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Sausage and Offal Session 9

Sausage and Offal Session 9. Today’s Agenda. Quiz Review - Lamb Offal Definition Varieties Classical Dishes Handling and Storage Fabrication Sausage and other meat emulsions Definition Grinding Equipment Stuffing Equipment Lab Overview. Definition: Offals.

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Sausage and Offal Session 9

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  1. Sausage and OffalSession 9

  2. Today’s Agenda Quiz Review - Lamb Offal • Definition • Varieties • Classical Dishes • Handling and Storage • Fabrication Sausage and other meat emulsions • Definition • Grinding Equipment • Stuffing Equipment Lab Overview

  3. Definition: Offals • Organ meats and Muscle Tissues other than those used for Skeletal movement

  4. Heart Beef Heart Chicken Heart

  5. Liver Duck Liver Calves Liver Chicken Liver

  6. Kidney Veal Kidneys Beef Kidney Pork Kidney Lamb Kidney

  7. Sweetbreads Veal Sweetbreads Chicken Heart

  8. Chitterlings (Chittl’ns) Pig Intestines Chicken Heart

  9. Blood Pig’s Blood

  10. Brain Cow Brain

  11. Testicle Turkey Testicle Bull Testicle Lamb Testicle

  12. Tongue Cured Beef Tongue Beef Tongue

  13. Tripe 1st=Blanket, 2nd=Honeycomb, 3rd=Bible, 4th=Garbage

  14. 4 Phases of Sausage Production • Grinding- reducing meat and fat to small particles • Mixing- emulsification, of protein and fat • Encasing – the process of stuffing forcemeat into the casing • Finishing – basic procedures cooking, baking or both and drying

  15. Forcemeats Sausage and Other Meat Emulsions • Forcemeat • uncooked grounded meats, seasoned and emulsified with fat. • The proteins present combine with both fat and liquids. In forcemeat these proteins act as a stabilizer that allow the fat and liquid to bind

  16. Forcemeats Sausage and Other Meat Emulsions Improperly emulsified forcemeats when cooked, lose their fat, shrink become dry and grainy. Proper emulsified forcemeat must have the ratio of fat to other ingredients precise Maintain temperatures below 41degree Ingredients must be mixed properly.

  17. Grinding • Chill all ingredients and equipment. • Should always stay 41 degrees or lower • Cut meats and fat into appropriate size for processing • Grind over an ice bath • If needed pass thru a sieve • Fold in any garnishes by hand

  18. Stuffing/Encasing • Chill all parts of sausage stuffer • Rinse and soak casing cut 4-6 ft lengths • Slide casing over end of nozzle. • Tie the end in a knot and pierce to prevent an air pocket • Twist or tie the sausage in to uniform links

  19. Lab Overview:Fabrication Tips • Breakfast Sausage • Chorizo • Lamb Sausage • Chicken and Sundried tomatoes • Meatballs

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