The calorie content of sausages
Release time : 12/26/2025 09:30:02
Sauerkraut is a common food, it has a salty and savory taste, and is very popular. The unique aroma of sauerkraut makes many people addicted to it. This will be a great temptation for those who want to lose weight.
Smoked sausages are high in calories. Smoked sausages contain a significant amount of fat, with pork fat being the primary component and accounting for about 72.1% of their calories. Proteins also make up approximately 18.9% of the total caloric content. Therefore, they are considered a high-calorie, high-fat food. For those looking to lose weight or those with high blood pressure or cholesterol, it is advisable to limit your intake of smoked sausages.
What does 406.4 kilocalories mean to us? Simply put, it means that to burn off 406.4 kilocalories, we might need to walk for 106 minutes, run for 50 minutes, jump rope for 40 minutes, or do a fitness routine for about 87 minutes. Therefore, in order to maintain good health and achieve a healthy figure, one must ensure adequate exercise after consuming high-calorie foods.
How to make sausage: With the food safety issues becoming more and more frequent in recent years, it is advisable for those who have the means to make their own sausage at home. This way, you can be assured of consuming clean sausages.
So, what exactly do we need to do? Let's take a look together.
Ingredients: Lean pork 90 kilograms, fatty pork 10 kilograms, white sugar 5 kilograms, refined salt 3 kilograms, monosodium glutamate 200 grams, white liquor 750 grams, fresh ginger and garlic paste 150 grams. Preparation Method: 1. Cutting: Firstly, cut the lean pork into thin slices in the direction of the grain, then into strips, and finally into small cubes (about 0.5cm³).
2. Washing: Soak the lean meat cubes in a salt water solution of 1% concentration for 2 hours, stirring regularly to remove a large amount of blood. After 2 hours, drain the dirty water and rinse again with salt water for 6-8 hours before finally washing off the excess salt and drying.
Boil fat in water, then rinse immediately with cold water and dry thoroughly.
3. Marination: Mix the prepared fatty and lean meat together, add seasonings according to the ratio, mix well, marinate for about 8 hours, turn over every 2 hours to ensure even seasoning.
When pickling, pay attention to sun protection, pest control, high temperature prevention and pollution prevention.
4. Pig intestines: First, soak the dried intestinal casings in warm water for about 15 minutes to soften them, then rinse them thoroughly inside and out with clean water before soaking in fresh water for later use.
Start by wrapping a section of intestine around the funnel's opening, ensuring that it reaches the end. Tie off the air and then place the meat pieces into the intestine, filling it completely before securing the ends.
5. Drying: Hang the cured sausages in a well-ventilated area, and dry them for about half a month until they can't be deformed by lightly squeezing them.
When drying, keep clean and do not get dust. Do not expose to direct sunlight.
After cooking, you can eat the well-made sausage when it is steamed and then cooled.
How to make sausages delicious? Sausages are a very common dish on our dining table. They can be eaten directly or further processed. So, how about making sausages more delicious? Today, I'll recommend a small stir-fry of smoked sausages.
In the south, during the Spring Festival, one makes and eats things like smoked chicken, smoked duck, and cured meats. Stir-fried dishes are a common staple in home cooking. So let's take a closer look at how to make stir-fried sausages.
Ingredients: smoked sausage, celery, chili peppers, salt, chicken essence Preparation: 1. Cut the smoked sausage into slices and the chili peppers into sections, set aside.
2. Pour in an appropriate amount of cooking oil into a pan, heat it up, then add the chili pepper and salt to stir-fry evenly.
3. Pour in the sausage and stir-fry it.
4. Add in the celery and cook for a moment, then you can turn off the heat.
Sausage refers to a type of food made from ground meat or liver, mixed with blood that has been solidified and stuffed into intestine lining. In the past, it was mostly made with animal intestines as lining.
There are so many kinds of sausages that in Germany, nearly 1500 different types can be found.
Sausages are categorized into four types according to their preparation methods: smoked sausages. After mixing meat paste into the casings, they are first smoked and then steamed and eaten.
Fermented sausage: refers to the sausages made by stuffing meat paste into casings and then drying them, such as our country's cured sausage.
Cold-smoked: The meat is stuffed into the casing, then cooked and preserved in different ways.
Fresh sausage: sausage that has not been cured or cooked. After you buy it, you'll have to do the further processing yourself.
How to choose sausage? Sausage is a kind of food that we often eat in daily life, but not all of us have the conditions to make our own sausage. So, when we need to buy sausages on the market, we should learn to distinguish the quality of various sausages.
A good sausage should be of normal color, with a complete and intact casing without any cracks. It should be springy, with the skin and meat tightly connected. There should be no odor and it should possess a special sausage aroma. The fat content should be even. The saltiness should be moderate.
A good sausage should be made from pure meat, not contain starch. The texture is solid, and the surface of the sausage without starch has no luster, the hand feels soft, if long time will have a sour smell.
*The medical information provided in this text is for reference only.
In case of discomfort, it is recommended to seek immediate medical attention. The diagnosis and treatment should be based on the professional medical assessment during a face-to-face consultation.