Production of sausages

Sausages appeared in Soviet times. Since then, about the features of their production a lot of rumors and speculation.
Reportage about how sausages are made - under the cut.





Full cycle of sausages - from the preparation of raw materials to packaging - in 15 hours.



Production begins at eight o'clock in the feed compartment.



First factory workers get pork and beef from suppliers.



They produce boning (separation of meat from the bones), trimming (Department of tendons and cartilage) and sorting.



Then the raw material is transferred to the Department of salting and standardization, where the meat is ground and prepared.



All components are weighed.



Prepared raw materials (beef and pork, spices, natural milk, eggs) served to the cutter - big machine for the production of minced meat. In particular sequence ingredients are placed in the cutter.



Sausages prepared according to the recipe, an important component of which is a mixture of spices, with a characteristic note of nutmeg.



Also used in the production of ice, it is added to prevent overheating stuffing.



The speed of rotation of knives in the machine for the production of sausage meat - 3300 rpm.