Spreadable Raw Sausages Chapter 7 Spreadable Raw Sausages

Topics Covered Raw Sausages Meats Used in Spreadable Raw Sausages

Raw Sausages Two types of spreadable raw cured sausages: Mettwurst and teawurst Cured and smoked Salami, cervelat, and land jaeger Cured and then incubated Dried/ripened Sometimes smoked

Raw Sausages (cont’d.) Mettwurst and teawurst: Easy to prepare Limited period of freshness Four to five days stored in a plastic container in refrigerator

Raw Sausages (cont’d.) Mettwurst and teawurst (cont’d.): Meat and fat are semifrozen Mixed with salt and seasonings Ground Mixed well for five to six minutes or until sticky Release of protein gives a better bind Piped airtight into hog casings Incubated and hung for three days at 70°F Cold-smoked and refrigerated

Meats Used in Spreadable Raw Sausages Pork: Leg Shoulder Neck Butt Lean trimmings

Meats Used in Spreadable Raw Sausages (cont’d.) Pork fat: Fresh fatback without skin or pork jowls (for fine mettwurst) Fresh fatback or belly strip without skin (for coarse mettwurst) Pork belly: Good substitute for pork jowls

Meats Used in Spreadable Raw Sausages (cont’d.) Other meats: For a change of flavor, other meats (e.g., lamb or pheasant) can be substituted Leg or loin from lamb, sheep, or game give different textures

Meats Used in Spreadable Raw Sausages (cont’d.) Other meats (cont’d.): Trim all fat from lamb or sheep Meat has a persistent aroma and taste as well as gritty texture If using wild game (e.g., hare or game birds): Remove all pellets and trim bloody bruises

Meats Used in Spreadable Raw Sausages (cont’d.) Other meats (cont’d.): Duck and geese are excellent for extra flavor components Fat especially has excellent flavor and smooth texture

Summary This chapter reviewed: Spreadable raw sausages How to safely prepare raw sausages for consumption Preparation of mettwurst and teawurst is a preamble to more difficult sliceable sausages (salamis)