We like to discuss and imagine a process of making sausage and we often find reasons to laugh at when we discuss it.
However, uncooked smoked sausage is the most laborious and often unpredictable product. The complexity of its production is conditioned by many factors: weather conditions, ambient temperature, ecological situation, etc.
Today you have a chance to see how Russian “kolbasa” is produced to shatter the myths you’ve heard before…
Raw products should always be of high-quality and satisfy the basic requirements: only meat of adult animals older than 3-5 years is used; only back fat of special breed of pigs can be a primary product; spices should be dry and sterilized; salt – only heat-evaporated of highest grade etc.
Cutters should always be very sharp and have a special shape. The material they are made of is important too.
Climatic chamber serves to dry and smoke the product.
The next steps – dissection, trimming, sorting according to types of sausage and fat preparation.
Freezing temperature is -68F
Chopping of the frozen meat. This giant meat chopper is produced by a leading German manufacturer “Seydelmann” 1843.
Chopper ofthe frozen meat “MAGURIT”
Mixing with sugar, salt and spices
Back fat chopping
One part of meat is frozen and another part is fresh, they are mixed up to equalize the temperature.
Salt and spices
Ready sausage meat
Sausage molding. The equipment is made in Germany.
Hanging ready linked sausage
They are sent to a special shop for temperature equalization
Then they will spend 5 days in these climatic chambers to be dried and smoked
In five days an expert should check the quality of the sausage and then it will be sent to a drying climatic chamber for 25 days more.
They say when meat choppers are activated in the morning, in all the shop one can hear a terrible screech … of rats..!