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 Fat
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 Seasonings & curing agents
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 Herbs Aromatics Add flavor
Need to be evenly distributed
Herbs
Dried
Aromatics
Vegetables – onions, mushrooms & celery
Wines
Citrus zests

6. Equipment Electric vs. manual Guidelines Good & bad
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 Production
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 Shaping Add by folding into mix Bulk Casing
Natural & synthetic
Intestines & stomach linings
Some edible some not
Different size casing or same

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