Summer sausages:
Old names - hard-smoked sausages, which are not subjected to high-temperature curing, cold curing is done at 20-25 degrees, meat is fermented and dried. Aging of summer sausages lasts at least 30-40 days. Summer sausages contain more spices & cognac addition is also possible.
Summer sausages contain 13-28% protein, fat - 28-57%, caloric content- 340-570 kcal per 100 gm.
Raw sausages:
Raw sausages are made from top quality meat varieties as a result of drying for longer periods without smoking. Spices, honey and cognac are added to the minced meat.
Sausage casings:
Casings play significant role in the production of sausages. Sausage casings can be divided into natural (rounds, bungs) & artificial. Artificial casings are divided into barrier & permeable. Barrier casings allow you to store sausages for longer durations (up to 90 days), predominantly cooked sausages are produced in barrier casings. Permeable casings allow to carry out curing by smoking. Polyamide sausage casings belong to barrier casings. The following belong to artificial permeable sausage casings: cellulose, protein (collagen), fibrosis, permeable polyamide & cloth casings.
Edible preservative agents:
Preservative agents are used for preserving sausages from developing causative micro organisms (for example, causative agent of botulism) & also for improving the taste, increasing weight etc.
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