisket. These sausages are divided into the highest, 1st, 2nd and 3rd grades.

Semi-smoked sausages contain a lot of fat (30--40%) and are highly nutritious. They contain 35--60% moisture and 2.5--4% table salt.

To give a delicate texture and plasticity, a sufficient amount of bacon or brisket is introduced into the minced meat of these sausages, since with a low fat content and significant moisture losses, semi-smoked sausages turn out to be dry and tasteless. The recipe for premium sausages includes mainly trimmed beef meat of the 1st grade, semi-fat pork and pork fat. In the manufacture of sausages of lower grades, meat trimmings, pork and beef heads, protein stabilizer, starch or wheat flour are additionally used.

The most common semi-smoked sausages of the highest grade are Armavir, Krakow, Poltava, Tallinn, Hunting sausages, Ukrainian fried; 1st grade - Minsk, Odessa, Pork, Ukrainian; 2nd grade - Semipalatinsk, Lamb, Polish; 3rd grade - Special offal, which is made from the meat of heads, lips, scars and meat offal of the 2nd category.

Raw smoked sausages contain 30-40% moisture and 3-6% salt. They have a high nutritional value, dense texture, peculiar aroma and spicy taste. The low moisture content and the presence of smoked products determine the long shelf life of these sausages. The most common raw smoked sausages of the highest grade are Soviet, Grainy, Pork, Moscow, Nevskaya, Servelat, Maikopskaya, Special, Stolichnaya, Braunschweig, Tourist sausages, sujuk. They are made from premium beef, lean pork, bacon or brisket; black and allspice, nutmeg or cardamom are added from spices. Cognac is added to the minced meat of Maikop, Pork, Soviet and Stolichnaya sausages; Special - Madeira.

Sausage of the 1st grade - Amateur - is prepared from beef of the 1st grade and pork belly. Boiled-smoked sausages differ from raw-smoked sausages in a less spicy taste and a softer, but rather elastic texture. The moisture content in them is 38--40%, salt - up to 5%. They produce boiled-smoked sausages of the following names: the highest grade - Delicacy, Moscow, Servelat; 1st grade - Amateur, Lamb. Delicacy is prepared from beef, bold pork and brisket; spices add pepper and nutmeg; Rostov - from lean beef, pork and bacon; beef and beef tallow are ordered for custom orders, black pepper and garlic are added from spices.