1. Chapter 9
Poached Sausages

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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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)

10. 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

11. 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)

12. 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

13. 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

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