SAUSAGE

Table of Contents
A. INTRODUCTION TO CHARCUTIERIE :
B. SAUSAGES-TYPES & VARIETIES
C. CASINGS-TYPES & VARIETIES
STUFFED SAUSAGE CASINGS

A. INTRODUCTION TO CHARCUTIERIE :
INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked
meat. It usually centers around pork products , including some of the prides of French cuisines .
Pate’s and terrines ranging from simple pureed liver
to textured real Pates or rustic country mixtures studded with hazelnuts or pepper corns and a
selection of stuffed galantines and ballontines coated with aspic. Ham, bacon, sausages and cured
meats are the staple of charcuterie, found world
Wide in innumerable guises. Traditionally, charcuterie consists only of completely or partially
prepared pork dishes , but now a days it also includes game or real and ham pies, as well as pork
pies and pate en croute . Fish and vegetable terrines and
mousselines as well as the famous pate de foie gras and even prepared salads are also included in
the range.

B. SAUSAGES-TYPES & VARIETIES

Any mixture stuffed into a casing (traditionally the large or small intestines of domestic animals) is
known as a sausage. In practice most sausages are pork-based though beef and real feature in a
few types and game can add a ripe flavour. While sausages are some times made with chicken or
real while fish or shellfish sausages are a gastronomic conceit often based on luxury ingredients
such as lobster or sea scallops .They usually take the form of fish mouisselines stuffed in a casing .
Additions to sausages fall into two that lighter the meat and make it go further , as in the British
“Banger “and seasonings , Commonly hot red peppers in sage and thyme ,spices such as the
pensable salt. Small casings are used for fresh sausages so heat penetrate easily to the center.

As fresh Sausages may contain raw ingredients ,they have a short shelf life although this may be
extended by additional cooking processes such as smoking , drying blanching or boiling .Both the
delicate bondin blance of France , made from pore , chicken or real and sometimes eggs and
cream and the heartier bondin noir or German slutwurst made of blood ,spices and onions are
examples of semi cooked sausages that has been blanched to firm their feature and extend their

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 SAUSAGE

shelf life by a few days. Seasoned with spices and garlic , the famous Polish Kielbasa and German
Knack wurst are both slightly smoked. Like all pork , fresh and semicooked sausages must be
thoroughly cooked before eating to avoid any danger of trinchinosis infection.

Distinct from fresh and semi cooked sausages are those that are sold ready to eat These may be
fully cooked ,sometimes by hot smoking or completely cured by drying included in this wide
category are the familiar Mortadella belogna and liver sausage. Some liver sausages are soft
enough to spread ,they may be flavoured with onion ,herb, garlic, anchovies or spices and
resemble Pate packed in a anchovies or spices and resemble Pate packed in a Casing .The
distinctive French andouille made of Pig’s intestines stuffed one inside the other combines
smoking , drying and cooking in its fabrication.

The third general category is the sausages that are uncooked but are totally presented by drying
.They are eaten without further cooking ,often thinly sliced and served cold with cheese ,veg and
salads. Although these sausages do not require cooking , some varieties notable Italian Pepperoni
and a dried version and stews. The second type Salami style sausages are
drier and more highly spiced . Since they may be dried for up to six months , they have a harder
texture pork and beef are often combined in salami ,and frequently wine is added to the mixture ,
giving the sausage a characteristic tangy flavour.

C. CASINGS-TYPES & VARIETIES

Casings vary in size from the ½ in /1.25 cm diameter of small pigs intestines to the 3- 4 in /7.5-10
cm of large beef intestines, and each sausage calls for a specific type. Synthetic casings are
commonly used for fresh sausages .Bladder or stomach living may also used.

STUFFED SAUSAGE CASINGS

Before use, soak the casings for 1-2 hours in cold water to remove salt and make them pliable
.Drain but do not dry them.

Steps :

1). Clean and open each casings by attaching one end to a tap and running cold water through it.
2).Tie each casing with string at one end. Attach the open end to the base of a funnel .Slide the
casing up the funnel until the closed end of the casing is reached.
3).Work the sausage filling through the funnel into the casing .Do not pace the filling too tightly or
the sausages will burst as they cook.

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 SAUSAGE

4).Twist the casing at intervals as you go to make a string of sausages .Tie the casing with string
at the end.

WORLD FAMOUS SAUSAGES AT A GLANCE

1. Polish Kaszanka 21. Toulouse

2, Boudin noir 22. Dried Chorizo
3. Haggis 23.Andouille
4. Morcille 24.Cotechino
5.Andouillete 25. Crepinettes
6.English Slack Pudding 26. Pepperoni
7.Frankfurter 27. Zampone
8.Bock Wurst 28.Genoa
9.Knack Wurst 29. Napoli
10.Cervelat 30.Milano
11.Boudin 31.Jesu de Lyon
12.Pork Chipolata 32.Hungarian
13.Luganeyhe 33.Finocchiona
14.Cumberland 34.French Hers
15.Venison 35.Chorizo
16.Merguez 36.German Cervelat
17.Beef 37.Primavera
18.Pork 38.Strasboung liver
19.Northampton Pork 39.Mortadella
20.Brat Wurst 40. BierWurst.

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