Secrets of Sausage Production

Secrets of Sausage Production

Many of us like sausages but just a few know how they are made. Now it’s time to find out!

Secrets of Sausage Production

We are at a sausage production factory. Here, they distribute special coats and caps among visiters to put them on.

Secrets of Sausage Production

Secrets of Sausage Production

The production manager. He’s going to show the production process.

Secrets of Sausage Production

Visitors must go through a super up-to-date disinfection system.

Secrets of Sausage Production

For the turnslite to open, one has to wash his/her hands with liquid soap from the soap machine.

Secrets of Sausage Production Secrets of Sausage Production

Here your hands get sprinkled with some disinfectant.

Secrets of Sausage Production

A lab.

Secrets of Sausage Production

Here they check meat.

Secrets of Sausage Production

Secrets of Sausage Production

They also check produce made by each shift to find out if they can put it into the market.

Secrets of Sausage Production

Secrets of Sausage Production

Secrets of Sausage Production

Secrets of Sausage Production

Carcasses.

Secrets of Sausage Production

Workers have to separate meat from bones.

Secrets of Sausage Production

Secrets of Sausage Production

This worker has a chain mail on because he is the one who cuts carcasses and it’s dangerous because he may accidentally cut himself .

Secrets of Sausage Production

Secrets of Sausage Production

This machine separates veins from the meat which it makes mincemeat of.

Secrets of Sausage Production

Secrets of Sausage Production

Secrets of Sausage Production

Many people wonder why sausages are cheaper than meat. Here’s the answer: it’s ice. No sausage can be made without ice which also lowers its price.

Secrets of Sausage Production

Secrets of Sausage Production

Secrets of Sausage Production

Mixed mincemeat is delivered to a packing department…

Secrets of Sausage Production

Where from the cone it gets stuffed into veins. This is the way they make sausages.

Secrets of Sausage Production

Secrets of Sausage Production

These machines revolve kneading the meat inside.

Secrets of Sausage Production

A smokehouse or a heat chamber.

Secrets of Sausage Production

Secrets of Sausage Production

Secrets of Sausage Production

Vacuum packing.

Secrets of Sausage Production

Shrink-pack is shrinking in the shrink oven.

Secrets of Sausage Production

Sausage prepacking.

Secrets of Sausage Production

Secrets of Sausage Production

Secrets of Sausage Production

Finished product. Temperature: from 0 to +6 degrees Celsius.

Secrets of Sausage Production

Secrets of Sausage Production

Smoked delicacies.

Secrets of Sausage Production

Secrets of Sausage Production

In the semi-finished product department. Surprisingly, but pancakes are made by hand.

Secrets of Sausage Production

Meat pancakes.

Secrets of Sausage Production

Secrets of Sausage Production

Secrets of Sausage Production

Secrets of Sausage Production

Pizza foundations

Secrets of Sausage Production

Secrets of Sausage Production

They add real eggs in their pizzas.

Secrets of Sausage Production

Puffs.

Secrets of Sausage Production

With this thing, they make cuts in them.

Secrets of Sausage Production

Each maker makes up to 40 kg of stuffed products per day on the average.

Secrets of Sausage Production

Secrets of Sausage Production

Dumplings.

Secrets of Sausage Production

Stuffed cabbage rolls and peppers.

Secrets of Sausage Production

Secrets of Sausage Production

Secrets of Sausage Production

Location: The Samara Region

via sv_bob

15 thoughts on “Secrets of Sausage Production”

  1. That was pretty interesting, I knew how sausages were made but it was really cool to see these products are made from scratch with real ingrediants! The only downfall was seeing the stuffed cabbage, one of my favorites and hard to find where I live.

  2. I am so glad they really put meat in those sausages. In US only super-druper organic market (perhaps a local one) would guarantee you the sausage you buy contains some meat, not aromatized soy.

  3. The ice is added to the sausages because the chopping blades get hot so the ice helps stop bacteria growing in the meat.

    I looked that up myself on google!

    As regards what makes sausages cheaper, well, who knows what gets put in when the cameras are not around!

    • I’ve eaten a lot of those different dumplings and they’re all good. There are some you can get in Moscow just about anywhere that has a meat and cheese variety. I’m sure they were the real reason the Germans attacked the Russians. They come in a blue package but I can’t remember the name.

  4. … animal fat and rind, sodium glutamate, Xanthan and guar: E-415, respectively E-412. Don’t let you be fooled by pictures. If 20 years ago, a surgeon operate one patient with colorectal cancer in a few months, now days the same doctor may have 2-3 such operations per day.

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