1. Sausage and Offal Session 9

2. Today’s Agenda Quiz Review - Lamb Offal 1.Definition 2.Varieties 3.Classical Dishes 4.Handling and Storage 5.Fabrication Sausage and other meat emulsions 1.Definition 2.Grinding Equipment 3.Stuffing Equipment Lab Overview

3. Definition: Offals Organ meats and Muscle Tissues other than those used for Skeletal movement

4. Heart Beef Heart Chicken Heart

5. Liver Calves Liver Chicken Liver Duck Liver

6. Kidney Beef Kidney Veal Kidneys Pork Kidney Lamb Kidney

7. Sweetbreads Chicken Heart Veal Sweetbreads

8. Chitterlings (Chittl’ns) Pig Intestines Chicken Heart

9. Blood Pig’s Blood

10. Brain Cow Brain

11. Testicle Bull Testicle Turkey Testicle Lamb Testicle

12. Tongue Cured Beef Tongue Beef Tongue

13. Tripe 1 st =Blanket, 2 nd =Honeycomb, 3 rd =Bible, 4 th =Garbage

14. 4 Phases of Sausage Production Grinding- reducing meat and fat to small particles Mixing- emulsification, of protein and fat Encasing – the process of stuffing forcemeat into the casing Finishing – basic procedures cooking, baking or both and drying

15. Forcemeats Sausage and Other Meat Emulsions Forcemeat uncooked grounded meats, seasoned and emulsified with fat. The proteins present combine with both fat and liquids. In forcemeat these proteins act as a stabilizer that allow the fat and liquid to bind

16. Forcemeats Sausage and Other Meat Emulsions Improperly emulsified forcemeats when cooked, lose their fat, shrink become dry and grainy. Proper emulsified forcemeat must have the ratio of fat to other ingredients precise Maintain temperatures below 41degree Ingredients must be mixed properly.

17. Grinding Chill all ingredients and equipment. Should always stay 41 degrees or lower Cut meats and fat into appropriate size for processing Grind over an ice bath If needed pass thru a sieve Fold in any garnishes by hand

18. Stuffing/Encasing Chill all parts of sausage stuffer Rinse and soak casing cut 4-6 ft lengths Slide casing over end of nozzle. Tie the end in a knot and pierce to prevent an air pocket Twist or tie the sausage in to uniform links

19. Lab Overview: Fabrication Tips Breakfast Sausage Chorizo Lamb Sausage Chicken and Sundried tomatoes Meatballs