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Chapter 26

Sausages and Cured Foods

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Chapter Objectives

1. Prepare simple dry-cured and brine-cured foods.

2. Prepare simple smoked foods.3. Prepare fresh, cured, and smoked

sausages.

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Sausages have been popular since ancient times.

First made to utilize and preserve trimmings and less desirable cuts of meat.

The term “charcutier” means one who prepares and sells pork products.

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Curing and Smoking

Ingredients for curing foods:1. Salt - as a preservative2. Nitrites and nitrites - used to prevent

botulism infection3. Sugars - modify the flavor4. Herbs, spices, and other flavors

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Curing Methods

Dry cures - cure ingredients are packed or rubbed over the food to coat completely

Brines - a solution of salt and other curing ingredients in water. Food submerged or injected with brine.

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Smoking

Smoking is a way of drying and preserving foods since prehistoric times.

First rule of smoking: DO NOT smoke meats, poultry, or seafood that has not been cured.

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Two Types of Smoking

Cold smoking Temperature kept at or below 85° F Food will absorb the flavor but not cook

Hot smoking Temperature up to 165° F for sausage

and meat Temperature up to 200° F for fish and

poultry Food takes on flavors and cooks

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Typical Smoker Consists of the Following Items

An enclosed chamber A source of smoke A means of circulating smoke A way of controlling heat

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Types of Wood Used

Hickory is the most popular. Other woods: oak, mesquite, and

fruitwoods; all types. Pine and pressure treated wood

should NEVER be used.

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Sausages

A mixture of ground meat, usually pork, and seasonings stuffed in a casing.

There are hundreds of types of sausages.

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Categories of Sausages

Three classifications Fresh sausages - according to the

USDA is one that contains no nitrates or nitrites.

Cured sausages - ones that contain nitrates or nitrites of sodium

Smoked sausages - may be cold or hot smoked

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Basic Sausage Ingredients

Lean Pork fat, preferably hard fatback,

ground with meat Salt Spices, herbs, and other flavorings

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The meat: Pork, beef, veal, lamb, chicken, turkey,

duck, liver, rabbit, or venison The fat:

Makes up to 25% to 50% of the total weight

Basic Sausage Ingredients (cont’d)

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Seasonings

Allspice Caraway seeds Cayenne or hot red

pepper Cinnamon Cloves Coriander Cumin Fennel seed Ginger

Mace Marjoram Mustard Nutmeg Paprika Parsley Pepper Sage Tarragon Thyme

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Other Important Ingredients

Garlic Onion Shallots Chives Wine

Vinegar Eggs Spice mixes:

Quatre épices (4 spices)

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Casings

Natural casings are made from the intestines of animals. Can be packed in salt as a preservative.

Collagen casings are molded from animal products.

Synthetic casings are made from plastic and are not edible.

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Equipment

Other than a meat grinder, nothing is needed.

A grinder is used to produce the texture that is desired.

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The Grind

1. Basic grind2. Emulsified grind

The grind will determine the texture of the sausage.

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Smoking Sausages

1. Only cured sausages should be smoked.

2. Sausages should be dried briefly before smoking.

3. Hot or cold smoking methods should be used, depending on recipe.

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Cooking Sausages

Popular as stand alone menu items. Most are considered ready to cook. If the sausage has to be cooked, it

should be thoroughly cooked.

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Basic Cooking Methods

1. Simmering2. Sautéing and pan-frying3. Braising4. Broiling and grilling

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Copyright ©2007 John Wiley & Sons, Inc.