Boiled table sausage It is known that sausage as a food product, made from minced meat and covered with a casing, was found in Ancient Greece and China and even Babylon. In our country, the first mentions of sausage were in the 12th century. Boiled-smoked sausage Russian servelat Boiled-smoked sausage Russian cervelat is a high-quality product made from chicken meat and lard, with the addition of spices and herbs. Russian servelat sausage is made according to a traditional recipe using natural seasonings. This type of sausage has been known for many years and is in great demand among consumers. This is explained by the low price of the product combined with the pleasant taste and aroma of cervelat. Sausages in Russia occupy a certain niche among consumers. And, despite numerous arguments from gastroenterologists, this product continues to appear in the refrigerators of sausage lovers. Boiled chicken sausage Boiled chicken sausage is prepared without the addition of any unnatural dyes, preservatives, or flavor enhancers. To flavor this meat product, only natural seasonings are used - bay leaf, peas, nutmeg, black pepper. For the casing of this sausage, manufacturers use either synthetic material or the intestines of a domestic animal, which are carefully processed before use. To prevent the minced meat from darkening, the intestines are dried. This way, moisture is removed and the chicken meat does not lose its color. Boiled pork sausage Boiled sausage - prepared from salted minced pork and spices (garlic, pepper and salt). Minced meat is boiled at 80 degrees. Next, it is placed in a cellulose or protein shell. The color of minced sausage according to the standards is allowed from light pink to dark pink. Raw smoked servelat sausage Raw smoked cervelat sausage belongs to the gourmet varieties of natural hard dry smoked sausages of the highest grade, with a pleasant piquant taste and spicy aroma. Switzerland is considered to be the birthplace of cervelat, since it is in this country that cervelat is a national culinary treasure. Boiled dietary sausage Boiled dietary sausage is one of the varieties of boiled sausages of category “B”, for the production of which only high-quality minced meat is used, packaged in an oblong natural or synthetic shell. Dietary boiled sausage is characterized by excellent taste, nutritional and aromatic qualities. A distinctive characteristic of dietary boiled sausage is the darker color of the minced meat, since the product does not contain pork meat and lard. Semi-smoked Minsk sausage Semi-smoked Minsk sausage is one of the representatives of sausage products that meet all accepted standards and quality standards in force today. The production technology of this sausage has some features that distinguish it from other semi-smoked sausages. Minskaya is subjected to two smoking cycles, and between cycles the sausage is boiled. After smoking is complete, the sausage is sometimes dried for up to five days. Thanks to double processing during smoking and prolonged drying, the shelf life of the sausage reaches 30 days (under the right conditions). Raw smoked pork sausage Raw smoked pork sausage is an elastic product with a dense structure, has a pleasant aroma and high taste. When you cut a raw smoked pork sausage, you can see a glossy surface with large inclusions of brisket. The product is easy to cut, the slices do not crumble. The sausage has a rich salty-sharp taste, has a pleasant smoked and garlicky smell. Boiled Moscow sausage Boiled Moscow sausage is a traditional food product that is in constant demand. The main components of this sausage are beef, pork lard, milk, starch, salt, animal protein, black or white pepper, as well as spices. Semi-smoked Ukrainian sausage Semi-smoked Ukrainian sausage is made from pork, beef, lard and seasonings (pepper, cumin, garlic, coriander). Unlike boiled sausage, half-smoked sausage has minced meat in the casing that is compacted even more tightly. After the frying and boiling procedure, such sausages are smoked for about 20 hours at a temperature of 30-50 degrees, after which they are cooled and dried.
How many calories are there in different types of boiled sausage?
There is no single correct answer to the question about the calorie content of boiled sausage, because there are several dozen varieties of sausage on the modern food market. They differ not only in the manufacturer and set of spices, but also in other components of the composition, even down to the ratio of different types of meat. And the last factor most determines the calorie content of boiled sausage.
Pork-based boiled sausage will be the hardest for digestion - it will contain about 300 kcal. Chicken sausage with a calorie content of about 170-200 kcal can be considered dietary, but the question is the composition.
Ideally, the composition should contain about 95% meat - this is a good product, although not too “light” in energy value. However, today you can even find products in which meat is at best 5-10%. Everything else is fat, vegetable protein (mainly soy), and even cellulose, which increases the weight of the product and also creates a false feeling of satiety. Such sausage not only has a high calorie content, but also has almost zero value for the body.
As for how many calories are in boiled Doktorskaya, Milk or Russian sausage, the numbers for the most popular types are as follows:
| Name | Calorie content (kcal) | BZHU (g) |
| Doctoral | 257 | 12,8/22,2/1,5 |
| • Tea room | 216 | 11,7/18,4/1,9 |
| • Dining room | 234 | 11,1/20,2/1,9 |
| • Dairy | 252 | 11,7/22,8/0 |
| • Amateur | 301 | 12,2/28/0 |
| • Moscow | 250 | 11,5/21,8/2 |
| • Russian | 302 | 11,8/28,9/0 |
| • Stolichnaya | 319 | 15,1/28,7/0 |
| Podmoskovnaya | 180 | 17,2/11,6/1,7 |
Keep in mind that the values are approximate, since today on the shelves you can find at least 5 types of Doctor’s sausage, which differ in manufacturer, composition and, accordingly, BJU with calorie content. The same applies to other popular types - Dairy, Tea.
Calorie content by chemical composition
Any raw smoked sausage has a standard set of components, which determine the calorie content of the product. In general, their chemical composition is as follows:
- proteins – 13–28%;
- fats – 28–57%.
The rest of the list includes vitamins B1, B2, B3, minerals and cholesterol.
How different the chemical composition and caloric content of some varieties differ can be seen in the comparative table.
| Variety name | kcal | Belkov, Mr. | Zhirov, g | Carbohydrates, g |
| Salami | 250 | 13,92 | 20,11 | 2,25 |
| Beef salami | 258 | 12,6 | 22,2 | 1,9 |
| Pork salami | 407 | 22,58 | 33,72 | 1,6 |
| Cervelat | 461 | 24 | 40,5 | 0,2 |
| Smoked sausage | 472 | 24,8 | 41,5 | 0 |
| Krakow | 466 | 16,2 | 44,6 | 0 |
| Moscow | 472 | 24,8 | 41,5 | 0 |
| Raw smoked grainy | 606 | 9,9 | 62,8 | 0,3 |
| Raw smoked pork | 566 | 13 | 57 | 0,2 |
One of the main processes in the production of raw smoked sausage is its drying. The shelf life of the product depends on the degree of moisture present in the product.
You will learn more about the shelf life of raw smoked sausages in the article about storing raw smoked sausage.
The product can be stored even without a refrigerator at a temperature of +15 0C for up to 3-4 weeks, and in a cool place for up to several months.
All the nuances of preserving different types of sausages outside the refrigerator are described in the article about storing sausages in various conditions. We also separately note the article about storing sausage in the refrigerator, which we recently published.
Smoked sausage
Raw smoked sausages are considered premium food products. Their original taste, special consistency, bright aroma will not leave anyone indifferent. The price of a product containing top quality raw materials is also quite high.
raw smoked sausage: benefits and harms
Raw smoked sausages are consumed as an independent dish (for example, in the form of slices), and they are also added to soups (solyanka), salads, pizza, and to make appetizing and satisfying sandwiches. Thanks to the special manufacturing method and the excellent composition and quality of the incoming components, the meat product has a long shelf life.
Use in cooking
“Syrokopchenka” is included in many recipes, although most lovers enjoy it in its pure form. Sandwiches, sandwiches and snacks are prepared with the slices.
When assembling salads, appetizers and other dishes, sausage is combined with the following products:
- Boiled eggs.
- Olives.
- Cheeses.
- Mushrooms.
- Tomatoes.
- Crackers.
- Corn.
- Beans.
- Fresh greens.
The product is used for frying in some soups . Pizza, with the addition of smoked sausage, acquires a spicy, rich taste.
It turns out that raw smoked sausage is indicated for consumption by absolutely healthy people. Of course, no one forbids consuming it. But people suffering from any diseases are allowed to consume the product only in small quantities and with caution. In addition, you need to understand that compliance with technology and GOSTs will not result in a cheap product. A reliable manufacturer will not release defective products onto the shelves, because... reputation is very important to him. It is better to choose an expensive delicacy for the table so as not to doubt the quality of the product and not cause harm to your health.
Classification of raw smoked sausage
Raw smoked sausages are divided according to various characteristics. The key classification measures include:
· total composition of substances used for manufacturing;
· composition of minced meat used for cooking;
· quality of the substance used for manufacturing;
· stage of product drying;
Taking into account the dominant parameters of the characteristics that are indicated, classification is carried out into two grades - first grade and premium grade. All products have a precisely defined shape. For example, products of the whip type have a small diameter, their length is no more than 30 cm. And raw smoked Krakow sausage must necessarily have the shape of a horseshoe.
For connoisseurs of such products, they are divided according to the countries in which they are manufactured. A real delicacy is the products made in Italian, German and French factories.
Properties of raw smoked sausage
raw smoked sausages Before purchasing such a product, it is recommended to find out what components are included in raw smoked sausage. It is also important to know how beneficial it is for health, and when it is better to refrain from consuming such products.
Each product is saturated with protein structures - up to 30%, but carbohydrates are contained in a minimal amount.
These products are high in calories. List of components:
· beef, pork, sometimes horse meat can be added;
Sometimes on supermarket shelves you can find products for the production of which carcasses of wild animals are used. Sometimes it contains chicken or turkey meat. Additional spices are added. In some cases, the manufacturer adds a certain percentage of cereals and starch.
Spices
A special company supplies us with the Brunswick spice mixture. This is a classic set of spices for this sausage: cardamom, nutmeg, white and black pepper. And sugars, which are necessary for the production of raw smoked sausages: the entire process of maturation, fermentation and drying of the product is based on them. When Brunswick ripens in a climate chamber, they interact with dairy cultures, in this process lactic acid is released, which kills all the negative microflora found in raw meat. After this, we raise the temperature and stop the activity of lactic acid bacteria.
Technology for making raw smoked sausage
Raw smoked sausage has a hard consistency
Raw smoked sausage is characterized by a very hard consistency. If there is mold or a loose composition, this may indicate that the product was manufactured using the wrong technology. The production of raw smoked sausage is carried out using universal technology.
- Initially, the meat is salted. It is necessary to keep the workpieces in salt for five days. During this period, it is necessary to keep the meat at a temperature of no more than three degrees. For one hundred kilograms of meat, three kilograms of salt must be used.
- At the next stage, the minced meat is mixed. To do this, you need to freeze the meat a little and pass it through the minced meat using special equipment. At this stage, you need to add spices to the minced meat. To marinate minced meat, it must be left for a day in cool conditions.
- The next step is to fill special shells with minced meat. To eliminate the possibility of air getting into the shells, a special syringe is used. If bubbles appear in the shell, they must be pierced with a needle.
- The next stage is called precipitation. For this purpose, sticks with sausage are hung. Sausage should be stored at a temperature of +4 degrees. The sausage should be stored hanging for three days.
- At the next stage, the sausage can be smoked. For this purpose, special cameras are used. The sausage is kept at a temperature of more than +22 degrees. Smoking lasts two days using smoke from burning deciduous wood. The sausage is dried within 24 hours. The temperature in the chamber should be no more than 12 degrees.
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If all raw smoked sausage production technologies are followed correctly, it can be stored for six months.
Learn about the rules for choosing sausage from the video provided.
The benefits of raw smoked sausage
Since this is a sausage product, the benefits of its use for organs and systems will only be if it enters the body in small quantities. During the manufacture of such products, no types of heat treatments are used on the components that are included in the composition. Therefore, they have a high percentage of nutritional value.
After eating raw smoked sausages, metabolic processes in the digestive system are activated. The processes of blood microcirculation are accelerated, the formation of bone and muscle structures is activated. Cholesterol metabolism, production and synthesis of hormonal structures are also accelerated. This product is suitable for nutrition during intense physical activity, as it saturates the body for a long time.
If you eat raw smoked sausage, you need to know its benefits and harms. Not every person is allowed to eat such sausages. If there are various disorders in the function of the digestive system, it is better to limit the consumption of such a product.
raw smoked sausage: benefits and harms
Who is not recommended to eat raw smoked sausage?
In the presence of chronic cholecystitis, nephritis, pancreatitis, pyelonephritis, it is better to refuse to use such products or, if possible, limit them in the diet.
It is not recommended to consume raw smoked sausages for the above-described categories of people for the reason that such meat products contain a high percentage of spices, there are also spices and flavoring additives. These components aggressively affect the mucous membranes of the digestive system and urinary system, resulting in their irritation.
Since such a product is fatty and high-calorie, it will be a source of obesity and extra pounds. Cholesterol levels may also increase. Excessive consumption of fatty foods increases the risk of the formation of atherosclerotic plaques on the walls of blood vessels, and atherosclerotic disease develops. And during smoking, a small percentage of carcinogenic substances enters along with the smoke. That is why you should not get carried away with such products. It is better to consider such sausage as a delicacy that should be consumed in small quantities.
GOST R 54672-2011 for poultry products
Raw smoked sausages are made from such types of birds as:
- geese;
- quail;
- turkeys;
- chickens;
- ostriches;
- ducks;
- guinea fowl.
If the product contains several types of poultry, it is called “poultry sausage product”. They are also divided into different varieties:
- highest – the sausage must contain at least 80% poultry;
- first - up to 50% chunky meat is used here;
- second - food by-products with a mass fraction of 70% are suitable for this variety;
- branded - here poultry meat is used in pieces and it must be at least 40%.
For all varieties, only fresh meat is used.
You can not only buy raw smoked sausage in the store, but also prepare it yourself. To learn how to make your own raw smoked sausage, follow the link.
Calorie content of raw smoked pork sausage
The number of calories in raw smoked sausage directly depends on its composition. It's no secret that products containing pork are considered high-calorie. According to GOST, pork sausage is classified as the highest grade.
According to the standards, the product includes:
- low fat pork meat – 40%;
- brisket – 60%;
- minerals and spices.
There are 568 kcal per 100 g of product. But they note that with a high fat content, the amount of proteins is much less, and there are no carbohydrates at all. This is explained by the fact that branded sausages use a lot of lard and little meat, which reduces the cost of production.
A homemade product has a number of advantages. The absence of dyes and preservatives is guaranteed, which does not cause harm to the human body and high energy value. Suitable for sandwiches, as well as various snacks and salads.
Types and brands of raw smoked sausage
Supermarkets, sausage shops and markets offer a huge range of similar products. The difference is the main product from which the sausage is made:
The cut area is dark brown. This is a hard product, the surface is ribbed, the shell is always natural, and there is a specific meat aroma. The loaf shape is square. The most popular horse sausage of the Mahan brand.
The most revered is the Baransky Kulen. This delicacy is produced in European countries.
This product is dry and hard, the color of the cut area is scarlet or burgundy.
Such products have a specific taste. Most often this is the national dish of a certain country.
The most popular brands of raw smoked products: whip, granular, sudzhuk, makhan, Krakow and tourist sausages.
Composition and method of making raw smoked sausage
natural raw smoked sausage The sausage product, produced in accordance with GOST 16131-86, contains the following ingredients: beef, pork lard, herbs and spices, garlic, sugar, salt.
Other types of meat, for example horse meat or pork, can be added to the sausage mince according to the approved recipe.
To create a pleasant aroma and rich taste, cognac can be added.
The energy value of this type of sausage varies depending on the variety in the range of 340-600 kilocalories. There are no carbohydrates, and proteins make up 15%. But the amount of fat in the product reaches 60%.
Like all meat products, raw smoked sausage is a rich source of vitamins (B12, B6, B2) and contains a full range of microelements beneficial to the body (K, Na, I, Fe, etc.).
The difference between the production of raw smoked sausage and boiled smoked sausage is that the minced meat for it does not undergo heat treatment, but is subjected to other technological methods. First, approximately 10 days are allotted for it to undergo fermentation, after which the raw smoked sausage must languish in a chamber for about one and a half months, where it is dehydrated as much as possible.
Minced meat for making raw smoked sausage
To prepare sausage mince, standard technology is used:
· beef should be finely chopped, so it retains its juiciness and taste much longer;
Composition and calorie content of the product
Regardless of the manufacturer, the basic composition of raw smoked sausage remains unchanged. It consists of pork, beef and lard.
To give the product an aromatic taste, you can add to it:
- Ground black pepper;
- Nutmeg;
- Ground white pepper;
- Ground cardamom, etc.
Raw smoked sausage contains salt and sugar
A mandatory ingredient in raw smoked sausage is salt and sugar. To ensure the most correct production process, sodium nitrite, bacterial preparations, ascorbic acid, glucose, etc. are added to the composition.
In order for the sausage to have the appropriate color, a special substance is added to it that fixes it.
Some producers want to distinguish their product from other meat processing plants. That is why they add cognac, garlic, animal protein, and sodium gluconate to the sausage. To ensure normal taste of the sausage, an acidity regulator is added to it.
Raw smoked sausage can have a variety of calories. On average it ranges from 400 to 500 calories. Calorie content directly depends on the composition of the product.
Raw smoked sausages are given a special place on the shelves due to their unsurpassed taste. The calorie content of sausage directly depends on what is included in it.
On average, one hundred grams of this food product contains 55 percent fat. The percentage of fat is 14-29. Raw smoked sausage is characterized by the absence of carbohydrates in its composition.
The minimum calorie content of raw smoked sausage is 460 calories, and the maximum is 580. Thanks to the different calorie content of raw smoked sausage, it is possible to choose the most optimal product for a particular user.
How to make sausage at home - recipe with photo
The main nuance of preparing homemade sausages is the correct preparation of ingredients. Meat should be divided into fatty, lean and semi-fat. Meat with the lowest fat content is ideal for sausage products. The bacon is ground separately and added to the minced meat at the last stage. Traditionally, natural animal intestines are used for homemade sausage, but modern manufacturers produce special casings.
To make homemade sausages you will need 3 kg of different meats without fat (beef and pork), 3 kg of bacon, a mixture of ground peppers, 2 tablespoons of salt, one and a half tablespoons of sugar, 10 tablespoons of cognac, 20 g of ascorbic acid and 10 tablespoons starch. The casing for products (pork intestines or their substitutes) is prepared separately.
- Cut the meat into small pieces and rub thoroughly with salt and sugar. Leave the workpiece in a cool place for 2-3 days.
- Grind the meat soaked in salt and sugar using a meat grinder. Mix the finished minced meat with spices, cognac, starch and ascorbic acid. The workpiece is re-cooled for 24 hours.
- Using a pastry syringe, squeeze the minced meat mixed with bacon into the prepared casing. Secure the ends of the sausages with thread.
- There are several ways to prepare homemade sausages: frying in the oven, smoking using cold or hot smoking. After this treatment, the sausage must be thoroughly dried for several days.
- The easiest way to prepare homemade sausages is to grill the product on both sides and then dry it overnight in a well-ventilated area.
Sausages and sausages. Table of caloric content and chemical composition of food products.
This guide contains information about food products
and ready meals. You can also find out the full chemical composition: nutritional value, vitamins and minerals for each item.
(Content of proteins, fats and carbohydrates per 100 grams of product and calorie content.)
| Product | Calorie content | Squirrels | Fats | Carbohydrates |
| Oscar Mayer (Oscar Mayer), ham, honey, with added water | 111 kcal | 16.7 g | 3.5 g | 3.1 g |
| Bockwurst, (knaker, boiled-smoked sausage), pork, veal, raw | 301 kcal | 14.03 g | 25.87 g | 1.95 g |
| Bologna sausage, beef | 299 kcal | 10.91 g | 26.13 g | 4.29 g |
| Bologna sausage, beef and pork | 308 kcal | 15.2 g | 24.59 g | 5.49 g |
| Bologna sausage, beef and pork, low content. fat, 19% fat | 230 kcal | 11.5 g | 19.3 g | 2.6 g |
| Bologna sausage, beef, low content. fat, 15% fat | 204 kcal | 11.8 g | 14.8 g | 5.2 g |
| Bologna sausage, turkey | 209 kcal | 11.42 g | 16.05 g | 4.18 g |
| Bolognese, chicken, turkey, pork | 298 kcal | 9.88 g | 26.18 g | 5.65 g |
| Bologna sausage, chicken, pork | 336 kcal | 10.31 g | 30.61 g | 4.19 g |
| Bologna sausage, chicken, pork, beef | 272 kcal | 11.33 g | 22.73 g | 5.61 g |
| Bolognese sausage, pork | 247 kcal | 15.3 g | 19.87 g | 0.73 g |
| Bolognese, pork and turkey, light, 16% fat | 211 kcal | 13.06 g | 16.06 g | 3.45 g |
| Bologna sausage, pork, turkey, beef | 336 kcal | 11.56 g | 29.25 g | 6.66 g |
| Bratwurst, sausage, beef and pork | 323 kcal | 14.3 g | 27.8 g | 2.98 g |
| Bratwurst, sausage, beef and pork, smoked | 297 kcal | 12.2 g | 26.34 g | 2 g |
| Bratwurst, sausage, chicken, cooked | 176 kcal | 19.44 g | 10.35 g | 0 g |
| Bratwurst, sausage, pork, beef and turkey, light, smoked (14% fat) | 186 kcal | 14.45 g | 13.53 g | 1.62 g |
| Bratwurst, sausage, pork, cooked | 333 kcal | 13.72 g | 29.18 g | 2.85 g |
| Bratwurst, sausage, veal, cooked | 341 kcal | 13.99 g | 31.7 g | 0 g |
| Ham in shape | 279 kcal | 22.6 g | 20.9 g | 0 g |
| Special ham | 126 kcal | 17.6 g | 6.2 g | 0 g |
| Ham, honey, smoked-boiled | 122 kcal | 17.93 g | 2.37 g | 7.27 g |
| Ham, sliced, extra lean | 107 kcal | 16.85 g | 4.04 g | 0.7 g |
| Ham, chopped | 263 kcal | 16.28 g | 20.68 g | 1.84 g |
| Ham, chopped, canned | 239 kcal | 16.06 g | 18.83 g | 0.26 g |
| Ham, chopped, uncanned | 221 kcal | 16.5 g | 16.7 g | 0 g |
| Beef, corned beef, loaf, aspic | 153 kcal | 22.9 g | 6.1 g | 0 g |
| Beef, corned beef, sausage, cooked, smoked | 312 kcal | 14.11 g | 26.91 g | 2.42 g |
| Beef, corned beef, canned | 250 kcal | 27.1 g | 14.93 g | 0 g |
| Beef, corned beef, smoked, chopped | 133 kcal | 20.19 g | 4.42 g | 1.86 g |
| Beef, corned beef, luncheon meat, aspic | 111 kcal | 19 g | 3.3 g | 0 g |
| Beef, corned beef, pastrami | 147 kcal | 21.8 g | 5.82 g | 0.36 g |
| Beef, corned beef, dried | 153 kcal | 31.1 g | 1.94 g | 2.76 g |
| Beef, sausages, pre-cooked | 405 kcal | 15.5 g | 37.57 g | 0.03 g |
| Beef, sausages, fresh, cooked | 332 kcal | 18.21 g | 27.98 g | 0.35 g |
| Smoked-baked brisket (pork) | 514 kcal | 10 g | 52.7 g | 0 g |
| Raw smoked brisket (pork) | 605 kcal | 8.9 g | 63.3 g | 0 g |
| goose, liver pate, smoked, canned. | 462 kcal | 11.4 g | 43.84 g | 4.67 g |
| Pork brawn | 157 kcal | 13.83 g | 10.9 g | 0 g |
| Boiled beef sausage | 165 kcal | 15 g | 11.7 g | 0.2 g |
| Boiled breakfast sausage | 187 kcal | 13 g | 13.9 g | 2.4 g |
| Boiled Russian sausage | 302 kcal | 11.5 g | 27.9 g | 1.7 g |
| Boiled sausage, diabetic | 254 kcal | 12.1 g | 22.8 g | 0 g |
| Boiled sausage, dietary | 170 kcal | 12.1 g | 13.5 g | 0 g |
| Boiled sausage, doctor's | 257 kcal | 12.8 g | 22.2 g | 1.5 g |
| Boiled sausage, Zelenogradskaya (with duck meat) | 187 kcal | 17.2 g | 12.1 g | 2.2 g |
| Boiled sausage, amateur | 301 kcal | 12.2 g | 28 g | 0.1 g |
| Boiled sausage, amateur pork | 312 kcal | 12.5 g | 29.1 g | 0 g |
| Boiled sausage, milk | 252 kcal | 11.7 g | 22.8 g | 0.2 g |
| Boiled sausage, separate | 240 kcal | 11 g | 21 g | 1.7 g |
| Boiled sausage, Moscow Region (with chicken) | 180 kcal | 17.2 g | 11.6 g | 1.7 g |
| Boiled pork sausage | 277 kcal | 10.8 g | 25.8 g | 0.5 g |
| Boiled sausage, table | 234 kcal | 11.1 g | 20.2 g | 1.8 g |
| Boiled sausage, veal | 308 kcal | 13.2 g | 28.3 g | 0.3 g |
| Boiled sausage, tea | 216 kcal | 11.7 g | 18.4 g | 1.7 g |
| Boiled-smoked Moscow sausage | 406 kcal | 19.1 g | 36.6 g | 0.2 g |
| Cooked-smoked sausage, amateur | 420 kcal | 17.2 g | 39 g | 0.2 g |
| Semi-smoked Odessa sausage | 402 kcal | 14.8 g | 38.1 g | 0.3 g |
| Semi-smoked sausage, Armavir | 423 kcal | 15.1 g | 40.1 g | 0.3 g |
| Semi-smoked sausage, Krakow | 466 kcal | 16.2 g | 44.6 g | 0 g |
| Semi-smoked sausage, Minsk | 287 kcal | 17.4 g | 23 g | 2.7 g |
| Semi-smoked sausage, Poltava | 417 kcal | 16.4 g | 39 g | 0 g |
| Semi-smoked sausage, Tallinn | 373 kcal | 17.1 g | 33.8 g | 0.2 g |
| Semi-smoked sausage, Ukrainian | 376 kcal | 16.5 g | 34.4 g | 0 g |
| Raw smoked road sausage | 498 kcal | 17 g | 47.7 g | 0.4 g |
| Raw smoked grainy sausage | 606 kcal | 9.9 g | 62.8 g | 0.3 g |
| Olympic raw smoked sausage | 436 kcal | 21.1 g | 39.1 g | 0.4 g |
| Raw smoked pork sausage | 566 kcal | 13 g | 57 g | 0.2 g |
| Raw smoked sausage, Brunswick | 491 kcal | 27.7 g | 42.2 g | 0.2 g |
| Uncooked smoked sausage, amateur | 514 kcal | 20.9 g | 47.8 g | 0 g |
| Raw smoked sausage, Moscow | 473 kcal | 24.8 g | 41.5 g | 0 g |
| Raw smoked sausage, Stolichnaya | 487 kcal | 24 g | 43.4 g | 0 g |
| Sausage, Berliner, pork, beef | 230 kcal | 15.27 g | 17.2 g | 2.59 g |
| Sausage, Bolognese, beef, reduced contents sodium | 310 kcal | 11.7 g | 28.4 g | 2 g |
| Sausage, Braunschweig, pork | 327 kcal | 14.5 g | 28.5 g | 3.1 g |
| Sausage, pork and beef, with cheddar cheese, smoked | 296 kcal | 12.89 g | 25.84 g | 2.13 g |
| Sausage, Italian, pork, boiled | 324 kcal | 18.4 g | 26.4 g | 1.86 g |
| Sausage, Italian, pork, raw | 290 kcal | 13.9 g | 24.26 g | 2.97 g |
| Sausage, Italian, sweet, frankfurters or wieners | 149 kcal | 16.13 g | 8.42 g | 2.1 g |
| Sausage, Blood | 379 kcal | 14.6 g | 34.5 g | 1.29 g |
| Sausage, liver, pork | 326 kcal | 14.1 g | 28.5 g | 2.2 g |
| Sausage, Polish, beef with chicken, spicy | 259 kcal | 17.6 g | 19.4 g | 3.6 g |
| Sausage, Polish, turkey and beef, smoked | 226 kcal | 13.1 g | 17.6 g | 3.9 g |
| Sausage, Polish, pork | 326 kcal | 14.1 g | 28.72 g | 1.63 g |
| Sausage, Polish, pork and beef, smoked | 301 kcal | 12.07 g | 26.56 g | 1.98 g |
| Sausage, pork, boiled | 339 kcal | 19.43 g | 28.36 g | 0 g |
| Sausage, pork, beef, boiled | 396 kcal | 13.8 g | 36.25 g | 2.7 g |
| Sausage, pork, raw | 288 kcal | 15.39 g | 24.8 g | 0.93 g |
| Sausages, smoked sausages, pork and beef | 320 kcal | 12 g | 28.73 g | 2.42 g |
| Smoked sausages, pork | 309 kcal | 11.98 g | 28.23 g | 0.94 g |
| Smoked sausages, pork and beef, ... | 268 kcal | 13.97 g | 21.43 g | 3.96 g |
| Smoked sausages, from pork and beef, with the addition of skim milk powder | 313 kcal | 13.28 g | 27.61 g | 1.92 g |
| Smoked-baked loin (pork) | 475 kcal | 10.2 g | 48.2 g | 0 g |
| Raw smoked loin (pork) | 469 kcal | 10.5 g | 47.4 g | 0 g |
| Chicken breasts, baked in the oven, low fat, sliced | 79 kcal | 16.79 g | 0.39 g | 2.17 g |
| chicken, liver pate, canned. | 201 kcal | 13.45 g | 13.1 g | 6.55 g |
| Lebanese bologna, beef | 172 kcal | 19.03 g | 10.44 g | 0.44 g |
| Ham meat bread | 256 kcal | 12.9 g | 21.8 g | 1.9 g |
| Beef meat bread | 263 kcal | 10.5 g | 23.9 g | 1.4 g |
| Meat loaf separate | 246 kcal | 12 g | 21 g | 2.1 g |
| Boiled Tambov ham | 288 kcal | 14.3 g | 25.6 g | 0 g |
| Hunter's sausages | 463 kcal | 25.3 g | 40 g | 0.3 g |
| Bacon and beef sticks | 517 kcal | 29.1 g | 44.2 g | 0.8 g |
| Pastrami, turkey | 139 kcal | 16.3 g | 6.21 g | 3.24 g |
| Liver sausage pate | 305 kcal | 12.38 g | 25.45 g | 3.39 g |
| Pate with truffle flavor | 327 kcal | 11.2 g | 28.5 g | 6.3 g |
| Pepperoni (spicy salami), pork, beef | 504 kcal | 19.25 g | 46.28 g | 1.18 g |
| Turkey roulade, white and dark meat | 149 kcal | 18.14 g | 6.99 g | 2.12 g |
| Turkey roll, white meat | 106 kcal | 14.81 g | 3.77 g | 2.2 g |
| Chicken breast roll baked in the oven | 134 kcal | 14.59 g | 7.65 g | 1.79 g |
| Salami, air-cooked, beef | 261 kcal | 12.6 g | 22.2 g | 1.9 g |
| Salami, air-cooked, beef and pork | 336 kcal | 21.85 g | 25.9 g | 2.4 g |
| Salami, air-cooked, turkey | 172 kcal | 19.2 g | 9.21 g | 1.45 g |
| Salami, pork, and beef, less sodium | 396 kcal | 15.01 g | 30.5 g | 15.18 g |
| Salami, Italian, pork | 425 kcal | 21.7 g | 37 g | 1.2 g |
| Salami, dry or hard, pork | 407 kcal | 22.58 g | 33.72 g | 1.6 g |
| Salami, dry or hard, pork, beef | 378 kcal | 21.07 g | 31.65 g | 0.72 g |
| Sausage (sausage), beef | 315 kcal | 11.69 g | 28.1 g | 2.97 g |
| Sausage (sausage), beef and pork | 305 kcal | 11.53 g | 27.64 g | 1.72 g |
| Sausage, beef, pork, turkey, low fat, 1.6% fat | 109 kcal | 12.5 g | 1.59 g | 11.21 g |
| Sausage, beef, heated | 322 kcal | 11.69 g | 29.36 g | 2.66 g |
| Sausage (sausage), turkey | 223 kcal | 12.23 g | 17.29 g | 3.81 g |
| Sausage, chicken | 223 kcal | 15.51 g | 16.19 g | 2.74 g |
| Sausage, meat | 290 kcal | 10.26 g | 25.76 g | 4.17 g |
| Sausage, meat and poultry, low fat, 2.8% fat | 121 kcal | 15.5 g | 2.8 g | 8.3 g |
| Sausage (sausage), meat, low fat, 10% fat | 140 kcal | 12 g | 9.5 g | 1.6 g |
| Sausage (sausage), meat, heated | 278 kcal | 9.77 g | 24.31 g | 4.9 g |
| Sausage (sausage), low content. Sodium | 312 kcal | 12 g | 28.51 g | 1.8 g |
| Sausages 1st grade | 202 kcal | 10.3 g | 17.2 g | 1.5 g |
| Beef sausages | 215 kcal | 11.4 g | 18.2 g | 1.3 g |
| Boiled beef sausages, 1-394 each | 215 kcal | 11.4 g | 18.2 g | 1.2 g |
| Pork sausages | 322 kcal | 10.1 g | 31.6 g | 1.8 g |
| Pork, Pate, ham | 216 kcal | 8.68 g | 15.53 g | 10.64 g |
| Pork, Pate, liver | 304 kcal | 15.2 g | 25.6 g | 2.1 g |
| Pork, Pate, with cheese and bacon | 245 kcal | 16.18 g | 18.53 g | 2.28 g |
| Cervelat | 461 kcal | 24 g | 40.5 g | 0.2 g |
| Beef sausages | 226 kcal | 10.4 g | 20.1 g | 0.8 g |
| Boiled beef sausages, 1-394 each | 225 kcal | 10.4 g | 20 g | 0.8 g |
| Capital sausages | 234 kcal | 12.2 g | 20.3 g | 0.5 g |
| Frankfurters, Vienna, canned, chicken, beef, and pork | 230 kcal | 10.5 g | 19.4 g | 2.6 g |
| Sausages, dairy | 261 kcal | 11 g | 23.9 g | 0.4 g |
| Sausages, Russian | 250 kcal | 11.3 g | 22 g | 1.7 g |
| Sausages, pork | 324 kcal | 11.8 g | 30.8 g | 0 g |
| Sandwich spread, pate, pork and beef | 235 kcal | 7.66 g | 17.34 g | 11.74 g |
| Spread salad, for sandwiches, poultry | 200 kcal | 11.64 g | 13.52 g | 7.41 g |
| Chorizo (chorizo), made from pork and beef | 296 kcal | 13.63 g | 25.1 g | 3.78 g |
Related Products
Pork Sausage (318 cal) Turkey Sausage (220 cal) Frankfurters (312 cal) Breakfast Sausage (220 cal) Bratwurst (236 cal) Sausage Cheese (346 cal) Chicken Sausage (222 cal) Sausage in dough (350 kcal.) Beef sausage (283 kcal.) Grilled sausages (248 kcal.) Smoked sausage (248 kcal.) Raw sausage (244 kcal.) Cooked sausage (318 kcal.) Blood sausage (379 kcal.) Fried no butter sausage (296 kcal) BBQ sausages (248 kcal) Spicy sausage (208 kcal) Meat cutlet (301 kcal) Cooked sausage (240 kcal)
The benefits and harms of boiled sausage
Doctors and nutritionists unanimously say that sausages should be completely excluded from the diet. But are their warnings really justified? Boiled sausages undergo the most gentle type of processing, in contrast to boiled-smoked and smoked meat products. Based on this, the properties and calorie content of boiled sausage depend entirely on its composition. According to GOST standards, boiled sausage of category A must contain:
- 90-95% minced meat (equivalent to 60% muscle tissue),
- from 3% eggs,
- 2-5% starch,
- 2-5% milk,
- salt, spices and seasonings.
Products of category A, that is, the highest grade, from a proven and responsible manufacturer are quite acceptable in nutrition, even for dietary and children's nutrition. Of course, you shouldn’t regularly replace full-fledged meat dishes with sausages, but sometimes treating yourself to high-quality sausage is quite acceptable.
Unscrupulous manufacturers, wanting to reduce the cost of the product, add soy protein, flour and a large amount of substance made from animal bones and skin to the minced meat. Such sausage may not contain pure meat at all; this is indicated on the label by o.
Calorie content of boiled-smoked sausages
Due to the cooking technology, boiled-smoked sausages contain significantly more calories. During the preparation process, it is first boiled and then smoked. Typically, this type of sausage contains more spices, and other ingredients may include flour, milk, starch and cream.
Also, the calorie content of sausage depends on the composition of the minced meat - boiled-smoked sausages can contain not only homogeneous minced meat, but also pieces of meat of a certain size.
The shelf life of this type of sausage is slightly longer and averages 15 days. The calorie content of sausage is also higher, for example:
- Amateur – 420 kcal;
- Cervelat – 461 kcal.
Composition of nutrients, BJU
Sausage fried in oil
| For quantity: 100 grams | ||
| Calories — 296 | Calories from fat - 214 | |
| BJU | ||
| Total fat content | 23.78g | |
| Saturated | 7.43g | |
| Polyunsaturated | 4.65g | |
| Monounsaturated | 9.78g | |
| Cholesterol | 84mg | |
| Total carbohydrate content | 0.78g | |
| Dietary fiber | 0g | |
| Sugar | 0.55g | |
| Squirrels | 19.74g | |
| Vitamins and microelements | ||
| A - 28 µg | C - 0mg | |
| B-6 – 0.24 mg | B-12 - 1.07mcg | |
| D - 1.4 µg | E - 1.06 mg | |
| Calcium 14 µg | Iron 1.56mg | |
| Magnesium 19 mg | Zinc 2.8 mg | |
| Potassium 335 mg | Sodium 756 mg | |
Distribution of calories for BJU: | ||
Recipe: Creamy sausage. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Cream sausage”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
The energy value of Cream sausage is 180.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Raw smoked sausage
| Nutritional value per gram | |
| Calorie content, kcal | 498 |
| Squirrels | 17 g gram |
| Fats | 47.7 g grams |
| Carbohydrates | 0.4 g gram |
| Cholesterol | 60 mg milligram |
The caloric value or energy value of a product is the amount of thermal energy that the human body produces when assimilation of this product. It is measured in calories or joules. Since this quantity has large numerical values, the unit of measurement most often used is kilocalorie (kcal), which is equal to 1000 calories.
Proteins (proteins) are an important component of human nutrition. Fish, meat, poultry, nuts, and milk contain a lot of protein. To digest protein, the body needs almost 10 times more energy than to digest carbohydrates or fats.
Fats are the main source of energy and building material for cell membranes and nerve sheaths. The body receives half of its energy from fat oxidation.
Carbohydrates are a source of energy for human physical and mental activity. They participate in the processes of cell division. Due to the fact that carbohydrates are quickly absorbed, foods high in carbohydrates immediately give you a surge of strength and energy.
Cholesterol is an organic compound that the body needs for the proper functioning of cells, the creation of many hormones and the digestion of food. Excess cholesterol leads to the risk of plaque in the arteries, which can cause a heart attack or stroke.
