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Garde Manger Sausage Charcuterie. Sausage Salsus –salted Ancient Rome & Greece Regional forms develop middle ages Meat, spices, smoke or dry Made –Grinding.

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Presentation on theme: "Garde Manger Sausage Charcuterie. Sausage Salsus –salted Ancient Rome & Greece Regional forms develop middle ages Meat, spices, smoke or dry Made –Grinding."— Presentation transcript:

1 Garde Manger Sausage Charcuterie

2 Sausage Salsus –salted Ancient Rome & Greece Regional forms develop middle ages Meat, spices, smoke or dry Made –Grinding meats w/salts & spices –Stuff into natural or synthetic casing

3 Sausage Ingredients Main ingredient –Pork, veal, beef, lamb, chicken, and game –Tougher cuts- grinding fixes the though –Certified pork – used for uncooked sausages Been treated to destroy pathogens for trig Chart p 236 Fat –High 50% now 25%

4 Sausage Ingredients Fat –70 % / 30 % meat to fat ratio Seasonings & curing agents –Salts –Dried & cold smoked use nitrates or nitrite- nitrate mixes –Hot smoked & fresh sausage do not need –Sugar, dextrose, honey, & syrups - mellow

5 Sausage Ingredients Spices –Add flavor –Need to be evenly distributed Herbs –Dried Aromatics –Vegetables – onions, mushrooms & celery –Wines –Citrus zests

6 Equipment Electric vs. manual –Good & bad Guidelines –Equipment in excellent condition –Clean !!!!! Sanitized –Chilled –Right tool for the job –Set up grinder correctly

7 Sausage Making Progressive grind –Basic grind sausages Bulk sausage – loose –Fresh –pan-fried, broiled, grilled, baked or braised –Cooked – poached or steamed after shaping then sliced and cooked –Smoked or dried –cold or hot smoked then air dry

8 Sausage Making Sausages not fully cooked in the smoking process need to be cooked for consumption Making sausage –Chill meat, other ingredients and equipment –Mix the grind on 1 the 2 short time –Taste – adjust - shape

9 Sausage Making Dry & semi dry fermented sausages –Fermented by lactic acid –Smoked –Dried 1 to 2 weeks generally –Ingredients Beef or pork - certified Water (60% – 70% of the meat weight) Salt Curing agents- nitrate, nitrite, sugars

10 Sausage Making Dry & semi dry fermented sausages Moisture ratio – water environment bad Salts break down proteins & add flavor Salt has anti-microbial proteins Too much salt slows fermentation Sugar is the food for the fermentation process –Production Even distribution of curing agents in product COLD - Sanitation

11 Sausage Making Dry & semi dry fermented sausages –Production Proper stuffing Climate controlled during fermentation –Finished sausage Fermentation produces lactic & acetic acid They lower PH 15% to 30% weight lose

12 Sausage Making Emulsion sausages –5-4-3 forcemeats 5 parts raw meat 4 parts fat 3 parts water – as ice –Typically poached before smoking

13 Sausage Making Emulsion sausages –Process Cure meat and grind through fine die Grind fat back in fine die Put together ground meat and ice and process until below 30 Add ground fat when it reaches 40 Add nonfat dry milk & seasonings between 45 & 50

14 Garnishing –Add by folding into mix Shaping –Bulk –Casing Natural & synthetic –Intestines & stomach linings –Some edible some not –Different size casing or same

15 Shaping –Casing Preparing casing –Rewind & store in salt –Rinse before used –Cut to lengths if necessary Stuffing –Assemble stuffer correctly –Pressing –Twist into shape –Tying


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