The best sausage producers in Russia

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Today we have to find out a very important question of whether there are conscientious sausage producers on the Russian market. To do this, it is necessary to examine the correspondence between the price and the quality of the products offered. Based on the data obtained, it is possible to rank sausage producers in Russia.

Types of sausages

So, sausage is one of the types of meat products, which consists of minced meat or chicken, placed in an artificial or natural (bungs, casings) casing. There are several types of sausages:

• Cooked sausage, consisting of twisted minced meat, prepared by cooking at a temperature of 80-85°C. Such a product contains a lot of liquid, so you can store it without heat treatment or freezing for no more than 3 days.
• Smoked is divided into half-smoked, boiled-smoked, raw-smoked. Half-smoked is fried, then boiled, and then smoked. Boiled-smoked boiled, and thensmoked, this species differs from the previous one in that it may contain milk, bacon, starch, and flour in its composition. Raw smoked sausage, as you might guess from the name, is not subjected to preliminary heat treatment. It is cold smoked at 20-25°C.
• Dried-cured differs from raw-smoked only in that the meat used for minced meat is pre-marinated in spices. Such sausage is dried in cold smoke for about 3 days, and then it is smoked at a temperature of 15-20 °C.
• Livernaya - the cheapest type of sausage. Made from offal (chicken, pork, beef liver, hearts, kidneys, brains, etc.).

Sausage composition according to GOST

To understand what is an acceptable composition for sausage, GOST standards should be given:

According to the interstate standard GOST 23670-79, for 100 kg of sausage there are: trimmed beef of the highest grade - 25 kg; trimmed bold pork - 70 kg; chicken eggs or melange - 3 kg; cow's milk powder whole or skimmed - 2 kg; spices and other materials (per 100 kg of uns alted raw materials): table s alt - 2090 g; sodium nitrite - 7.1 g; granulated sugar or glucose - 200 g; ground nutmeg or ground cardamom - 50 g. The shelf life according to GOST sausage was 72 hours.

Of course, this is not the best composition of a meat dish, since the sausage itself is essentially a processed product, and in any case, a piece of meat will be more useful than any sausage. But in this case, we are talking about the highest quality product fromoffered on the market.

Sausage producers in Russia

The range of offered products grows and expands every year, more and more flavors and types of sausages appear. In the vastness of our vast country, there are many manufacturers of sausages. New companies appear almost every day, thereby making considerable competition to old-time firms. The fight for the buyer goes on all the time. The list of manufacturers of meat products can be kept indefinitely, because almost every, even a small town in Russia, has its own meat processing plant that produces sausage. The quality of products is primarily indicated by its composition, shelf life, appearance, smell and, of course, taste. It is by such criteria that we, as consumers, can choose a quality product. However, not all sausage manufacturers in Russia conduct an honest business and use high-quality raw materials for their products. What are the best companies?

Top 30 best manufacturers

Next, the TOP-30 best sausage producers in Russia will be considered:

• Bavaria Brewery (Vladikavkaz).
• Meat processing plant "Ankomkolbasa" (Moscow).
• Stara-Zagorsk Meat Processing Plant TM "StZ-Kozelki" (Samara).
• DIEV Company (Smolensk).
• VIT LLC (Yurgamysh).
• Poultry farm "Galichskoye" (Galych).
• Mikoyanovsk Meat Processing Plant (Moscow).
• OJSC Mikhailovskaya Poultry Farm (Tatishchevo).
• TM "Bakhrushin" (Dmitrov).
• Guardsmeat processing plant (Gvardeysk).
• TM "Glazovskaya bird" (Glazov).
• Egorievskaya sausage and gastronomic factory named after. K. Yu. Afanasiev (Egorievsk).
• JSC "Bryansk Meat Processing Plant" (Bryansk).
• Agricultural holding "TSAR-MYASO" (Bryansk).
• Producer of sausages and dairy products "Dmitrogorsky product" (village of Dmitrova Gora).
• Meat processing plant "Snezhana" (Moscow).
• Company "Volovsky broiler" (Volovo).
• Borodin's Meat House (Moscow).
• Simferopol Meat Processing Plant "Capital" (Simferopol).
• Veles Meat Processing Plant (Kurgan).
• Bashkir Poultry Complex (Meleuz).
• Meat factory "Bychkov" (Smolensk).
• Argun Meat Processing Plant (Argun).
• Meat processing plant "Balakhonovsky" (village of Kochubeevskoye).
• Meat processing company "MYASOYAR" (Yaroslavl).
• ABI PRODUCT (Vladimir).
• LLC "Novouralsk Meat Yard" (Novouralsk).
• Stolichny Sausage Factory (Moscow).
• Varaksino Poultry Farm LLC (Varaksino village).
• Company "Petrovsky and K" (Moscow).

The best raw smoked sausage producers

Many people love raw smoked product. Top 10 smoked sausage producers in Russia:

• Malakhovsky Meat Processing Plant (Lyubertsy).
• VkusVill (Moscow).
• Ostankino - New Standard LLC (Moscow).
• Dymovskoe sausage production LLC (Moscow).
• TVERSKOY LLCMPZ” (Tver).
• Cherkizovsky Meat Processing Plant (Moscow).
• LLC MPZ Moskvoretsky for LLC TD Rublevsky (Moscow).
• LLC MPZ Rublevsky (Moscow).
• LLC MPK Chernyshevoj (Kazinka village, Lipetsk region).
• LLC "Meat-packing plant "Olympia"" (Georgievsk).

Top Cooked Sausage Companies

Top 10 boiled sausage producers in Russia:

• Remit Meat Processing Plant LLC (Podolsk).
• Velikie Luki Meat Processing Plant (Velikie Luki).
• Starodvorskie sausages (Vladimir).
• TM "Okraina" (Moscow).
• OJSC Sochi Meat Processing Plant (Sochi).
• Torgovaya Ploschad LLC (Moscow).
• LLC "Rublevsky Meat Processing Plant" (Moscow).
• Yermolinsky Meat Processing Plant LLC (Yermolino town).
• Cherkizovsky Meat Processing Plant (Moscow).
• LLC Trade House Tsaritsyno-Ural (Ekaterinburg).

Best Moscow companies

In Moscow and the Moscow region, there are a record number of meat processing plants producing various types of sausages. The capital of our country has the largest number of factories included in the top best producers of sausages in Russia. There are a huge number of them in Moscow alone.

Top 10 sausage producers in Moscow:

• Mikoyanovsk Meat Processing Plant.
• OMK - meat processing plant Ostankino.
• MK "Pavlovskaya Sloboda" ("VELCOM").
• Meat processing complex LLC Snezhana+D.
• OOOMMPZ Kolomenskoye.
• Meat processing plant Borodin's Meat House.
• Remit Meat Processing Plant LLC.
• JSC Tsaritsyno Firm Trade House.
• JSC "TRADING COMPANY AIC "CHERKIZOVSKY".
• Egoryevskaya factory of sausages and gastronomic products.

The benefits and harms of sausages

You can finish the sausage topic by talking about the benefits and dangers of sausage. If everyone heard that sausage is harmful, then the correlation of the words “benefit” and “sausage” will be a novelty for many. Surprisingly, the product can be considered he althy if it is prepared with no or minimal addition of sodium nitrate, which gives it a red color, and various phosphates, which improve the taste of the finished product. In this case, the sausage will be equal in energy value to meat, it will be included in the list of useful products. One of these useful sausages can be considered turkey, it has a minimum fat content and 70% natural meat. But, unfortunately, this type of sausage is not affordable for the average citizen of our country, so manufacturers are in no hurry to launch the production of such types of elite products.

How to choose a quality sausage?

Finally, a few tips for choosing a quality product:

1. The best type of sausage (according to the percentage of meat in it) is smoked. This is the only type of product that uses almost twice as much raw material as the output. This is due to the fact that high-quality sausage dries out a lot during the cooking process.

2. In order to choose a raw smoked product, you need to pay attention to the wrinkles on its surface. The more wrinkled, the better.

3. To determine the quality of a boiled sausage, fry a few pieces. If the edges of the pieces rise when frying, this is a quality product.

4. Pay attention to the casing of the sausage. Give preference to a product in a natural casing.