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    The Gourmet's Guide to Making Sausage Vol. I
    The Gourmet's Guide to Making Sausage Vol. I
    The Gourmet's Guide to Making Sausage Vol. I
    Ebook235 pages1 hour

    The Gourmet's Guide to Making Sausage Vol. I

    By Christopher Bruce

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    About this ebook

    Chris Bruce has made sausage as an amateur and professional for over 10 years but does not claim to have written any of the recipes in this book. In fact the recipes have been collected from every Tom, Dick and Harry he knows and a lot of people he doesn’t as well as from publications and the Internet. Some of them are exactly as provided, others have been changed so much from the original version that they would not be recognized by their original authors, some were gleaned from national meat boards and some from companies promoting sales of sausage ingredients, casings or equipment. However, all the recipes have been tried and tested and as far as I am aware, none of my friends or customers have ever suffered any ill effects from consuming any sausage the recipe for which is included in this collection.

    LanguageEnglish
    PublisherChristopher Bruce
    Release dateOct 26, 2013
    ISBN9781310211133
    The Gourmet's Guide to Making Sausage Vol. I
    Author

    Christopher Bruce

    Chris Bruce was born in England and educated in South Africa. After a long career in the construction industry in South Africa, Namibia, Hong Kong and the Philippines, Chris moved to Thailand in 2001. He built and equipped a sausage factory in Bangkok which was operated by his wife. Not being Thai, unable to speak the language, no longer a part of the construction “EXPAT NETWORK” due to the slump in the Asian construction industry, it was not long before he became somewhat bored with life. One way to alleviate the boredom was to write. Chris decided to use his knowledge of the sausage industry to write a book of sausage recipes. This was followed by a book of recipes for preparing meals using sausage and a book of liqueur making methods and recipes. After completing the three recipe books he encouraged friends from around the world to send him jokes and cartoons by email. This series of TAKE ME TO THE TOILET BOOKS (VOLS I to VII) is the result of the huge response he got. Chris makes no claim to have dreamt up the jokes, anecdotes and other amusing facts or stories featured in these volumes and in fact it is impossible, with very few exceptions, to say where the jokes originated. Two Thai cartoonists Kitti Meeboonnum and Wirat Sukcharoen provided the illustrations. One thing Chris did realize was that people do not have much time to read a little humour and the “Thunderbox”, as it used to be called, is the ideal place to do so. The internet, the source of much modern humor, is not normally accessible during visits to this most private of places and it is hoped that these “TOILET COMPANIONS” will add amusement to the otherwise idle moments spent in the “BOX”.

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      Book preview

      The Gourmet's Guide to Making Sausage Vol. I - Christopher Bruce

      ACKNOWLEDGEMENTS

      Sausages have been made for thousands of years. Every civilization has some history of sausage making including the Africans, Americans (North and South of both the indigenous and immigrant species), Arabians, Asians, Chinese, Egyptians, Europeans, Greeks, Indians, Mesopotamians, Mongolians, Polynesians, Romans, Russians, Scandinavians, the list is endless. Members of every ethnic group that has ever lived on Earth have all tried sausage making and to credit any single person with having invented any particular sausage would be doing an injustice to the long since dead person that actually did. Suffice it to say that sausages were almost certainly being made before recorded history. Sausages were probably the Neanderthal version of present day fast food. Judging by the standards of some fast foods I would imagine that the quality was better! In any event it is likely that sausages have been made ever since our ancestors became the leading carnivores on the plains of this planet.

      I have made sausage as an amateur and professional for over 10 years but I do not claim to have written any of the recipes in this book. In fact I have collected them from every Tom, Dick and Harry I know, and a lot of people I don’t, as well as from publications and the Internet. Some of them are exactly as given to me, others have been changed so much from the original version that they would not be recognized by their original authors, some I gleaned from national meat boards and some from companies promoting sales of sausage ingredients, casings or equipment. However, all the recipes have been tried and tested and as far as I am aware, none of my friends or customers have ever suffered any ill effects from consuming any sausage the recipe for which is included in this collection.

      During the course of my research I often found that there are several different names for what in effect is one single sausage recipe. Even recipes credited to well known chefs are more often than not a variation on a theme. The recipes included in this book vary from the simple to the fairly complicated but all can be used to prepare really delightful sausages in your own kitchen.

      To all those people who have taken the time to record recipes which have been handed down from generation to generation and have gone to the trouble of publishing them in one form or another and to those who have collected recipes, recorded their ideas on sausage making and likewise published these in the press, on the internet and in recipe books, I would like to say a very big thank you for making this knowledge available to sausage fans all over the world.

      C. J. Bruce, Thailand, July 2013

      Back to Contents

      CHAPTER 1

      INTRODUCTION

      As stated previously under Acknowledgements, sausages have been around for a very long time but the sausage types with which we are so familiar today have been developed and refined by craftsmen over the past 3000 years or more. These same craftsmen have passed on the art of making a good sausage from one generation to the next for thousands of years. The word sausage comes from the Latin word salsus which means salt or salted. The Romans were making sausage using salt as a preservative over 2000 years ago. At that time salt was in great demand and the modern English word salary is also derived from the Latin term for wages which translated into salt money. We know that the ancient Egyptians were skilled sausage makers long before the Romans and since then a tradition of sausage making has been fostered by skilled butchers whose knowledge of meat, meat preservation, meat processing methods and the use of herbs and spices has been developed into what has, essentially, become an art form practiced by professionals and amateurs alike throughout the world.

      Due to the introduction into Europe of new herbs and spices from both the New world and Asia in the recent past and the use of locally produced ingredients which vary considerably from one country, region or town, to the next, new sausages were developed. These sausages often became associated with the country, region or town from which they originated such as Bologna, Cumberland, Frankfurt, Genoa, Vienna, etc. Some sausages are named after the professions or occupations of the people that made them such as boerewors (farmers sausage), jagerwurst (hunters sausage) while others were named after the country from which they originated such as Polish, Russian or Spanish sausages. Finally, some are named after an ingredient like Pepperoni or the season in which they were made or intended to be eaten e.g. summer. I wonder who named the universal hot dog!

      The acceleration of sausage development was brought on both by the introduction of the new herbs and spices and by the need to preserve food for growing populations. Sausages provided a means of keeping meat for an extended period of time without refrigeration, especially in warm climates, and it was this that led to the development of dry, semi-dry and dried sausages which could be stored for long periods of time without refrigeration. In cold climates even more use was made of fresh sausage which could be kept cold or frozen for months.

      Today sausage making is big business with emphasis on quality and food safety, with food safety being of the utmost importance. I have to say that I have eaten many a sausage that left a lot to be desired in terms of quality, especially quality of taste, but to date I have never had a health problem arising from their consumption. One thing is certain and that is that there is nothing quite like a homemade sausage. Admittedly sausage made at home has distinct advantages – you know what’s in it, it’s made to suit your own palate, it’s economical (unless you add in the cost of your own labor), it’s easy and it’s fun. There is also nothing more satisfying than sitting down to a meal of aromatic, soft, juicy, crispy, brown skinned sausage made by your own hands in your own kitchen. If you make sausage for your own immediate consumption it can be largely additive and preservative (i.e. chemical) free. The exceptions that I always make with regard to the addition of chemicals to sausage mixes are sodium nitrate and nitrite which prevent the occurrence of botulism, a food poisoning

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