AUDREY SABAA

10410352
SAUSAGE MAKING FROM PORK
When slaughtering a pig for meat, it is either stunned by using electricity
from electrodes or shot in the head with a pistol. The carcass is then bled by
hoisting it on a hook after its gut has been removed. After the bleeding has been
done, the carcass in divided in two along the spine by using a butchers saw. .Tone
he head is then sawed off with a butchers saw. The head is then cut off and the
hind and fore feet are also cut off at the joint. Next, the carcass neck is cut off.
After completely removing the neck, the space between the second and third rib is
located. For it is at this point the shoulder will be cut off. The shoulder is cut in two
to give the picnic shoulder and the butt shoulder. The belly is then removed too.
The loin is then separated from the belly. The tender loin is the softest part of the
pigs flesh and is the most expensive part of it.
The ribs are separated from the belly and the belly is trimmed to by
removing the teats. The ham is cut off at the hip joint of the carcass and finally the
tail is cut off. To prepare sausage, the picnic shoulder and the butt are deboned and
the skin is removed from the flesh. The removal of the skin is done because it is
ideal in sausage making to rid the meat of skin and bones since they cant be
minced in the mincer. Some fatty portions are also added to enhance the taste and
texture of the sausage. The skin may be used as wele or added to the head to make
head cheese.
The prime ingredients of sausage are a binding agent, salt, sugar, spices and
meat with the meat being made up of both lean meat and fat. The spices that were
used were nutmegs, onions and garlic. Milk is used as a bulking and binding agent.
It may be replaced with eggs before the main process of boning the meat and
mincing it, the spices were prepared by grating the garlic and nutmeg and peeling
and chopping the onions. During the main process, the pork (some fat included)
was boned and cut into pieces. The pieces were then put in a mincer together with
the onions and minced. The minced meat was then mixed thoroughly with the
spices, milk, salt, sugar and water to a pasty consistency by hand. After this, the
mixture was put in a sausage stuffer and stuffed in pig intestine casings. The meat
filled casings were twisted at regular intervals to get the sausage joints. The
sausages were then refrigerated to prevent microbial spoilage and keep them fresh.