SAUSAGES CASINGS:

Sausages were developed for one primary reason - to preserve meat. Flavours and textures varied over the
years, but extending the life of meat was most important The intestine, stomach, caul, bladder made stuffing
practical.

A sausage starts with chopped or ground meat which is mixed with flavouring ingredients and curing agents such
as salt and nitrate compounds. After the seasoned meat is stuffed into casings it is dried for a specified time in an
environment of controlled temperature and humidity. As the casing holds the ingredients in close proximity,
chemical reactions take place, the meat transforms into sausage. Flavours mature, enzymes modify the texture
and meat is preserved. This curing period may be followed by smoking. The permeability of casings allows the
smoke to penetrate and create a distinctive flavour, colour and an outer protective layer, the casing gives each
sausage. Using high quality Casing helps ensure an excellent product, there is a high demand for casing material
and man-made casings supplement the inadequate supply of natural ones.

Casingś are of vital importance in sausage making. Their primary function is that of a holder for the prepared
meat mixture. They also have a major effect on the mouth feel if edible, and appearance, both edible and
inedible.

Some casings are edible and meant to be eaten with the sausage, there are un-cdible caşings. which are to be
peeled or the sausage before it is eaten. The type of casing you need for a sausage depends to a large degree
on the type of sausage.
The variety of casings available is broad. There are six types:

1. Natural

2. Collagen

3. Peelable cellulose

4. Fibrous cellulose

5. Plastic

6. Caul fat

1. Natural casings:

They are made from the submucosa of the intestines of hogs ,sheep and cattle .The sub- mucosa is made up of
collagen. The fat and inner mucosa is removed before the submucosa is prepared as casings.The intestinal tract
is removed intact from the animal and is cleaned. The tissues connecting the sections of the intestine are
separated and it is laid out in long strands. The casıngs are then immersed in a strong solution, as it stops
bacterial growth .The casings is inflated with air or water until it is stretched to the same degree as when stuffed.
The advantages of a natural casing are

a) Permits deeper smoke penetration.

2. Collagen casings:

These are edible and non-synthetic casings. They are made from hides of cattle. The tat, flesh and hair are
removed from the hide and it is split into two layers by special equipment. The hair side of the hide is used for
leather goods. The flesh side is used for producing collagen casings. Their uniform dimension allows better portion
control. They also have superior machinability. They take smoke colour quickly and evenly, yet require HO
pre-preparation. They have to be stored at temperatures below 10° C. this will reduce drying atıd development of
brittleness. They are dipped in' water before use, if it becomes too dry and brittle but do not soak

3. Peelable cellulose casings:

These type of casing is not edible. It is used extensively in commercial manufacture of frankfurters and closely
related products. Forcemeat is stuffed into casing; cooked and possibly smoked. The casing is peeled from the
finished sausage by a special machine. Skinless ranks are an example of the products made with these casings.
4 Fibrous cellulose casing:

They are not edible. They are designed for strength. Fibers run the length of the casing to increase
its strength and durability: an interior layer of protein is applied to the casing causing it to shrink
with meat as it is dried. Used mainly for dry or semi- dry sausage, the casings are red or clear.
They must be soaked in water before stuffing Sometimes they are soaked in vinegar or liquid
smoke. This prevents surface molds and makes it easier to peel the casings off after the finished
product is sliced.

5. Plastic casings:

These have become popular in meat processing industry. They are cheaper, stronger, uniform in
size. They do need to be removed before the item is served

6. Caul fat:

Caul fat is a thin membrane which surrounds the stomach of a hog. The membrane is networked.
Like a spiders web,with streaks of fat,caul fat is excellent for wrapping items of irregular size. It is
used for loukaniko and 'crepinettes'.
TYPES OF SAUSAGES

1. Fresh sausages: these are (made from meats, which have not been cured or smoked The
meat is chopped, ground, diced etc. and seasoned. It is used in bulk form or stuffed into
casings. This is a raw product and must be carefully cooked before eating. Eg Bockwurst,
Italian sausage

2. Cooked sausages: These are made from uncured meats. The meats are ground,
seasoned and stuffed into casing, It is then cooked, normally by poaching. These are not
smoked. They are usually served cold. eg Braunschweiger

3, Cooked-smoked sausages: this type of sausage is made from cured meats. The meat is
ground, seasoned and stuffed into casings. They are then smoked and fully cooked, and do
not need further cooking, but can be heated before service. E.g.: bologna, frankfurters

4. Uncooked smoked- sausages: These are made from cured or uncured meats. The meat
is ground, seasoned and stuffed into casings. It is smoked but not cooked; therefore it has to
be cooked before being eaten. E.g Kielbasa, Mettwurst.
5. Dry and semi -dry sausages:

They are made from cured meats, which are ground seasoned and stuffed into casing, They are air-dried under
controlled conditions.The amount.of time temperature and humidity are closely regulated. These are then
fermented under controlled conditions; therefore there is slight acidic favour. Dry or semi- dry sausages need no
further cooking, They are served as purchased. Eg: German, italian salami, pepperoni.
COMPONENTS (ADDITIVES AND PRESERVATIVES OF SAUSAGES)

MEAT INGREDIENTS

A variety of meat types are used in sausage making Each type provides a particular flavor,
texture and color in the product.Lean meats make up the largest proportion of sausage
ingredients, providing the dominant. character of the finished product The flavor, color texture and
appearance of the sausage is determined by these meats.
Pork is the largest single species of animal processed for sausages and cured or smoked
products, Bull meat is often used. in sausage production because of its excellent binding
properties and deep color. Beef is becoming more popular in sausage making, particularly for all
beef products. Turkey is being used to produce a wide variety of sausages, particularly in the
search for leaner sausage. Veal, 1amb, mutto:a and poultry are also used in specific products,
depending on the formulation.

FATTY MEATS
These are a source of fat for most sáusages. Jowl fat is the most commonly used type in
commercial production ot charcuterie items. The fat adds flavor texture, mouth feel and
appearance to the sausage. The fat content in a finished sausage is limited by law to no more
than 30%..
VARIETY MEATS

Variety meats are the organs, glands and other meats which are not part of the dressed carcass. These include
the heart, kidney, tripe, iiver, tongue and others. These meats have a low binding power. Recipes for sausage
emulsions using a high ratio of variety meats usually need a bınder to form a stable emulsion.

NON-MEAT INGREDIENTS
Non meat ingredients are food.additives which can legally be added to sausages or other processed meats.
They enhance flavor and color; slow or prevent bacteria growth; act as a preservative, and extend the volume of
the sausage. There are six types of additives,
Water
Curing Ágents
Curing Acceleratörs
Sensory enhancers
Stability enhances
Extender and Binders
Waier is usually added to the sausage mixture during the blending stage. It improves the mixing and helps to
extract the proteins from the meat. It is used in all products.
CURING AGENTS
curing agents are necessary to inhibit the growth of clostridium botulism bacteria which can cause death and to
improve shelf life .They also fix the colours of the items .They make the frankfurter and ham pink.The two
common curing agents are sodium nitrate and sodium nitrite. Nitrite is used in cured, cooked or smoked product.
Sodium nitrate is used in dry sausage.
CURING ACCELERATORS
Curing accelerators, such as(ascorbic acid, erythorbic acid and citric acid) are used in cured, cooked and
fermented products. As their name indicates they speed úp the curing process. The accelerators should not be
mixed directly with the curing agents

SENSORY ENHANCERS.The variety of items used to enhance the flavour. smell, color and feei of sausages is
extensive Mary are used exclusively be the commercial manufacturers of sausage and will not be discussed
here We will concentrate on the ones most often used for sausage making in the kitchen These are food items
which are used everyday in the kitchen

1 Salt. is used in ail charcuterie products for the enhancement of flavor and. as an aid in protein extraction from
meats.

2.Sweeteners are used in some form in all sausages. There are both nutritive and non- nutritive sweeteners
used Non-nutritive sweeteners, such as saccharin and sorbitol are used in making bacon and cooked, cured
sausages. These add sweetness and aid in peeling Nutritive sweeteners, such as cane of beet sugar, dextrose
and corn syrup are used in all products. The type of sweetener and the intended end product will dzertaine the
quantity used.

3. Flavorings for sausages include spices and spice extractives. Its type will determine those used in 2
particular sausage Whatever type of spice is used it should be as fresh as possible to gain maximum flavoring
large-scale sausage production also sed hydrolyzed plan, vegetable and milk protein, atoz yeast extract, and
mustard lout These.add flavor, increase volume; act as binders and improve peeling.
4.Colorings for sausages include both natural and artificial. Artificial colours, certified food colors, are used in most
mass produced sausages. These colors are not recommended for use by the chef. Natural colors can be obtained
from paprika saffron, tumeric and other spices; caramel, and certain plant pigments. These add not only color, but
also flavor .The use of natural colors is recommended whenever possible.

5.Smoke, natural smoke, using a smoker or smoke house. is the best It will give the highest amt of flavor and
color. This may be hot or cold smoking. Liquid smoke is condensed from burning wood. Although not
recommended for use in place of natural smoke, it can boost the flavor of the product when properly used. Use of
too much liquid smoke wil! give the product a bitter flavor.

6.Flavor enhancers are products, which bring out the flavor of the other ingredients, yet have no real flavor of their
own.The one used most in the kitchen is monosodium glutamate. This is a natural product, but should be used
sparingly. It may cause allergic reactions in somc people Monoammonium glutamate, nucleotides and other flavor
enhancers are used in mass production of sausages. They are suitable for use in all sausages, but are not widely
used.`

STABILITY ENHANCER

Stability enhancers are used in säusage making to protect the favor of the product, to slow down mold growth and
tc extend and bind the product. In the kitchen extending and binding the product are the common goals. The use
of antioxidants and antimicrobials is normally confined to what are contained in the curing agents.
KIELBASA/POLISH SAUSAGE
This large loop-shaped sausage from Poland is made by stuffing emulsified forcemeat consisting of pork butt
and fatback with crushed ice. It is dry cured by adding TCM and seasonings such as black pepper and garlic.
The sausage is hung in controlled temperatures for few days and then cold smoked.

Bratwurst
This is a German delicacy made from emulsified forcemeat of pork, veal, and sometimes beef. The word is
derived from the German words brat which means "chopped meat' and wurst which means 'sausage. Bratwurst
is generally the most preferred choice for grilling and barbequing.

Frankfurters

This is a very popular German sausage that has become famous the world over because of its use in the
popular sandwich hot dog. It is made with emulsified forcemeat prepared from veal/beef and fat from jowl of
pig. The sausage is prepared into link shapes and then cured for a day to develop the traditional orange colour.
They are then hot smoked.

SALAMI

Salami has been the most popular of all sausages because of its keeping qualities. It is a cured and fermented
sausage most popular in Italy, France, Hungary, Germany, and other European countries. It is prepared from
the forcemeat of country style and the traditional speckled appearance comes from the fat of neck of the pork.
Spices, such as crushed black pepper, and herbs are popularly used in salamis.
Cumberland
As the name suggests, this sausage comes Cumbria, which is in the north-west of England. These are
traditionally made into long rope shapes, but these days it is common to see link shapes as well. It is prepared
from the country style forcemeat of and fat and seasoned with spices, such as pepper, and herbs. The meat is
chopped to give it a characteristic chunky texture.

Chorizos come from Spain and Portugal. These sausages are fermented and air dried. They get their
distinctive red colour from the smoked red peppers. The Mexican chorizos are flavoured with Chile peppers.
Chorizos can be eaten sliced or they can be barbequed or even deep-fried.

Loukanika

This popular sausage from Greece is made from pork and is flavoured with aromatic herbs, fruits, and
vegetables such as orange peel, fennel, allspice, ground bay leaves, cayenne pepper, oregano, thyme, onion,
and garlic. This sausage mix is made by basic forcemeat method and stuffed into casings or simply, the
mixture is packed into caul fat. The sausage is then grilled, broiled, or pan-fried and then chilled in refrigerator
for at least three to four days.

Merguez is a spicy sausage from North Africa. It is made from strong flavoured meat such as mutton or beef. It
is made by basic forcemeat, which is marinated in red wine before being ground. It is flavoured with quatre
épices, harissa, and red peppers. It is shaped into small ropes or can be looped as well.
SMOKING

Smoking is the process of curing,cooking and seasoning food by exposing it for long
periods of time to the smoke from a wood fire. Cooking and drying with wood smoke is
the finishing touch for many charcuterie items it is an ancient and universal way to
flavour and preserve food Smoking improves flavour, aroma, colour, and texture
Because smoking is always combined with a curing process, It helps to preserve food
and extend its keeping quality. Foods that are cold-smoked are smoked at very low
temperatures to prevent them from cooking whereas hot smoked products are
processed at higher temperatures so they are cooked during the process. Smoking is
generally prèceded by or combined with a period of air drying.

Air-drying: charcuterie products are hung. to. air-dry in a controlled environment for a
time period ranging from 2-3 hrs to several weeks.This causes many desirable changes,
in the product moisture is lost, the cure matures, some fermentation occurs and flavors
have time to blend and mellow. Drying prepares certain items for the smoking process.
Some products.such as 'jerky' are nọt smoked. They are ready to be. eaten after an
extended air-drying which gives them their traditional texture flavor and appearance.
HOT SMOKING

"Hot smoking" is typically a several-hours-long process, that can be used to fully cook raw meats or
fish, while "cold-smoking" is an hours- or days-long process that is generally used to preserve or
flavor foods (usually: meats or fish, but sometimes cheeses, vegetables; fruits, and even beer).
Smoking foods for preservation was, an important technique as early as the eighteenth century and
was a necessary method prior to refrigeration and canning. Today smoking is not primarily a way of
preserving but a method for adding a delicious smoky flavor to food.

The fuel used for smoking may contain flavoring adjuncts. For example, Chinese tea- Smoking uses
a mixture of uncooked rice, raw sugar, and tea, heated at the base of a wok. to slowly smoke.and
flavor meat and other foods. Hickory and mesquite wood is commonly used for smoking.

The smoking process both preserves and favors food. Hams, bacon, salmon, herring, and oysters
are frequently Smoked. It is important to make a distinction between smoking for preservation
(smoke cooking) and smoking for texture and flavor. Generally there are three different methods of
smoking foods:
1) HOT SMOKING

Hot smoking is done in the smokehouse or more modem electric kilns, usually over a short period
of time, just until the meat is cooked. The meat is cooked and smoked at the same time over a
burning fire or electric elements of a kiln. Smokers consist of a inetai box or cylinder with a heating
element on the bottom. Food is held on racks or hóoks and hardwood chips like Mesquite, Hickory
and Apple woods are used to add flavor to the food.

COLD SMOKING

Cold smoking is done over a much longer period of time, eg. 12-24 hours, over a smoldering fire
(below 85F)_Sinçe foods are held in the temperature danger zone, rapid microbial growth (40-140
F) could occur. Therefore, ónly those meat products that have been fermented, salted or cured,
should be cold-smoked. Most cold-smoked products should be cooked to an internal temperature of
160 F before they are eaten. However, not all cold smoked foods are treated in this way eg smoked
salmon and smoked mackerel which are delicately smoked for a long period of time and remain raw
even when eaten.
Cold smoking does not actually cook food but rather dries it out in the century old manner that was accomplished
in a smokehouse.Traditionally high salted meats were smoked for days and weeks between 90 and 130 degrees
F. The high salt content would discourage mold and bacteria, Smoked Salmon is one of the mo mous
cold-smoked dishes, smoked at a maßimum temperature of 32°C, Prosciutto di Parma' and Westphalian are two
examples of.cold-smoked hams (49°C). Chorizos and pepperonis are examples of cold-smoked sausages (18-32°
C)

3) Liquid smoking

Many consumers and commercial operations.use liquid smoke to add smoke flavor to their foods Liquid smoke
has advantages over traditional smoking in that it can be more precisely controlled and the smoke flavor is
instantaneous. Probably the most versatile and popular cooking smoker used today is the water smoker. It is
available in gas or electric models. Foods smoked in this method will turn out very moist and tender and will not
develop the outer crust that dry smokers produce.

HOW DOES SMOKING WORK?

The scientific background of smoking food is a process in which the fat and water- soluble molecules, steam and
other. particles. are released from burning wood. and left on the food The food absorbs the smoke flavors while at
the same time the smoke dries out the wood, removes the-moisture and. concentrates the foods flavor.
WOODS FOR SMOKING

Most hardwood produces a good smoke flavor where softwoods give off a pitch that coats foods with a thick sticky
film. Be careful not to use pre-treated construction woods or left over garden clippings that could have remaining
pesticides on them that could let off poisonous gasses. Oleander is also grown in many yards and is highly toxic
and can be fatal if burned.

Different woods can give a different flavor to certain foods when smoked.

Fermenting and Drying

Fermenting and drying, are food preservation methods. Sorme cured sausages are also fermented. and. dried,
e.g., salami and pepperoni. Particular attention has been given to this category of sausage since it has been
responsible for Several food poisoning outbreaks thạt were generally regarded as low risk.