Sausage Making Basics
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Ethnic.Sausage.Pdf
Ethnic Sausage 65 South Barrington Road | Barrington, IL 60010 | www.rosepacking.com | ph (847) 381-5700 | Toll Free (800) 323-7363 | fax (847) 381-9436 Italian Sausage Rose Italian Sausage is made with 70% lean fresh pork trimmings, whole and cracked fennel seed and natural seasonings. Our sausage is MSG Free, allergen free and have no cereal or soy fillers. Description Pack Size Italian Links 4:1 10 LB Box Frzn talian Links 5:1 10 LB Box Frzn Italian Rope 2 x 5 LB coils 10 LB Box Frzn Italian Bulk 2 x 5 LB Bags 10 LB Box Frzn Italian Link 4:1 HOT 10 LB Box Frzn Italian Rope HOT 2 x 5 LB coils 10 LB Box Frzn Italian Bulk HOT 2 x 5 LB Bags 10 LB Box Frzn Italian Bulk HOT 4 x 2.5 LB Bags 10 LB Box Frzn Fully Cooked Italian 4:1 Links 10 LB Box Frzn Fully Cooked Italian 5:1 Links 10 LB Box Frzn Fully Cooked Italian Sausage Bias Sliced 10 LB Box Frzn Bratwurst Rose authentic Bratwurst comes in both Wisconsin style course ground Bratwurst, and German style White Bratwurst. Delicious grilled and served on a bun, in a salad, or on a bed of sauerkraut. If you love Brats, you’ll love Rose Brats! Description Pack Size Rose Bratwurst Links 4:1 10 LB Box Frzn Rose Bratwurst Links 5:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 4:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 5:1 10 LB Box Frzn Rose Cooked White Bratwurst 2 x 5 LB Bags 10 LB Box Frzn More information about Rose Ethnic Sausages call 847-381-5700 Specialty Ethnic Knockwurst – One of the great German sausages, an authentic blend of pork and beef with a hint of garlic. -
À La Carte Menu
À LA CARTE MENU MONDAY TO FRIDAY 4.00PM – 9.00PM SATURDAY – SUNDAY AVAILABLE ALL DAY Food Allergies and Intolerance Before you order your food and drinks please speak to a member of our staff if you have a food intolerance (v) - suitable for Vegetarian (v) - suitable for Vegan STARTERS FOCACCIA All our focaccias/pizzas are hand made from an artisan recipe which has been handed down for generations which allows our dough to ferment for 72 hours. Made with the finest of ingredients imported from Italy, complimented with a fusion of Scottish and Italian produce. Please choose from the following flavours - • GARLIC BREAD (v) £6.45 Garlic butter focaccia, green peppercorns and oregano finished with garlic oil • CHEESY GARLIC BREAD (v) £7.45 Classic 3 cheese focaccia finished with oregano and black pepper Vegan alternative available (v) • OLIVES AND ROSEMARY (v) (v) £7.45 Marinated mixed olives and rosemary focaccia finished with garlic oil • SWEET PEPPER AND GOAT CHEESE (v) £7.95 Roasted peppers, sun blush tomato, mozzarella and Goat cheese focaccia finished with fresh rocket • PARMA RUCOLA £9.95 Focaccia bread topped with San Daniele Parma ham, Parmigiano Reggiano and crisp rocket • STORNOWAY BLACK PUDDING AND APPLE £10.95 Focaccia bread topped with Stornoway black pudding, caramelised apples, mozzarella and fresh chillies BRUSCHETTA Toasted sourdough bread spread with our own signature garlic and herb butter, topped with a choice of: • Plum tomato and basil, buffalo mozzarella, rocket and balsamic reduction (v) £6.95 • Plum tomato and basil, melted mozzarella, San Daniele Parma ham and balsamic reduction £7.45 (Cont’d over) ……. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
BRITISH CHARCUTERIE AWARDS 2019 Words Henrietta Green
BRITISH CHARCUTERIE AWARDS 2019 Words Henrietta Green 34 British Charcuterie Awards 2019NOW OPEN FOR ENTRIES, THE BRITISH CHARCUTERIE AWARDS ARE GOING FROM STRENGTH TO STRENGTH. LAST YEAR, THE LAUNCH YEAR, THERE WERE OVER 80 PRODUCERS ENTERING AROUND 450 PRODUCTS - THIS YEAR THEY ARE ON TARGET TO DOUBLE THE NUMBER. 35 Charcuterie – cured meat, game and poultry - covers a cornucopia of tantalising treats. Whether dry-curing or brining and then applying heat in some form – hot-smoking for example - in the northern European tradition or following the French, Spanish and Italian style of curing, fermenting and then air-drying, the techniques, tastes and actual products are far ranging From smoked venison to succulent salamis, coppa, rillettes, brawn, black pudding or bacon, hams, cheeks or even jowl – any and every part of the pig will do. Charcuterie is nose to tail cooking with every part of the animal used up. The possibilities are endless and the opportunities enormous. Chef Magazine is proud to be Media Partner to the British Charcuterie Awards and is supporting Class 8 that concentrates on “House Made” Charcuterie. This class is for all chefs whether working in a restaurant, hotel or pub kitchen who make charcuterie from meat, poultry or game to serve within their own restaurants or bars. 36 BRITISH CHARCUTERIE AWARDS 2019 Some chefs buy in meat ready butchered, others like Luke Holder at his “adventures in cured meats” and was thrilled to receive a Silver Harnett, Holder & Co buys in whole pigs, butchers them on-site with medal for his Yorkshire Mangalitsa coppa in the British Charcuterie virtually every bit of the carcass used in his restaurants. -
Eovaldis-Menu-2020-1
EOVALDI’S SANDWICHES EOVALDI’S SPECIALTY SANDWICHES PICK 2 COMBO ANY 4 ½ SANDWICH, WITH A CUP OF SOUP, 4 ½ INCH (HALF) $4.95 4 ½ INCH (HALF) $6.95 CHILI, OR SIDE SALAD 6 INCH $6.95 6 INCH $7.95 9 INCH (WHOLE) $7.95 9 INCH (WHOLE) $8.95 $7.95 12 INCH $9.95 12 INCH $10.95 HOMEMADE SOUPS & CHILI ……………………………………………………………………. ……………………………………………………………………. EOVALDI’S SPECIAL: ROAST BEEF, HAM, CHICAGO STYLE: OUR FAMOUS SALSICCIA EOVALDI’S CHILI $3.95 MORTADELLA, GENOVA SALAMI, PROVEL, LETTUCE, RESTING ON A BED OF HOT ROAST BEEF, COVERED WITH CHEDDAR CHEESE $4.25 TOMATOES, PICKLES, ONIONS, PEPPERONCINI, WITH A LAYER OF HOT PEPPER CHEESE TOPPED CHILI MAC LARGE $7.25 MAYO WITH ONIONS, PICKLES, AND AU JUS SMALL $6.25 ……………………………………………………………………. ……………………………………………………………………. SOUP OF THE DAY $3.95 EXTRA SPECIAL: ROAST BEEF, HAM, MORTADELLA, THE DADDY: OUR FAMOUS SALSICCIA ……………………………………………………………………. GENOVA SALAMI, PEPPER CHEESE, LETTUCE, ALONG WITH OUR HANDMADE MEATBALLS TOPPED EOVALDI’S SALADS TOMATOES, PICKLES, ONIONS, PEPPERONCINI, WITH PROVEL CHEESE AND RED SAUCE MAYO, AND HOUSE DRESSING ……………………………………………………………………. ……………………………………………………………………. THE GODFATHER: OUR SICILIAN BOMBER CHEF SALAD: ROMAINE & ICEBERG LETTUCE, NEW YORK STYLE: HAM, GENOVA SALAMI, HOT SANDWICH TOPPED WITH HOMEMADE SALSICCIA GENOVA SALAMI, HAM, TOMATOES, RED ONIONS, COPPA, PROVOLONE, LETTUCE, TOMATOES, ……………………………………………………………………. PROVEL AND PARMESAN CHEESES. CHOICE OF ONIONS, PEPPERONCINI, AND HOUSING DRESSING AVAILABLE IN ONE SIZE: DRESSING ……………………………………………………………………. CHICKEN PARM, VEAL PARM, BREADED COD LARGE $7.95 MEATBALL: OUR SPECIAL RECIPE WITH RED SAUCE, 4 ½ INCH $5.95 SIDE $4.95 PROVEL CHEESE, AND CHOICE OF TOPPINGS ……………………………………………………………………. ……………………………………………………………………. ……………………………………………………………………. CHICKEN OR VEAL PARMESAN: TOPPED WITH SPECIAL SALAD: ROMAINE & ICEBERG LETTUCE, SALSICCIA: OUR FAMOUS ITALIAN SAUSAGE OUR RED SAUCE, MOZZARELLA AND PARMESAN ARTICHOKE HEARTS, RED ONIONS, PIMENTOS, SERVED WITH OUR RED SAUCE AND CHOICE OF CHEESES TOMATOES, AND PARMESAN CHEESE. -
Pinocchios Dining Is Back
ROSSA ANTIPASTI TO START PRIMI PASTA PIZZA MARGHERITA - V or VE 20 OLIVES – GF | VE 8 MAIN SIZE - 150g - $29 PINOCCHIOS GF pasta available – add 3 Tomato, buffalo mozzarella, basil Selection of mixed marinated olives PROSCIUTTO 24 DINING IS BACK GARLIC PIZZA CRUST – VE 16 CASARECCE BOLOGNESE Tomato, mozzarella, fresh prosciutto di parma DOP, Classic style 8hr cooked bolognese finished with butter Served with house made dip trio: Basil Pesto, rocket, shaved parmigiana DOP, extra virgin olive oil and parmesan and served with casarecce pasta THANK YOU VERY MUCH Sundried Tomato Relish & Olive Oil and Balsamic FOR YOUR SUPPORT Add Mozzarella - $4 VERDURE - VE 24 PRAWN LINGUINE - $32 DURING THESE TIMES Tomato, notzarella, eggplant, artichokes, BRUSCHETTA DEL GIORNO 16 Truffled mushroom, pancetta, cream, garlic, parsley mushroom, olives, pesto, roast capsicum WhiLe we navigate the current Covid-19 Bruschetta of the day. RAVIOLI restrictions we ask that aLL our Ask our staff about the bruschetta special of NORMA – VE on request 23 Pumpkin and ricotta ravioli in burnt butter with crispy wonderfuL customers are mindfuL the day Tomato, marinated eggplant, fresh ricotta, sage of their arrivaL times kalamata olives as we have aLLocated each booking to a MUSHROOM ARANCINI - V 18 ZUCCHINI PESTO - VE DIAVOLA 23 1.5 hour time slot. Panko crumbed risotto balls filled with chives Fusilli pasta with a zucchini pesto, pangrattato and and mushroom served with garlic aioli and toasted pine nuts Tomato, mozzarella, hot salami, olives, onion, chili truffle oil We hope you enjoy your experience SPAGHETTI PUTANESCA PORK AND FENNEL 24 PUMPKIN ARANCINI – VE | GF 18 Cherry tomatoes, anchovies, garlic, chilli, olives, Tomato, mozzarella, pork and fennel sausage, Crumbed risotto balls filled with roasted parsley and red sauce slow roasted tomato, thyme, artichoke, olives pumpkin, confit garlic, chives and notzarella. -
Alacarte1.Pdf
LV GS ALaCarteMenu 8pp A4_02.09.14.indd 1 17/11/2014 11:21 The Arcari Family... Just after World War 2, in a small In Glasgow at this time there was a tight Italian in Newton Mearns. Sadly, Antonio will not village called Picinicso, Mario community who would often meet at an Italian see this one as he was involved in a fatal car Arcari was born. Picinicso is a small club in Park Circus. Mario met and then married accident. He was the best brother and son Annuziata, who was also of Italian origin. anyone could ask for and he will be sorely village in the province of Frosinone Together they worked hard and opened their first missed by all his family. His legacy will live on in the region of Lazio. The territory fish and chip shop in Polmadie Road, Glasgow. through the businesses. is included in Abruzzo National They went on to open shops in Queen Elizabeth The next generation is growing fast. Mario Square, Castlemilk, Hamilton, Croftfoot, Park, one of the oldest in Italy. (Marco’s son), works with his father now and Crookston, Bishopbriggs and Scotstoun. Mario Picinicso is surrounded by mountains and has started to try and enhance the business with and Annuziata had fulfilled their dream. like most other villagers Mario Arcari’s family ideas of his own. Together they plan to expand worked the land to give them living. Being Mario and Annuziata were blessed with 6 the business and continue their creativity and between Rome and Naples Picinicso was children-Antonio, Iolanda, Marco, Adelina, innovation within Italian cuisine. -
Sourdough Sandwiches Clubs Ciabatteria EXTRAS WELCOME TO
Breakfast Ciabatteria WELCOME TO Viennoiserie Mozzar-ella Fitzgerald £5.25 Please see our selection of Sweet and THE CLUB. Mozzarella, Salad Tomato, Basil Pesto, Savoury Pastries, Croissant and Cakes e Club Sandwich is brought to Oregano, EVOO. at the deli counter. See deli counter you by e Italian Club Family of for prices. restaurants. We are a small family operated restaurant group with Positano Darling £5.95 three restaurants, an Italian artisan Parma Ham, Mozzarella, Salad Tomato, Toast £2.50 bakery and now 11 Clifton Terrace, Basil Pesto, Oregano, EVOO. 2 slices of White or Sourdough bread our first venture in the capital. with butter and a choice of Jam. is independent sandwich concept Goat to get to work £5.95 was born out of the immense love Salami Milano, Goat Cheese, e Club Bacon Roll £3.50 that our customers have for the sandwiches, panini and coffees that Grilled Aubergine, Basil Pesto. we serve in our Liverpool restau- e Italian Sausage Roll £3.50 rants. If you are sitting in, enjoy one our legendary Club sandwiches. If Veggie Valerio £5.50 you are in a hurry, grab one of our Grilled and marinated Garlic Brekkie-batta £4.90 sourdough sandwiches or Italian Aubergines, Peppers and Courgettes Ciabatta with Salad Tomato, Bacon ciabattas filled with the best of with a choice of Mozzarella or Goats cured meats and cheeses. and Asiago Cheese. Cheese (Goats Cheese may not be Add Stornoway Black Pudding for £2 We hope you enjoy vegetarian). The Crolla Pellegrini family Tom-Furter £5.95 Bravo-cado £4.95 Open toast with Avocado, Sun Blush Grilled Italian Sausage, Home Made Tomatoes, Rocket, Lemon, salt and Tomato Sugo, Asiago and Parmesan Cheese. -
Preserving Summer Sausage and Meats
SP 50-735 Revised March 2020 Oregon State University Extension Service Preserving Meats Summer Sausage & Deli Style Meats Summer sausage can be successfully made at home. Recipes can be adapted to make them leaner than their commercial counterparts. Special seasonings can also be added. If you plan to grind your own meat, a meat grinder is recommended. Food processors can be used, but have limited versatility since they will only produce a fine grind. Some grinders come with casing attachments. The best casings are from the small intestine of hogs or sheep. Synthetic casings made from collagen or cellulose are also available. They can usually be purchased from butcher shops that make sausage. Sausage can also be shaped and cooked without a casing. Ingredients Meat: Sausages will be moister and hold together better if there is some fat in the meat. Regular grind beef, lamb, pork, and chicken work well. Venison and turkey might need a little pork or beef fat added. Mixing leaner meats with ground pork will make a leaner product. The standard recipe usually uses 4 pounds of ground venison or turkey to 1 pound of ground pork. Keep the meat as cold as possible during the entire sausage making process. Nonfat dry milk: You can add ¼-½ cup of nonfat dry milk per pound of meat to help hold leaner sausage together. Nitrates and Nitrites: Sodium and potassium nitrite and nitrate (saltpeter) have been added to cured meats for centuries. These additives have several purposes. They preserve the red color of meat; they help to give the distinctive cured flavor; and they inhibit the growth of Clostridium botulinum, the bacteria that cause botulism food poisoning. -
Chapter 18 : Sausage the Casing
CHAPTER 18 : SAUSAGE Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means. A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide Sausage consists of two parts: - the casing - the filling THE CASING Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad. These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating. 1 NATURAL CASINGS: These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage. -
Meaning Salted Fresh Sausage Means Meat Ground
BASIC SAUSAGE TECHNIQUE Sausage – (old French) saussiche – salsus (latin) meaning salted Fresh sausage means meat ground with seasonings, cooked, and eaten usually hot. Sausages can be stuffed into casing or shaped into a patty. It’s not much more complicated than that, but even with fresh sausage, a few issues of technique must be respected in order to achieve a great sausage. TOOLS FOR SAUSAGE MAKING Digital Scale - Meat professional grinder is recommended – body, worm, blade, die or plates, collar. Food processor can also be used for limited quantities. Sausage stuffer Sausage casings Instant-read thermometer INGREDIENTS FOR MAKING LAMB SAUSAGE • American Lamb: Shoulder is marbled and inexpensive, and thus the perfect cut for sausage making. General ratio is 70% meat and 30% fat or 75% to 25%. Lamb is about 80% lean to fat. Aside from shoulder another good choice would be leg meat mixed with belly trim or neck meat. • BACK FAT (OR FATBACK): The layer of fat from the pig’s back, usually the purest white and thickest fat on the pig’s body. For use in sausages and pâtés, make sure it is fresh back fat, not salted back fat. Pork fat is optional but is used in many sausages to add a smooth texture. Sausage Curing Salts • PINK SALT: A curing salt is a combination of iodized salt and sodium nitrite used for sausages and other meats. It goes by many names depending on the company selling it (Prague Powder #1 or Insta Cure #1, DQ Curing Salt, tinted cure mix or TCM). Regardless of what it’s called, it is salt with 6.25 percent sodium nitrite added, and it is tinted pink to prevent accidental ingestion. -
A LA CARTE Menu
A LA CARTE Menu MONDAY TO FRIDAY 4.00PM - 9.00PM SATURDAY – SUNDAY AVAILABLE ALL DAY Food Allergies and Intolerance Before you order your food and drinks please speak to a member of our staff if you have a food intolerance (v) - suitable for Vegetarian (v) - suitable for Vegan STARTERS Focaccia All our focaccias/pizzas are hand made from an artisan recipe which has been handed down for generations which allows our dough to ferment for 72 hours. Made with the finest of ingredients imported from Italy, complimented with a fusion of Scottish and Italian produce. Please choose from the following flavours - GARLIC BREAD (v) £5.95 Garlic butter, green peppercorns and oregano finished with garlic oil CHEESY GARLIC BREAD (v) £6.95 Classic 3 cheese focaccia finished with oregano and black pepper OLIVES AND ROSEMARY (v) (v) £6.45 Marinated mixed olives and rosemary finished with garlic oil NEAPOLITANA (v) (v) £6.95 Focaccia with pizzaiola sauce, white onions, mushrooms and marinated olives, finished with garlic oil SWEET PEPPER AND GOAT CHEESE (v) £7.95 Roasted peppers, sun blush tomato, mozzarella and Goat cheese focaccia finished with fresh rocket BUFFALO MOZZARELLA AND TOMATO (v) £8.45 Focaccia bread topped with fresh buffalo mozzarella, marinated tomatoes, red onions and basil finished with aged balsamic vinegar and fresh rocket leaves STORNOWAY BLACK PUDDING AND APPLE £9.95 Focaccia bread topped with Stornoway black pudding, caramelised apples, mozzarella and fresh chillies THE ‘AMALFI’ £10.95 Marinated mussels, prawns, calamari, sunblush tomato and