Part 7

Presentation Transcript

Section 7 Spreadable Raw Sausages

Topics Covered Raw Sausages Meats Used in Spreadable Raw Sausages

Raw Sausages Two sorts of spreadable crude cured wieners: Mettwurst and teawurst Cured and smoked Salami, cervelat, and arrive jaeger Cured and after that brooded Dried/aged Sometimes smoked

Raw Sausages (cont'd.) Mettwurst and teawurst: Easy to get ready Limited time of freshness Four to five days put away in a plastic holder in cooler

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 superior tie Piped sealed shut into hoard housings 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 cheeks (for fine mettwurst) Fresh fatback or gut strip without skin (for coarse mettwurst) Pork tummy: Good substitute for pork cheeks

Meats Used in Spreadable Raw Sausages (cont'd.) Other meats: For a change of flavor, different meats (e.g., sheep or fowl) can be substituted Leg or loin from sheep, sheep, or diversion give distinctive surfaces

Meats Used in Spreadable Raw Sausages (cont'd.) Other meats (cont'd.): Trim all fat from sheep or sheep Meat has a tenacious fragrance and taste and in addition abrasive surface If utilizing wild amusement (e.g., rabbit or amusement winged animals): Remove all pellets and trim wicked wounds

Meats Used in Spreadable Raw Sausages (cont'd.) Other meats (cont'd.): Duck and geese are phenomenal for additional flavor parts Fat particularly has great flavor and smooth surface

Summary This part checked on: Spreadable crude frankfurters How to securely get ready crude hotdogs for utilization Preparation of mettwurst and teawurst is a preface to more troublesome sliceable wieners (salamis)