1. Chapter 2 Meat, The Raw Base of Sausage Making

2. Topics Covered Raw sausage Cooked sausages Poached sausages Cured sausages Meats and fats used in sausage making Certified pork

3. Raw Sausage Made by: –Grind preprepared and preseasoned meats with a fine, medium, or large grinding plate –Mix well with paddle to extrude protein Referred to as either bulk sausages (loose) or linked sausages (encased) Should be stored in a refrigerator Usually served sautéed, grilled/broiled, baked, or braised

4. Cooked Sausages Made from precooked meats and ground fat While still warm: –Mixed well with salt and seasonings –Piped into casings –Poached in 160°F to 170°F meat broth to an internal temperature of 155°F to 160°F

5. Cooked Sausages (cont’d.) Broth is used to prepare metzel soup (butcher soup) –Hearty bread soup

6. Poached Sausages Sometimes lightly smoked when raw –Poached at 160°F–170°F to an internal temperature of 155°F–160°F –Chilled in cold water to internal temperature of 140°F and refrigerated Uses: –Sliced for cold cuts –Carved to order and served warm

7. Cured Sausages Made only from raw materials –Seasoned with Instacure #2 curing salt –Cured in refrigerator for 24 hours –Incubated 72 hours at 70°F air temperature –Air dried in dark, airy, cool room for up to 6 weeks or longer Include: –Salami and lightly smoked cold sausages

8. Starting clockwise at noon: Leberkäse, gelbwurst, Napolitanian sausage, krackauer, gelbwurst, cooked salami, bologna, center black pudding American cuts of pork

9. Meats and Fats Used in Sausage Making Pork: –Fat pork belly –Lean pork belly –Pork butt –Pork shoulder Left to right: Pork butt, fat pork belly, lean pork belly, pork shoulder

10. Meats and Fats Used in Sausage Making (cont’d.) Pork fat: –Fat back –Pork caul (crépinette) –Pork jowls Left to right: Fat back, pork caul, pork jowls

11. Meats and Fats Used in Sausage Making (cont’d.) Specialties: –Pig’s feet –Pig’s knuckles Left to right: Pig’s foot with knuckle, knuckle and pig’s foot, split pig’s feet

12. Meats and Fats Used in Sausage Making (cont’d.) Specialties: (cont’d.) –Pork tongue –Calf’s liver –Chicken gizzards –Chicken liver –Pork kidneys –Pork liver Top, left to right: Chicken liver in buttermilk, chicken gizzards, calf’s liver Bottom, left to right: Fresh chicken liver, pork kidneys, pork liver

13. Meats and Fats Used in Sausage Making (cont’d.) Beef: –Chuck Lean chuck

14. Meats and Fats Used in Sausage Making (cont’d.) Turkey and other poultry: –Turkey breast –Turkey thigh Left to right: Turkey breast, turkey thigh

15. Meats and Fats Used in Sausage Making (cont’d.) Lamb: –Shoulder –Trim Lamb shoulder

16. Meats and Fats Used in Sausage Making (cont’d.) Game birds: –Partridge –Pheasant –Grouse Other meats: –Venison/deer –Bison/buffalo Leg of venison

17. Certified Pork To prepare sausages safe for consumption: –Freeze all raw pork or game Especially if used for salami, cervelat, land jaeger, or raw prepared sausages Technique called “certifying pork”

18. Certified Pork (cont’d.) How to certify pork: Frozen Pork on a sheet pan (CERTIFIED)

19. Certified Pork (cont’d.) Trichinae: –Killed at internal temperature of 138°F when sausages are poached or cooked –If you poach, bake or hot smoke sausages: Play it safe Bring internal temperature to 160°F

20. Summary This chapter described: –Meats, fats, and offal meats that produce four categories of sausages: Raw sausages Cooked sausages Poached sausages Cured air-dried sausages