COLD CUTS

_____________________________________________________________ FARCIS (FORCEMEAT) Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by grinding, sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie, such items include quenelles, sausages, pts, terrines, roulades, and galantines. Forcemeats are usually produced from raw proteins, except in the case of gratin forcemeat. Proteins commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is often used for the fat portion of forcemeat as it has a somewhat neutral flavor. The four basic styles

Straight forcemeats are produced by progressively grinding equal parts pork, pork fat with a third dominant meat which can be pork or another meat. The proteins are cubed and then seasoned, cured, rested, ground and then placed into desired vessel Country-style forcemeats are a combination of pork, pork fat, often with the addition of pork liver and garnish ingredients. The texture of this finished product is coarse. Gratin forcemeats has a portion on the main protein browned, the French term gratin translates to "browned". Mousseline forcemeats a very light in texture utilizing lean cuts of meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat.

Secondary binders Often the only binder in forcemeat is the physical structure of the protein utilized. Sometimes a secondary binder is necessary to hold the emulsion. These binders are generally needed when preparing the country-style and gratin forcemeats. The three type of bonders include eggs, nonfat dry milk powder, and panadas. Panadas are made from starchy ingredients which aid in the binding process, these include well cooked potatoes which have been pureed, milk soaked bread, or pte choux.

PT

Chicken Liver Pt

What is pt? Pt (pronounced pah-TAY) is French for "pie." It is traditionally served baked in a crust (en crote) or molded as a terrine. The crust, interestingly enough, was not originally intended to be eaten, but to hold the pt together. Today, the terms pt and terrine are often used interchangeably. Pt is simply a mixture of seasoned ground seafood, poultry, meat or vegetables, and often a combination of several different base ingredients. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pt. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, molded or unmolded. Pt is a form of spreadable paste, usually made from meat (although vegetarian variants exist), and often served with toast as an appetizer. "Pt" is a French word which designates a mixture of minced meat and fat. It is generally made from a finely ground or chunky mixture of meats such as liver, and often additional fat, vegetables, herbs, spices, wine and other ingredients. In French or Belgian cuisine, pt may be cooked in a crust as pie or loaf, in which case it is called pt en crote. On the other hand, it may be cooked in a terrine (or other mold), often lined with fat, in which case it is known as pt en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is called a terrine, but when it is unmolded it becomes pt. It can be cooked as, and in, a terrine, and be called for the vessel, but this has no influence on the end product. The most famous pt is probably pt de foie gras, which is made from the fattened livers of geese. (Note, however, that connoisseurs generally prefer the foie gras entier, which is simply foie gras cooked and sliced, and technically not made into pt. Also, the bloc de foie gras (trans. from Fr.: "loaf of goose liver") is not technically a type of pt with respect to French cooking terminology.) In Holland, Germany and Austria, liver pt is often made as a cooked sausage, called leverworst (Dutch) or Leberwurst (German). In the United States these are sometimes called "liverwurst" (mixing English and German), or Braunschweiger. Some of these products result in a meat texture which is difficult to smear, and often eaten in chunks or slices. In the US, sliced liverwurst is used as a sandwich filler. These types have become a popular export into Eastern Europe, with significant local production now also taking place. Others are spreadable as is most French or Belgian pt; these types are more popular in England. In Scandinavia, leverpostej is a variant of the French pt en terrine and is made of pork liver. According to Danish popular opinion, it is the most popular cold cut, and commonly eaten on bread. In Russia and Ukraine, the dish is mostly prepared with liver, however other meats also can be used. Unlike the Western European method the liver is first boiled and made into a paste with butter (and/or rendered intestinal fat) and seasoning, such as herbs, fresh or fried onion, and so on. It can be further cooked (usually baked), but most often used without other preparations. The pt is served on top of bread, often with a small dill leaf or other herb on top.

GALANTINE

Duck galantine. A galantine is a French dish of boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique was already attributed to the chef of the marquis de Brancas. In the Middle Ages, the term galauntine, with the same connotations of gallantry, referred instead to any of several sauces made from powdered galangal root, usually made from brown bread or fish blood with powdered cinnamon and other ingredients, strained and seasoned with salt and pepper. The dish was boiled or simmered before or after straining, depending on the recipe. The sauce was primarily used with fish. Galantine of Chicken Galantine of chicken makes an impressive dish hot or cold. Commonly it is served cold accompanied by cold asparagus and new potatoes or a simple salad but of course it is just as delicious served hot. Deboning the chicken may seem complicated but is rather simple when you know how, but make sure the chicken is really cold when you start. Ingredients

1x1.5kg chicken (organic or free range preferably) salt and freshly ground black pepper olive oil

Farce

400g chicken mince 2 tbsp tomato paste 2 tbsp pistachio nuts 4 tbsp mixed fresh herbs finely chopped eg. Parsley, chives, thyme, sage etc. 3 tbsp dried soft apricots, roughly chopped 250g thick slice of ham, sliced into strips 1cm wide salt and freshly ground black pepper

Serving Suggestion

cooking juices cranberry sauce or your choice of chutney hot or cold boiled new jersey potatoes hot or cold asparagus tossed with garlic melted butter or extra virgin olive oil and lemon zest mixed salad

Method
1. To Debone the Chicken: Place the chicken on a chopping board breast side

2.

3.

4.

5.

down. Using a sharp knife cut along the centre of the back of the chicken. Scrape the skin and meat from the back bone of the chicken and then follow the bone to remove the meat from the carcass until you get to the top of the breast. Repeat this process with the other side of the chicken being carefully not to cut through the skin. When you get to the top of the ribcage very carefully cut the top of the breastbone from the flesh so that the breast remains intact and the chicken meat remains whole. Hold up one chicken thigh up with one hand and scrape down the bone removing the flesh. Cut around the skin at the base of the leg and pull the bone out. Repeat this process with the other leg and wings, removing the wing tips turn the legs and wings flesh inside the chicken. Farce: Place the chicken mince in a bowl with the tomato paste, pistachio nuts, mixed herbs and seasoning. Mix the mixture together well with a wooden spoon so that all the ingredients are well combined. Preheat an oven to 200C. Lay the boned chicken skin side down. Spread the half the mince mixture over the centre of the chicken. Scatter the apricots over the mince and lay the ham slices lengthwise on the centre of the chicken. Finish with the remaining mince. Bring the sides of the chicken together sealing in the farce. Reform the chicken into a cylinder shape and use a long skewer to secure the flesh together. If preparing in advance you can you cover and refrigerate the chicken until ready to cook. To Cook: Place the galantine in an oven tray, breast side up. Coat it lightly with olive, season with salt and pepper, and place it on the centre shelf of the oven and leave it to cook for 20 minutes. Reduce the heat to 180C and leave the chicken to cook for a further 20 minutes. Remove the chicken from the oven and turn it over, return it to the oven and leave it to cook for 40 minutes. Remove the chicken from the oven and turn it breast side up and return it to the oven for the final 10 minutes (if the chicken skin is pale, increase the heat to 200C). Remove the chicken from the stove and allow it to rest for 10 minutes before serving or allow it to cool and refrigerate until ready to serve cold.

6. To Serve: Carefully remove the skewer from the chicken and slice so that their

are 2-3 slices per portion. Pour a little of the cooking juices over the chicken slices (optional) and serve with your choice of accompaniments.

TERRINE Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground or finely chopped. Terrine also refers to the covered, glazed earthenware cooking dish used to cook the terrine meatloaf. Pate is also a French blend of meats and is often considered the same as terrine. However, pate may consist of meat that is more finely ground and terrine may contain meat that is more coarsely minced. Terrine is widely associated with the cooking dish. The terrine cooking dish also serves as a mold. The meat mixture is placed into the covered terrine and the dish is placed into a hot water bath called a bain-marie. A bain-marie uses very hot, but not boiling, water so that the heat is evenly distributed throughout the terrine cooking dish and the different meats cook without browning. A flavorful jelly forms in the dish after the terrine cools. When the terrine is cooled, it must be pressed. Pressing involves placing a heavy object on top of the dish while the dish stays in the refrigerator for up to a few days. This pressing method releases trapped air pockets that keep the terrine from being smooth. Since the meat mixture must be marinated in a wine and herb mixture and left in the refrigerator for a day, then cooked and cooled the next day and then left up to two days for proper pressing to occur, terrine is a time-consuming dish. However, the demand for terrine has only increased since its humble beginnings as a hearty meal for French laborers. Terrine has evolved into a very fancy meatloaf dish served in the most upscale restaurants. Elegant French restaurants layer herbs decoratively in the meat to make terrine an attractive dish. Traditionally, less expensive meats such as fatty pork as well as wild game birds such as grouse or partridge were used. However, restaurants are likely to use duck, truffles and goose livers to compliment the meat in a terrine. Some cooks use chicken and vegetables or even cheese in their terrines. Seafood terrines, made with a variety of seafood, are also fairly common. Many terrine variations are made in a terrine dish, but are actually casseroles if they are baked in an oven rather than a bain-marie.

ASPIC

An aspic with chicken and eggs. Aspic is a dish in which ingredients are set into a gelatine made from a meat stock or consomm. When cooled, stock made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaudfroid. Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, or even fish. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consomms usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth. History Historically meat jellies were made before fruit and vegetable jellies. By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in Le Viandier, written in around 1375. Gelatin is also found in cartilage.

RILLETTES

Rillette Rillettes is a preparation of meat similar to pt. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served cold. Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon. The term rillette, perhaps refers to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, heavily salted, and cured for twelve hours. The meat was then cooked slowly over low flames until very tender. That being done, the flesh was raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several days. In Anjou, rillaud was a specialty, plated in the shape of a pyramid and topped with the pig's tail; the rillettes were proudly displayed to the guest of honor. In time the rillette cooking style was applied to game birds, wild rabbit, and fish. Eventually several preparations for seafood rillettes were developed including an anchovy, tuna, and salmon version. Though the fish is not actually cooked in the fat, it is blended with fat to form the characteristic paste-spread. The soft, smooth texture is a deciding factor in determining a good rillette dish. Like cassoulet or fondue, this French dish has its many regional definitions. In general most rillettes are served cold, as a spread with toast points, much like a pat. Pork rillettes from the Northwestern regions of Tours and Anjou are famous for their rich texture and bronze color achieved during the cooking process. These rillettes have lovingly been referred to as "brown jam." Rillettes from the adjacent dpartement of La Sarthe are distinguished by a more rustic texture, complete with larger pieces of pork and less color. Health-conscious diners may fail to appreciate the culinary merits of rillettes but some chefs are capable of realizing the potential of this age old technique. RISSOLE

Two common rissoles on a plate. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savory ingredients, most often minced meat or fish, and is served as an Entre, dessert or side dish. The Australian rissole is generally made from minced meat and pan fried, without a pastry covering, but sometimes with breadcrumbs. Rissoles are also popular in Brazil, where they are more commonly known as risoles (single s). They are often filled with sweetcorn, cheese or chicken. In Portugal, rissoles are known as rissis (singular "rissol") and are usually filled with cod, minced meat, shrimp or (less frequently) chicken or a combination of cheese and ham. Rissole is a popular snack food in Indonesia, where they are called risoles. They are most commonly filled with vermicelli noodles and eaten with Indonesian soy sauce (kecap), chilli sauce or chilli padi. The rissole is also a popular fried snack in Southern-Ireland, especially in the county of Wexford, where the potato is boiled, mashed, mixed with indigenous herbs and spices, battered or breadcrumbed, and served with chips(French-fries), and/or chicken or battered-sausages. Rissoles can be found in chip shops in south Wales and north-east England. Rissole and chips is a common choice of meal. These rissole are meat (typically corned beef) mashed up with potato, herbs and sometimes onion. They are about the same size and shape as a scotch egg. They are coated in breadcrumbs or less frequently battered and deep fried. BALLOTINE

A ballotine is a piece of meat, fish, or poultry that has been boned, stuffed and then rolled and tied into a bundle. It is then usually poached or braised. Dishes include the breasts of chicken pressed between cling film and 'hammered' with a variety of stuffings. It is alleged that ballotine of turkey is a classic dish among high society England and is claimed to be the Queen's favourite Christmas lunch. The dish is becoming more popular with 'multi-bird roasts', which comprises a range of birds stuffed inside each other using the same technique. Technique Based on boning a chicken, which can be adapted for other birds, game birds such as pheasant have stronger leg sinews which must also be removed. 1. Locate the wish bone, slice down either side and remove. 2. Cut the skin down the center of the back, neck to tail. 3. Begin separating the skin and meat from the carcass using small cuts, beginning at the neck. Remove the "funny bone", which is a saber-like bone near wing. 4. Cut through the wing joint. 5. Work down to the oyster, cut through and separate the thigh joint from the carcass. Cut meat away to the keel bone or center of the breast. (Do the other side) 6. Pull the whole carcass free of meat. 7. Holding the thigh joint scrape the meat to the knee. 8. Cut around the cartilage and locate the top of the leg bone. 9. Scrape to the end of the drumstick. 10. Cut the end of the drumstick with poultry shears {or a very sharp knife}. Turn leg right side out. (Do the other side) 11. Holding the top of the wing joint, scrape the meat to the first joint. 12. Snap the bone out of its joint. (Do the other side)

QUENELLE

A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. It is usually poached. Formerly, quenelles were often used as a garnish in haute cuisine; today, they are usually served on their own.The word quenelle comes from the German Kndel (noodle or dumpling). Quenelles naturelles appeared after World War 2 when there were shortages of fish and meat. The main ingredients are eggs, butter, cream semolina or flour. Preparation There are many ways to prepare quenelles de brochet, but most recipes first prepare a panade, essentially a white sauce, then combine the panade with fish, and put the mixture through a sieve, yielding a farce. The quenelles are formed from the farce and poached. They may be served sauced and grilled, or with a variety of sauces.

CHAUD FROID The most plausible explanation for chaud-froid seems to be the one offered by Philas Gibert (1857-1942). In 1759, the Marchal de Luxembourg was hosting a banquet near Paris at the Chteau de Montmorency. Just as the festivities were about to begin, the Marchal was summoned to the Kings Council. He ordered that the banquet proceed in his absence. When he returned, long after the banquet had finished, he asked for one dish. This dish was a chicken fricassee whose ivory-colored sauce had long since congealed around the meat. The Marchal apparently liked this cold concoction so much that he requested it again a few days later. The dish was presented under the moniker of refroidi, but the Marchal ordered that the name on the menu be changed to chaudfroid. There is an alternative group of historians that believes the preparation dates back to Roman times. In the 19th century excavations at Pompeii, a jar was discovered that contained fragments of meat packed in aspic. The jar was inscribed calidus-frigidus, which can be translated as chaud-froid. Because recipes for this type of preparation dont appear in print until the beginning of the 19th century, the first explanation sounds more plausible. But whatever their origin, the popularity of chaud-froid preparations seems to have peaked at the end of the 19th century or the beginning of the 20th. Today, these dishes are practically nonexistent. In its classic preparation, a chaud-froid dish consists of cooked poultry that is cooled and then coated with a jellied white or brown sauce. The final dish is served cold. Although Dubois describes eight different recipes for sauce chaufroix, all the preparations can be divided into those made from sauce espagnole (brown) or sauce velout (white). In each case the master sauce is augmented with gelatin to cause it to solidify better at room temperature. The individual sauces are either used as is or supplemented with other ingredients, like truffles, blood, artichoke pure, tomatoes, herbs, and such. The poultry is cooked, skinned and partially boned, cut into serving pieces, and coated with the sauce. Dubois was known for his architectural creations. For his chaufroix, the coated pieces of meat would be arranged in a structural form and further decorated with other ingredients. Although preparations for small birds often started with a dozen or more whole carcasses, Dubois also created preparations made from just the breasts or tenderloins of the birds.

Gouff presents similar presentations to those of Dubois. In addition, he presents a chaud-froid of fruit intended to mimic his chaud-froid de poulet la gele in appearance. Apples are used to represent the chicken breasts and are coated with blanc-manger instead of a white chaud-froid sauce. The recent versions of Larousse gastronomique, both in French and English, include game, meat, and fish in their general descriptions of chaud-froid preparations, but only include a salmon recipe to serve as an example. In this case, the sauce used for the coating is the poaching liquid, a well-seasoned fish stock. Theres no mention of augmenting the sauce with gelatin.

Chaud-froid de poulet 1 whole (about 0.8 kg) chicken breast, intact with skin and bones fine salt 1 leaf Gelatin 135 grams glace 1/2 extra large egg yolk 100 grams heavy cream 1 teaspoon lemon juice 12 to 18 leaves fresh tarragon 1 teaspoon toasted pine nuts

1. Preheat oven to 215 C (420 F).

2.

Skin the chicken breast. Carefully remove the large fillets from the breast. Remove the tenderloins from the fillets and reserve for other purposes. Trim the narrow ends of the fillets so their shape is similar at both ends. Trim any ragged protrusions from the edges of the fillets. The smoother the edges of the fillets, the smoother the final coating will be.

3. Season both sides of the fillets with fine salt. Place the fillets, skin side up, on a parchment paper-lined baking sheet. Roast the fillets for 4 minutes. Flip the fillets over and continue to roast them until their internal temperatures reach 52 C (125 F), about 4 minutes more. Cover the fillets with another baking sheet and set aside to rest until the meat cools. When the meat is cool, transfer it to a plate, cover the plate with plastic wrap, and refrigerate very well, such as overnight. Place the gelatin in a glass of cold water to soften. Place the glace in a small saucepan over low heat and melt it. When the glace is fully melted, drain the gelatin and add it to the glace. Remove the glace from the heat and stir until the gelatin is 4. dissolved. Dilute the egg yolk with a tablespoon or two of cream and stir it into the glace along with the remainder of the cream. Stir in the lemon juice and season with a little fine salt. Transfer the sauce to a metal container that will fit easily into a water bath. Prepare two water baths, one with very hot tap water and one with ice water. Remove the cooked chicken fillets from the refrigerator and pat with absorbent 5. paper any moisture clinging to them. Arrange the fillets, skin side up, on a cooling rack placed over a plastic wrap lined baking sheet.

6.

Place the sauce container in the ice-water bath and chill, stirring continuously, until the sauce begins to thicken, which happens when its temperature lowers to about 20 C (68 F). If the sauce thickens too much, it will start to get lumpy. If this occurs, place the sauce container in the hot-water bath and continue to stir until the sauce is smooth again. It will only be a few degrees warmer but much thinner. Move the sauce container back to the ice-water bath and chill again only until it starts to thicken.

7. Starting with the thick end of each fillet, carefully and slowly pour the sauce over the fillets until evenly coated. Because the fillets are cold, the sauce should start to solidify almost as soon as it contacts their surface. When the fillets are evenly coated, place the baking sheet in the refrigerator until the coating is fully jelled, which should take only a few minutes. Leave the extra sauce out at room temperature for use as glue in decorating.

8. Decorate the breasts with tarragon leaves and pine nuts. The leaves can either be used raw or they can be briefly blanched and patted dry. Arrange the tarragon leaves on the surface of the breasts. Put a few drops of sauce on the breasts where the pine nuts will be placed. Carefully place the pine nuts into the sauce to glue them in place. Place the baking sheet back in the refrigerator to solidify the attachment of the nuts. Before serving the breasts, bring them to room temperature in order for the meat to 9. soften slightly. Arrange the breasts on individual, chilled serving plates along with appropriate garnishes, such as salad greens or blanched green vegetables.

SAUSAGE A sausage is a prepared food product usually made from ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, and generally packed in a casing. Sausage making is a traditional food preservation technique, originating in the European cuisine. Traditionally, casings have been made of animal intestines, though they are now often synthetic. Traditionally they would be wrapped in the skin of the animal so they could be fried, after cooking the skin was taken off. Some sausages are cooked during processing, and the casing may be removed at that time. Sausages may be preserved by curing, drying in cool air, or smoking. The distinct flavor of some sausages is due to fermentation by Lactobacillus during curing. History Sausage is a logical outcome of efficient butchery. Sausage-makers put to use meat and animal parts that are edible and nutritious, but not particularly appealing, such as scraps, organ meats, blood, and fat, and that allow the preservation of meat that can not be consumed immediately. These were typically salted and stuffed into a tubular casing made from the cleaned intestine of the animal producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa the sausage is sometimes shaped like a square hamburger patty. It is often assumed that sausages were invented by Sumerians in what is Iraq today, around 3000 BC. Chinese sausage lchng, which consisted of goat and lamb meat, was first mentioned in 589 BC. Homer, the poet of Ancient Greece, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe. During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. The early Catholic Church outlawed the Lupercalia Festival and made eating sausage a sin. For this reason, the Roman emperor Constantine banned the eating of sausages. Early in the 10th century in the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning. The most basic sausage consists of meat cut into pieces or ground and filled into a casing such as an animal intestine. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[1] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[2] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat so the filler expands.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted. Classification of sausages Sausages may be classified in any number of ways, for instance by the type of meat and other ingredients they contain, or by their consistency. The most popular classification is probably by type of preparation, but even this is subject to regional differences of opinion. In the English-speaking world, the following distinction between fresh sausages, cooked sausages and dry sausages seems to be more or less accepted: Fresh Sausages Fresh sausages are a coarse or finely comminuted meat food product prepared from one or more kinds of meat, or meat and meat byproducts. They may contain water not exceeding 3% of the total ingredients in the product. They are usually seasoned and may contain binders and extenders. They must be kept refrigerated and thoroughly cooked before eating.

Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, breakfast sausage and Yarraque. Fresh smoked sausages are fresh sausages that are smoked. They should be refrigerated and cooked thoroughly before eating. Examples include Mettwurst and Romanian sausage.

Content of Fresh Sausages

Fresh Pork Sausages - May not contain pork byproducts and no more than 50% fat by weight. Fresh Beef Sausages - May not include beef byproducts and no more than 30% fat by weight. Breakfast Sausages - May contain meat and meat byproducts and no more than 50% fat by weight. Whole Hog Sausage - Meat from swine in such proportions as are normal to a single animal and no more than 50% fat by weight. Italian Sausage Products - Cured or uncured sausages containing at least 85% meat, or a combination of meat and fat, with the total fat content constituting not more than 35% of the finished product. It contains salt, pepper, fennel and/or anise and no more than 3% water. Optional ingredients permitted in Italian Sausages are spices (including paprika) and flavorings, red or green peppers, onions, garlic and parsley, sugar, dextrose and corn syrup.

Cooked and/ or Smoked Sausages These products are made of one or more different kinds of chopped or ground meats which have been seasoned, cooked and/or smoked. Water can be no more than 10% by weight. Meat byproducts may be used. Included in this category are:

salami liverwurst hot dogs bologna

knockwurst bratwurst braunschweiger blood sausage jellied beef loaf thuringer-style.

Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger and liver sausages. Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa and Mortadella. Cooked Salami (not dry) is made from fresh meats which are cured, stuffed into casings and cooked in a smokehouse at high temperature. It may be air dried for a short time. It has a softer texture than dry and semi-dry sausages and must be refrigerated. Dry and Semi-Dry Sausages Dry sausages may or may not be characterized by a bacterial fermentation. When fermented, the intentional encouragement of a lactic acid bacteria growth is useful as a meat preservative as well as producing the typical tangy flavor. The ingredients are mixed with spices and curing materials, stuffed into casings, and put through a carefully controlled, long, continuous air-drying process. Dry sausages require more production time than other types of sausages and results in a concentrated form of meat. Medium-dry sausage is about 70% of its "green" weight when sold. Green weight is the weight of the raw article before addition of added substances or before cooking. Less-dry and fully-dried sausages range from 80% to 60% of original weight at completion. Dry sausages are fresh sausages that are dried. They are generally eaten cold and will keep for a long time. Dry sausages include:

chorizo (Spanish, smoked, highly spiced) Frizzes (similar to pepperoni but not smoked) pepperoni (not cooked, air dried) Lola or Lolita and Lyons sausage (mildly seasoned pork with garlic) Genoa Salami (Italian, usually made from pork but may have a small amount of beef; it is moistened with wine or grape juice and seasoned with garlic.

Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Semi-dry sausages are semi-soft sausages with good keeping qualities due to their lactic acid fermentation. "Summer Sausage" (another word for cervelat) is the general classification for mildly seasoned, smoked, semi-dry sausages like Mortadella and Lebanon bologna.

Storage All sausage -- except dry sausage -- is perishable and therefore must be kept refrigerated. The following storage times should be followed for maximum quality. SAUSAGE STORAGE CHART

If the sausage has a "use-by" date, follow that date. It is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product. If the sausage has a "sell-by" date, or no date, store it for the times recommended below. REFRIGERATOR UNOPENED 1 to 2 days - REFRIGERATOR OPENING AFTER

TYPE OF SAUSAGE Fresh uncooked Sausage,

(included in unopened storage) 3 to 4 days

Fresh Sausage, after (not applicable) cooking by consumer Hard/Dry Sausage Hot Dogs and Cooked Sausage other

indefinitely in refrigerator; 6 3 weeks in refrigerator, or until weeks in pantry it turns rancid 2 weeks 7 days 3 weeks

Summer Sausage (Semi3 months dry)

Freeze if you can't use within times recommended above for refrigerator storage. Once frozen it doesn't matter if the date expires because foods kept frozen continuously are safe indefinitely. However, for best quality use within 1-2 months.

National varieties Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes. Argentina In Argentina many sausages are consumed. Eaten as part of the traditional asado, Chorizo (beef and/or pork, flavored with spices) and Morcilla (Blood Sausage or Black pudding) are the most popular. Both of them share a Spanish origin. A local type is the salchicha Argentina, criolla (Argentinian sausage) or parrillera (literally BBQ-style), made of the same ingredients as the Chorizo but thinner.[3] Vienna sausages are eaten as an appetizer or in hot dogs (called panchos) which are usually served with different sauces and salads.

The weisswurst is also a very common dish eaten usually with smashed potatoes or chucrut in some regions.[4][5] China Lap cheong (also lap chong, lap chung, lop chong). Dried pork sausages flavored with char siu that look and feel like pepperoni, but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying. France Saucisson is perhaps one of the most popularized forms of dried sausage in France, with many different variations from region to region. Usually saucisson contains pork, cured with a mixture of salt, wine and/or spirits. Regional varieties have been known to contain more unorthodox ingredients such as nuts and fruits. Poland Polish sausages, (Kiebasa), come in a wide range of styles such as Swojska, Krajaska, Szynkowa, Biaa, lska, and podhalaska. Hungary Hungarian sausages are two types, the smoked sausages like winter salami, Gyulai and Csabai sausage. Hungarian The other type are the boiled sausages called "Hurka". Rice Liver Sausage ("Mjas") and Rice Blood Sausage ("Vres"). In the first case the main ingredient is the liver and the stuffing consist of rice. In the other case the blood is mixed with rice, or pieces of bread roll. Spices, pepper, salt and marjoram are added. Italy Italian sausages are often a mix of pork and veal. USA In the USA, cooked sausages (wieners, franks and hot dogs) are most often consumed, followed by fresh sausages (breakfast and Italian). Pepperoni and Italian crumbles are popular pizza toppings. Lebanon bologna and Italian salame (salami) are unique adaptations of "ethnic" sausages from Pennsylvania and California, respectively. Head cheese and scrapple are examples of square sausage-like products. Germany German sausages, or wurst, cover a variety of uncooked and unfilled things (no casing), like frankfurters, bratwurst, rindswurst, blargenwurst, knackwurst, and bockwurst. UK In the UK sausages are very popular. British sausages are normally made from pork or beef mixed with a variety of herbs and spices, many recipes of which are traditionally

associated with particular regions (for example Bucks sausages). They normally contain a certain amount of Rusk, or Bread-Rusk, and are traditionally cooked by frying, grilling or roasting prior to eating. Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are commonly referred to as bangers particularly when served with the most common accompaniment of mashed potatoes to form one the national dish known as Bangers and Mash. (The designation banger is also said to have arisen during World War II, when scarcity of meat led many sausage makers to add water to the mixture, making it more likely to explode on heating. Although sometimes stated that the term "bangers" has its origins in World War II, the term was actually in use at least as far back as 1919.) They may also be baked in a Yorkshire pudding batter to create 'Toad in the Hole', often served with gravy and onions. Famously, they are an essential component of both a Full English Breakfast. In the UK alone there are believed to be over 470 different types of sausages[6]; some made to traditional regional recipes such as those from Cumberland or Lincolnshire, and increasingly to modern recipes which combine fruit such as apples or apricots with the meat, or are influenced by European styles such as the Toulouse or Chorizo. In many areas "sausage meat" for frying and stuffing into poultry and meat, is sold as slices cut from an oblong block of pressed meat without casing: in Scotland this is known as Lorne Sausage or often sliced or square while the usual form is sometimes called sausage links. A popular and widespread snack is the sausage roll made from sausage-meat rolled in puff pastry; they are sold from most bakeries and often made in the home. Battered sausage, consisting of a sausage dipped in batter, and fried, is sold throughout Britain from Fish and Chip shops. In England, Saveloy is a type of precooked sausage, larger than a typical hot-dog which is served hot. A saveloy skin was traditionally colored with bismarck-brown dye giving saveloy a distinctive bright red color. A short variety of sausage, known as the chipolata or 'cocktail sausage' is often wrapped in bacon and served alongside roast turkey at Christmas time, or served cold at children's parties throughout the year. Due to health concerns over the quality of the meat contained in many commercially produced sausages (heightened by the BSE crisis in the 1990s) there has been a marked improvement in the quality of meat content in commonly available British sausages with a marked return to the artisanal production of high quality traditional recipes, which had previously been in decline. There are currently organisations in a number of UK counties such as Lincolnshire who are seeking European Protected designation of origin (PDO) for their sausages so that they can be made only in the appropriate region and to an attested recipe and quality.[7] Macedonia Macedonian sausages (kabasa, lukanec) are made from fried pork, onions, and leeks, with herbs and spices. Portugal, Spain and Brazil (in regions of Portuguese colonization)

Embutidos generally contains hashed meat, generally pork, seasoned with aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.) Scandinavia Scandinavian sausages (Finnish: makkara, Danish and Norwegian: plse, Icelandic: pylsa, Swedish: korv) are usually made of 60-75% very finely ground pork, very sparsely spiced with pepper, nutmeg, allspice or similar sweet spices (ground mustard seed, onion and sugar may also be added). Water, lard, rind, potato flour and soy or milk protein are often added for binding and filling. In southern Norway, grill- and wiener sausages are often wrapped in a potato lompe, a kind of lefse. Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the hot dog stand. Since hot dog stands are ubiquitous in Denmark some people regard plser one of the national dishes. The most noticeable aspect of Danish cooked sausages (never the fried ones) is that the cover often contains a traditional bright-red dye. They are also called wienerplser and legend has it they originate from Vienna where it was once ordered that day-old sausages be dyed as a means of warning. The Swedish falukorv is a similarly red-dyed sausage, but about 5 cm thick, usually cut in slices and fried. Unlike ordinary sausages it is a typical home dish, not sold at hot dog stands. In Sweden sausages are often accompanied by potato mash rather than bread. In Iceland, lamb may be added to sausages, giving them a distinct taste. Finland One local Finnish variety is mustamakkara, a "black sausage" prepared with blood, which is a specialty of Tampere. Makkara is typically similar in appearance to Polish sausages or bratwursts, but have a very different taste and texture. Most makkara is very light on spices and is therefore frequently eaten with mustard, ketchup, or other table condiments without a bun. Makkara is usually grilled, roasted over coals, or cooked on sauna heating stones until the outer skin begins to darken and crack. A special kind of makkara is mustamakkara, a "Black sausage", which is a specialty of Tampere and its surroundings. It is very close to the Scottish black pudding. When a steak made out of makkara is eaten inside a sliced, fried bun with cucumber salad and other fillings, it becomes a porilainen after the town of Pori. Pickled makkara intended to consumed as slices is called kestomakkara. This class includes various mettwurst, salami and Balkanesque styles. The most popular kestomakkara in Finland is meetvursti ( etymological word come from mettwurst), which contains finely ground full meat, ground fat and various spices. It is not unlike salami, but usually thicker and less salty. Meetvursti used to contain horse meat, but only a few brands contain it anymore, mostly due to the high cost of production. South Africa In South Africa, traditional sausages are known as boerewors or farmer's sausage. Ingredients include game and beef, usually mixed with pork or lamb and with a high percentage of fat. Coriander and vinegar are the two most common seasoning ingredients, although many variations exist. The coarsely-ground nature of the

mincemeat as well as the long continuous spiral of sausage are two of its recognisable qualities. Boerewors is traditionally cooked on a braai (barbecue). Boerewors can be dried out in a dry-curing process similar to biltong, in which case it's called dro wors. Switzerland The cervelat, a cooked sausage, is often referred to as Switzerland's national sausage. A great number of regional sausage specialties exist as well. The Philippines In the Philippines, there are different kinds of sausages called "Longaniza" or "Longanisa" with mixes dependent on their size of origin: Vigan Longaniza, Lucban Longaniza are examples. North America North American breakfast or country sausage is made from uncooked ground pork mixed with pepper, sage, and other spices. It is usually sold in a large synthetic plastic casing, or in links which may have a protein casing. In some markets it is available sold by the pound without a casing. It is commonly sliced into small patties and pan-fried, or cooked and crumbled into scrambled eggs or gravy. The frankfurter or hot dog is the most common sausage in the US and Canada. Turkey In Turkey sausage is known as sosis which is made of beef. Sucuk (pronounced tsudjuck or soudjouk or sujuk with accent on the last syllable) is a ype of sausage made in Turkey and neighboring Balkan countries. There are many types of sucuk, but it is mostly made from beef. It is fermented, spiced (with garlic and pepper) and filled in an inedible casing that needs to be peeled off before consuming. Slightly smoked sucuk is considered superior. The taste is spicy, salty and a little raw, similar to pepperoni. Some varieties are extremely hot and/or greasy. Some are "adulterated" with turkey, water buffalo meat, sheep fat or chicken. There are many dishes made with sucuk, but grilled sucuk remains the most popular. Smoke dried varieties are consumed "raw" in sandwiches. An intestinal loop is one sucuk. Smoked sucuk is usually straight. Malta Maltese sausage zalzett tal-Malti is typically made of pork, sea salt, black peppercorns, coriander seeds, garlic and parsley. Other variations Sausages may be served as hors d'oeuvre, in a sandwich, in a bread roll as a hot dog, wrapped in a tortilla, or as an ingredient in dishes such as stews and casseroles. It can

be served on a stick (like the corn dog) or on a bone as well. Sausage without casing is called sausage meat and can be fried or used as stuffing for poultry, or for wrapping foods like Scotch eggs. Similarly, sausage meat encased in puff pastry is called a sausage roll. Sausages can also be modified to use indigenous ingredients. Mexican styles add oregano and the "guajillo" red pepper to the Spanish chorizo to give it an even hotter spicy touch. Certain sausages also contain ingredients such as cheese and apple; or types of vegetable. Vegetarian sausage Vegetarian and vegan sausages are also available in some countries, or can be made from scratch. These may be made from tofu, seitan, nuts, pulses, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking. These sausages, like most meat-replacement products, generally fall into two camps: some are shaped, colored, flavored, etc. to replicate the taste and texture of meat as accurately as possible; others rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat. SAUSAGES There are four main categories of sausages: fresh, cooked and smoked, cooked, and semi-dry and dry. The sausages listed here are basically ground meat, seasoned and flavored, with added fat, stuffed into casings. Bulk sausage is flavored ground meat, usually pork that is cooked like ground beef, or formed into patties. No matter which sausage you use, be sure to read the label for handling and cooking instructions. A sausage which is smoked or dried, for instance, isn't necessarily fully cooked and ready to eat without further cooking. In the chart below, the ingredients listed for each sausage are generic. Specific brands of sausages may have slightly different ingredients; however, these ingredients are considered typical. SAUSAGE TYPE INGREDIENTS Pork, beef, garlic, thyme or marjoram, pork fat, pepper Beef, pork, garlic, pork or beef fat, mustard Pork or beef, veal, dry milk, onion, garlic, coriander, COOKING METHOD Steam, Fry, Grill, Bake to 155 degrees F Steam, Fry, Grill, Bake to 155 degrees F Steam, Fry, Grill, Bake to 155 degrees F

Polish Sausage

Fresh

Kielbasa

Fresh, Smoked Fresh, sometimes smoked and cooked

Bratwurst

caraway, nutmeg Highly seasoned: Ready Dry, Cured garlic, salt, eat pepper, sugar Sweet: sugar, and Sweet Italian or Hot Fresh to

Salami

garlic, anise, fennel Steam, Fry, Grill, Bake Hot: paprika, to 155 chile peppers, degrees F onion, garlic, fennel, parsley Pork, beef, Ready garlic, mustard, eat mild spices Pork, salt, very spicy, sugar, Ready paprika, red eat pepper, garlic, sage Pork, fat, eggs, cream, bread Gently crumbs, saute seasonings to

Cervelat Summer Sausage

or Cured, Smoked, Semi-Dry

Andouille

Smoked

to

Boudin Blanc

Fresh, delicate

Braunschweiger

Ready to Precooked, Smoked liver, eat; smoked eggs, milk spreadable Precooked Pig's suet, crumbs blood, Ready to bread eat; better sauteed to

Boudin Noir

Knackwurst

Precooked, Beef, pork, lots Ready Smoked of garlic, cumin eat Cured, Smoked Pork butt, lots Usually of garlic, cumin, ready cinnamon, eat vinegar Pork, beef, lots Usually of black and red ready pepper eat Pork, cilantro, Usually paprika, garlic, ready chili powder, eat very spicy

Linguica

to

Pepperoni

Air-dried

to

Chorizo

Dry, Smoked

to

Mortadella

Semi-Dry, Smoked

Cubes of pork fat, pork, beef, peppercorns, garlic, anise

Steam, Fry, Grill, Bake to 155 degrees F

Hot Dogs

Cooked, Smoked, Cured

Cured beef and pork, garlic, Ready salt, sugar, eat mustard, pepper Veal, milk, eggs

to

Bockwurst

Fresh

Steam, pork, Saute, chives, Bake to 155 degrees F to

Bologna

Cooked, Smoked

Cured beef and Ready pork, garlic, salt eat

CASING Sausage casing is the material that contains and encloses the filling of a sausage. Casings may be either natural or artificial. Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars. Natural casings of sausages are made from the submucosa, a layer of the intestine that consists mainly of collagen. The fat and the inner mucosa lining are removed. Natural casings tend to be brittle once cooked and tend to "snap" when the sausage is bitten. They may also rupture during the cooking process; often, this indicates that the cooking was done too rapidly. Natural casings may be hardened and rendered less permeable through drying and smoking processes. Natural casings come mainly from sheep and pigs intestines, though beef intestine is also used. Artificial casings are made of collagen, cellulose, or even plastic. Not all casings are edible. Moisture and heat make casings softer and more porous.