Sausage "Amateur": composition

Among the meat products of the sausage "Amateur" is one of the most popular. Fragrant, tasty, it fits perfectly into sandwiches, sandwiches for a quick snack. Will help in a hike or a long trip. Suitable for cooking casseroles, pizza, pickle, various salads and snacks.

GOST requirements

The sausage "Amateur" (GOST 1938) at the rate of 100 kg in its composition should contain:

• The highest grade of beef meat - 35 kg;
• Low-fat pork - 40 kg;
• Hard pork bacon (or shpig) - 25 kg;
• Salt - 3 kg;
• Nitrate - 50 grams;
• Sugar - 100 grams;
• Black pepper - 50 grams;
• Nutmeg ground - 25 grams.

The output of the finished product after cooling is 98%. Humidity is within 55%. As a natural shell used sheep and beef blinds - ziyungi, straight - circle, esophagus - picala, the diameter is 50-100 mm.

Sausage "Lubitelskaya" is distinguished by its excellent taste due to the use of quality raw materials. According to GOST, beef meat should be chilled paired or frozen, and it can not be frozen twice. Pork - frozen or chilled. Regarding the fat, there are also rules: it is taken only from the spinal zone, necessarily solid consistency, unsalted or slightly salty.

Any coloring or astringent substances not prescribed by the recipe are prohibited. It is not allowed to use raw materials in the production that did not pass the veterinary and sanitary inspection. If the temperature regime is not higher than 8 degrees Celsius, air humidity 75% - storage (suspended) within 8 days; Up to 20 degrees - no more than 2 days.

Freezing of finished products is unacceptable.

Composition

To date, the sausage "Amateur" in the classic version contains beef and pork meat, fat, spices, stabilizer and color fixer are allowed. 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 gram;
• Saturated fatty acids (NLC) - 11.6 grams.

In addition, the sausage contains vitamins B, PP, E. In 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 can differ in composition from the usual set. Sometimes beef is replaced with a bird.

Cook at home

The process of preparation itself is simple. Sausage home "Amateur" consists of the same ingredients as "shop" (quality). Approximate set of products:

• Beef (30% of the total meat weight);
• Pork (45% of the total meat weight);
• Bacon (25% of the total weight of meat);
• Milk (10-20% of the total weight of minced meat);
• Spices: sugar, salt, pepper, nutmeg;
• Shell protein or polyamide, with a diameter of 50-65 mm.

The technology provides for several processes:

• Grinding meat (double pass through a meat grinder with a fine grate);
• Bacon cut into cubes a maximum of 8 x 8 mm;
• Using a blender, meat and milk are mixed until homogeneous;
• Add slices of bacon, spices and evenly distributed over the stuffing;
• Give the workpiece to stand in the refrigerator for a couple of hours (for ripening);
• Densely to lay the forcemeat in a cover and to tie up with a twine, it is better to use cotton;
• For an hour cook at a temperature of 75 degrees.

The finished product is stored for no more than two days. "Amateur" sausages at home can be prepared with another composition. Beef is replaced with chicken, sometimes add eggs, garlic or bell peppers. Each hostess prepares, taking into account the preferences of her family.

Selection

When buying sausages in retail outlets, you first need to carefully study the label. If there is none, do not risk your health, it's better to refrain from buying. The buyer must receive information about the composition of the product, the manufacturer, the time of implementation. Ingredients are listed in order of weight reduction components. Unfair producers sometimes do not indicate additional supplements.

Sausage "Amateur" can not be cheaper than raw materials, in this case its composition is doubtful (according to GOST it should contain not less than 75% of meat). A strong aroma, bright color and even a pleasant taste do not serve as indicators of quality. Food additives are able to turn the most nondescript raw materials into delicacy.

A few signs of a good product:

• Sausage loaf has no voids, dense and elastic;
• Surface without visible damage, stains, phlegm, smooth;
• The heavier the piece, the more meat it contains;
• The color is pale pink or beige (the brightness of the colors indicates dyes);
• The smell of meat is pleasant, but not pronounced;
• The fat should not fall out, and the sausage should break down.