Among meat products sausage "Amateur" is one of the most popular. Fragrant, tasty, it fits perfectly into sandwiches, sandwiches for a quick bite. Help out on a hike or a long trip. Suitable for cooking casseroles, pizza, pickle, various salads and snacks.
GOST requirements
Amateur sausage (GOST 1938) per 100 kg in its composition should contain:
- the highest grade of beef meat - 35 kg;
- low-fat pork - 40 kg;
- hard pork fat (or shpig) - 25 kg;
- salt - 3 kg;
- saltpeter - 50 grams;
- sugar - 100 grams;
- black pepper - 50 grams;
- ground nutmeg - 25 grams.
The yield of finished products after cooling is 98%. Humidity within 55%. Lamb and beef cecum - siyungs, straight lines - circles, esophaguses - pikala are used as a natural shell, the diameter is 50-100 mm.
Amateur sausage has a great taste due to the use of high-quality raw materials. According to GOST, beef meat must be chilled steamed or frozen, and it should not be frozen twice. Pork - frozen or chilled. Regarding salted pork fat, there are also rules: it is taken only from the spinal zone, necessarily of a solid consistency, unsalted or slightly salted.
Any coloring or astringents not covered by the formulation are prohibited. It is not allowed to use in production raw materials that have not passed the veterinary sanitary inspection. Subject to a temperature regime of not higher than 8 degrees Celsius, air humidity of 75% - storage (in limbo) within 8 days; up to 20 degrees - no more than 2 days.
Freezing of finished products is unacceptable.
Structure
To date, the amateur sausage in the classic version contains beef and pork meat, bacon, spices, stabilizer and color fixative are acceptable. A quality product contains (per 100 grams):
- iodine - 5.4 mg;
- sulfur - 122 mg;
- iron - 1.7 mg;
- sodium - 900 mg;
- potassium - 211 mg;
- phosphorus - 146 mg;
- calcium - 19 mg;
- magnesium - 17 mg;
- ash - 2.8 grams;
- water - 56.9 grams;
- cholesterol - 40 mg;
- di- and monosaccharides - 0.1 grams;
- saturated fatty acids (EFAs) - 11.6 grams.
In addition, sausage contains vitamins of group B, PP, E. 100 grams contains 301 calories:
- proteins ~ 49 Kcal (12.2 g);
- fats ~ 252 kcal (28 g);
- carbohydrates ~ 0 Kcal (0.1 g).
Cooked "Amateur" sausage at home may differ in composition from the usual set. Sometimes beef is replaced with poultry.
Cook at home
The cooking process itself is simple. Homemade sausage "Amateur" consists of the same ingredients as the "store" (high-quality). An approximate set of products:
- beef (30% of the total weight of meat);
- pork (45% of the total weight of meat);
- fat (25% of the total weight of meat);
- milk (10-20% of the total weight of minced meat);
- spices: sugar, salt, pepper, nutmeg;
- the shell is protein or polyamide, with a diameter of 50-65 mm.
The technology involves several processes:
- chopping meat (pass twice through a meat grinder with a fine grate);
- bacon is cut into cubes with a maximum of 8 x 8 mm;
- using a blender, meat and milk are mixed to a homogeneous mass;
- add pieces of bacon, spices and evenly distribute the stuffing;
- allow the workpiece to stand in the refrigerator for a couple of hours (for ripening);
- put the stuffing tightly in the shell and tie it with twine, it is better to use cotton;
- cook at 75 degrees for an hour.
The finished product is stored no more than two days. "Amateur" sausage at home can be cooked with a different composition. Beef is replaced with chicken, sometimes eggs, garlic or bell pepper are added. Each housewife cooks, taking into account the preferences of his family.
The choice
When buying sausages in retail outlets, you must first carefully study the label. If one is missing, do not risk your health, it is better to refrain from acquiring. The buyer should receive information on the composition of the product, manufacturer, implementation period. The ingredients are indicated in order of decreasing weight of the components. Unscrupulous manufacturers sometimes do not indicate additional additives.
Amateur sausage cannot be cheaper than raw materials, in this case its composition is doubtful (according to GOST it should contain at least 75% meat). Persistent aroma, bright color and even pleasant taste are not indicators of quality. Food additives can turn the most unprepossessing raw materials into a delicacy.
A few signs of a good product:
- the sausage loaf has no voids, dense and resilient;
- surface without visible damage, spots, sputum, smooth;
- the heavier the piece, the more meat in it;
- the color is pale pink or beige (the brightness of the colors speaks of dyes);
- the meat smell is pleasant, but not pronounced;
- the bacon should not fall out, and the sausage should not break.