Own sausage shop is a rather profitable enterprise, the profitability of sausage production is at the level of 30%. And the payback period for this business is short - 2-3 months. But in terms of product quality, such a workshop can compete with the giants of the sausage business.

Own sausage shop: Premises

To open your own sausage production, first of all, you need to choose the right premises. According to the instructions of the veterinary inspection, the premises of the sausage shop should not be located in former kindergartens, baths, rest houses, residential premises. It is worth inviting a meat industry specialist who will analyze the possibilities of using the premises, indicate where the meat will be deboned, where the production process will take place, where refrigerators will be installed. According to the new "Temporary Sanitary Rules for Meat Processing Enterprises" dated September 30, 1996, your sausage shop must have:

· low-temperature chamber for storage of raw materials;
Refrigeration chambers: one for minced meat ripening, the other for storage finished products;
Department of defrosting raw materials and preparing them for processing;
raw material shop
· production shop: crushing and salting of raw materials, preparation of minced meat, sediment of loaves;
The thermal department
warehouse for storage of dry bulk products;
a room for the storage and preparation of spices a pantry for storing inventory and auxiliary materials;
· washing returnable container;
room for storage and preparation of sodium nitrite solution;
household premises: locker room, bathroom, showers, kitchen, storage of sanitary clothes;
expedition.

There is a second option for organizing sausage production - to buy a monoblock mini-workshop in a container. Such a workshop was installed taking into account all the requirements of the SES. In this case, to start sausage production, you just need to rent a piece of land and connect communications. Monoblocks are very convenient for countryside where it is difficult to find suitable premises there.

In order for sausage production to be profitable, the productivity of the workshop must be at least 200 kg of sausages per shift. Such a workshop requires an area of ​​​​at least 45 - 50 sq / m:
Refrigeration chamber with a volume of 6 cubic meters (designed for a weekly supply of raw materials) will take 4 square meters;
Refrigeration chamber (for finished products), the volume of 400 liters will occupy an area of ​​2 sq / m;
· the equipment itself will fit on 15 sq/m;
The rest of the area will be occupied by driveways and other utility rooms.

Thus, renting a 50 sq/m space will cost you 3,500 USD per year. A more powerful sausage production (800 kg per shift) will require an area of ​​100 square meters and will cost 7,000 USD per year.

To service the sausage shop, staff is needed, which consists of a technologist who controls the quality of products and composes sausage recipes, two butchers for cutting carcasses and deboning meat, a freight forwarder, an accountant, a mechanic and two workers. Since all the processes of modern sausage production are automated, one person may well combine two positions.

Your own sausage shop: equipment for the production of sausages

The minimum set of equipment for the sausage shop includes: a boning table, a special set of knives for cutting carcasses, separating meat from bones, trimming and chopping bacon, two refrigerators, a meat mixer, a top (electric meat grinder), a cutter for preparing minced meat for boiled sausages and pastes, a syringe for stuffing minced meat into sausage casings, an oven with a smoke generator.

It is better not to save on the furnace, since the productivity of the workshop will largely depend on its quality. A universal oven must perform the following operations: drying, roasting, boiling and smoking.

It is possible to purchase equipment for sausage production both from foreign and domestic firms.

Foreign equipment is many times more expensive, for example, a domestic line for the production of boiled sausages (200-250 kg per shift), depending on the configuration, can cost from 8,000 USD, while imported analogues cost up to 80,000 USD.

The main differences are in automation, design, service capabilities, materials. However, the conversion Russian equipment no worse.

By the way, today the most low prices for domestic equipment for sausage production from the company "Orekhovo-V". The production lines of this company are characterized by compactness and efficiency (electricity consumption is 5-8 kWh, compared to 30 kWh of other companies). In addition, this company provides warranty service during the year, and maintenance for the entire period of operation of the equipment.

Own sausage shop: Raw materials for sausage production

You can buy raw materials from large domestic suppliers, from small farms and abroad. All goods (meat, casings, threads for tying sausage sticks) that you buy for the production of products must be certified. It is best to conclude an agreement with a sanitary doctor or commodity doctor who will be able to assess the authenticity of the accompanying veterinary documentation and the quality of raw materials. Yes, and the attitude of the SES and veterinary supervision towards you will be completely different.

If you buy small batches of raw materials from farms, then a medical examination is carried out during production. For this purpose, for example, you can conclude an agreement with the veterinary and sanitary laboratory of the nearest market, whose specialists will be able to do all the mandatory tests (examination of carcasses, heads, internal organs, bacterioscopy, dosimetry) and put stamps.

If you buy raw materials for sausage production abroad, then you need to obtain an import permit. To do this, at least 30 days before the import of controlled cargo, its owner must apply in writing to the veterinary service of the region (territory, republic) indicating the characteristics of the cargo, the purpose of import, the CIS country, the place of storage, quarantine, processing. The cargo must meet all veterinary requirements: have a certificate general form or a certificate agreed with the veterinary service of the exporting country, agreements (conventions, contracts, protocols) concluded between the veterinary services of the Russian Federation and foreign states.

Experienced entrepreneurs are advised to cooperate with services such as ROSTEST, SES and Vetnadzor. Friendship with regulatory authorities will quickly change the attitude towards your company. In this case, you will always be happy to meet halfway and help solve the problems that have arisen.

Own sausage shop: Issue price

Mandatory expenses for opening a sausage production:

registration - 700 USD
equipment - 8 000 USD
refrigerator - 4 000 USD
primary purchase of raw materials - 1 500 USD
rent for 2 months - 600 USD

In total, to open your own sausage shop, you will need about 15,000 USD. This amount does not include the possible cost of repairing the premises.
Let's calculate the income on the example of the production of sausages. To do this, you will need 160 kg of beef (1.5 USD per kg) and 68 kg of pork (1.8 USD per kg) per shift. In total, 360 USD will be spent on raw materials. From these components, you will get 250 kg of finished products worth 680 USD.

Gross income per month - 17,000

Expenditure part:
1) purchase of raw materials - 9,000 USD
2) salary fund - 2,200 USD
3) utility bills - 700 USD
4) rent - 300 USD

The total profit of sausage production is about 5,000 USD per month. Usually sausage shops work in two shifts and the turnover increases accordingly. Profitability is 25-30%. The equipment pays off in about 2-3 months.

Based on materials from the site http://www.equipnet.ru

How to open a sausage shop - instructions

At all times there have been and will be many fans of sausage. A hearty, tasty sausage will always find its buyer, who will wait for it to appear on the shelves. And the opening of a sausage shop and the production of sausages can become a very profitable business.

Own sausage shop- This is a fairly profitable enterprise, the profitability of which is 30 percent. The invested capital pays off in just two to three months. In addition, if the quality of the products produced is excellent, then in just a few months such a workshop can easily compete with sausage giants.

The production of sausages is associated with some difficulties. The main difficulty lies in finding the premises, because the workshops must be located so that the finished product does not come into contact with unprocessed raw materials anywhere. In addition, it is necessary to comply with all the requirements stipulated by the sanitary rules for meat processing enterprises.

To open your own sausage shop, you will need an initial capital of 15-20 thousand dollars. It will be necessary to spend money on premises, equipment, raw materials and wages for employees.

room

And so, first of all, you need to buy or rent a room, the area of ​​\u200b\u200bwhich should not be less than 50 square meters.
According to the requirements of the veterinary inspection, the premises for the sausage shop should not be located in the former baths, kindergartens, residential premises, rest homes. Simply put, it is better to rent non-residential premises. In order to avoid problems in the future, it is better to invite a meat production specialist to analyze the use of the premises, who will be able to indicate where the production will take place, meat deboning and where it is better to install refrigerators.

Also, according to the sanitary rules in the workshop should be:

• Low-temperature chambers for storage of raw materials;
• Raw material defrosting departments;
• Refrigeration chambers: for minced meat maturation and for product storage;
• Manufacturing facility;
• Warehouse for the preparation and storage of spices;
• Storage room and various materials;
• Washing returnable containers;
• Warehouse for storage of sodium nitrate;
• Thermal department;
• Household premises (showers, changing room, kitchen, etc.);
• Raw material shop;
• Expedition.

You can also do without a room. To do this, you need to buy a monoblock, which is a mini-workshop located in a container. Such a workshop was installed in accordance with all the requirements of the SES. This case provides only for the lease of a piece of land on which the monoblock will be installed. You will also have to bring to the communication container.

Equipment and raw materials

To start the production of sausages, you need to purchase:

• boning table;
• Special knives used to butcher carcasses, separate meat from bones, grind bacon;
• Meat mixer;
• Refrigerators (two are enough);
• Electric meat grinder (top);
• A cutter used to prepare minced meat;
• A special syringe (with the help of which the sausage casing is stuffed with minced meat);
• Furnace with smoke generator.

The productivity of the workshop depends on the quality of the furnace, so when buying a furnace, you should not save. Best Option is to buy a universal oven that performs drying, boiling, roasting and smoking.
Equipment can be purchased from both domestic and foreign companies. However, foreign equipment is several times more expensive. Of course, there are significant differences between the equipment in terms of design, automation, materials and service capabilities. But conversion equipment Russian production no worse than equipment from foreign firms.

Raw materials can be purchased from domestic suppliers, on farms or abroad. The purchased goods (casings, meat, threads for dressing) must have a certificate. To do this, you can use the services of a commodity doctor or a sanitary doctor who will assess the authenticity of the documentation, as well as the quality of raw materials.

If you buy raw materials abroad, then you need to obtain a special import permit. To do this, you need to apply with a written application to the veterinary service at least 30 days in advance, indicating the characteristics of the cargo, the place of storage, processing, quarantine, and the purpose of import. In this case, the cargo must have a certificate.

Documentation

Of course, first of all, you need to contact the State Tax Inspectorate and register as an entrepreneur. You will also have to register with funds (social insurance, pension). Next, you need to obtain permission from such services as SES, ROSTEST, Vetnadzor, Fire Department. And after that, you can safely start working.

Working staff

Employees are needed to maintain production.

Need to hire:

• a technologist who will control the quality of products and make recipes for sausages;
• two butchers who will carry out deboning of meat and butchering of carcasses;
• forwarder;
• Mechanics;
• two workers;
• accountant.

Since all processes in the workshop are automated, one person can be assigned to two positions at once.

Product promotion

The issue of product promotion plays no less important role in enterprise development. First, you need to think carefully about the name of sausages and their packaging. It is also worth taking care of the advertising of manufactured sausages. In general, it is better to entrust this to professional marketers who, for a fee, will develop an excellent advertising company. If the product quality is good, then you will have to spend money on advertising only at first.

Sales of products

For the marketing of products, contracts can be concluded with grocery stores, kiosks, supermarkets, etc. Also, products can be sold to various institutions. Catering(restaurants, cafes, eateries, etc.)

Issue price

And so, in order to open your own workshop for the production of sausages, you will have to spend money on:

• registration and registration (approximately $ 600, depending on the region);
• purchase of equipment (about seven thousand dollars, depending on the manufacturer);
• purchase of raw materials (for starters, you can purchase for $ 1,500);
• rent for the premises.

On a monthly basis, production requires mandatory cash expenditures for the purchase of raw materials, utility bills, wages for employees and for renting premises.

In a month, the gross income of such an enterprise can reach up to 17 thousand dollars. Taking into account the costs, the business will bring about five thousand dollars in net profit. And these are just averages.

Today, the meat processing industry is one of the most profitable and promising types of business. However, in this market, competition is quite high, but if you want to succeed, you can still succeed.

Important! great attention focus on product quality. It is on him that the development of the enterprise and, of course, its profitability depend. Also, over time, it is necessary to expand the range of sausage products. As they say, keep up with the times. This will help not only to successfully develop production, but also to compete with other enterprises.

Industry meat business represented by different types of products. Sausage in any form does not lose its popularity among consumers with different wealth. But quality and prices do not always suit the population, which causes interest in new manufacturers that may meet their expectations. Therefore, the meat products segment opens the door to young entrepreneurs who are interested in how to open a sausage shop from scratch. The business is profitable, but requires serious financial and physical investments. How to start a sausage business? Is the meat direction profitable in the face of serious competition for a novice entrepreneur? Step-by-step instruction The article will provide answers to exciting questions.

Summary

Opening a sausage business involves two investment options, which depend on financial position entrepreneur:

1. A small workshop equipped with automated equipment, with a capacity of up to 200 kg per shift. Does not require large areas for accommodation (up to 50-70 sq. m.). To launch a sausage shop, investments from 500 thousand to 1 million rubles are needed. The range is minimal, no need to spend money on developing a recipe until the shop starts to make a profit. Relevant for farmers who decide to expand the scope of animal husbandry and independently process poultry, pork, and beef.
2. Automated sausage line, designed for productivity from 500 kg of products per shift. Requires powerful equipment, which requires a room of 100 sq. m. A small business can grow into a large sausage supplier if it organizes activities correctly. Investments from 5 to 10 million rubles or more will be required.

Regardless of what business idea a novice entrepreneur has, you need to go through the steps that are the same for both a small sausage shop and a production complex:

• Writing a business plan with detailed calculations and analysis of the selected segment.
• The choice of the form of activity, registration with the Federal Tax Service.
• Collection of documents for opening a sausage production.
• Search for premises that meet the requirements of inspection services and project conditions. Repair, equipment of the shop for the production of sausages.
• Selection of raw material suppliers (if necessary).
• Promotion of products on the market.
• Making a profit, analysis of the work performed.

Let's dwell on each stage in more detail.

Project preparation

Business begins with a project that reflects the idea and how to bring it to life. The analysis of competition is carried out. In sausage production important indicator. Depends on the region in which it is planned to open a workshop and further sell products. If there are only a few local producers and they do not interfere with attracting the required number of target audience, then it makes sense to enter the local market. In a different situation, you will have to look for customers in other regions or make products more attractive to buyers than those of competitors.

Starting a business without analyzing the market and consumer demand is risky. You can invest money and not get the desired income. The conclusions are entered into the business plan in order to understand whether the idea is profitable or whether it is better to choose a different direction.

The second point at this stage is the choice of normative legal form entrepreneurship. Two forms are suitable for a sausage shop:

• An individual entrepreneur, if there is only one owner and plans only the wholesale sale of his products, without opening personal outlets for the sale of sausages, sausages, meat. Registration requires a smaller package of documents and finances.
• A limited liability company, if the sausage shop is opened by two or more founders. It is relevant for large-scale production, where large investments in equipment, premises, promotion are needed, but this is beyond the power of one person.
• Peasant (farm) economy, if a sausage shop has decided to open an entrepreneur living in a rural area, having a plot or premises for accommodating sausage equipment. Beneficial for individuals engaged in breeding animals or poultry and decided to independently process meat into sausages and sell to the consumer.

Which form of activity registration to choose depends on the specific case, but you always need to weigh the pros and cons and find the most profitable terms. At this stage, it is worth studying the requirements for preferential taxation so that taxes are feasible at the stage of promotion.

Paperwork

The meat direction in business is associated with walking around the controlling departments. They issue documents for the premises, communications. Confirm the possibility of placing specific equipment. Checking meat for compliance veterinary service, product quality.

The list of documents for opening a sausage shop and further delivery of goods to store shelves contains the following items:

• Documents for the premises (rent or ownership, technical conditions, sanitary condition). We get them at the BTI, SES, the fire department. The room must be spacious to accommodate a workshop, a warehouse for storing raw materials and the final product.
• Sanitary book for each employee of the shop.
• The conclusion of the veterinarian on the quality of meat, compliance with the conditions for cutting meat.
• License for sausage products, recipe of each type, laboratory tests.
• Trademark registration.

If the documents are not collected completely, no retailer will want to enter into a contract for the supply of sausage. The opportunity to earn is shifted indefinitely.

Advantages and disadvantages

The cost of starting a business depends on the condition of the building chosen for production, the distance from the electricity, water supply, and sewerage lines. Sausage production has both positive and negative sides for a budding businessman. The profitability of a sausage shop depends on many conditions, but with the right approach it is 25-30%.

Pros and cons must be considered at the stage of preparing a business plan. The advantages include the following points:

• Constant demand for products.
• Large networks are interested in purchasing products from local manufacturers.
• You can start a sausage shop as an extension of your own livestock farm.

There are also disadvantages:

• There is a lot of competition, it is difficult to reach the consumer and win his trust.
• Paperwork can drag on and push the launch of the sausage shop to work.
• Constant monitoring by the veterinary service, SES, Rospotrebnadzor, the need for laboratory confirmation of product quality. Without this, there is no way to sell products to retail chains.
• The dependence of reputation on the quality of raw materials, it is not so easy to find good suppliers if you do not have your own livestock farm.

Eventually

There is always a demand for sausage products, but the competition in the industry is quite tough. If possible (special recipe, meat according to favorable price or personal subsidiary farm) for the production of sausages that will attract the target audience with price, taste, quality, then there are no barriers to the implementation of the plan. We recommend that you familiarize yourself with the business plan of the sausage shop with calculations on our portal in order to get more information for reflection.

One of promising directions for business today is the organization of its own mini-sausage shop. It is worth noting that such an enterprise can be organized in more than one way, its diverse range will allow you to enter a free niche for a particular product to ensure its competitive position in the market. If your competitors produce boiled sausage, then you can start producing smoked sausage, and so on. At home, the organization of sausage production is very difficult due to the high requirements of regulatory authorities. If you have tried, you can understand how significant this is.

Profitability of production is quite high, despite high requirements to equipment, raw materials and territory. As practice shows, the profitability of sausage production at our own mini-factory is approximately 30%. At the same time, it is possible to fully recoup the costs within 3-6 months. You can open your own production with a fairly large turnover with investments at the level of 10-12 thousand dollars. In any city there are quite a lot of those who love fresh, high quality homemade sausage.

Features of the organization of production in a mini-sausage shop

First of all, it should be noted that you can open your own mini-factory for the production of sausages using special equipment combined into a monoblock. It's about about the so-called sausage mini-workshop in a container. Its highlight is that it meets all the requirements of supervisory authorities and can be placed in less whimsical conditions than the line standard view. It is also important to understand that sanitary standards require meat processing enterprises to have in stock:

• Two freezers (one for placing finished products, the other for intermediate storage of minced meat).
• A special chamber for the content of raw materials.
• Raw materials and production workshops.
• Heat treatment zone (can perform different tasks- from quick cooking to slow smoking of various types of products: sausages, sausages, sausages).
• Boning zone if necessary (used in industries with a procedure for cutting carcasses into separate pieces).
• The room in which bulk materials will be stored.
• Household and household premises.

Mini-sausage shop in a container - where to buy?

A mobile mini-workshop for the production of sausages can be purchased from manufacturers both in Russia and abroad. Differences in quality are not decisive, since the design of the containers is almost the same. It is worth evaluating the composition of containers in detail in advance, because, despite the general similarity, single standard there is no mini-sausage shop in the container today. Prices fluctuate depending on productivity, which can be 200 kg per shift or more.

This figure is not accidental, since it is exactly how much product needs to be produced in order to be able to recoup costs and make a profit. In a smaller production environment, it will be quite difficult to conclude contracts with bulk buyers, and this will lead to problems with payment wages hired workers. For most mini-sausage workshops, two people are enough in a container to work as operators on the line.

For those who wish to start with more simple option, it is worth appreciating . Of course, it will be difficult to ensure the same high productivity, but the costs will also become lower. It will be useful to know. Often, for start-up entrepreneurs, a simpler business turns out to be a profitable platform both in terms of gaining experience and in terms of reducing financial risks.

Equipment for a mini-sausage shop

To create a mini-sausage workshop, organized in a non-modular way, you will need to rent a room for quite large area, since, unlike the line in a container, which is almost completely automated, a traditional workshop will need to hire about 5-7 people to perform various technological operations. If you have the desire and funds, you can organize your own. Partial self-sufficiency in products will increase profitability. At the same time, these two production facilities cannot be located in close proximity due to the requirements of sanitary standards.

In addition to handymen and a butcher, you will need an accountant, a food technologist and a forwarder. At the initial stage, you can entrust several positions to one person. From the equipment you will need tools for cutting meat, a table for cutting carcasses, a minced meat mixer, an electric meat grinder, as well as a large-blade meat cutter, a syringe (introduces minced meat into a casing), and a smokehouse.

The most important point is the selection of a suitable oven. It is worth choosing equipment with maximum wide range opportunities. Among the main ones are boiling, smoking, drying and roasting. If you purchase equipment manufactured by domestic companies, you can save on logistics costs. Today, due to the situation on the currency market, the prices of a complete line may differ several times, sometimes by an order of magnitude.

Advice: Pay attention to the power consumption of the equipment. The rented premises must have a power supply line designed for the required power. Values ​​can vary between 5-30 kWh.

In total, the line for the production of sausages in the format of a mini-workshop will require about 16.5 thousand dollars to organize the production of 200 kg of products per shift. Taking into account the average employment of the segment, you can count on a profit of $5,000 per month. Considering that it is often necessary additional expenses, which are very difficult to predict in advance, the payback is stretched to a period of 6 months, although business plans often include half the time period.

High-quality sausages are produced not only at meat processing plants. Many entrepreneurs make homemade blood, liver, raw smoked and other sausages, which are distinguished by excellent taste. Making sausage at home as a business brings them a good profit. How to open such a mini-enterprise, you will learn from this article.

Activity registration

In order for the regulatory authorities not to close your company, you should officially register your business and fulfill all the requirements of the SES and Veterinary Supervision. In this case, the regulatory authorities will meet you halfway and help you solve all the problems that arise in the process of activity.

First of all follows. The choice of legal form depends on the size of your enterprise. If you want to organize the production of sausages at home, it is enough to register as a private entrepreneur.

In addition, you need to obtain certificates for finished products. This can be done through a declaration-statement, which is a guarantee that your company will produce only high-quality products that fully comply with all established requirements.

To obtain a certificate, you must submit the following documents to Rostest:

1. Statement;
2. constituent documents;
3. Documents for the production premises;
4. Certificate issued by SES;
5. Product range;
6. Documents confirming the quality of raw materials;
7. The results of the examinations;
8. Product examples;
9. Certification agreement.

Before you start paperwork, you need to develop a business plan for a sausage production workshop, describe the technology and compile a list of equipment.

The choice of premises for the enterprise

If you decide to open a production homemade sausage As a business, the first thing you need to do is choose the right space. The success of your enterprise largely depends on this, therefore this stage should be given Special attention. The workshop cannot be opened in a residential area, since the veterinary control will immediately close it. It should be a separate building, located at a certain distance from the house and outbuildings. In order to avoid mistakes, it is advisable to seek help from a specialist. He will help you develop a workshop project and give helpful tips for equipment placement.

The most important condition put forward by sanitary and epidemiological control is the competent distribution of the flows of raw materials and finished products. They shouldn't overlap anywhere. This is very important point, which should be taken into account when equipping the workshop. In addition, the room must be equipped with all communications (water supply, sewerage, ventilation, etc.).

Raw material

Before purchasing raw materials from a supplier, be sure to ask him for all the documents. Meat, casings, threads and other materials must have quality certificates. Authentication of veterinary documentation should be trusted sanitary doctor, which can be determined by appearance meat, whether it passed the examination. In addition, the specialist will find out where the products were brought from and where they put the brand.

Technological scheme for the production of boiled sausages, frankfurters and sausages, meat loaves

If you buy raw materials for the production of sausages in small batches, you can conduct an examination in your own laboratory organized at the enterprise. Another option is to negotiate with a veterinary laboratory located on the market. Experienced professionals will do everything necessary tests and put up a label.

To purchase raw materials from abroad, it is necessary to issue a permit for its import into the territory of our country. It is issued by the chief state veterinary inspector or his deputies. But if you want to open a mini-shop for the production of sausages, such a document is unlikely to be needed.

Technological process

Now let's consider step by step the technology for the production of sausages at home:

1. Sorting meat. At the first stage, the raw materials are divided into grades. The best meat for making sausages is lean. They make high quality products from it. Lean meat contains only 30% fat. Semi-fat meat is suitable for homemade sausages of the first and second grade;
2. Intestine processing. Suitable for sausage production small intestines. They are processed immediately after withdrawal. First of all, all contents are removed from the intestine and placed in a basin with cold water. After that, the shells should be washed well, turned inside out and scraped with a knife on a cutting board. After treatment with a solution of potassium permanganate, the cleaned intestines can be used to make boiled sausage. If you want to make raw smoked sausage, the casing should be soaked in salt water for 2-4 weeks;
3. Ground meat. For the production of homemade sausages, meat is usually taken different types. It is cut into large pieces and salted, after which it is left for a day to ripen. Next, the meat must be minced, add various spices, garlic and salt. Also do not forget to add chopped bacon;
4. Syringing. One end of the intestine must be tightly tied with a thread, and the other must be fixed on a special syringe or a wide funnel. As the intestine fills, the stuffing itself falls down. The most important thing is to prevent the formation of voids or air cavities. It is not advisable to stuff the intestine too tightly, as it may burst during heat treatment. This does not apply to smoked sausages, the volume of which decreases during the cooking process;
5. Draft. Filled and tied sausages should be hung in a cool, dry room for draft;
6. Heat treatment. To get air out of the sausage, it needs to be pierced with a needle in different places. Before frying, the product is dried in an oven. The finished sausage is cooled in a separate room suspended.

This is a traditional homemade sausage production scheme. Minor changes can be made depending on the recipe.

Staff

To organize the production of sausages as a business, you need to hire the appropriate staff, since one person will not physically be able to do all the work.

First of all, you will need a professional technologist who will control the quality of products and compliance with the sausage preparation technology. In addition, the technologist develops new recipes for meat products. You also need to hire two butchers for deboning carcasses, an accountant and a shipping agent. This is the minimum staff of workers who can serve a small min-shop for the production of sausages.

Equipment

Before you open, you need to make sure that it brings a good profit. To do this, you must first carry out careful calculations. To quickly return the initial investment, you need to produce at least 200 kg of finished products per day.

What equipment for the production of sausage at home should be purchased?

For work you will need:

• Table for deboning meat;
• Knives;
• Electric meat grinder;
• Machine for kneading minced meat;
• Special syringe designed for filling sausages;
• Bake.

The most important unit in the workshop is the oven. From her functional characteristics largely depends on the quality of the product. At the start, in order to save money, you can purchase used domestic units. Imported sausage making equipment is expensive, but it has many convenient features and high productivity.

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Costs and profits

When compiling a business plan for the production of sausages, the following mandatory expenses should be included in it:

• Registration of an enterprise and registration of permits - about $ 700;
• Equipment - from 10 thousand dollars;
• Refrigerators - from 4 thousand dollars;
• Purchase of raw materials - from 1.5-2 thousand dollars;
• Premises rent - 1 thousand dollars.

In total, at the start, you will need about 15 thousand dollars. In addition, you will have to spend money monthly on:

• Room rental;
• Communal payments;
• workers' wages;
• Purchase of raw materials.

To increase turnover, you can learn and engage in animal husbandry. In this case, you can significantly save on the purchase of raw materials. Experts believe that it can bring good profits. If you combine it with sausage production, you can get a decent monthly income. The production of dumplings as a business at home is another effective method to increase the profitability of the enterprise. Such products are always in demand, so you can earn good money in the manufacture of dumplings. You can additionally engage in the production of other semi-finished products: dumplings, cutlets, pancakes.