Sausage and Offal Session 9
Feb 23, 2016
Today’s AgendaQuiz Review - LambOffal
1. Definition2. Varieties3. Classical Dishes4. Handling and Storage5. Fabrication
Sausage and other meat emulsions6. Definition7. Grinding Equipment8. Stuffing Equipment
Lab Overview
Definition: Offals
• Organ meats and Muscle Tissues other than those used for Skeletal movement
Liver
Calves Liver
Chicken Liver
Duck Liver
KidneyBeef Kidney
Veal Kidneys
Pork Kidney
Lamb Kidney
Sweetbreads
Chicken Heart
Veal Sweetbreads
Chitterlings (Chittl’ns)
Pig Intestines
Chicken Heart
Testicle
Bull Testicle
Turkey Testicle
Lamb Testicle
Tongue Cured Beef Tongue
Beef Tongue
Tripe
1st=Blanket, 2nd=Honeycomb, 3rd=Bible, 4th=Garbage
4 Phases of Sausage Production
• Grinding- reducing meat and fat to small particles
• Mixing- emulsification, of protein and fat• Encasing – the process of stuffing
forcemeat into the casing• Finishing – basic procedures cooking,
baking or both and drying
Forcemeats Sausage and Other Meat Emulsions• Forcemeat • uncooked grounded meats, seasoned
and emulsified with fat.
• The proteins present combine with both fat and liquids. In forcemeat these proteins act as a stabilizer that allow the fat and liquid to bind
Forcemeats Sausage and Other Meat Emulsions
Improperly emulsified forcemeats when cooked, lose their fat, shrink become dry and grainy.
Proper emulsified forcemeat must have the ratio of fat to other ingredients precise
Maintain temperatures below 41degreeIngredients must be mixed properly.
Grinding• Chill all ingredients and equipment. • Should always stay 41 degrees or
lower• Cut meats and fat into appropriate
size for processing• Grind over an ice bath• If needed pass thru a sieve • Fold in any garnishes by hand
Stuffing/Encasing• Chill all parts of sausage stuffer• Rinse and soak casing cut 4-6 ft lengths• Slide casing over end of nozzle.• Tie the end in a knot and pierce to
prevent an air pocket• Twist or tie the sausage in to uniform
links
Lab Overview:Fabrication Tips
• Breakfast Sausage• Chorizo• Lamb Sausage• Chicken and Sundried tomatoes• Meatballs