Chapter 2 Meat, The Raw Base of Sausage Making

Topics Covered Raw sausage Cooked sausages Poached sausages Cured sausages Meats and fats used in sausage making Certified pork

Raw Sausage Made by: –Grind preprepared and preseasoned meats with a fine, medium, or large grinding plate –Mix well with paddle to extrude protein Referred to as either bulk sausages (loose) or linked sausages (encased) Should be stored in a refrigerator Usually served sautéed, grilled/broiled, baked, or braised

Cooked Sausages Made from precooked meats and ground fat While still warm: –Mixed well with salt and seasonings –Piped into casings –Poached in 160°F to 170°F meat broth to an internal temperature of 155°F to 160°F

Cooked Sausages (cont’d.) Broth is used to prepare metzel soup (butcher soup) –Hearty bread soup

Poached Sausages Sometimes lightly smoked when raw –Poached at 160°F–170°F to an internal temperature of 155°F–160°F –Chilled in cold water to internal temperature of 140°F and refrigerated Uses: –Sliced for cold cuts –Carved to order and served warm

Cured Sausages Made only from raw materials –Seasoned with Instacure #2 curing salt –Cured in refrigerator for 24 hours –Incubated 72 hours at 70°F air temperature –Air dried in dark, airy, cool room for up to 6 weeks or longer Include: –Salami and lightly smoked cold sausages

Starting clockwise at noon: Leberkäse, gelbwurst, Napolitanian sausage, krackauer, gelbwurst, cooked salami, bologna, center black pudding American cuts of pork

Meats and Fats Used in Sausage Making Pork: –Fat pork belly –Lean pork belly –Pork butt –Pork shoulder Left to right: Pork butt, fat pork belly, lean pork belly, pork shoulder

Meats and Fats Used in Sausage Making (cont’d.) Pork fat: –Fat back –Pork caul (crépinette) –Pork jowls Left to right: Fat back, pork caul, pork jowls

Meats and Fats Used in Sausage Making (cont’d.) Specialties: –Pig’s feet –Pig’s knuckles Left to right: Pig’s foot with knuckle, knuckle and pig’s foot, split pig’s feet

Meats and Fats Used in Sausage Making (cont’d.) Specialties: (cont’d.) –Pork tongue –Calf’s liver –Chicken gizzards –Chicken liver –Pork kidneys –Pork liver Top, left to right: Chicken liver in buttermilk, chicken gizzards, calf’s liver Bottom, left to right: Fresh chicken liver, pork kidneys, pork liver

Meats and Fats Used in Sausage Making (cont’d.) Beef: –Chuck Lean chuck

Meats and Fats Used in Sausage Making (cont’d.) Turkey and other poultry: –Turkey breast –Turkey thigh Left to right: Turkey breast, turkey thigh

Meats and Fats Used in Sausage Making (cont’d.) Lamb: –Shoulder –Trim Lamb shoulder

Meats and Fats Used in Sausage Making (cont’d.) Game birds: –Partridge –Pheasant –Grouse Other meats: –Venison/deer –Bison/buffalo Leg of venison

Certified Pork To prepare sausages safe for consumption: –Freeze all raw pork or game Especially if used for salami, cervelat, land jaeger, or raw prepared sausages Technique called “certifying pork”

Certified Pork (cont’d.) How to certify pork: Frozen Pork on a sheet pan (CERTIFIED)

Certified Pork (cont’d.) Trichinae: –Killed at internal temperature of 138°F when sausages are poached or cooked –If you poach, bake or hot smoke sausages: Play it safe Bring internal temperature to 160°F

Summary This chapter described: –Meats, fats, and offal meats that produce four categories of sausages: Raw sausages Cooked sausages Poached sausages Cured air-dried sausages