Chapter 2
Meat, The Raw Base of Sausage Making
Topics Covered• Raw sausage
• Cooked sausages
• Poached sausages
• Cured sausages
• Meats and fats used in sausage making
• Certified pork
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
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
Cooked Sausages (cont’d.)• Broth is used to prepare metzel soup
(butcher soup)– Hearty bread soup
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
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
Starting clockwise at noon: Leberkäse, gelbwurst, Napolitanian sausage, krackauer, gelbwurst, cooked salami, bologna, centerblack pudding
American cuts of pork
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
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
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
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
Meats and Fats Used in Sausage Making (cont’d.)
• Beef:– Chuck
Lean chuck
Meats and Fats Used in Sausage Making (cont’d.)
• Turkey and other poultry:– Turkey breast– Turkey thigh
Left to right: Turkey breast, turkey thigh
Meats and Fats Used in Sausage Making (cont’d.)
• Lamb:– Shoulder– Trim
Lamb shoulder
Meats and Fats Used in Sausage Making (cont’d.)
• Game birds:– Partridge– Pheasant– Grouse
• Other meats:– Venison/deer– Bison/buffalo
Leg of venison
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”
Certified Pork (cont’d.)• How to certify pork:
Frozen Pork on a sheet pan (CERTIFIED)
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
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