Chapter 7 Spreadable Raw Sausages Topics Covered Raw

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 • Sometimes smoked

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

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

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

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

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

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

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

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)