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Chapter 26
Sausages and
Cured Foods
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Chapter Objectives
1. Prepare simple dry-cured and brinecured 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.
2.
3.
4.
Salt - as a preservative
Nitrites and nitrites - used to prevent
botulism infection
Sugars - modify the flavor
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
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Temperature kept at or below 85° F
Food will absorb the flavor but not cook
Hot smoking


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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
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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
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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

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Lean
Pork fat, preferably hard fatback,
ground with meat
Salt
Spices, herbs, and other flavorings
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Basic Sausage Ingredients (cont’d)

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
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Seasonings
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Allspice
Caraway seeds
Cayenne or hot red
pepper
Cinnamon
Cloves
Coriander
Cumin
Fennel seed
Ginger
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Mace
Marjoram
Mustard
Nutmeg
Paprika
Parsley
Pepper
Sage
Tarragon
Thyme
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Other Important Ingredients
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Garlic
Onion
Shallots
Chives
Wine
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Vinegar
Eggs
Spice mixes:
 Quatre épices
(4 spices)
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Casings
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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.
2.
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Basic grind
Emulsified grind
The grind will determine the
texture of the sausage.
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Smoking Sausages
1.
2.
3.
Only cured sausages should be
smoked.
Sausages should be dried briefly
before smoking.
Hot or cold smoking methods
should be used, depending on
recipe.
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Cooking Sausages
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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.
2.
3.
4.
Simmering
Sautéing and pan-frying
Braising
Broiling and grilling
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Copyright ©2007 John Wiley & Sons, Inc.
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