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Chapter 6

Chapter 6 . Cooked Sausages. Topics Covered. Basic Components of Cooked Sausages Additional Meats Used in Cooked Sausages Metric Conversions and U.S. Equivalents. Basic Components of Cooked Sausages. Pork or beef blood:

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Chapter 6

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  1. Chapter 6 Cooked Sausages

  2. Topics Covered • Basic Components of Cooked Sausages • Additional Meats Used in Cooked Sausages • Metric Conversions and U.S. Equivalents

  3. Basic Components of Cooked Sausages • Pork or beef blood: • Used in production of boudin noir (blood sausage), black pudding, and red aspic sausage • Can be purchased preprepared and homogenized from mail-order houses or meat markets

  4. Basic Components of Cooked Sausages (cont’d.) • Pork skin: • The “clue” • Cut off with as little fat as possible • Skin of fatback, pork belly, and pig’s feet create a strong (gelatinous) bind in headcheeses, aspics, and liver sausages

  5. Basic Components of Cooked Sausages (cont’d.) • Pig’s head: • Ordered in advance • Allows slow defrosting • After defrosting, simmer in large pot until tender • Used in headcheese, parslied ham, and red or white pressack (aspic sausage) Left to right: Pork jowl, pig’s head, fat belly strip

  6. Basic Components of Cooked Sausages (cont’d.) • Pig’s jowls: • Fatty cheeks of pig • Used in production of cooked, poached sausages and pâtés • If unavailable, substitute fatback or belly strip

  7. Basic Components of Cooked Sausages (cont’d.) • Belly strip: • Fatty strip of pork belly • Skin removed; used as pig jowl • Main ingredient in boudin noir, black pudding, liverwurst, and rillettes The Belly Strip

  8. Basic Components of Cooked Sausages (cont’d.) • Pork tongue: • When fresh, a garnish for red or white pressack • Pickled for tongue sausages or headcheeses • Gray skin is peeled after raw tongue is blanched in 180º F water • Peel while warm Pork Tongue

  9. Basic Components of Cooked Sausages (cont’d.) • Heart: • Fully cooked • Used mostly as garnish • Cleaned and rinsed and after blood is removed • Cooked until tender • After cooking, trim all parts of aorta and cube as needed Pig’s Heart

  10. Basic Components of Cooked Sausages (cont’d.) • Pork liver: • Can be substituted for calf’s liver or turkey liver • Gall bladder removed • Used raw, sometimes blanched • Never cooked • Destroys binding power Pork Liver

  11. Basic Components of Cooked Sausages (cont’d.) • Pork kidneys: • Used mostly as garnish for blood sausage Pork Kidneys

  12. Basic Components of Cooked Sausages (cont’d.) • Fatback: • Major ingredient • Used in wide variety of sausages The Fatback

  13. Basic Components of Cooked Sausages (cont’d.) • Fatback preparation: • Poaching: • Cut fatback into small cubes • Drop in boiling water • Simmer for up to 20 minutes, stirring often • Drain and add while still hot to blood sausage or black pudding mixture

  14. Basic Components of Cooked Sausages (cont’d.) • Fatback preparation: (cont’d.) • Rendering cracklings: • Cut fatback into large cubes and place in large skillet • Add a little water and slowly simmer until water has evaporated and cubes are crisp and evenly golden • Drain liquid fat and set aside for other uses • Shock cracklings in ice water (stops cooking) • Drain well

  15. Additional Meat Used in Cooked Sausages • Beef chuck or shoulder clod in sausages: • All fat and sinews are removed • Beef liver: not recommended • Too dark • Texture too coarse • Pronounced beefy liver flavor

  16. Additional Meat Used in Cooked Sausages (cont’d.) • Veal shoulder: • Not used often • Expensive • Mostly poor quality • Turkey is a great substitute Veal Chuck/Outside Shoulder

  17. Additional Meat Used in Cooked Sausages (cont’d.) • Young sheep and goat liver: • Fresh sweet flavor • Liver of older animals: not recommended • Too bitter • Strong offensive aromas

  18. Additional Meat Used in Cooked Sausages (cont’d.) • Turkey, geese, duck, or rabbit: • Excellent texture and flavor for sausages • If livers are not fresh: • Rinse with cold water and soak overnight in buttermilk or milk • Rinse with cold water, and dry on paper towels before using

  19. Additional Meat Used in Cooked Sausages (cont’d.) • Pork skin brei: • Simmer in water for 2 to 4 hours until tender • Skin is removed from liquid, broth is set aside • Cut into strips while warm and grind through a large grinding plate • Combine 1 part cooked ground pork skin with 1 part of the pork broth • Puree in food processor

  20. Metric Conversions and U.S. Equivalents • Convert measurements for all ingredients • Maintain same proportions as original • Sausage making is a science • Weights need to be exact

  21. Summary • This chapter reviewed: • Meats, fats, blood, and offal meats needed to preprepare cooked sausages • Pork brei prepared from pork skins used as binder • Importance of measurement in either metric or U.S. equivalents

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