Class Notes 2 On Char Cutie Re
Class Notes 2 On Char Cutie Re
( 4th Semester)
CHARCUTIERIE
I. SAUSAGE
A. INTRODUCTION TO CHARCUTIERIE :
Ham, bacon, sausages and cured meats are the staple of charcuterie, found
world Wide in innumerable guises. Traditionally, charcuterie consists only of
completely or partially prepared pork dishes , but now a days it also includes
game or real and ham pies, as well as pork pies and pate en croute . Fish and
vegetable terrines and mousselines as well as the famous pate de foie gras
and even prepared salads are also included in the range.
Any mixture stuffed into a casing (traditionally the large or small intestines of
domestic animals) is known as a sausage. In practice most sausages are pork-
based though beef and real feature in a few types and game can add a ripe
flavour. While sausages are some times made with chicken or real white fish
or shellfish sausages are a gastronomic conceit often based on luxury
ingredients such as lobster or sea scallops .They usually take the form of fish
mouisselines stuffed in a casing . Additions to sausages fall into two that
lighter the meat and make it go further , as in the British “Banger “and
seasonings , Commonly hot red peppers in sage and thyme ,spices such as
the pensable salt. Small casings are used for fresh sausages so heat
penetrate easily to the center.
As fresh Sausages may contain raw ingredients ,they have a short shelf life
although this may be extended by additional cooking processes such as
smoking , drying blanching or boiling .Both the delicate bondin blance of
France , made from pore , chicken or real and sometimes eggs and cream
and the heartier bondin noir or German slutwurst made of blood ,spices and
onions are examples of semi cooked sausages that has been blanched to firm
their feature and extend their shelf life by a few days. Seasoned with spices
and garlic , the famous Polish Kielbasa and German Knack wurst are both
slightly smoked. Like all pork , fresh and semicooked sausages must be
thoroughly cooked before eating to avoid any danger of trinchinosis infection.
Distinct from fresh and semi cooked sausages are those that are sold ready to
eat These may be fully cooked ,sometimes by hot smoking or completely
cured by drying included in this wide category are the familiar Mortadella
belogna and liver sausage. Some liver sausages are soft enough to spread
,they may be flavoured with onion ,herb, garlic, anchovies or spices and
resemble Pate packed in a anchovies or spices and resemble Pate packed in a
Casing .The distinctive French andouille made of Pig’s intestines stuffed one
inside the other combines smoking , drying and cooking in its fabrication.
The third general category is the sausages that are uncooked but are totally
presented by drying .They are eaten without further cooking ,often thinly
sliced and served cold with cheese ,veg and salads.
Sausage History
• Sausage production is one of the earliest forms of food preservation
• The word sausage is derived from the Latin word “Salsus” which means
salted meat
Role of Salt
• Salt plays a more limited role in sausage preservation today
• Present day salt levels provide less of a preservative effect than the higher
levels of the past
• Most sausage recipes contain 1-3% salt
• Salt levels are usually adjusted for taste
Sausage Definition
A mixture of ground or chopped meats combined with spices and other
ingredients and usually formed or shaped in casings of various sizes
Fresh Sausages
• Raw/uncooked meat product
• Does not contain the “curing” ingredient nitrite or nitrate
• Examples are: fresh pork sausage, fresh bratwurst, and fresh Italian
sausage
Cooked Sausage
• Fully cooked ready-to-eat sausages
• Most are also smoked but may be water or steam cooked as well
• May be eaten without reheating
• Examples include: wieners, smoked sausages, bologna, cooked bratwurst
Fermented Sausages
• Have a characteristic “tangy” flavor
• Produced through fermentation by lactic acid producing bacteria or the
direct addition of encapsulated acids
• These sausages can be shelf-stable with the proper amount of drying and
acidification
• Semi-dry: summer sausage and snack sticks
• Dry: pepperoni, hard salami
Sausage Ingredients
• Meat
• Salt
• Spices
• Cure
• Reducing Agents
• Binders and Extenders
• Water
• Casings
Meat
• Use only fresh meat in good condition and from an approved source.
• Maintain all meats at a temperature of 41°F or less during storage and
production prior to cooking.
Salt
• Salt is a necessary ingredient for flavor
• It aids in preserving some sausages
• It is essential for extracting the “soluble” meat protein that is responsible
for binding the sausage together when the sausage is heated
• Most sausages contain 1-3 % salt
Spices
• All spices and seasoning should be fresh to achieve maximum and
consistent flavors
Store seasonings at 55°F or below in air tight containers to maintain
freshness
Meat Curing Ingredients
• Nitrates and nitrites are the common “curing” ingredients used in the
production of sausage
• Nitrite is the compound that distinguishes fresh products from cured
products
• Nitrate is converted to nitrite during the fermentation and cooking process
Function of Cure
• provides protection against the growth of botulism
• extends shelf life
• stabilizes the flavor of the cured meat
• used to achieve the characteristic flavor and color
Cure: Caution !!
• Too much: can be toxic to humans!
• Too little: can result in the growth of harmful bacteria!
• Federal regulations:
• maximum of 2.75 ounces of sodium or potassium nitrate per
100 pounds of chopped meat, or
• 0.25 ounces of sodium or potassium nitrite per 100 pounds
of chopped meat
Curing Accelerators
• Speed up the curing process, reduce the holding time
• Examples are ascorbic acid (vitamin C) or sodium erythorbate
(isoascorbic acid)
• Must be used according to labeled directions
Binders -
• Help to improve flavor and retain natural juices.
Extenders -
• Can reduce the cost of sausage formulation.
• Examples: nonfat dry milk, cereal flours, and soy protein products
Water
• Added to rehydrate the nonfat dry milk and to replace the expected
moisture loss during smoking and cooking
• Up to 10 percent by weight of water may be added to most sausages
• No water is added to sausages that will be dried
Casings
• Casings are either natural or synthetic
• Natural casings are from sheep, hog, or cattle intestines or manufactured
from collagen (an animal protein)
• Synthetic casings are usually made from cellulose
Casings vary in size from the ½ in /1.25 cm diameter of small pigs intestines
to the 3-4 in /7.5-10 cm of large beef intestines, and each sausage calls for a
specific type. Synthetic casings are commonly used for fresh sausages
.Bladder or stomach living may also used.
Before use, soak the casings for 1-2 hours in cold water to remove salt and
make them pliable .Drain but do not dry them.
Steps :
1). Clean and open each casings by attaching one end to a tap and running
cold water through it.
2).Tie each casing with string at one end. Attach the open end to the base of
a funnel .Slide the casing up the funnel until the closed end of the casing is
reached.
3).Work the sausage filling through the funnel into the casing .Do not pace
the filling too tightly or the sausages will burst as they cook.