Cooked sausages

Sausages boiled

Boiled sausages subdivide depending on quality of raw materials into the highest, the first and second grades.

Sausages of the premium receive from beef of the premium, pork, salted pork fat, spices (a nutmeg, pepper, cardamom, garlic).

Range: Amateur, Doctor's, Dairy, Russian, Ostankino, Veal, Beef, Diabetic, Estonian, etc.

Sausages of the first grade prepare from beef of the first grade, pork, salted pork fat with addition of vegetable protein, spices, salts, garlic.

Range: Separate, Moscow, Ordinary, Table, Ham, Special, etc.

Sausages of the second grade make of beef of the second grade, trimmings meat, pork, salted pork fat with addition of vegetable protein, flour, spices, garlic.

Range: Tea, Snack, Youth, etc.

Sausages, sausages — differ from boiled sausages in a salted pork fat otsustviye, a form, the sizes of bars.

Raw materials for production: beef, pork, milk vegetable protein, flour, melange egg, spices, salt, sugar, etc. is dry.