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Chapter 7

Chapter 7 . Spreadable Raw Sausages. Topics Covered. Raw Sausages Meats Used in Spreadable Raw Sausages. Raw Sausages. Two types of spreadable raw cured sausages: Mettwurst and teawurst Cured and smoked Salami, cervelat, and land jaeger Cured and then incubated Dried/ripened

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Chapter 7

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  1. Chapter 7 Spreadable Raw Sausages

  2. Topics Covered • Raw Sausages • Meats Used in Spreadable Raw Sausages

  3. Raw Sausages • Two types of spreadable raw cured sausages: • Mettwurst and teawurst • Cured and smoked • Salami, cervelat, and land jaeger • Cured and then incubated • Dried/ripened • Sometimes smoked

  4. Raw Sausages (cont’d.) • Mettwurst and teawurst: • Easy to prepare • Limited period of freshness • Four to five days stored in a plastic container in refrigerator

  5. Raw Sausages (cont’d.) • Mettwurst and teawurst (cont’d.): • Meat and fat are semifrozen • Mixed with salt and seasonings • Ground • Mixed well for five to six minutes or until sticky • Release of protein gives a better bind • Piped airtight into hog casings • Incubated and hung for three days at 70°F • Cold-smoked and refrigerated

  6. Meats Used in Spreadable Raw Sausages • Pork: • Leg • Shoulder • Neck • Butt • Lean trimmings

  7. Meats Used in Spreadable Raw Sausages (cont’d.) • Pork fat: • Fresh fatback without skin or pork jowls (for fine mettwurst) • Fresh fatback or belly strip without skin (for coarse mettwurst) • Pork belly: • Good substitute for pork jowls

  8. Meats Used in Spreadable Raw Sausages (cont’d.) • Other meats: • For a change of flavor, other meats (e.g., lamb or pheasant) can be substituted • Leg or loin from lamb, sheep, or game give different textures

  9. Meats Used in Spreadable Raw Sausages (cont’d.) • Other meats (cont’d.): • Trim all fat from lamb or sheep • Meat has a persistent aroma and taste as well as gritty texture • If using wild game (e.g., hare or game birds): • Remove all pellets and trim bloody bruises

  10. Meats Used in Spreadable Raw Sausages (cont’d.) • Other meats (cont’d.): • Duck and geese are excellent for extra flavor components • Fat especially has excellent flavor and smooth texture

  11. Summary • This chapter reviewed: • Spreadable raw sausages • How to safely prepare raw sausages for consumption • Preparation of mettwurst and teawurst is a preamble to more difficult sliceable sausages (salamis)

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