Sausage is a favorite food product for residents of Russia and the CIS countries. This is really a nationwide dish that has long gained widespread popularity. Here, for example, is a doctor’s sausage in a natural shell. With it you can make a couple of sandwiches for a snack. And you can crumble in scrambled eggs or scrambled eggs. Pizza, and hodgepodge, and hot dog, and olivier are good with her. And some prefer to use homemade sausage as an independent main dish with a side dish of rice and vegetables or with fried potatoes. But in any case, sausage is a truly indispensable product in the nutrition of many peoples of the world.
Turkic roots
Literally, this word can be translated from Turkic languages as “hand stuffing” (where “count” means “hand”, “bass” means “crush, stuff”). Accordingly, in the etymology of the word itself, we see a reflection of the cooking process of the product, where the natural shell for the sausage plays an important role.
A bit of history
The ancient Greeks traditionally used small sausages as appetizers in their famous feasts - feasts. Sheep intestines were used here as a natural shell for sausages. They also loved sausage in ancient Rome. In the Middle Ages, sausage was used as one of the best ways to preserve meat products.
Sausage in Russia
In Domostroy (16th century), various methods for making sausages are described. In the 17th century, according to historians, more than two thousand workshops were engaged in the production of this product. By the 19th century, about fifty enterprises produced sausages on an industrial scale in Moscow, Voronezh, Yaroslavl and other provinces. In the days of the USSR certain state standards for manufacturing were approved. Nowadays, the “sausage” market is represented very extensively by imported and domestic products.
Natural product
It should be noted that the natural shell for sausages began to be used in cooking since ancient times. We can say that she was born with sausage and even up to the 30s of the last century had no worthy analogues. The natural shell for sausages was traditionally made from almost all types of intestinal raw materials: cows, pigs, sheep, horses. In meat processing plants that slaughtered cattle, intestinal workshops were usually located.
Manufacturing process
In industrial conditions, this is a rather complicated process. The intestinal raw materials of slaughtered cattle are removed and washed. Then the extra layers are removed, since there are several of them: serous, muscular, mucous and submucous. The latter is the most durable. It is always left, but the mucous is removed, with rare exceptions. The remaining layers are removed or left depending on the production technology of the material. Then the resulting shell is cooled and sorted by size, bundles are bonded and canned in several ways, among which are freezing, salting or drying. Semi-finished products are stored in specific containers intended for this purpose, sometimes up to two years. Before filling the intestines with minced meat, they are additionally soaked and washed in running water. In the production of shells, the lead is the pig intestine, which is almost fifty percent. The smallest share is lamb innards, which are only 5-7%. This raw material is completely natural, produced by nature itself, which has certain properties (for example, vapor and gas permeability), suitable for the production of any kind of sausages from cooked to uncooked smoked.
Natural shell for home-made sausage
At home, it is quite realistic to make a good sausage using this natural material as a shell. Especially if you have your own farm, and you yourself keep a hog. Having slaughtered the animal, it is necessary to properly bleed the blood and extract the innards of the pig. After proper cleansing and removal of residues, we also remove the mucous layer. We rinse in running water, rewind, use wet salting. We store in the cold, using as necessary for the manufacture of home-made sausages.
You can also purchase raw materials on the market. But then, as a rule, you will have to buy a whole bunch (a round - 96 meters), which is quite a lot. You will have to store it in the refrigerator, and who is not used to a specific smell may be slightly shocked. But for such lovers of delicious there is an ideal option, which is described below.
Food cover for sausage
The artificial halogen shell for sausage, made of proteins, is edible and in no way inferior to natural intestines. It is sold in sleeves. In the sleeve - 15 meters. Cut off the right amount and soak in warm water with the addition of a large spoonful of salt per liter of water. The process takes several minutes. Then the raw materials are washed from salt. Then we put the protein gut on a special nozzle for the meat grinder and stuff the delicious home-made sausage. You can store the halogen protein shell in a plastic bag at the bottom of the refrigerator. It will not require any special storage conditions until the next filling of the sausage. Enjoy your meal!