“Sausage” - in more detail:
- Pork sausage
- Cooked pork sausage
- Minced pork sausage
- Grilled pork sausage
- Fried pork sausage
- Pork sausages
- Pork sausages
- Breakfast sausages
- Pork sausages
- Chicken sausages
- Fried pork sausage
- Grilled pork sausage
- Cooked pork sausage
Table of BJU and calorie content of sausages from different manufacturers
| Product | Bel, g | Fat, g | Angle, g | Cal, kcal |
| Dry-cured sausage sudzhuk | 30.3 | 37.9 | 0.0 | 463 |
| Raw smoked Braunschweig sausage | 27.7 | 42.2 | 0.2 | 491 |
| Hunting sausages | 27.4 | 24.3 | 0.0 | 326 |
| Hunting sausages Dymov | 25.7 | 40.0 | 0.0 | 463 |
| Raw smoked sausages Remit Kabanos Chicken | 25.0 | 35.0 | 3.0 | 430 |
| Moscow raw smoked sausage | 24.8 | 41.5 | 0.0 | 473 |
| Dry-cured chorizo sausage | 24.1 | 38.3 | 1.9 | 455 |
| Raw smoked sausage servelat | 24.0 | 40.5 | 0.0 | 461 |
| Stolichnaya raw smoked sausage | 24.0 | 43.4 | 0.0 | 487 |
| Vegetarian sausage | 21.7 | 12.3 | 1.8 | 207 |
| Salami | 21.6 | 53.7 | 1.4 | 568 |
| Dried sausage Dymov Salami Milano | 21.0 | 28.0 | 2.0 | 344 |
| Uncooked smoked amateur sausage | 20.9 | 47.8 | 0.0 | 514 |
| Vegetarian hot smoked sausage Moscow Premium | 20.0 | 22.0 | 8.0 | 210 |
| Boiled smoked chicken fried sausage | 19.7 | 17.4 | 1.7 | 371 |
| Boiled-smoked Moscow sausage | 19.1 | 36.6 | 0.2 | 406 |
| Vego semi-smoked vegetarian sausage with lean cheese | 19.0 | 16.0 | 12.0 | 270 |
| Raw smoked semi-dry sausage Dymov cognac | 18.0 | 44.0 | 0.0 | 468 |
| Semi-smoked Minsk sausage | 17.4 | 23.0 | 2.7 | 287 |
| Cooked-smoked amateur sausage | 17.2 | 39.0 | 0.2 | 420 |
| Semi-smoked Tallinn sausage | 17.1 | 33.8 | 0.2 | 373 |
| Dry-cured sausage salchichon | 17.0 | 31.0 | 1.1 | 351 |
| Ukrainian semi-smoked sausage | 16.5 | 34.4 | 0.0 | 376 |
| Poltava semi-smoked sausage | 16.4 | 39.0 | 0.0 | 417 |
| Boiled sausage mortadella | 16.4 | 25.3 | 3.1 | 331 |
| Semi-smoked Krakow sausage | 16.2 | 44.6 | 0.0 | 466 |
| Cooked-smoked sausage servelat | 16.1 | 40.1 | 0.0 | 425 |
| Homemade Ganna sausages made from poultry meat | 16.0 | 23.0 | 2.7 | 279 |
| Raw smoked sausage Palermo Yegoryevskaya KGF | 16.0 | 42.0 | 0.0 | 446 |
| Boiled chicken sausage | 15.5 | 16.2 | 2.3 | 223 |
| Boiled sausage Stolichnaya | 15.1 | 28.7 | 0.0 | 319 |
| Semi-smoked snack sausage | 15.0 | 33.0 | 2.3 | 366 |
| Homemade liver sausage | 15.0 | 22.0 | 0.0 | 258 |
| Chopped sausages with herbs Troekurovo | 15.0 | 10.0 | 0.0 | 150 |
| Raw smoked sausage servelat Dymov | 15.0 | 53.0 | 0.0 | 537 |
| Semi-smoked Odessa sausage | 14.8 | 38.1 | 0.3 | 402 |
| Liver sausage | 14.4 | 28.5 | 2.2 | 326 |
| Boiled-smoked sausage servelat boyarskiy | 14.0 | 21.0 | 0.0 | 269 |
| Raw smoked pork sausage | 13.0 | 57.3 | 0.2 | 568 |
| Boiled-smoked sausage servelat Russian | 13.0 | 39.0 | 1.0 | 410 |
| Cooked-smoked sausage servelat Klinsky Finnish | 13.0 | 32.0 | 0.0 | 340 |
| Boiled doctor's sausage | 12.8 | 22.2 | 1.5 | 257 |
| Cooked amateur sausage | 12.2 | 28.0 | 0.1 | 301 |
| Boiled diet sausage | 12.1 | 13.5 | 0.0 | 170 |
| Amateur semi-smoked salami sausage | 12.0 | 50.0 | 0.0 | 498 |
| Sausages Shchedraya Siberia | 12.0 | 16.0 | 5.0 | 212 |
| Rublevskie Alpine white sausages with parsley | 12.0 | 18.0 | 0.0 | 210 |
| Boiled Russian sausage | 11.8 | 28.9 | 0.0 | 302 |
| Special sausages | 11.8 | 24.7 | 0.0 | 270 |
| Boiled tea sausage | 11.7 | 18.4 | 1.9 | 216 |
| Boiled milk sausage | 11.7 | 22.8 | 0.2 | 252 |
| Boiled Moscow sausage | 11.5 | 21.8 | 2.0 | 250 |
| Beef sausages | 11.4 | 18.2 | 1.5 | 215 |
| Russian sausages | 11.3 | 22.0 | 0.0 | 243 |
| Boiled table sausage | 11.1 | 20.2 | 1.9 | 234 |
| Milk sausages | 11.0 | 23.9 | 1.6 | 266 |
| Chilled milk sausages from poultry meat | 11.0 | 19.0 | 2.6 | 226 |
| Raw smoked sausage Salami Italian | 11.0 | 63.0 | 0.0 | 631 |
| Milk sausages Myasnitsky ryad | 11.0 | 28.0 | 0.0 | 296 |
| Bavarian liverwurst | 11.0 | 18.0 | 2.0 | 210 |
| Kupaty Boyarskie Indilight | 11.0 | 34.0 | 0.0 | 350 |
| Boiled pork sausage | 10.8 | 25.8 | 0.5 | 277 |
| Chicken sausages | 10.8 | 22.4 | 4.2 | 259 |
| Beef sausages | 10.4 | 20.1 | 0.8 | 226 |
| Pork sausages | 10.1 | 31.6 | 1.9 | 332 |
| Spikes | 10.0 | 33.0 | 0.0 | 337 |
| Raw smoked grainy sausage | 9.9 | 62.8 | 0.3 | 606 |
| Pork sausages | 9.5 | 34.3 | 0.0 | 342 |
| Amateur sausages | 9.0 | 29.5 | 0.7 | 304 |
| Krovyanka | 9.0 | 19.5 | 14.5 | 274 |
| Boyarskie sausages Usolsky pig farm | 6.0 | 27.0 | 3.0 | 280 |
Composition of nutrients, BJU
Sausage
| For quantity: 100 grams | ||
| Calories — 300 | Calories from fat - 234 | |
| BJU | ||
| Total fat content | 26.03 | |
| Saturated | 9.48g | |
| Polyunsaturated | 2.86g | |
| Monounsaturated | 10.83g | |
| Cholesterol | 68mg | |
| Total carbohydrate content | 2.1g | |
| Dietary fiber | 0.01g | |
| Sugar | 0.29g | |
| Squirrels | 13.6g | |
| Vitamins and microelements | ||
| A - 4.67 µg | C - 0.19 mg | |
| B-6 - 0.2 mg | B-12 - 1.28mcg | |
| D - 0.97 µg | E - 0.38 mg | |
| Calcium 25 µg | Iron 1.19 mg | |
| Magnesium 14.8 mg | Zinc 2.29 mg | |
| Potassium 254 mg | Sodium 845 mg | |
Distribution of calories for BJU:Carbohydrates (4%) Fats (78%) Proteins (18%) | ||
Varieties and calorie content of boiled sausage
Boiled sausage is usually prepared from salted minced meat at a temperature of about 75-85 degrees Celsius. It has a limited shelf life due to the large amount of water it contains. In addition to meat, depending on the variety, soy is added to this type of sausage. The calorie content of boiled sausage ranges from 220 to 310 kcal per 100 g. On average, this type of sausage contains up to 15% protein and up to 30% fat.
Some of the most popular varieties of boiled sausage are: Lyubitelskaya, Doctorskaya and Molochnaya. The calorie content of Doctor's sausage, subject to the technological process, is 257 kcal per 100 g, it is second only to Amateur sausage (301 kcal) and Veal sausage (316 kcal).
Boiled sausages have the least calories:
- Dietary – 170 kcal;
- Separate - 228 kcal.
Despite its high calorie content, Doctor's sausage is popular due to its high taste and fairly long shelf life. It is traditionally used not only for sandwiches, but also for some winter salads, for example, Olivier, and there are also recipes for preparing okroshka and other first courses with it.
For dietary nutrition, you should choose sausage with the lowest calorie content and the lowest percentage of fat. For example, the calorie content of Dietary sausage is the lowest not only among boiled varieties, but also among other types of sausages. Also, this variety contains the minimum percentage of fat – 13%.
Application
Since this type of sausage is considered the most high-calorie and has a very high percentage of fat content, you should not overuse salami. Moreover, nutritionists and gastroenterologists strongly recommend limiting the consumption of salami, especially for people suffering from stomach and intestinal diseases.
Salami is a very popular type of sausage, which is a delicacy and is most often consumed in its finished form. But salami is often used in making pizza. This sausage is added to various salads, soups and appetizers to give the dish its characteristic salami flavor. Salami goes well with Italian cheeses.
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Other articles in this section
| Boiled Russian sausage Boiled sausage is one of the favorite foods in many families. Russian boiled sausage is made from beef and pork, with the former predominating. Lard, white pepper and garlic are also added to this sausage, which gives it a special pleasant taste. Fans of this sausage value it for its lard, pieces of which can be seen with the naked eye and tasted. |
| 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). |
| Milk sausages Back in the 19th century, Austria and Germany were the first to come up with a new meat dish - milk sausages. When making this type of food, any meat (beef, pork, poultry) is taken, crushed and boiled, adding milk powder. Some manufacturers replace natural raw materials - meat with products containing vegetable protein or meat substitute. Natural sausages are smooth and elastic, pale pink in color. |
| Boiled diet sausage Boiled diet 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 casing. 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 or lard. |
| Boiled-smoked fried chicken sausage Boiled-smoked fried chicken sausage is a product made from chicken meat and additives such as spices and milk. Chicken fried sausage is a product that tastes like homemade sausage. Has a subtle aroma of spices and garlic. This product must be stored strictly in the refrigerator if stored in the manufacturer's vacuum packaging. A period of no more than a month with a temperature of 0 to 5 degrees is allowed. The sausage has a characteristic smoked aroma and taste, which gives the sausage high taste qualities. |
| Russian sausages Russian sausages are made according to classical technology from chilled pork and beef, and the meat must be classified at least category B. Sausages produced in accordance with all GOST requirements have a pale pink color, reminiscent of the shade of natural boiled meat. The consistency of Russian sausages should be elastic, and the surface should be dry and clean. The product has a spicy-salty taste. |
| Boiled amateur sausage Boiled amateur sausage is the most popular product among Russians. High-quality sausage should be elastic and dense, without voids. If the manufacturer does not add dye (sodium nitrate) to the sausage mince, the color of the finished product will be light pink. Pieces of bacon should be no more than 6 mm, white, without obvious yellowness. |
| Raw smoked Stolichnaya sausage Raw smoked Stolichnaya sausage belongs to one of the varieties of dry smoked sausages of the highest grade, with a characteristic pronounced meat aroma, a spicy, classic soft, slightly salty taste and delicate texture. |
| Boiled tea sausage It is no coincidence that boiled tea sausage got its name. In the 19th century, one of the mandatory components included in its composition was tea, added to the sausage as a spice. Over time, the technology for producing this delicacy has changed, and the use of tea as an ingredient has long ceased, leaving only its name. Which, by the way, is also explained by the fact that, due to its low cost, boiled tea sausage was generally available to the wide mass of consumers, serving as an excellent addition to morning breakfast or tea. |
| Liver sausage Liver sausage means a product made from the by-products of meat animals, these are: liver, heart, lungs, stomach, skins, veins, ears. Germany is considered the birthplace of liver sausage; it was the Germans, lovers of various types of sausages, who decided to use the by-products of meat animals, and they received a tasty and fairly inexpensive product. Then, the production of liverwurst was borrowed from the Netherlands, America, Australia, England and many other countries. It was the British who came up with this name. It comes from the English word "liver", which means "liver". |
