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Sausage and Offal Session 9. Today’s Agenda. Quiz Review - Lamb Offal Definition Varieties Classical Dishes Handling and Storage Fabrication Sausage and other meat emulsions Definition Grinding Equipment Stuffing Equipment Lab Overview. Definition: Offals.

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Presentation Transcript
today s agenda
Today’s Agenda

Quiz Review - Lamb

Offal

  • Definition
  • Varieties
  • Classical Dishes
  • Handling and Storage
  • Fabrication

Sausage and other meat emulsions

  • Definition
  • Grinding Equipment
  • Stuffing Equipment

Lab Overview

definition offals
Definition: Offals
  • Organ meats and Muscle Tissues other than those used for Skeletal movement
heart
Heart

Beef Heart

Chicken Heart

liver
Liver

Duck Liver

Calves Liver

Chicken Liver

kidney
Kidney

Veal Kidneys

Beef Kidney

Pork Kidney

Lamb Kidney

sweetbreads
Sweetbreads

Veal Sweetbreads

Chicken Heart

chitterlings chittl ns
Chitterlings (Chittl’ns)

Pig Intestines

Chicken Heart

blood
Blood

Pig’s Blood

brain
Brain

Cow Brain

testicle
Testicle

Turkey Testicle

Bull Testicle

Lamb Testicle

tongue
Tongue

Cured Beef Tongue

Beef Tongue

tripe
Tripe

1st=Blanket, 2nd=Honeycomb, 3rd=Bible, 4th=Garbage

4 phases of sausage production
4 Phases of Sausage Production
  • Grinding- reducing meat and fat to small particles
  • Mixing- emulsification, of protein and fat
  • Encasing – the process of stuffing forcemeat into the casing
  • Finishing – basic procedures cooking, baking or both and drying
forcemeats sausage and other meat emulsions
Forcemeats Sausage and Other Meat Emulsions
  • Forcemeat
  • uncooked grounded meats, seasoned and emulsified with fat.
  • The proteins present combine with both fat and liquids. In forcemeat these proteins act as a stabilizer that allow the fat and liquid to bind
forcemeats sausage and other meat emulsions1
Forcemeats Sausage and Other Meat Emulsions

Improperly emulsified forcemeats when cooked, lose their fat, shrink become dry and grainy.

Proper emulsified forcemeat must have the ratio of fat to other ingredients precise

Maintain temperatures below 41degree

Ingredients must be mixed properly.

grinding
Grinding
  • Chill all ingredients and equipment.
  • Should always stay 41 degrees or lower
  • Cut meats and fat into appropriate size for processing
  • Grind over an ice bath
  • If needed pass thru a sieve
  • Fold in any garnishes by hand
stuffing encasing
Stuffing/Encasing
  • Chill all parts of sausage stuffer
  • Rinse and soak casing cut 4-6 ft lengths
  • Slide casing over end of nozzle.
  • Tie the end in a knot and pierce to prevent an air pocket
  • Twist or tie the sausage in to uniform links
lab overview fabrication tips
Lab Overview:Fabrication Tips
  • Breakfast Sausage
  • Chorizo
  • Lamb Sausage
  • Chicken and Sundried tomatoes
  • Meatballs