Sausage "Milk": product description and recipe

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

Love in our country sausages. New varieties and types of this delicacy meat product are constantly appearing. Some sausages prepared according to technical specifications (TU) may not be very appropriate to call meat products - so many additional ingredients have been added there.

GOST for sausage

But "Milk" sausage cooked according to GOST is a very worthy product. This product belongs to the premium category. It contains:

• beef;
• pork;
• drinking water;
• cow's milk powder: it can be either whole or skimmed;
• egg melange;
• s alt;
• sugar;
• ground black pepper;
• ground allspice;
• nutmeg or cardamom.

Strict regulations

A prerequisite is the presence of two types of meatminced meat in the production of products. Adding starch or flour to the sausage mass is sometimes acceptable. But these ingredients in boiled milk sausage should not be more than 2%. Contains no soy protein. Also, there is no bacon in the finished product. But dairy products and eggs are a prerequisite for the preparation of a real GOST product. The sausage loaf has an artificial or natural casing.

Nutritional value

One hundred grams of boiled "Milk" sausage prepared according to GOST accounts for:

• at least eleven grams of animal protein;
• about twenty-two grams of fat;
• energy value no more than 242 calories.

As you can see from the recipe, this sausage product is meat. Accordingly, you can eat such sausage without fear for your he alth.

Storage of the product should take place in a cold place where temperature fluctuations will not violate the boundaries: from 0 degrees to 8 degrees above zero. After three days of stay of the sausage loaf at this temperature, the product becomes unsafe for consumption. This happens because natural sausage does not contain preservatives.

Milk homemade sausage

If you want to make a similar meat product in your kitchen, nothing is impossible. The main thing in this process is to have, in addition to desire, also time. And also some funds for the purchase of natural ingredients will be useful. We collect the necessary for the preparation of milksausage products:

• chicken breast - one and a half pieces;
• one hundred and fifty grams of pork;
• a tablespoon of potato starch;
• one or two cloves of garlic;
• half glass of milk;
• spices;
• s alt;
• juice of one medium beetroot.

Home cooking technology

1. Chicken breast thoroughly grind with a blender. You can skip it several times through a meat grinder.
2. Cut the pork into very small cubes.
3. Mix two types of minced meat in a deep cup and add milk and starch to them. We send s alt and ground seasonings to them - to taste. Mix again and now add beetroot juice. If you do not really like the peculiar taste of raw juice or its aroma, add only half of the total amount suggested in the recipe.
4. Starting the formation of milk sausage. To do this, the meat mass must be put in a tetrapack (juice cardboard box with foil inside). Seal the edge carefully and place the future sausage in the baking sleeve.
5. Pour water into a large saucepan. When the water starts to boil, lower the sausage blank into it.
6. Cook on low heat for fifty minutes. You can open the finished product only after it has completely cooled down. Don't forget to remove the resulting delicacy from the water.

As you can see, the recipe for homemade milk sausage is quite simple. Of course, one should not expect from the resulting product a complete resemblance to the sausage produced inindustrial conditions. But many people like the home version even more than the store.

Sausage "Milk": reviews

• Most often, according to reviews, sausages are bought in order to have a quick meal. This is our Russian "fast food". Probably no other country in the world has so many recipes for quick breakfasts and dinners.
• Bachelors love sausage, and "Milk" as well. Because "Milk" inspires confidence. After all, it bears the seal of GOST. Products according to such standards cannot be bad - this is how we were taught from childhood.
• For many, it is clear that a sausage product is not fully capable of replacing natural meat. But you have to buy (children ask, husband). In this case, the housewives try to take the boiled one from the shelf. And the hostesses like the small mass of some loaves of "Milk" sausage. They buy the "smaller version" because it has a short shelf life and is easier to carry - often having to carry bags home for dinner.
• There are consumers who buy this sausage precisely because of its mild taste. A hint of milk and the aroma of pepper and other spices are caught - very tasty!
• It has always been considered a sign of a good real sausage that the mugs, when fried in a pan, bend with "hats". And if you fry "Dairy", prepared according to GOST, this is how it will show itself.
• According to the reviews of some mothers, their children love to eat sandwiches with this varietysausages.
• Some lovers of this delicacy do not allow themselves to eat it often. Because sausage, like confectionery, although very tasty, is still the wrong product with additives. However, they cannot resist and arrange a dinner with "Milk" at least a couple of times a month. It is considered less harmful than what you can buy today in the supermarket without understanding the composition.
• But those who have embarked on the path of proper nutrition and fiercely protecting this path from "harmful" products, people say that they will not eat such sausage. For them, home cooking is considered a more acceptable option (as in the recipe above).