-- Chef Farzana Avari

HISTORY

DEFINITION

ELEMENTS OF SAUSAGES

FORCEMEATS

CASINGS

CURING AND SMOKING

STEPS OF PREPARATION OF SAUSAGE

SHAPES OF SAUSAGES

POPULAR SAUSAGES ACROSS THE WORLD

Sausages are result of Economical Cookery.

They are one of the oldest prepared food
whether cooked or eaten immediately or
dried to various degrees.

The manufacture of sausages began over two

thousand years ago, and it is still a growing
industry. While some of its basic practices are
almost as old as civilization.

In olden days people did not have refrigeration to

preserve their meat and so making sausage was a
way of overcoming this problem

Basically people living in particular areas developed

their own types of sausage and that sausage became
associated with the area. For example Bologna
originated in the town of Bologna in Northern Italy,
Lyons sausage from Lyons in France and Berliner
sausage from Berlin in Germany, in England they
became associated with the county's, Berkshire,
Wiltshire, Lincolnshire, Cumberland Etc.
In practice for over a millenia sausage-making was
originally a method used to preserve meats,
especially lesser cuts.

A sausage is a generic term for the wide range

of preserved meat products made out of
mincemeat, combined with fat and spices and
stuffed or enclosed in some form of casing.
The word sausage is derived from Old French
saussiche, from the Latin word salsus,
meaning salted.

The term was probably originally applied to

cured or salted meat generally.
The word sausage comes from the Middle
English sausige, which came from sal, Latin
for salt. In France they are sausissons and in
Germany, wurst

MEATS

FATS

SEASONING AND CURE MIXES

BINDING AGENTS

SWEETENERS

Meat

Main Ingredient

Pork preferred meat, due to its neutral flavor and colour

Other Meats Lamb, Beef, Chicken And Game such as,

rabbit, squirrel, wild boar, venison and pheasant.

Use of cheaper cuts of meat or leftovers MYTH

Prime Quality of Meat from tougher cuts of meat Preferred

Offal Defined as the internal parts of an animal

like liver and heart, cooked and eaten as food. As
highly perishable, following safety and hygiene
standards while handling them, is imperative.

Types of Offals
Brain

Pigs Feet

Tongue

Blood

Liver

Caul Fat

Sweetbreads

FATS

One of the most important ingredients.

As a ratio, 25 percent of fat is used in forcemeats,

which would be 50 percent in earlier days.

Less amounts result in dry and crumbly products.

Excess amounts result in shrinkage of final product.

Fat from the jowl of the pig or back of the pig FATBACK
preferred.

Forcemeat of chicken and fish may use double cream as fat.

Fats provide richness, smoothness, flavor and moisture to the

product.

Marbling fat is very important.

Fat from lamb and chicken are avoided as they are strong in
flavor and soft resulting in improper final texture of the product
respectively.

Seasoning and Flavoring

Primarily to impart flavor to bland food.
In olden times, it was done to mask the flavors of

aging meats.
Today, fresh and aromatic seasonings has added a

new dimension to charcuterie.

Some seasonings are native to certain regions and

provinces e.g.: Italian Sausages fresh oregano, thyme and black

pepper
English Sausages -- fresh Tarragon and Parsley

SEASONINGS AND CURE MIXES

Seasonings is limited to a chefs creativity.

From spices to fresh herbs all can be used.

Quatre Epicies cinnamon, cloves, peppercorns and nutmeg

Apart from salt, dried onions, garlic, celery can be used.

Sauted onions and shallots and deglaze with white wine ,

mixed with diced meats and marinated overnight gives
excellent seasoning to the final product.

Sausages that are dried or cold smoked

should be cured imperatively.
CURING Treating the sausage meat with
chemical salts. Commonly used curing agents
are :

Sodium Chloride Preservation and flavor only

Sodium Nitrite Preserves Meat from growth of

Clostridium Botulinum and enhances meat colour.

Phosphates Stabilizes the texture, retains juices and water

in the meat and aids in water binding capacity, thus sausages
after cooking do not get dried and retain natural juices.

Ascorbic Acid Preserves the flavor of the meat and prevents

against fungi and yeast. It is a good anti oxidant and helps
retain colour.

Prague Powder I 94% Sodium Chloride +6% Sodium Nitrite,

used in wet cures and products smoked and canned.

Prague Powder II -- 94% Sodium Chloride +5.8% Sodium

Nitrite +0.2% Sodium Nitrate, used in dry cures , most
suitable for salamis and not suitable for products to be fried
like bacon.

Tinted Curing Mix(TCM) 94%sodium chloride+6%sodium

nitrite _ pink color, 113 g suffices for 45 kg of meat

Binding Agents

Myosin

Soy Protiens

Milk Powder & Corn Syrup 12% and 5% resp. of total

mix

Eggs and Cream Mix, Panada(10% of total mix) Choux

pastry, Cooked Rice and Soaked Bread slices

Sweeteners

They serve as food to necessary bacteria which

helps develop mellow flavors and also promote
browning.

Dextrose Preferred to grain sugar as it

penetrates quickly and more effectively

Honey, Corn Syrup etc

It is the base for all charcuterie products.

It is described as an emulsion of meats and fats that
is created by mixing meat and fat either by
chopping, grinding or pureeing them together.
Types of Forcemeats:

Basic Forcemeat Straight Mix

Country Style Use of offal meats, hand chopped, use of

panada

Gratin Not used for sausages, but for inlay of pates and
terrines

Mousseline - Lightest, smoothest of all with soft white

meats.

Natural Casings

Obtained naturally from the animals are usually,

the small or large intestine of the animal used as
casing.

Size of the casing varies from 16 mm to 127 mm in

diameter.

Beef Middles or Sewed Hog Bungs

Dry Salted Can be stored for a few years
Wet Packed Perishable

Man-Made or Synthetic

Artificially made they are preferred to natural casing.

They offer better quality control and standard size

and shape.
Plastic Casing Suitable for cooked Sausages.
Collagen Casing Made of animal collagen.
Fibrous Casing/Cellulose Casing Suitable for air dried

and not cooked Sausages made of non edible plant

protein
Polymer Casing Made of high strength polymer, heat

resistant and can be cooked and stored

Most important process of Sausage Making

Helps Prevent Bacterial Contamination

Clostridium Botulinum

First Curing Agent - Potassium nitrate Saltpeter

Due to inconsistent results banned since 1975

Nitrates take a longer time ton break down and

hence give better consistent results.
High amounts of nitrates and nitrites can cause
chemical food poisoning.

Dry Cure

Combination of salt, sweetener, curing agents herbs and

seasonings.

300g of dry cure is used for every 5 kg of meat.

1/4th inch of meat can be cured in 2-3 hours.

The process can be as lengthy as 45-50 days as for ham on

the bone

Temperature and humidity play an important role,

especially when curing for more than two days.

Once cured, the meat is rinsed and left to dry in cold

storage for at least 12 hours

This helps in forming the pellicle

Wet Cures

Contains same ingredients as dry cures with

water added.

This salty solution is also known as brine. Used

for products which are going to be cooked and final
product may have more moisture

It is a quicker process through brine injectors.

Once cured the product is rinsed and left to dry

and form a pellicle.

Smoking not only imparts flavor and colour, but

the chemicals present in the smoke also inhibit
bacterial growth thereby preserving food .
Most commonly woods used for smoking are
oak, cider, hickory, cherry etc..
Smoking is always done after curing and hence
intensifies the flavors and preserves the food.

Cold Smoking

Temperature maintained in smoking chamber is

less than 30OC

It does not cook the product.

It is applied to products that need not be cooked

It results in dehydration of the product.

Its applied to products which have undergone dry

curing.

Hot Smoking

It helps cooking the product during the process.

The heat is the chamber coagulates the protiens
on the surface of the meat

While applying smoke, internal temperature of the

meat should be 650Cto 750C.

It is important for the formation of pellicle on the

product as it helps smoke to stick to the surface of
the product.

Step 1:- Select the Ingredients

Step 2 :- Grind the meat

Step 3:- Prepare casing

Step 4:-Stuff The Casing

Step 5:- Cook, Cure and smoke the sausages

Rope Sausages

Linking Sausages

Chaining Sausages

Looping Sausages

Kielbasa /Polish Sausage Poland

Bratwurst German

Frankfurters German

Salami Italy, France, Germany & European

Countries

Mortadella Italian

Breakfast Sausages USA

Cumberland Sausages
Cumbria (North West Of England)

Chorizos Spain And Portugal

Loukanika Greece

Merguez North Africa

Boudin Noir France

Boudin Blanc France

Bonne Appetite