The Art and Practice of Sausage Making

Abstract

Types of SausageSausages are made from beef, veal, pork, lamb, poultry and wild game, or from any combination of these meats.Sausage making has become a unique blend of old procedures and new scientific, highlymechanized processes.Traditionally, sausage was formed into a symmetrical shape, but it now can be found in a variety of shapes and sizes to meet consumers' needs.Many sausage products are vacuum packed, freshness dated and 100% edible.Sausages can be classified in a variety of ways, but probably the most useful is by how they are processed (Table 1).Processing methods give sausages easily recognizable characteristics.Table 1 Sausage Classifications Classification Examples Storage and Handling Fresh sausage Fresh pork sausage, Keep refrigerated.Cook bratwurst, bockwurst thoroughly before eating.Consume within 3 days or freeze.Uncooked smoked Smoked, country style, Keep refrigerated.Cook thoroughly before sausage mettwurst, keilbasa eating.Consume within 7 days or freeze.pork sausage Cooked smoked Frankfurter, bologna, Keep refrigerated.Consume within sausage cotto salami 7 days after opening vacuum package.Dry sausage Genoa salami, pepperoni, Do not require refrigeration.Semi-dry sausage Lebanon bologna, cervelot, For best quality, keep refrigerated.summer sausage, thuringer Cooked meat Loaves, head cheese, Keep refrigerated.Consume within 3 days