Making sausage depends on meat selection, curing, smoking & cooking














 








Home


 




making sausage


sausage color


salt & sugar



spices




       
       

 
Making
Sausage
 
Making sausage depends on meat
selection, curing, smoking & cooking. To make a quality smoked product the curing step is
required but it is often omitted by most sausage makers. This can be attributed to the lack of
information available on curing meats for sausages. A commercial plant might
skip this important curing step to save space, time, and labor, but a home
sausage-maker should definitely include it in a process.
The sausage making process:   



meat selection


curing


grinding


mixing


stuffing


drying


smoking


cooking


cooling


storing

 





      Probably the oldest illustration depicting pig slaughtering in 1420 Europe.
A man dressed in blue cuts the throat
of a hog with a knife, his helper dressed in green collects the
blood and the lady holding the candle prepares to start the fire in a smokehouse in the back. In practice they will save the best meats for eating,
hams will be cured in salt for two weeks and the rest will go for
different types of
sausages. Collected blood will be used to make blood sausages, heads and
brains for headcheeses. A pig is the unique animal where nothing is waisted.
Pork became popular for many reasons. Pigs:

were the second animal to be tamed by humans
gained weight rapidly
ate anything
lived in cities and villages and ate garbage from the
streets (they were Rome's first sanitation system)
fled to the forests during invasions where they
flourished

Pigs are most importantly cheap to raise. They tasted
great and no part of the animal was wasted. In the past, Europeans were
sentimental towards cows since they produced milk and often worked on farms
along with the horses. Even when a cow was killed in an accident, it was usually
buried. There was a different attitude towards pigs; they were just meat to be
consumed.
 
 



 
Page edited on November 4, 2006.

Copyright © 2006 WedlinyDomowe.com All rights reserved

 
 
 
 
 



geovisit();