Distinguish between boiled sausages (including sausages and wieners), semi-smoked, smoked, smoked-boiled, liverwurst, brawn and jelly. The raw materials are low-fat beef, pork, bacon, less often - lamb, horse meat, poultry meat.
For liver sausages, brawn, jellies use meat offal (liver, brain, heart, tripe and others).
Sausage has been known since time immemorial. It is mentioned in the sources of Ancient Greece, Babylon and Ancient China. In Russia, sausage production workshops appeared in the 17th century
Boiled sausages
Made from salted minced meat. They are boiled at a temperature of about 80 degrees. Cooked sausages can contain a lot of soy, or they can be vegetarian with soy or seitan instead of meat. Due to the content of a large amount of water, they are not stored for a long time.
Cooked sausages contain 10-15% protein, 20-30% fat, energy value - 220-310 kcal per 100 g.
Cooked smoked sausages
First it is boiled and then smoked. Contains more spices than cooked sausages. Unlike boiled sausages (in which the minced meat is a homogeneous mass), boiled-smoked sausages can consist of small pieces of a certain size. Milk, cream, flour, bacon and starch are used as additives.
Cooked smoked sausages contain 10-17% protein, 30-40% fats, their energy value is 350-410 kcal per 100 g, and the shelf life in the refrigerator is no more than 15 days.
Semi-smoked sausages
First it is fried, then boiled and then smoked. Semi-smoked sausages are often almost indistinguishable in appearance and taste from cooked-smoked sausages, but with heat treatment there is less weight loss and smoking is less pronounced.
Raw smoked sausages
Outdated names are hard-smoked, hard-smoked sausages are not subjected to high-temperature heat treatment, cold smoking occurs at 20-25 degrees, the meat is fermented and dehydrated. Ripening of uncooked smoked sausages lasts at least 30-40 days. Raw smoked sausages contain the greatest amount of spices; cognac can also be added. According to the new technology, sausages are produced in 21 days or less. This is achieved due to a) GDL - gluconodeltalactone - an acid that affects the pH change b) starter cultures - most often yeast microorganisms that feed on the sugar added to the recipe. Fermentation is carried out due to the release of waste products by them.
Raw smoked sausages contain 13-28% protein, fat - 28-57%, energy value - 340-570 kcal per 100 g.
Dried sausages
It is made from minced marinated meat. Smoked in cold smoke for 3-4 days. The meat is fermented and dehydrated, after which it is cured at a temperature of 15-18 degrees.
* Calorie data are given per 100 grams of product.
| Products | Proteins, g | Fat, g | Carbohydrates, g | Calories, kcal |
|---|---|---|---|---|
| Diet boiled sausage | 12.1 | 13.5 | 170 | |
| Cooked sausage doctor's | 12.8 | 22.2 | 1.5 | 257 |
| Amateur boiled sausage | 12.2 | 28.0 | 301 | |
| Boiled milk sausage | 11.7 | 22.8 | 252 | |
| Moscow cooked sausage | 11.5 | 21.8 | 2.0 | 250 |
| Russian boiled sausage | 11.8 | 28.9 | 302 | |
| Cooked pork sausage | 10.2 | 25.1 | 1.9 | 274 |
| Cooked sausage capital | 15.1 | 28.7 | 319 | |
| Cooked sausage | 11.1 | 20.2 | 1.9 | 234 |
| Boiled tea sausage | 11.7 | 18.4 | 1.9 | 216 |
| Cooked-smoked fried chicken sausage | 19.7 | 17.4 | 1.7 | 371 |
| Cooked-smoked sausage boyarsky cervelat | 14.0 | 21.0 | 269 | |
| Cooked-smoked sausage Russian cervelat | 13.0 | 39.0 | 1.0 | 410 |
| Liver sausage | 13 | 25.0 | 0 | 277 |
| Semi-smoked sausage snack | 15.0 | 33.0 | 2.3 | 366 |
| Semi-smoked sausage Krakow | 16.2 | 44.6 | 466 | |
| Amateur semi-smoked sausage | 17.3 | 39.0 | 420 | |
| Semi-smoked minsk sausage | 17.4 | 23.0 | 2.7 | 287 |
| Moscow semi-smoked sausage | 19.1 | 36.6 | 406 | |
| Odessa semi-smoked sausage | 14.8 | 38.1 | 402 | |
| Poltava semi-smoked sausage | 16.4 | 39.0 | 417 | |
| Sausage semi-smoked salami amateur | 12.0 | 50.0 | 498 | |
| Semi-smoked sausage cervelat | 16.1 | 40.1 | 425 | |
| Tallinn semi-smoked sausage | 17.1 | 33.8 | 373 | |
| Ukrainian semi-smoked sausage | 16.5 | 34.4 | 376 | |
| Raw smoked granular sausage | 9.9 | 63.2 | 608 | |
| Uncooked smoked sausage amateur | 20.9 | 47.8 | 514 | |
| Moscow uncooked sausage | 24.8 | 41.5 | 473 | |
| Raw smoked pork sausage | 13.0 | 57.3 | 568 | |
| Raw smoked sausage cervelat | 24.0 | 40.5 | 461 | |
| Raw smoked sausage capital | 24.0 | 43.4 | 487 | |
| Hunting sausages | 27.4 | 24.3 | 326 | |
| Hunting sausages Dymov | 25.7 | 40.0 | 463 | |
| Bloodworm | 9.0 | 19.5 | 14.5 | 274 |
| Salami | 21.6 | 53.7 | 1.4 | 568 |
| Beef sausages | 11.4 | 18.2 | 1.5 | 215 |
| Chilled dairy sausages from poultry meat | 11.0 | 19.0 | 2.6 | 226 |
| Pork sausages | 10.1 | 31.6 | 1.9 | 332 |
| Beef sausages | 10.4 | 20.1 | 0.8 | 226 |
| Chicken sausages | 10.8 | 22.4 | 4.2 | 259 |
| Amateur sausages | 9.0 | 29.5 | 0.7 | 304 |
| Milk sausages | 11.0 | 23.9 | 1.6 | 266 |
| Special sausages | 11.8 | 24.7 | 270 | |
| Russian sausages | 11.3 | 22.0 | 243 | |
| Pork sausages | 9.5 | 34.3 | 342 |
Cooked sausage is included in the diet of almost every person and is very popular for its taste. Today manufacturers offer a large number of types of this product, differing in appearance, taste, and price.
Benefit
The beneficial properties of boiled sausage depend entirely on what ingredients are included in its composition. Thus, the premium class product will consist of almost 90% natural minced meat, the rest - eggs, milk, starch. The benefits of such a meal will be due to the presence of meat, which saturates the body with iron, therefore, when it is included in the diet, the possibility of iron deficiency anemia is minimized.
Also, high-quality meat products supply the body with protein, which is involved in building muscle tissue, and gives energy. Therefore, it is advisable to include it in the diet at high loads and doing power sports. There will be no particular harm from the use of such a delicacy, if you do not abuse it.
Contraindications
Most often, on the shelves you can see cheaper varieties that have a completely different composition. At the same time, they are distinguished by a high content of substances harmful to health such as dyes, preservatives, compounds that give a pleasant taste and smell. It is worth noting that inexpensive varieties contain almost no meat. Therefore, when consumed, they can do more harm than good.
Boiled sausage and people with problems with the digestive system, as well as the liver, should not be abused, since this product is difficult to digest.
It should also be abandoned by those who are overweight, since the product can only aggravate the situation. In diabetes, the use of sausage is also not recommended, since it is made using components such as starch and sugar.
An important factor is the date of production of the product. Eating a stale product, a person runs the risk of getting severe food poisoning, up to such a dangerous disease as botulism. Therefore, you should always pay attention to the expiration date and appearance of the meat product.
The nutritional value
For those who are looking after their health, it is very important to know how many calories are in cooked sausage. This indicator may vary somewhat depending on its variety.
On average, these indicators per 100 g are equal:
- calorie content - 255 kcal
- carbohydrates - 1.7 g
- fat - 23 g
- proteins - 12.9 g
The maximum calorie content of boiled sausage can exceed 350 kcal, while the minimum can be close to 160 kcal.
During the diet
Sausage refers to products, the use of which is not desirable not only for people who adhere to a diet, but also for everyone who cares about their health. If you cannot completely abandon it, you should choose more natural and low-calorie varieties of the product, and eat it in small quantities.
How to reduce calories
There are varieties of cooked sausage that have the lowest energy value. Tea and duck sausages are considered the lowest in calories. You can additionally reduce the content of harmful substances in a delicacy by boiling it for several minutes.
There is hardly anyone who has never heard of sausage. We call sausage a food product made from meat and some additives that has undergone technological processing. A sausage can contain one or more different types of meat. Moreover, the meat content in the sausage can be from 1 to 70%. Depending on the meat used for their preparation and the technology of production, sausages can be boiled, stuffed, smoked, semi-smoked, liverwurst, uncooked smoked, blood.
Sausage is a food product made from minced meat and placed in an oblong casing (natural or artificial). It can consist of one or several types of meat.
Sausage is a popular commodity due to its excellent taste and high nutritional value. The quality product contains meat, easily digestible pork fat, spices and other ingredients. Cooking removes films, cartilage, bones, rough connective tissue and tendons.
About boiled sausage:
Of course, the caloric content of a product largely depends on the nutritional value of its constituent ingredients. Therefore, pork sausage is fatter than beef. Adding pork fat automatically adds calories.
But when it comes to the energy value of a product, the processing technology is no less important. From this point of view, boiled, smoked, dry-cured, liverwurst, blood and stuffed sausages are distinguished, not to mention many intermediate or mixed types. For example, there are semi-smoked sausages, for which the minced meat is first boiled and then subjected to smoke treatment. Which of this glorious cohort should a losing weight man choose?
Boiled sausages are considered the most fat-free. The meat for such a product is cooked for a long time, and thus it gives part of its fat to the broth. And how many calories are left in the sausage after such a heat treatment? On average, about 165 kcal per hundred grams of product. It is quite possible to afford a sandwich with such a sausage for breakfast. The addition of milk and starch only slightly increases its nutritional value - up to 200-250 Kcal. Nutritionists even advise people who are losing weight to boil other types of sausages (smoked, for example). This is done in order to reduce their energy value.
How to choose the right sausage
only a professional can choose a quality sausage in a store. Unfortunately, manufacturers often violate the manufacturing technology of this product and add what the human body is unable to assimilate. We are talking about all kinds of dyes, flavor and aroma enhancers, as well as additives, the purpose of which is to extend the shelf life.
The surface of the product should be smooth, clean, without damage, and the casing should fit snugly against it. If this is not the case, most likely in front of you is an overdried sausage that has expired or was stored in improper conditions.
Often, when buying a sausage, few read the information about the composition. Taking advantage of this, unscrupulous manufacturers instead of natural meat put a mass made from compressed bones, leather, etc. (IOM). If the product contains soy, then it is listed on the label as vegetable protein, and IOM is called meat.
Most people think that the pink color of sausages is indicative of their freshness. In fact, it is obtained by adding a dye, which is by no means beneficial to health. Natural meat after processing has a grayish color, so this particular sausage will be less harmful. Considering all of the above, it is better to exclude sausage that is sold in stores from the diet, replacing it with one made at home.
A quality sausage product is a rich source of iron, protein, B vitamins and essential amino acids. It can be used with any type of vegetable (raw, stewed, boiled, baked, or steamed). This combination is the most acceptable from a nutritional point of view. If you like to eat sausage in the traditional way, that is, with bread, then it is better to give preference to whole grains.
There are countless types and varieties of sausages, and there are even more recipes for their preparation. Over the centuries, the peoples of different countries have developed a huge number of national technologies for the manufacture of sausages, and each of them has its own inherent advantages.
Usually, any meat is used to make sausages: pork, beef, lamb, chicken, goose, horse meat, etc. The most common are pork sausages, which are used both on their own and in combination with other types of meat.
The benefits and harms of boiled sausage
Doctors and nutritionists unanimously argue that sausages should be completely eliminated from the diet. But are their warnings really so justified? Boiled sausages undergo the most gentle type of processing, in contrast to boiled-smoked and smoked meat products. Based on this, the properties and calorie content of boiled sausage depends entirely on its composition. According to GOST standards, category A boiled sausage should contain:
- 90-95% minced meat (equivalent to 60% muscle tissue),
- from 3% eggs,
- 2-5% starch,
- 2-5% milk
- salt, spices and condiments.
Products of category A, that is, of the highest grade, from a trusted and responsible manufacturer are quite acceptable in food, even dietary and children's. Of course, you should not regularly replace full-fledged meat dishes with sausages, but sometimes it is quite acceptable to pamper yourself with high-quality sausages.
Unscrupulous manufacturers, wishing to reduce the cost of the product, add soy protein, flour and a large amount of a substance made from animal bones and skin to the minced meat. Pure meat in such a sausage may not be contained at all, this is indicated on the label with the "MOM" mark.
Calories of cooked sausages, ham
| Sausage name | Calories | Protein | Fat | Carbohydrates |
| boiled sausage Dairy | 252.0 | 11.7 | 22.8 | 0.0 |
| boiled sausage | 257.0 | 12.8 | 22.2 | 1.5 |
| sausage Russian | 302.0 | 11.8 | 28.9 | 0.0 |
| ham Amateur chicken (broiler Ryazan) | 143.0 | 14.9 | 7.1 | 0.0 |
| Yegoryevo ham | 139.0 | ? | ? | ? |
| chicken breast balyk cherkizovo | 109.0 | 16.0 | 5.0 | 0.0 |
| ham empire turkey flavor | 90.0 | ? | ? | ? |
| brawn - beef tongue | 212.0 | 22.4 | 13.6 | 2.4 |
| liver sausage - sausage type | 384.0 | 12.5 | 35.7 | 4.3 |
| saltison is also a sausage | 336.0 | 12.6 | 32.0 | 0.5 |
| ham roll | 143.0 | 14.9 | 9.3 | 0.1 |
How many calories are in chicken sausage:
There is no need to talk about the benefits of chicken for the human body. Chicken sausage has a balanced vitamin and mineral complex (calorifier). The chemical composition of chicken sausage is worthy of attention, it contains: choline, vitamins B1, B2, B5, B6, B9, B12, D, E and PP, as well as minerals necessary for the human body: potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, phosphorus and sodium. The calorie content of cooked chicken sausage is 223 kcal per 100 grams of product.
How many calories in doctor's sausage
It is impossible not to mention separately the amazingly tasty product of the Soviet food industry, which has been pleasing the hearts (and stomachs) of the people of our state for 80 years. This is a sausage called "Doctor". However, many have probably noticed that now it has become less tasty than the one we enjoyed as children. GOST has changed. The 1979 standard stipulated a product to contain 70% semi-fat pork, 25% beef, 3% eggs, 1.5% milk powder and some sugar, salt, nutmeg and ground cardamom.
Since 2011, GOST R 52196 allows adding water to sausages, replacing eggs with powder. The specific gravity of meat in a product requires adding more spices and flavor enhancers to it. But "Doktorskaya" continues to be a category A sausage, since it contains no soy or vegetable gelling agent. Some unscrupulous producers can increase the proportion of cream in the product at the expense of pork. How many calories in Doktorskaya sausage accumulate as a result of such a change in composition? The average energy value of this product ranges from 242 to 260 Kcal. It is quite suitable for pampering yourself once or twice a week or using "Doctor's" for a salad.
How many calories are in milk sausage:
There are quite a lot of kilocalories in "Molochnaya" boiled sausage, about 252 kcal; again, a lot of fats, downright 22.8 g; proteins are average, about 11.7 g; however, there are almost no carbohydrates, only 0.2 g.
Calorie content of smoked sausage:
How many calories does smoked sausage contain? Note that different types of such products contain different amounts of nutrients, which suggests that their calorie content is also different. For example:
- boiled-smoked type - 350-410 kcal;
- uncooked smoked - 350-580 kcal calories per 100 gr.
Basically, such a product contains a large amount of proteins, carbohydrates and fats. All this constitutes the nutritional value of the sausage. Note that the number of calories in a product depends precisely on how many percent of these components are contained in its composition.
The calorie content of liver sausage is
The calorie content of liver sausage is 326 kcal per 100 grams of product.
The raw material used to make liver sausage is liver, that is, the insides of meat animals. Liver includes the liver, heart, stomach, lungs, scar, veins. Also components that give glue: ears, lips, skins, patches and others (calorizer). The viscous broth, in which the liver is boiled for a long time, is rich in collagen, which is extremely beneficial for bones and joints.
Diet food
After reading the article, you may conclude that sausage is far from a dietary product, and if you really want to, then you can eat a couple of pieces of boiled sausage, and then once a week. But sausage lovers did not agree with these conclusions and came up with a sausage diet. Yes, yes, a diet based on sausage, but not just any, but uncooked smoked, i.e. the most fatty and high-calorie. The daily diet should be composed of sausages, which can be combined with light vegetables and fruits, but it is strictly forbidden to eat sausage with pasta, potatoes, bread, mayonnaise, beans, tomatoes and eggs.
Along with light vegetable salads, which in themselves contribute to weight loss, sausage will add calories to the diet and give a pleasant taste. An excellent diet for those who cannot live without sausage at all, however, it is recommended to consult a doctor before starting to eat in accordance with the diet.
If you want to lose weight or join those who eat right, then you should limit the consumption of sausages, especially smoked and semi-smoked varieties. Cooked sausage may appear on your table a little more often, but you shouldn't get carried away with it. And advice - buy high-quality sausage that meets the requirements of GOST and contains at least 10% meat. And Bon Appetit!
