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Copy of Basic sausage making

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Thor Erickson

on 3 January 2016

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Transcript of Copy of Basic sausage making

Basic Sausage Making
Records date curing methods back to 3000 BC
Sumerians salted meats for preservation
Chinese and Greeks consumed salted fish for many years before passing the knowledge to the Romans
Most important ingredient
Should be highest grade possible
Will enhance flavor
Acts as a microbial inhibitor
Assists in the binding qualities of dry cured meat and sausages
Responsible for the “setting up” or “stiffening” of the meat
Natural Sugars
Maple, brown sugar, honey, and molasses
Acts as flavoring agent
Counteracts harshness of salt in recipe
Caramelized white sugar may be used to enhance browning properties of the sausage during cooking
Modified sweeteners: corn syrup solids, dextrose, and crystalline fructose are used for their binding qualities and lighter sweetening power
Fresh Ground Spices and Dried Herbs
Used to make rub or dry cure mixes that will be packed onto pieces of meat for curing
For sausages, they are incorporated into the meat
Whole spices can be roasted and added to brines for extra flavor as well as crushed for dry rubs
Suggested ratio...
70% lean
30 % fat
*The grinder should always be secured and completely stationary for use
*Clean the grinder well, being careful to reach inside the grinder body and the holes on the blades
*After washing, lightly oil the attachments before chilling
*Always freeze the grinder parts- meat and fat need to stay cold
from a reliable source
Sausage stuffer...
*Make sure equipment is cold
make sure equipment is assembled properly
*Make sure that "nut" is on horn before loading casing
*Secure the correct sausage horn on the bottom of the meat chamber
*Place the O ring and the air pressure valve onto the piston
Do not operate the stuffer on your own; always have one person cranking the machine, while another handles the sausage
Allows the skin to accept smoke more readily
Sold in 100-yard lengths as hank, bundle, cap, or by the ounce
Preflushed skins
Ready to use, but tangle easily
Natural casings...
Lamb and Sheep
Difficult to use
Used for breakfast sausage, frankfurters, fresh pork sausage, and usually fish and shellfish sausage
Pig or Hog
Most popular casing
Used for almost any sausage of that general diameter
Versatile and easy to handle
Beef Casings
Larger and used for larger-style sausage
Beef rounds
From small intestines
Used for production of bologna, mettwurst, liver, blood, and Polish sausage
Beef middles
Vary in width but can stuff approximately 80 to 90 pounds of meat
Natural casings...
Beef Casings
Beef bung, appendix, beef bladder
Very large
Not used in restaurant situations
Used to make capocolla, large bologna, and cooked salamis
Bladders are most famous for production of the Mortadella
Natural casings...
They look more like a natural product
They will cook well and taste extremely good by almost any method of cooking
They have better flavor
They accept other flavors (other than smoke) well
They can be stuffed with a greater variety of food products
They will shrink equally with the meat during the drying stage
Distribute spices evenly
Mix well with ice-cold water (1 pint per 10 pounds of meat) first, then add
Addition of water adds lubrication during the stuffing process also
Addition of water adds moisture in the texture of the cooked sausage
Addition of water aid in cooling during the stuffing process
Fresh Sausage
Made from fresh meats that have not been cured
Must be refrigerated and thoroughly cooked before eating
Examples: sweet Italian, fresh breakfast
Fresh Smoked Sausage
Fresh sausage that is smoked, refrigerated, and cooked before eating
Examples: Mettwurst, andouille
Classifications of Sausage
Cooked Sausage
Made with fresh meats, then fully cooked and sold as is.
Commonly eaten cold
Examples: braunschweiger, veal sausage, liver sausage
Cooked Smoked Sausage
Same as cooked sausage, but is smoke-cooked or cooked, then smoked
Can be eaten hot or cold
Examples: wieners, keilbasa, bologna
Classifications of Sausage
Dry Sausage
Most complex of all sausages
Made from a variety of meats
Ready to eat when drying process is complete
Will keep for long periods under refrigeration
Examples: salami, summer sausage
Classifications of Sausage
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