Garde Manger

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Garde Manger

• Sausage
• Charcuterie

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Sausage

• Salsus salted
• Ancient Rome Greece
• Regional forms develop middle ages
• Meat, spices, smoke or dry
• Made
• Grinding meats w/salts spices
• Stuff into natural or synthetic casing

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Sausage Ingredients

• Main ingredient
• Pork, veal, beef, lamb, chicken, and game
• Tougher cuts- grinding fixes the though
• Certified pork used for uncooked sausages
• Been treated to destroy pathogens for trig
• Chart p 236
• Fat
• High 50 now 25

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Sausage Ingredients

• Fat
• 70 / 30 meat to fat ratio
• Seasonings curing agents
• Salts
• Dried cold smoked use nitrates or
  nitrite-nitrate mixes
• Hot smoked fresh sausage do not need
• Sugar, dextrose, honey, syrups - mellow

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Sausage Ingredients

• Spices
• Add flavor
• Need to be evenly distributed
• Herbs
• Dried
• Aromatics
• Vegetables onions, mushrooms celery
• Wines
• Citrus zests

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Equipment

• Electric vs. manual
• Good bad
• Guidelines
• Equipment in excellent condition
• Clean !!!!! Sanitized
• Chilled
• Right tool for the job
• Set up grinder correctly

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Sausage Making

• Progressive grind
• Basic grind sausages
• Bulk sausage loose
• Fresh pan-fried, broiled, grilled, baked or
  braised
• Cooked poached or steamed after shaping then
  sliced and cooked
• Smoked or dried cold or hot smoked then air dry

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Sausage Making

• Sausages not fully cooked in the smoking process
  need to be cooked for consumption
• Making sausage
• Chill meat, other ingredients and equipment
• Mix the grind on 1 the 2 short time
• Taste adjust - shape

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Sausage Making

• Dry semi dry fermented sausages
• Fermented by lactic acid
• Smoked
• Dried 1 to 2 weeks generally
• Ingredients
• Beef or pork - certified
• Water (60 70 of the meat weight)
• Salt
• Curing agents- nitrate, nitrite, sugars

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Sausage Making

• Dry semi dry fermented sausages
• Moisture ratio water environment bad
• Salts break down proteins add flavor
• Salt has anti-microbial proteins
• Too much salt slows fermentation
• Sugar is the food for the fermentation process
• Production
• Even distribution of curing agents in product
• COLD - Sanitation

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Sausage Making

• Dry semi dry fermented sausages
• Production
• Proper stuffing
• Climate controlled during fermentation
• Finished sausage
• Fermentation produces lactic acetic acid
• They lower PH
• 15 to 30 weight lose

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Sausage Making

• Emulsion sausages
• 5-4-3 forcemeats
• 5 parts raw meat
• 4 parts fat
• 3 parts water as ice
• Typically poached before smoking

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Sausage Making

• Emulsion sausages
• Process
• Cure meat and grind through fine die
• Grind fat back in fine die
• Put together ground meat and ice and process
  until below 30
• Add ground fat when it reaches 40
• Add nonfat dry milk seasonings between 45 50

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• Garnishing
• Add by folding into mix
• Shaping
• Bulk
• Casing
• Natural synthetic
• Intestines stomach linings
• Some edible some not
• Different size casing or same

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• Shaping
• Casing
• Preparing casing
• Rewind store in salt
• Rinse before used
• Cut to lengths if necessary
• Stuffing
• Assemble stuffer correctly
• Pressing
• Twist into shape
• Tying