Chapter 6. Sausage. Chapter 6 Objectives. Understand the role of sausages in culinary history Identify necessary ingredients for sausages Explain the importance of proper equipment selection, care, and use in making sausages Classify various types of sausage
1. Make sure equipment is in excellent condition.
2. Make sure equipment is scrupulously clean before setting to work.
3. Chill any part of the machine that comes into direct contact with the sausage ingredients.
4. Choose the right tool for the job.
5. Assemble the grinder correctly.
1. Grind chilled and diced meats, as well as other ingredients as required by recipe, to the desired texture (meats should be 28° to 30°F).
2. Mix the ground sausage meat(s) on the first speed for 1 minute, then on the second speed for 15 to 30 seconds, or until it becomes homogenous.
3. The sausage mixture is now ready to test, garnish, and shape.
1. Cure the meat and then grind through the fine die.
2. Grind the chilled fatback through the fine grinder die.
3. Chop together the ground meat and crushed ice and process until the temperature drops to below 30°F/-1°C.
4. Add the ground fat to the meat when the temperature reaches 40°F.
5. Add the nonfat dry milk (and any remaining seasonings) when the temperature reaches between 45°F/7ºC and 50°F/10ºC. Continue to process the forcemeat until it reaches 58°F/14°C.
1. Rewind the casings and store covered in salt. Lay out the casings and remove any knots. Form into bundles of the required length.
2. Before using the casings, rinse them thoroughly in tepid water, forcing the water through the casing to flush out the salt.
3. Cut the casing into lengths if necessary (consult specific recipes) and tie a bubble knot in one end of the casing.
1. Assemble and fill the sausage stuffer properly. Be sure that all parts of the sausage stuffer that will come in contact with the forcemeat are clean and chilled. Fill the stuffer with the sausage meat, tamping it down well to remove any air pockets.
2. Press the sausage into the prepared casing. Gather the open end of the casing over the nozzle of the sausage stuffer. Press the sausage into the casing.
3. Twist or tie the sausage into the appropriate shape.