Chapter 9 Poached Sausages

Topics Covered General Preparation of Poached Sausages Garnishing Sausages White Leberkäse Pistachio Sausage White Frankfurters

General Preparation of Poached Sausages All meats need to be trimmed of sinews, gristle, and connective tissue Meat is cubed to fit meat grinder opening Semifrozen before grinding

General Preparation of Poached Sausages (cont’d.) If using pork fatback or belly: Remove rind or skin Save for other uses If using pork jowls: Trim and then cube as described above All types of fat need to be semifrozen before using

General Preparation of Poached Sausages (cont’d.) Follow recipes for each different sausage as directed Weigh out proper amounts of meat and fat Just before grinding, mix with kosher salt, TCM and seasonings Grind accordingly

General Preparation of Poached Sausages (cont’d.) Weigh proper amount of crushed ice After placing ground meat and fat into a high-speed chopper or food processor: Add crushed ice and start to process the mixture Check temperature frequently to be sure mixture is within the desired temperature range

General Preparation of Poached Sausages (cont’d.) Crushed ice offsets heat created by the cutting action of knife blades Cutting action liquefies fat: Enables it to blend evenly with lean meats giving a smoother and juicier texture Crushed ice controls temperature to allow proteins to bind for the perfect emulsion Ideal temperature is 48°F–58°F

General Preparation of Poached Sausages (cont’d.) Forcemeats for pâtés, raw sausages, salamis, or mettwurst are ground only: Less friction and less heat Need only some iced liquid to keep proper temperature

Garnishing Sausages Some sausages need a coarse garnish: Examples: ham, bologna, and krakauer Prepared from cured or smoked meats Examples: tongue or ham, nuts, dried fruits, cheeses, or vegetables Usually cubed, diced, or ground coarse and then folded into the forcemeat (brat)

Garnishing Sausages (cont’d.) Casings used for poached sausages: Hog casings Beef and pork middles Beef bungs Synthetic fibrous or collagen casings Specialty sausages: Hog stomach

White Leberkäse Preparation: Put gelbwurst forcemeat base in a greased rectangular metal or aluminum pan Press down with a spatula to remove air pockets Let stand covered overnight in a refrigerator Make small diamond indentation on top Bake in a water bath covered in a 350°F oven for 1 hour (internal temperature of 160°F)

Pistachio Sausage Preparation: Blanch 20–24g whole pistachio nuts in salted boiling water Cool and rub pistachio nuts between your hands to remove the peel Chill Fold into 2-lb gelbwurst forcemeat base (white Bologna) Follow gelbwurst instructions to finish

White Frankfurters Preparation: Pipe gelbwurst forcemeat base (white Bologna) into sheep or hog casings Tie or twist every 6 inches Poach in water at 160°F–170°F or to an internal temperature of 155°F–160°F Cool in water and refrigerate

Summary This chapter reviewed: General preparation of poached sausages How to garnish sausages How to make poached sausages