Natural shell for sausage: history and modernity

Sausage is a favorite food for residents of Russia and the CIS countries. This is really a national dish, which has long won universal popularity. Here, for example, the doctor's sausage in a natural shell. With her, you can make a couple of sandwiches for a snack. And you can crumble into eggs or an omelet. With her good and pizza, and hodgepodge, and hot dog, and olivier. And some prefer to use homemade sausage as a separate second course with a side dish of rice and vegetables or with fried potatoes. But in any case, sausage is truly an indispensable product in the diet of many peoples of the world.

Türkic roots

Literally this word from the Turkic languages can be translated as "the hand is stuffed" (where "count" means "hand", "bass" - "press, stuff"). Accordingly, in the etymology of the word itself we see a reflection of the process of product preparation, where the natural shell for the sausage plays an important role.

A bit of history

The ancient Greeks traditionally used small sausages as snacks in their famous feasts - feasts. As a natural shell for sausage here sheep intestines were used. Loved sausage in ancient Rome. In the Middle Ages sausage was used as one of the best ways to preserve meat products.

Sausage in Russia

In "Domostroe" (16th century) various methods of making sausages are described. In the 17th century, according to historians, more than two thousand workshops were engaged in the production of this product. By the 19th century, about fifty enterprises produced sausages on an industrial scale in the Moscow, Voronezh, Yaroslavl and other provinces. During the Soviet era, certain GOSTs of manufacture were approved. Now the "sausage" market is represented by a very wide import and domestic products.

Naturproduct

It should be noted that the natural shell for sausage has been used in cooking since ancient times. We can say that she was born with sausage and already until the 30s of the last century had no worthy analogues. The natural shell for sausage was made traditionally from almost all types of intestinal raw materials: cows, pigs, sheep, horses. At the meat-packing plants that produced cattle slaughter, intestinal shops were usually located.

Manufacturing process

In industrial conditions this is a rather complicated process. The intestinal raw materials of the slaughtered cattle are seized and washed. Then remove the extra layers, since they exist several: serous, muscular, mucous and submucosal. The latter is the most durable. It is always left, and the mucous is removed, with rare exceptions. The remaining layers are removed or left, depending on the technology of production of the material. Then cool the resulting shell and sort it by size, bind the bundles and canned in several ways, including freezing, ambassador or drying. Semi-finished products are stored in certain containers designed for this, sometimes up to two years. Before filling the intestines with mince they are additionally soaked and washed in running water. In the production of shells, the priority is occupied by pig intestines, which are almost fifty percent. The smallest part is lamb's insides, which are only 5-7%. This raw material is completely natural, produced by nature itself, which has certain properties (for example, steam and gas permeability), suitable for the production of any kind of sausages from boiled to smoked.

Natural shell for home-made sausage

At home, it is quite possible to make a good sausage, using this natural material as a shell. Especially if you have your own farm, and you yourself keep a boar. Animal beasts, it is necessary to properly drain the blood and extract the pig's insides. After proper cleaning and removal of residues, we remove also the mucous layer. We wash in running water, we rewind, we use wet salting. We store in the cold, using as needed for making home-made sausages.

You can also purchase raw materials on the market. But then, as a rule, you will have to buy a whole bundle (chereva - 96 meters), which is quite a lot. You will have to store it in the refrigerator, and whoever is not used to the specific smell may be slightly shocked. But for these lovers of tasty, there is an ideal option, which is described below.

Dietary food for sausage

Artificial halogen shell for sausage, made of protein, is edible and in no way inferior to natural intestines. It is sold in sleeves. In the case - 15 meters. Cut off the right amount and soak in warm water with the addition of a large spoonful of salt per liter of water. The process takes several minutes. Then the raw material is washed from the salt. We put the squirrel intestine on a special nozzle for the meat grinder and stuff the delicious homemade sausage. You can store the halogen protein shell in a plastic bag at the bottom of the refrigerator. It does not require any special storage conditions until the next sausage stuffing. Bon Appetit!