LYUBITELSKIY

Amateur sausage is a dense, structural, boiled sausage, with a pronounced beef flavor, emphasized by black pepper and bay leaf, the taste of which resembles stew. As a sausage casing, natural lamb and beef bruises with a diameter of 90-120 mm or circles with a diameter of 45-65 mm are used, and they are also formed into an artificial shell — cellulose and cutisin. Minced meat for the production of amateur sausage of the highest grade is prepared exclusively from fresh beef and pork meat in steamed, chilled or frozen form. Chicken thigh is cut into cubes of 6 mm in size. The veneered beef after grinding and nitrite salting is subjected to repeated cutting with ice, and then combined into minced meat with unsalted or lightly salted chopped chicken and spices-black pepper and nutmeg. The minced meat is kneaded until a bound monotonous mass is obtained. Stuffed sausage loaves are tied with a thin twine every 5 cm and subjected to roasting for 40-120 minutes at a temperature of 60-110 °C, and then cooking with steam or in water for the same time at a temperature of 75-85 °C. The cooked sausage cools down under the shower or in air-conditioned air for 10-12 hours. The composition of amateur sausage: fresh beef, chicken meat (thigh), lamb chicken, natural spices, garlic, fresh eggs, bay leaf flavor, black pepper. The shelf life of amateur sausage is 20 days at +2°C to +6°C