Ẩm thực - Chapter 26: Sausages and cured foods

Chapter 26Sausages and Cured Foods1Chapter Objectives1. Prepare simple dry-cured and brine-cured foods.2. Prepare simple smoked foods.3. Prepare fresh, cured, and smoked sausages.2Sausages have been popular since ancient times.First made to utilize and preserve trimmings and less desirable cuts of meat.The term “charcutier” means one who prepares and sells pork products.3Curing and SmokingIngredients for curing foods:Salt - as a preservativeNitrites and nitrites - used to prevent botulism infectionSugars - modify the flavorHerbs, spices, and other flavors4Curing MethodsDry cures - cure ingredients are packed or rubbed over the food to coat completelyBrines - a solution of salt and other curing ingredients in water. Food submerged or injected with brine.5SmokingSmoking is a way of drying and preserving foods since prehistoric times.First rule of smoking: DO NOT smoke meats, poultry, or seafood that has not been cured.6Two Types of SmokingCold smokingTemperature kept at or below 85° FFood will absorb the flavor but not cookHot smokingTemperature up to 165° F for sausage and meatTemperature up to 200° F for fish and poultryFood takes on flavors and cooks7Typical Smoker Consists of the Following ItemsAn enclosed chamberA source of smokeA means of circulating smokeA way of controlling heat8Types of Wood UsedHickory is the most popular.Other woods: oak, mesquite, and fruitwoods; all types.Pine and pressure treated wood should NEVER be used.9SausagesA mixture of ground meat, usually pork, and seasonings stuffed in a casing.There are hundreds of types of sausages.10Categories of SausagesThree classificationsFresh sausages - according to the USDA is one that contains no nitrates or nitrites.Cured sausages - ones that contain nitrates or nitrites of sodiumSmoked sausages - may be cold or hot smoked11Basic Sausage IngredientsLeanPork fat, preferably hard fatback, ground with meatSaltSpices, herbs, and other flavorings12The meat:Pork, beef, veal, lamb, chicken, turkey, duck, liver, rabbit, or venisonThe fat:Makes up to 25% to 50% of the total weightBasic Sausage Ingredients (cont’d)13SeasoningsAllspiceCaraway seedsCayenne or hot red pepperCinnamonClovesCorianderCuminFennel seedGingerMaceMarjoramMustardNutmegPaprikaParsleyPepperSageTarragonThyme14Other Important IngredientsGarlicOnionShallotsChivesWineVinegarEggs Spice mixes:Quatre épices (4 spices)15CasingsNatural casings are made from the intestines of animals. Can be packed in salt as a preservative.Collagen casings are molded from animal products.Synthetic casings are made from plastic and are not edible.16Equipment Other than a meat grinder, nothing is needed.A grinder is used to produce the texture that is desired.17The GrindBasic grindEmulsified grindThe grind will determine the texture of the sausage.18Smoking SausagesOnly cured sausages should be smoked.Sausages should be dried briefly before smoking.Hot or cold smoking methods should be used, depending on recipe.19Cooking SausagesPopular as stand alone menu items.Most are considered ready to cook.If the sausage has to be cooked, it should be thoroughly cooked.20Basic Cooking MethodsSimmeringSautéing and pan-fryingBraisingBroiling and grilling21Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.22