1. Sausages and Cured Foods
Chapter 26
Sausages and Cured Foods

2. Chapter Objectives 1. Prepare simple dry-cured and brine-cured foods.
2. Prepare simple smoked foods.
3. Prepare fresh, cured, and smoked sausages.

3. Sausages have been popular since ancient times
First made to utilize and preserve trimmings and less desirable cuts of meat
The term “charcutier” means one who prepares and sells pork products

4. Curing and Smoking Ingredients for curing foods:
Salt - as a preservative
Nitrites and nitrates - used to prevent botulism infection
Sugars - modify the flavor
Herbs, spices, and other flavors

5. Curing Methods
Dry cures - cure ingredients are packed or rubbed over the food to coat completely
Brines - a solution of salt and other curing ingredients in water; food is submerged in, or injected with brine

6. Smoking
Smoking is a way of drying and preserving foods since prehistoric times
First rule of smoking: DO NOT smoke meats, poultry, or seafood that has not been cured

7. Two Types of Smoking Cold smoking Hot smoking
Temperature kept at or below 85° F (30° C)
Food will absorb the flavor but not cook
Hot smoking
Temperature up to 165° F (74° C) for sausage and meat
Temperature up to 200° F (93° C) for fish and poultry
Food takes on flavors and cooks

8. Typical Smoker Consists of the Following Items
An enclosed chamber
A source of smoke
A means of circulating smoke
A way of controlling heat

9. Types of Wood Used Hickory is the most popular
Other woods: oak, mesquite, and fruitwoods; all types
Pine and pressure treated wood should NEVER be used

10. Sausages
A mixture of ground meat, usually pork, and seasonings stuffed in a casing
There are hundreds of types of sausages

11. Categories of Sausages
Three classifications
Fresh sausages - according to the USDA is one that contains no nitrates or nitrites
Cured sausages - ones that contain nitrates or nitrites of sodium
Smoked sausages - may be cold or hot smoked

12. Basic Sausage Ingredients
Lean pork
Pork fat, preferably hard fatback, ground with meat
Salt
Spices, herbs, and other flavorings

13. Basic Sausage Ingredients (cont’d)
The meat:
Pork, beef, veal, lamb, chicken, turkey, duck, liver, rabbit, or venison
The fat:
Makes up to 25% to 50% of the total weight

14. Seasonings Allspice Caraway seeds Cayenne or hot red pepper Cinnamon
Cloves
Coriander
Cumin
Fennel seed
Ginger
Mace
Marjoram
Mustard
Nutmeg
Paprika
Parsley
Pepper
Sage
Tarragon
Thyme

15. Other Important Ingredients
Garlic
Onion
Shallots
Chives
Wine
Vinegar
Eggs
Spice mixes:
Quatre épices (4 spices)

16. Casings
Natural casings are made from the intestines of animals; can be packed in salt as a preservative
Collagen casings are molded from animal products
Synthetic casings are made from plastic and are not edible

17. Equipment Other than a meat grinder, nothing is needed
A grinder is used to produce the texture that is desired

18. The Grind Basic grind Emulsified grind
The grind will determine the texture of the sausage.

19. Smoking Sausages Only cured sausages should be smoked
Sausages should be dried briefly before smoking
Hot or cold smoking methods should be used, depending on recipe

20. Cooking Sausages Popular as stand alone menu items
Most are considered ready to cook
If the sausage has to be cooked, it should be thoroughly cooked

21. Basic Cooking Methods Simmering Sautéing and pan-frying Braising
Broiling and grilling

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