Poltava sausage of the highest grade. How to make sausages at home Poltava sausage

4 kg of pork, 3 kg of beef, 3 kg of bacon, 1 tbsp. a spoonful of sugar, 1 clove of garlic, salt and ground black pepper to taste.

To make the sausage, cut the meat and bacon into 12 × 12 mm cubes, mix quickly with the other ingredients and immediately fill the intestines. Leave the tied loaves in a cold room for sedimentation for 4–5 hours, piercing them with an awl or knitting needle.

Smoke the sausage in hot (70–90 ° C) smoke for about 1 hour, then cook for another 1 hour at 80 ° C. Smoke the boiled sausage a second time at a temperature of 40–45 ° C for about an hour and dry it in a cold (not higher than 15 ° C) dry room for 4–6 days.

The shelf life of semi-smoked sausage is 1–1.5 months in a cold, dry place (or in a refrigerator).

Sausage Poltava

800 g of game or rabbit meat, 4 kg of pork, 1.2 kg of beef or veal, 260 g of salt, 26 g of bitter, 13 g of allspice, 7 g each of cloves, marjoram and chopped bay leaves, 13 g of saltpeter, ¾ glass of alcohol , 200 g of lard.

Finely chop the meat. Add salt, spices, chopped bay leaves, saltpeter. Knock everything together with a wooden pestle, add alcohol and mix again. Cut the bacon into oblong pieces and mix with the rest of the ingredients to tightly fill the intestines and bandage them. First put the finished sausage under a light press, keep it warm for 2 days, then take it out into a cold room and increase the pressure every 2–3 days for two weeks. Remove from the press, hang for 7 days, then smoke for 2 weeks and hang again in a ventilated room.

Tallinn semi-smoked sausage

550 g of beef, 200 g of semi-fat pork, 250 g of bacon, 30 g of salt, 1 g of sugar, 1 g of ground black pepper, 0.4 g of fresh peeled and minced garlic, 0.25 g of ground coriander or caraway seeds.

Grind the minced beef in a meat grinder using a grid with a hole diameter of 2-3 mm, pass the semi-fat pork through a wire rack with a hole diameter of 5-8 mm.

Grind the bacon into cubes approximately 4 × 4 × 4 mm.

Add spices to chopped beef and pork: ground black pepper, fresh peeled and chopped garlic, ground coriander or cumin, salt, sugar. Mix thoroughly, then add bacon and mix all the minced meat again.

You can use a 2.5% solution of nitrate (3 ml per 1 kg of sausage) to preserve the red color of the meat and as a preservative.

Using a meat grinder with a nozzle, fill the prepared sausage casing with minced meat. Form loaves 25–30 cm long, tying them with twine at both ends. If small air pockets are formed during filling, the casing is pierced with a needle to release the air.

Keep the tied loaves in the refrigerator at 4–8 ° C for 2–4 hours.

After that, put the sausage in the hanging state in the oven and cook at a temperature of 90–100 ° C for 30–40 minutes. The end of the process is determined by the reddening of the loaf surface.

Then cook the sausage in a pot or in a saucepan at a temperature of 75–80 ° C until the temperature in the middle of the loaf reaches 70–72 ° C. For this, as a rule, the sausage is boiled for 40–80 minutes (the thicker the loaf, the longer it should be cooked).

Having done all this, smoke the sausage for 6-8 hours at a temperature of 35-50 ° C.

At the end of the heat treatment, it is advisable to dry the sausage at a temperature of 10–12 ° C for 1–2 days.

Homemade smoked sausage

4 Kg beef meat, 3 kg of pork without fat, 3 kg of hard back fat, 400 g of salt, 20 g of sugar, 5 g of black and allspice, 5 g of saltpeter (an incomplete tablespoon).

Home smoked sausages cook only in the cool season. They usually last a long time.

Salt the meat freed from coarse tendons, films and visible fat and put in the cold (at a temperature not higher than 4 ° C) for 4-5 days. Grind the salted meat in a meat grinder, knead thoroughly, adding saltpeter, sugar, spices, and at the end of kneading chopped bacon. After distributing the minced meat in the dishes in a layer not thicker than 10 cm, keep it in the cold for 2-3 days. After that, stuff the minced meat tightly into the small intestines, trying to strongly compact it in the shell and prevent air bubbles under the shell. To get rid of bubbles, pierce the shell in this place with a needle.

Tie the finished loaves tightly and hang them for drying and compaction in a cold room at a temperature not exceeding 5 ° C for 5–7 days. During this time, the minced meat acquires a bright red color, when pressed, it is not pressed; the casing is dry and tightly fits the sausage loaf.

After that, smoke the sausage, if possible continuously, with cold smoke at a temperature of about 20 ° C for 2-3 days. Place the smoked sausages in a cool dry place, preferably with a temperature of about 10-15 ° C, where they should be kept for about 4-6 weeks.

Homemade smoked sausages are prepared without heat treatment of raw materials. Therefore, it is necessary to use immaculately fresh raw materials, especially strictly observe the temperature regimes for salting meat, holding minced meat and sausages, and maintaining the cleanliness of tools and dishes.

Dry sausage "Easter"

1 kg of pork, 1 kg of beef, 13 g of salt, 10 g of sugar, 4 g of saltpeter (optional), 3 g of pepper, 2 g of marjoram, 100 ml of alcohol, 400 g of lard.

Cut the meat small pieces, sprinkle with salt and put in a cold place for 2 days. Then pass the meat through a meat grinder twice, add sugar, saltpeter, pepper, marjoram, alcohol. Mix the mass. Cut in small pieces lard and mix with minced pork.

Place the prepared meat in a flat dish with a layer of 10–12 cm and keep for 3 days in a cold place.

Then stuff the rectums up to 0.5 m long with this minced meat. Tie the ends with twine and hang in a cool ventilated room for 3-4 days.

Then the sausages are smoked in cold smoke until the casing is shriveled.

After that, let the sausages stand for 2 months in a cool room. During this time, they mature and acquire a great taste.

Smoked-boiled sausages

600 g of salted beef of the second grade, 150 g of salted semi-fat pork, 250 g of frozen bacon, 25 g of salt, 1 g of sugar, 0.05 g of sodium nitrite, 1.5 g of ground red or black pepper, 0.5 g of caraway seeds, 2 a clove of garlic.

Pass the salted beef and pork through a meat grinder with a grid hole diameter of 16–25 mm, add salt, sugar and sodium nitrite and mix thoroughly. Put the minced meat in a bowl and keep in the salting for 36–48 hours at a temperature of 3-4 ° C. Then grind the meat again in a meat grinder with a grid hole diameter of 2-3 mm and add frozen bacon, ground red or black pepper, caraway seeds and grated garlic, cut into cubes (4 × 4 mm). Put the prepared minced meat again in a dense layer in a bowl and stand for ripening for 12-18 hours at a temperature of 2-4 ° C.

Fill 15-18 cm long bars with minced meat to one third of their volume, tie them with twine, then lay them tightly to each other on the board, cover with another board and press. In this position, leave the sausages for 12-18 hours at a temperature of 2-4 ° C.

Hang the resulting quadrangular sausage bars on sticks and smoke in thick hot smoke at 35-50 ° C, then boil at 80-90 ° C until cooked (68 ° C in the middle of the product).

After heat treatment, the sausages must be cooled in air to a temperature of 12-15 ° C for 3-5 hours, and for subsequent long-term storage, dry for 2-3 days.

Homemade semi-smoked sausage

7.5 kg of salted beef, 2 kg of semi-fat pork, 1.5 kg of fat brisket, 10 g of sugar, 2-3 cloves of garlic, ground black pepper to taste.

High quality semi-smoked "Poltavskaya" top grade on old recipe prepared only from fresh raw materials.

Output of finished semi-smoked in comparison with the consumed raw materials - 80%.
Humidity sausages no more than 45%, and 40% calculated for long-distance transportation.

Shell

For "Poltava" of the highest grade, natural casings are used - straight and colon beef intestines (circle No. 2, 3, 4), beef esophagus, as well as sewn and synthetic casings.

Compared to artificial ones, natural ones have many advantages:

• ecological cleanliness;
• transparency;
• you can eat sausage without removing the casing from it;
• contains useful material positively affecting joints, nails, hair, etc.;
• excellent smoke - steam - and moisture permeability, which is good for the taste, aroma and color of the product.

Raw material quality

The main raw materials for semi-smoked sausages are pork and beef obtained from healthy and adult animals. "Poltavskaya" contains a lot of fat, therefore it is very high in calories. The optimal fat for her is pork belly. It does not melt so easily and forms a beautiful cut pattern. The sausage should contain 25% meat tissue. It is consumed fresh, unsalted.

Beef is used steamed, chilled and frozen. Chilled or frozen pork (at least 30% fat). Re-frozen raw materials are not allowed to be processed.

Raw material processing

Raw meat, checked by the veterinary inspectorate in the shop, is dumped. To speed up and facilitate the deboning process, special equipment and tools are used.

Then the raw materials are veined (get rid of small bones, tendons, cartilage, blood vessels, etc.). The beef is cut into pieces of 400 grams, in the process up to 20% of soft veins and films can be left in it. Pork is also processed, but cut into pieces of 600 grams.

The brisket is cut into slices. Their width is 5-6 mm, length is 25-30 mm.

Pre-grinding

Grinding machines (powerful meat grinders) serve trimmed beef in chunks and grind on a 16-25 mm mesh. Crushed meat is salted in aluminum or stainless steel containers. For 100 kg of raw materials, 3 kg of salt, 100 grams of saltpeter and 100 grams of sugar are used. Salted meat matures for 48-72 hours at t 3-4 o C. During this time, it becomes sticky, tender, its moisture capacity increases and a peculiar taste and smell appears.

Pork is salted in pieces, like beef, and kept for 48-72 hours at t 3-4 o C.

Secondary grinding

This process allows you to give the future semi-smoked sausage tenderness and uniformity. It must be done in stages and in accordance with the technology.

Ripe raw materials are sent for re-grinding in a meat grinder. It is passed through a 2 mm grate and placed in a cutter for 3-5 minutes with a slight addition of chilled water or crushed ice (10-20% of the meat volume). This is done to avoid heating and souring the minced meat.

Pork is cut into pieces of 8 mm in a fast cutter or in a meat grinder.

Sausages for transportation on a cutter are not processed.

Mixing

Minced meat for "Poltavskaya" is prepared in mixing machines. In strict accordance with the recipe, chopped beef and pork meat, chopped brisket and spices are placed in them. The result is a bound homogeneous mixture.

Sheathing

The next technological stage is the formation of "Poltava" sausage. For this, the minced meat is sent to the injection department. Before filling, the casing is cut and tied on one side with a thin string. Artificial moisturize for elasticity.

Fill evenly, avoiding excessive tension or voids.

Knitting

After filling, the loaves are sent to the strapping. There, the second end of the shell is tied and one bandage is made in the middle (with a length of 40-50 cm, with a shorter length, the sausage is not bandaged). Then the sausage is pierced in places where air accumulates.

Draft

After strapping, the loaves are hung up and transported to sedimentary rooms for 4 hours at t 10-12 o C.

Roasting

Unlike boiled sausages heat treatment semi-smoked sausage includes roasting, boiling, smoking and drying. This helps to achieve great durability and shelf life.
After settling, the loaves are suspended on thin sticks and sent to the roasting chambers, which are heated to 60-90 ° C for 40 minutes. They are fueled by deciduous wood. Only loaves of the same size and diameter are suspended in the chambers at a distance of 10 cm.
During this time, the sausage is saturated with smoke and acquires a special aroma and taste. Also, the smoke destroys microorganisms in the minced meat and shell. After frying, the "Poltavskoy" loaves turn bright red with a completely dry shell.

Cooking

The next technological step is cooking with steam or water. It is carried out in boilers or special chambers at t 70-80 ° C for about 60 minutes. During this, the remaining microflora is anactivated and proteins are coagulated. The finished loaves inside must be warmed up to 68 o C.

Cooling down

Products are cooled under a shower or in air-conditioned rooms at t no more than 12 ° C for 3-5 hours.

Smoking

The final stage in the preparation of semi-smoked "Poltava" sausage is smoking. The cooled product is placed in chambers (smoking or roasting), in which it is treated with smoke at 33-50 ° C for 12-24 hours.

Drying

After smoking, the sausage that is going to be transported is dried at a temperature of 12-15 ° C in places with good air movement. The duration is 2-4 days. Readiness is checked by the dryness of the loaf.

Quality control

The suitability of products for sale and use is determined organoleptically and with the help of laboratory research... All procedures are carried out in strict accordance with the GOST rules for them.

A suitable product always has the following characteristics:

• the smell is pleasant, with a scent of spices, without mustiness and oxidation
• the surface of the sausage is clean, dry, without defects
• the consistency of the minced meat inside the loaves is elastic
• there are no gray spots on the cut
• the casing fits snugly (no voids or blisters)
• no mold and mucus on the shell and inside
• the taste is moderately salty.

Marriage is not allowed for implementation.

Storage and implementation

Thanks to a special cooking technology, semi-smoked sausage is more resistant to storage and transportation:

• at t 16 about C 75% -30 days (during longer storage, the loaves dry out);
• at t not more than 6 о С - more than 20 days.

In retail outlets, products are kept suspended.

Special conditions

GOST requires the following list of conditions to be carefully observed:

• there should not be any coloring or other substances that are not included in the "Poltava" recipe;
• you can not use raw materials from untested and not approved by the veterinary inspectorate of animals;
• nitrite is used only if the rules of the sanitary inspection are observed.

The output of ready-to-ship "Poltava" premium sausage is always reduced by 5%.

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Poltava semi-smoked sausage has a dense structure, the cut clearly shows the plates pork belly... The sausage is quite tender and juicy due to the addition of pork and large pieces of bacon. This variety is characterized by a moderately salty, slightly pungent taste. The sausage has a pleasant aroma of spices and garlic, a light smoked aroma is felt. This variety belongs to category "B" according to GOST.

In a small amount, semi-smoked Poltava sausage contains vitamins B1, B2 and PP. Vitamin PP has an active effect on the metabolism in the human body, it is important for normal blood circulation and heart health. Vitamin B1 is involved in carbohydrate metabolism, in hematopoiesis, affects the usefulness of the nervous and cardiovascular systems. Vitamin B2 is involved in the metabolic processes of the body, promotes faster assimilation of proteins, carbohydrates and fats, this vitamin provides cellular respiration and is necessary for their growth.

In addition to vitamins, half-smoked sausage Poltava contains iron, iodine, phosphorus, potassium and sodium. There is a very large amount of sodium in this sausage, which exceeds the daily requirement of a person.

Beneficial features

Speaking about the benefits of sausages, including half-smoked sausage Poltava, one can note the moral satisfaction of a person when using this product with high taste. As for the benefits for the body, it is not great, since the use of Poltava semi-smoked sausage has a number of disadvantages, including the high calorie content of the product, a high percentage of fat content of this sausage. Excessive consumption of sausages, including this type of sausage, can lead to weight gain, as well as exacerbation of existing health problems.

Application

Poltava semi-smoked sausage is widely used in cooking. It is used in finished form, using in sandwiches and canapes for buffet tables, and also added as an ingredient in more complex dishes such as soups, salads, cold snacks, pizza. The smell of smoked meat makes dishes with the addition of this type of sausage aromatic.

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CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Semi-smoked sausage, Poltava".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	417 kcal	1684 kcal	24.8%	5.9%	404 g
Protein	16.4 g	76 g	21.6%	5.2%	463 g
Fats	39 g	56 g	69.6%	16.7%	144 g
Water	39.8 g	2273 g	1.8%	0.4%	5711 g
Ash	4.8 g	~
Vitamins
Vitamin B1, thiamine	0.27 mg	1.5 mg	18%	4.3%	556 g
Vitamin B2, riboflavin	0.13 mg	1.8 mg	7.2%	1.7%	1385 g
Vitamin B6, pyridoxine	0.11 mg	2 mg	5.5%	1.3%	1818 g
Vitamin B9, folate	5.4 μg	400 mcg	1.4%	0.3%	7407 g
Vitamin PP, NE	2.68 mg	20 mg	13.4%	3.2%	746 g
Niacin	2.3 mg	~
Macronutrients
Potassium, K	329 mg	2500 mg	13.2%	3.2%	760 g
Calcium, Ca	28 mg	1000 mg	2.8%	0.7%	3571 g
Magnesium, Mg	24 mg	400 mg	6%	1.4%	1667 g
Sodium, Na	1622 mg	1300 mg	124.8%	29.9%	80 g
Sulfur, S	164 mg	1000 mg	16.4%	3.9%	610 g
Phosphorus, Ph	200 mg	800 mg	25%	6%	400 g
Chlorine, Cl	2500 mg	2300 mg	108.7%	26.1%	92 g
Trace elements
Iron, Fe	2.2 mg	18 mg	12.2%	2.9%	818 g
Iodine, I	7 μg	150 mcg	4.7%	1.1%	2143 g

Energy value is 417 kcal.

Main source: Skurikhin I.M. and etc. Chemical composition food products. ...

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the "My Healthy Diet" application.

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BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods in order to meet the body's needs for vitamins and minerals.

Calorie analysis of the product

SHARE OF BZHU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how the product or diet complies with the norms healthy eating or the requirements of a specific diet. For example, the US and Russian Ministry of Health recommends that you get 10-12% of calories from protein, 30% from fat and 58-60% from carbohydrates. The Atkins Diet recommends a low carb intake, although other diets focus on low fat intake.

If more energy is consumed than it is supplied, then the body begins to spend its reserves of fat, and body weight decreases.

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TIME OF ACHIEVING THE GOAL

USEFUL PROPERTIES OF SEMI-SMOKED SAUSAGE, POLTAVSKAYA

Semi-smoked sausage, Poltava rich in vitamins and minerals such as: vitamin B1 - 18%, vitamin PP - 13.4%, potassium - 13.2%, phosphorus - 25%, chlorine - 108.7%, iron - 12.2%

What is useful Semi-smoked sausage, Poltava

• Vitamin B1 is a part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient skeletal muscle atony, increased fatigue, myocardiopathy, and atrophic gastritis.

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A complete guide to the most useful products you can see in the appendix - a set of properties food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and are "lost" during cooking or food processing.

The recipe is taken from the album "People's Commissariat for Food Industry of the USSR, Main Directorate of the Meat Industry". Publishing house "Pishchepromizdat", Moscow - Leningrad, 1938. This is how sausage was made in the old days - neither for you soy, nor for you palm oil, no starch and toilet paper for you. Only natural meat, salt and spices. Savages!

When preparing this sausage, I changed the composition of the meat, but did not change the cooking technology.

The original composition is as follows:
First grade beef meat - 3 parts.
Semi-fat pork - 3 parts.
Pork belly - 4 parts.

My composition:
Pork belly - 1 kg.
Chicken meat, red and white, without skin - 1 kg.
(The beef is now terribly expensive, the "golden" sausage will come out. We will do without).

The meat is pre-salted in pieces of no more than 400 grams (I do not have an industrial scale, so I cut it smaller, 80-100 grams each) and put it in the refrigerator for 48-72 hours. For salting, for every kilogram of meat, 30 grams of salt is used (I mixed simple and nitrite salt, in a 50/50 ratio).

Spices, 1 kg. minced meat:
Sugar - 1 gr.
Black pepper - 0.6 gr.
Allspice - 0.5 gr.
Garlic - 0.65 gr.

The minced meat also contains saltpeter (0.5 g per 1 kg of minced meat), but I have already used nitrite salt, so we cross out the saltpeter.
For those who are not in the know, I explain that these components are added to sausages so that the meat during the cooking process does not "turn gray", but retains its natural, red color. They are added in quantities that are perfectly acceptable and not hazardous to health. In addition, it prevents the growth of pathogenic bacteria when the sausage is not heat-treated, but hung out for drying. For those who will clutch their heads and shout: "Chemistry, chemistry!" I would advise - close this magazine, forget about it and go to the kitchen to cook cabbage soup. Just be sure to check your cabbage for nitrates.

So, the meat was pre-salted for 48 hours.
Cut the pork brisket into 8 mm pieces. In fact, it turned out a little larger for me, but I think that this is not very critical.

Twist chicken meat in a meat grinder with a grid of 2-3 mm, then process on a cutter within 3-5 minutes, with a slight addition of cold water or finely crushed ice. I mixed everything by hand, thoroughly, with the addition of crushed ice.

Add chopped pork belly and spices specified in the recipe. Knead everything thoroughly until a bound, uniform mass is formed (added a few more ice cubes).

Stuff the minced meat into the sausage casing. The packing is tight, 95 - 100%. The air trapped in the loaf along with the minced meat is removed by puncturing the casing. How to prepare the casings and stuff the sausages is shown. With the length of the loaves 40-50 cm, one dressing is done in the middle. With a shorter length, the loaves are not tied.

After filling the sausages, put them in the refrigerator, for sediment, for 4 hours.

After precipitation, the loaves are fried at a temperature of 60 - 90 degrees for 40 minutes. The loaves are suspended at intervals of at least 10 cm from each other. At the end of frying, the loaves acquire a bright red color and have a completely dry shell. (In my case, a bright red color, of course, did not work out, since there is no beef in the minced meat).

After frying, the loaves are steamed or in water at a temperature of 70 - 80 degrees for about 1 hour. Reaching a temperature of 68 degrees inside the loaf indicates that the sausage is ready.

Cooked sausage cools down under the shower or in air-conditioned rooms at a temperature not exceeding 12 degrees for 3 to 5 hours. In our conditions (utility tariffs), a shower is too much))) It will be enough to fill it cold water and put in the refrigerator.

The cooled sausage is placed in a smokehouse for smoking with hot smoke at a temperature of 35 - 50 degrees for 12 - 24 hours. In mine, the temperature is not regulated, so I send it there for 30 minutes, adding a handful of alder chips.

After smoking, the sausage is dried at a temperature of 12-15 degrees in a room with good air exchange. Drying period from 2 to 4 days. We just had such a weather, during the day it was +17, at night they promise +12 +13, so I hang the sausage on the balcony and open the window.

After drying, after 2 days.

Result.

"Storage and sale. Poltava sausage is stored in a suspended state at a temperature not higher than 16 ° C and a relative humidity of 75%, up to 30 days; longer storage is not recommended to avoid large drying out. In refrigerated rooms at a temperature not higher than 6 ° C and relative humidity 75% Poltava sausage, packed in boxes, can be stored for no more than 20 days.When it goes on sale, the sausage is freed from twine, ends of intestines, wiped with dry clean towels and laid out on the counters on dishes or special stands. indicating the name of the sausage, its variety, price and place of preparation.In the store, the sausage is kept hanging in a cool and dry place. "

Debriefing.
In principle, the sausage is gorgeous. Why "in principle", now I will explain.
1. Usually, I add 18 - 20 grams of salt per kg. minced meat. And this still was enough. Here, in the recipe, it was written - 30, almost one and a half times more. I hesitated and decided to reduce the amount to 25 grams ... and in vain I did it. Apparently, Soviet GOSTs should be trusted. Little salt. For me, the sausage turned out to be unsalted. It was necessary to lay as much as is written in the recipe. My joint.
2. Spices. If you noticed, there are very few spices in the recipe - 0.5 grams, 0.6 grams, etc. As a result, I did not feel the spices in the sausage at all, just the taste of one meat. Maybe this is not bad, maybe it was intended, n I didn’t have enough taste. Perhaps, if there was enough salt in the sausage, I would rate it completely differently, but in this case, I say it as it is.
3. This point is not a drawback, but still, for the sake of objectivity, I will draw your attention to it. Sausage fat. For those who do not like or cannot eat fatty foods, I would recommend reducing the amount of pork belly in the minced meat. Although, as you can imagine, the brisket can also be different - leaner or more fatty, so this is all very relative. I bought a fat brisket and I am calm about fatty foods, so, in the end, everything suited me. Here, perhaps, there is a sense - you do not eat all the sausage at once, it will lie for some time in the refrigerator or in a cool room? So that it does not dry out during this time, the amount of fat can be quite justified.

And according to the "Hamburg score" - I liked it. I don't know how to clearly describe it in words, but its consistency, density, etc. - on the highest level! I will definitely make a version 2.0 , taking into account the above. Perhaps I'll add more pepper and garlic and try to introduce "sausage grass" - marjoram.

Bon Appetit!