Sausage and OffalSession 9

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

Heart

Beef Heart

Chicken Heart

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

Blood

Pig’s Blood

Brain

Cow Brain

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