Chapter 2

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