Chapter 9

1. Chapter 9 Poached Sausages

2. Topics Covered • General Preparation of Poached Sausages • Garnishing Sausages • White Leberkäse • Pistachio Sausage • White Frankfurters

3. General Preparation of Poached Sausages • All meats need to be trimmed of sinews, gristle, and connective tissue • Meat is cubed to fit meat grinder opening • Semifrozen before grinding

4. General Preparation of Poached Sausages (cont’d.) • If using pork fatback or belly: • Remove rind or skin • Save for other uses • If using pork jowls: • Trim and then cube as described above • All types of fat need to be semifrozen before using

5. General Preparation of Poached Sausages (cont’d.) • Follow recipes for each different sausage as directed • Weigh out proper amounts of meat and fat • Just before grinding, mix with kosher salt, TCM and seasonings • Grind accordingly

6. General Preparation of Poached Sausages (cont’d.) • Weigh proper amount of crushed ice • After placing ground meat and fat into a high-speed chopper or food processor: • Add crushed ice and start to process the mixture • Check temperature frequently to be sure mixture is within the desired temperature range

7. General Preparation of Poached Sausages (cont’d.) • Crushed ice offsets heat created by the cutting action of knife blades • Cutting action liquefies fat: • Enables it to blend evenly with lean meats giving a smoother and juicier texture • Crushed ice controls temperature to allow proteins to bind for the perfect emulsion • Ideal temperature is 48°F–58°F

8. General Preparation of Poached Sausages (cont’d.) • Forcemeats for pâtés, raw sausages, salamis, or mettwurst are ground only: • Less friction and less heat • Need only some iced liquid to keep proper temperature

9. Garnishing Sausages • Some sausages need a coarse garnish: • Examples: ham, bologna, and krakauer • Prepared from cured or smoked meats • Examples: tongue or ham, nuts, dried fruits, cheeses, or vegetables • Usually cubed, diced, or ground coarse and then folded into the forcemeat (brat)

10. Garnishing Sausages (cont’d.) • Casings used for poached sausages: • Hog casings • Beef and pork middles • Beef bungs • Synthetic fibrous or collagen casings • Specialty sausages: • Hog stomach

11. White Leberkäse • Preparation: • Put gelbwurst forcemeat base in a greased rectangular metal or aluminum pan • Press down with a spatula to remove air pockets • Let stand covered overnight in a refrigerator • Make small diamond indentation on top • Bake in a water bath covered in a 350°F oven for 1 hour (internal temperature of 160°F)

12. Pistachio Sausage • Preparation: • Blanch 20–24g whole pistachio nuts in salted boiling water • Cool and rub pistachio nuts between your hands to remove the peel • Chill • Fold into 2-lb gelbwurst forcemeat base (white Bologna) • Follow gelbwurst instructions to finish

13. White Frankfurters • Preparation: • Pipe gelbwurst forcemeat base (white Bologna) into sheep or hog casings • Tie or twist every 6 inches • Poach in water at 160°F–170°F or to an internal temperature of 155°F–160°F • Cool in water and refrigerate

14. Summary • This chapter reviewed: • General preparation of poached sausages • How to garnish sausages • How to make poached sausages