Russian Sausages

During the Second World War the meat industry was wiped out and about 17 million cattle and huge quantities of poultry and pigs were killed. In 1945 about 2.6 million tons of meat (slaughter weight) was processed, the number which has increased to 8.7 million times in 1960. At the peak of the communist system, Russia produced about 200 different sausages and 65 types of smoked meats.

Hams: Moscow, Sibir, Soviet, and Tambov hams are made from hind legs. Voronezh ham is made from shoulder.

Rolled hams are made from boned hind and front legs after rolling the flesh with the skin outside. The popular types: Leningrad, Rostov, Soviet.

Types of Russian sausages:

  1. Cooked sausages - Belorussian, Kharkov, Krasnodar, Metropolitan, Moscow, Doctor’s, Teewurst.
  2. Frankfurters
  3. Semi-smoked sausages - Poltava, Cracov, Lithuanian, Polish, Ukrainian, Kiev, Arzamas, Minsk, Tbilisi, Drogobych, Donbas, Semipalatinsk
  4. Smoked sausages - Moscow, Soviet, Tambov, Metropolitan, Orsk, Uglich, Maikop, Neva, Minsk, Tourist, Hunter’s
  5. Special sausages - liver, head cheese and blood sausages
  6. Dietetic sausages
  7. Meat Loaves
  8. Pâtés

Depending on the quality of meat and fat used, the cooked and smoked sausages were classified into: higher class, Class 1, and Class 2.