Sausage Production in Russia

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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.

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Climatic chamber serves to dry and smoke the product.

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The next steps – dissection, trimming, sorting according to types of sausage andย  fat preparation.

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Freezing temperature is -68F

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Chopping of the frozen meat. This giant meat chopper is produced by a leading German manufacturer “Seydelmann” 1843.ย 

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Chopper ofthe frozen meat “MAGURIT”

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Mixing with sugar, salt and spices

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Back fat chopping

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One part of meat is frozen and another part is fresh, they are mixed up to equalize the temperature.

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Salt and spices

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Ready sausage meat

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Sausage molding. The equipment is made in Germany.

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Hanging ready linked sausage

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They are sent to a special shop for temperature equalization

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Then they will spend 5 days in these climatic chambers to be dried and smoked

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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.

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Marking machine

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Steaked meat

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They say when meat choppers are activated in the morning, in all the shop one can hear a terrible screech … of rats..!

via veles-kurgan.ru

12 thoughts on “Sausage Production in Russia”

  1. Cool pictures, kinda don’t want to eat any sausage in the near future though…wait I love sausage never-mind. So I have always wondered what it looked like in that kind of factory now I know. Thanks for the picture upload…

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