Sausage
Published on Nov 18, 2015
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PRESENTATION OUTLINE
sausage making - Objectives
- Review quality forcemeats
- Equipment needed for making sausage
- Techniques for proper sausage production
- Types of sausage
- Designing your presentation
Photo by Nicho Von Akron
natural and artificial casings
Casings are fitted onto the stuffing nozzle
natural casings from hog, sheep or beef intestines
Tie the end of the casing and remove air bubbles
artificial casings are made from collagen
Fill casings with forcemeat
various sizes from large beef to small sheep casings
Twist filled casing to form individual sausages
High intense heat can ruin a good sausage
Burning, fat separates, sausages split
Photo by Timmy Toucan
Dried italian salami
Photo by david roessli
