How many calories are in boiled smoked sausage?

Boiled sausage

Only useful and interesting things!

Calorie content of boiled sausage per 100 grams = 165 kcal.

Important information and recommendations:

1. Starch in sausage is not bad. But only when the amount of starch does not lead to a “papery” taste. The permissible amount of starch is from two to five percent.
2. If you like sausage, look at the label. Feel free to read the information that is on it. That's why it exists, to be read. Reading can protect you from a lot.
3. Do you know how to properly store boiled sausage? Its shelf life depends on the shell in which it is located. Artificial casing - up to forty-five days. The shell is real (natural) - no more than five days.
4. What does it mean that boiled sausage is spoiled? Look at its surface. If it's sticky, matte or moldy - that's it, it's going bad! Don't risk eating it!

Raw smoked sausage

Just the facts!

Calorie content of raw smoked sausage: 100 grams = 491 kcal.

Information and tips:

1. Choose sausages without damaged packaging. Avoid opportunities for germs to enter. Your health is the most precious thing a person has. Don't stop remembering this.
2. Follow the writing on the label. It should say “non-GMO.” What does it mean? No genetically modified "organisms". This is the inscription!
3. Raw smoked sausage is an expensive pleasure. This should encourage you to choose quality sausage. Even if you buy just a little, don’t forget about quality!
4. If mold appears on the sausage, do not rush to throw it away! Just peel off the skin. And it can be stored for another three hours. Agree that this is not so little.

Calorie content of different types of sausages

Sausage is divided into several different types depending on the method of preparation. Each individual type has a certain calorie content, which will differ. The less fatty meat and bacon is present in a particular sausage, the lower its calorie content will be.

Livernoy

To make liver sausage, a variety of offal, eggs, and vegetables are used. Other additives may also be present in the composition. This sausage has a pasty consistency and a not very attractive gray appearance. The energy value of liver sausage will depend on what products were used to make it. Depending on the composition, the calorie content will be in the range of 190-445 kilocalories per 100 grams of product. Liver sausage can be stored, depending on the conditions and method of production, from 3 days to a month.

Boiled

Boiled sausage is considered the cheapest type of this product and at the same time very popular. Boiled sausage has a very short shelf life, and its composition allows the product to be consumed even by people who are on a diet. Boiled sausage can contain up to 15% protein and up to 30% fat. Calorie content is in the range of 220-300 kilocalories per 100 grams. Such products do not contain as much meat as other types. The composition contains a fairly large amount of soy protein, various additives and water. The minced meat used to produce boiled sausage has a light pink tint. It is homogeneous and at the same time very gentle. This sausage is prepared by pasteurization at a temperature that can reach 80 degrees. The finished product then goes through two different cooling stages.

Boiled-smoked

The difference between boiled-smoked sausage and boiled sausage is that after the pasteurization stage, it is additionally smoked. The finished product can contain up to 17% protein and up to 40% fat. The average calorie content of 100 grams of boiled smoked sausage is 350-420 kilocalories. The product may contain a huge number of additives, including flour, lard, milk, cream, water and starch. Cooked smoked sausage can be stored for no more than two weeks, provided that the necessary conditions are met.

Semi-smoked

During the production of semi-smoked sausage, additional water and ice are added to the minced meat. Due to this, the resulting composition can be cooled to a temperature of 0 degrees and the sausage can be kept in this form for at least six hours. Only after this the products can be smoked. Semi-smoked sausage contains approximately 17% protein and 40% fat. Calorie content, as a rule, does not exceed 400 kilocalories per 100 grams of product. Semi-smoked sausage can be stored for no more than two weeks at a certain temperature.

Raw smoked

This variety of delicacy is considered very fatty, because the composition can contain up to 55% fat.
Also, the raw smoked product is contraindicated for overweight people, because on average it contains 550 kilocalories per 100 grams of product. Hard smoked products can be stored for a maximum of a month. During production, a variety of spices and cognac can be used. The minced meat is pre-ripened for 10 days and then the finished semi-finished products are ripened at a certain temperature for an average of 40 days. After this time, the products are smoked. The smoke temperature should not exceed 25 degrees.

Dry-cured

This type of sausage can be stored for quite a long time. For production, only high-quality meat and a huge amount of different spices are used. Most often, cognac and honey, cumin, and garlic are added to the minced meat. Dry-cured sausage must dry naturally, so no additional heat sources are used during production and semi-finished products do not go through the smoking stage. Dried products are quite fatty and can contain up to 470 kilocalories in 100 grams of product.

Smoked sausage is a very tasty product that is difficult to refuse.

But in order not to harm your own health, you should consume it in reasonable quantities and either buy really high-quality products, or prepare the smoked delicacy yourself at home.

Calorie table for sausages and sausage products

Despite the fact that it is always important to give preference to natural products that you prepare yourself, sometimes chicken or turkey breasts or beef can simply get boring. Or maybe there’s simply no time to get fancy and cook for a long time. In any case, if you are watching your figure, then you will still have to calculate the KBJU. This is where the table of caloric content of sausages and sausage products comes to the rescue, where a variety of options are presented that will help you make the correct calculation.

You can download the full table so you can use it at any time right here.

Braunschweig raw smoked

Not a single enterprise today is capable of producing Braunschweig sausage, which belongs to the highest grade of raw smoked products, according to GOST. But making it at home is quite possible. For those who would like to know how to make Braunschweig raw smoked sausage at home, the step-by-step recipe will come in handy. And why not try to make this once very famous delicacy yourself.

You will need:

• 450 g beef;
• 250 g pork ham;
• 300 g bacon;
• 28 g nitrite salt;
• 5 g of spice mixture (glucose, black pepper, nutmeg, cardamom);
• 20 grams of cognac;
• 50 ml water;
• 5 g starter cultures Classic;
• Eycel Premium shell 65 mm.

Step-by-step preparation:

1. Cut the ham into small pieces.
2. Cut the pre-frozen bacon into cubes no larger than 6 mm. We send the chopped lard for freezing.
3. Cut the beef into strips and place in the freezer for an hour.
4. Mix spices, salt and starter cultures together.
5. Grind the frozen beef and pieces of ham in a meat grinder with a 5 mm grid.
6. Mix the meat mass with a mixture of dry ingredients. Add cognac, water and mix everything well to obtain a protein matrix of minced meat.
7. Then stir in the frozen bacon cubes so that they are evenly distributed in the meat mass.
8. Soak the Eycel shell in water for 10 minutes.
9. Fill the prepared minced meat into the container of a sausage syringe.
10. We string the casing like an accordion onto the syringe nozzle. We pull the end a little from the nozzle and tie it with twine.
11. We stuff the shell tightly with minced meat and pull the open end together.
12. We hang the formed sausage loaves at 28°C to settle for 3-4 days.
13. Then we send the sausage for fractional (2-3 hours) cold smoking at 18-20°C for 6 days. At the first stage of smoking, to dry the loaves, you need to increase the heating with smoke to 35-40°C for half an hour in order to obtain a rich color of the product.
14. The time has come for the final stage of preparation - drying at 12-15°C and 75% humidity. Depending on the diameter, the loaves will dry from 30 to 35 days.

Blood sausage

Only useful facts!

Calorie content of blood sausage = 274 kcal.

Can you imagine how you can cook such a sausage? Let's start describing everything from the very beginning:

1. Take pork lard (one and a half kilograms).
2. Cut into cubes.
3. Heat the salsa in a frying pan over low heat.
4. Boil buckwheat (half a kilogram).
5. Add the boiled porridge to the lard.
6. Mix beef blood (three liters) well.
7. Beat 4 chicken eggs.
8. Add milk (half a liter) to the eggs.
9. Beat milk and eggs well.
10. Add the milk-egg mixture to everything else.
11. Pepper it.
12. Add some salt.
13. Add garlic.
14. Wash beef intestines (ten meters).
15. Tie one end of the intestines with thread.
16. Place the minced meat on the other side.
17. Pour cold water into a saucepan.
18. Put the sausage there.
19. Cook it over low heat, let it boil.
20. At a temperature of two hundred degrees, about twenty minutes, fry the sausage in the oven.

Cured ground beef sausage

In this recipe, only beef is used as meat raw material, so drying the sausage will be a little faster. Beef fat is harder than pork fat. And even in the refrigerator at +2-6˚С it perfectly retains its hardness, blocking the release of moisture. At the same time, the meat component of the minced meat quickly loses moisture and gains flavor.

You will need:

• 2 kg beef brisket;
• 50 g nitrite salt;
• 14 g mixture of spices (coriander, cumin, garlic, onions, peppers, sugar, sodium ascorbate)
• 10 g starter cultures;
• Pork casing 36\38.

How to cook:

1. Cut the beef brisket into small cubes and place in the freezer for an hour.
2. Mix the cold meat mass with a mixture of dry ingredients.
3. First immerse the pork intestine in water.
4. Place the prepared minced meat into the sausage syringe.
5. We stretch the intestine like an accordion onto the tip of the syringe. We tighten the end of the intestine and tie it with twine.
6. We stuff the intestine tightly with minced meat and tie the open end.
7. To ferment the starter cultures, place the sausage in a bag and leave it at room temperature.
8. After 20 hours, we wrap each product in a paper towel and put it in the refrigerator, where we will dry them for 18-20 days.

The fat in this beef sausage literally melts in your mouth, and its taste is somewhat reminiscent of butter.

Doctor's sausage

Only useful and interesting things!

Calorie content of doctor's sausage (boiled) is 257 kcal.

1. The sausage can be stored for fifteen days (in an artificial casing). This is under conditions that the temperature will be from two to six degrees (with a plus sign). If you love sausage, follow the storage conditions.
2. There are six types of such sausages: in circles, in a protein casing, in sinyuga, in biolon, in cellophane, in a natural casing.
3. Sausage was “born” back in nineteen thirty-six. It was then that the very first loaf of this sausage came off the assembly line.

Calorie content of sausages

Doctor's sausage, made according to GOST, remains a very popular product for decades. It is great for breakfasts, snacks and various salads. A sandwich with this sausage can be taken on the road; bachelors can easily have a hearty lunch with fried eggs and doctor’s sausage. Therefore, we can say that this product is tasty, ready to eat and satiates for a long time, which means, to some extent, irreplaceable.

How many calories in 1 piece

Piece to piece is different. You need to count the number of calories in 1 piece of sausage by its weight. If we take the optimal indicators, then 1 g of product contains 4.3 kcal. The next math is simple. We find out the weight of the cut slice and multiply it by the established indicator. For example, the calorie content in one piece weighing 10 g will be 43 kcal.

It is useful to have scales in the kitchen (they are now sold cheaply in any hardware store) and weigh the product before use. This way you will know how many calories you consume and can control your eating habits.

Smoked sausage

Just the facts!

The calorie content of smoked sausage is 420 calories.

Cervelat is a type of smoked sausage. Literally translated as “sausage with meat.”

You can get a very tasty kobaska if you make it according to this recipe:

1. Rinse the intestines.
2. Soak them for three hours.
3. Dry.
4. Pass the pork and beef through a meat grinder.
5. Peel and rinse the garlic.
6. Grind.
7. Peel the onion.
8. Slice.
9. Fry the onion (halfway, in sunflower oil).
10. Add onion to minced meat.
11. Take saltpeter.
12. Add spices, salt and garlic to the saltpeter.
13. Mix everything.
14. Stuff your guts.
15. Make a “bandage” with a harsh thread.
16. Hang the treat in a well-ventilated room for three days.
17. Do cold smoking for three weeks.
18. In the very last days of smoking, add juniper branches.

How to make Moscow sausage from beef

This recipe for Moscow sausage uses the same set of products that were part of raw smoked sausage according to GOST 16131-86, which was in force back in Soviet times. In addition to them, the composition contains Bessastart starter cultures, which allow you to speed up the process of ripening minced meat at home.

You will need:

• 1.5 kg of high-grade beef;
• 0.5 kg of back fat;
• 50 g nitrite salt;
• 15 g black pepper;
• 0.25 g ground cardamom;
• 4 g sugar;
• 1 gram of Bessastart starter cultures;
• beef rounds.

How to cook:

1. Cut the beef into pieces and put it in the freezer for an hour.
2. Cut the pre-frozen lard into cubes no larger than 6 mm. We send the chopped lard for freezing.
3. Mix spices, salt and starter cultures together.
4. Grind frozen raw meat using a meat grinder with a 3-5 mm grid.
5. Pour the mixture of dry ingredients into the meat mass and mix to obtain a protein matrix of minced meat.
6. Then carefully stir in the frozen bacon cubes so that they are evenly distributed throughout the minced meat.
7. Rinse the circle and soak for an hour in water (15-18˚C). After restoring elasticity, rinse with clean water.
8. Fill the cylinder of the sausage stuffer with the prepared minced meat.
9. We pull the circle like an accordion onto the thick nozzle of the syringe. We pull the end of the shell forward a little and tie it with twine.
10. We stuff the shell tightly with minced meat, remove it from the nozzle, and tie the open end.
11. After stuffing, leave the sausage loaves for a day at a temperature of 20-24°C for sedimentation.
12. Then we send the loaves to the smoking cabinet for the first “sanitary” cold smoking at 18-23˚C for 6-8 hours. If you have heating elements in the smokehouse, you can play with the temperature, raising it to 30-35˚C for 1-2 hours, then the color will better suit the product.
13. After the first smoking, we hang the loaves to dry at 12-18˚C and air humidity 68-75%.
14. After 4 days, you can repeat fractional cold smoking at 18-23˚C for 1-2 hours, taking breaks for 3-5 days to continue drying the product.

Ready-made raw smoked sausages turn out to be quite fatty, but looking at them it’s hard to resist not enjoying it yourself and treating your friends.

Liver sausage

Just the facts!

Liver sausage calories = 281 calories.

Don't miss our buying recommendations:

1. If salt comes first in this sausage, then there is a lot of it in the sausage. in this meat.
2. In summer, buy liverwort only in a polyamide shell.
3. Liver sausage can be stored in its natural casing for three days.
4. Products do not comply with GOST standards if the existence (addition) of emulsifiers is “inscribed” in it.
5. Liver is “created” from animal livers.
6. It contains a lot of vitamin D.

The danger of liver sausage is the presence of pesticides in its composition.

Cooking pork sausage

One of the benefits of making sausages at home is that you can choose your ingredients. If you want to know how raw smoked sausage is prepared from pork ham at home, the recipe for it is given below.

You will need:

• 1 kg lean pork (from the ham);
• 10 g regular salt;
• 10 g nitrite salt;
• 8 g of spice mixture (black pepper, cumin, coriander, garlic, sugar, sodium ascorbate);
• 1 g starter cultures;
• Eycel Premium shell 40 mm.

How to cook step by step:

1. Cut a piece of pork into thin slices and freeze it at -3°C.
2. Grind approximately 1/3 of the frozen chopped meat in a meat grinder through a 5 mm grid.
3. Mix salt with spices.
4. Pour this mixture into the meat mass and begin to actively knead until thick.
5. Place the Eycel shell in water for 5 minutes.
6. Fill a sausage syringe with sufficiently cold minced meat.
7. We put the casing on the syringe nozzle.
8. We stuff it tightly with minced meat and tie the open end with twine.
9. We put the formed sausage loaves in the refrigerator for a day at 2-6°C for salting and ripening the minced meat.
10. We hang the chilled sausage loaves at 28°C to settle for 3-4 days.
11. Then we send them to smoke at 22-25°C for 6 days. At the first stage of smoking after drying, you need to increase the heating with smoke to 35-40°C in order to obtain a rich color of the product.
12. The time has come for the final stage of preparation - drying at 12-15°C and 75% humidity. Depending on the diameter of the loaf, the process takes from 30 to 35 days.

Sausage comments

• It's disgusting if the sausage is bought in a store! You can get poisoned... But many people buy it because they are used to living like this. I definitely won’t feed my children these products.
• When I read about blood sausage, I almost felt sick. I don't know how to eat it at all. And who came up with it, why did they come up with it? There are many other alternatives you can eat. And why make the sausage yourself if everything is for sale?
• Orthodox believers should not eat any sausage! These are animals! We eat a lot of things that we shouldn't. But people don't understand. Many people don't understand, unfortunately. And I can't control the whole world. And I wouldn’t want to, because it’s a responsibility.
• I'm always on a diet. I don't eat sausage. And I don’t eat sausages and don’t crave them! And what? I wouldn't die without them! Even without a diet, I would eat little, because I have a lot of worries in my personal life.