Sausage is ground meat that is salted and seasoned for preservation. It comes in many varieties worldwide defined by their meat, seasoning, casing, and preparation method. Common casings include natural intestines, collagen from cattle hide, and fibrous cellulose. The meat filling consists of ground pork and fat with optional variety meats and binders. Non-meat ingredients like salt, curing agents, spices, and extenders are added to flavor and preserve the sausage. Famous varieties include salami, chorizo, bratwurst, andouille, and hot dogs.
Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
Meat refers to animal flesh and parts that are used as food. Edible organs and glands of animal meats include tongue, liver, kidney, sweetbread, heart, brain, lungs, tripe and small intestines. Meats should be loosely wrapped and stored under refrigeration. The chef should separate the different kinds of meat to prevent cross –contamination.
They should be in a separate unit. Meats should always be placed on trays to prevent drippings on the floor or on the food. Meats that are stored at the proper temperature and under optimal conditions will last without unnoticeable quality loss for several days.
Importance of utilizing slaughterhouse offal’sanandjeughale2
Importance according to byproducts classification.
use & importance is given with market information,Act's and production/utilization in private sector aspects.
.
.
.
Anand Gajanan Jeughale (LPT, COVAS Parbhani
MAFSU ,Maharashtra)
Surimi is a widely used seafood product made from minced or pulverized fish meat, which is then mixed with additives to improve its texture, flavor, and stability. Surimi has a distinctive chewy texture and can be used as an ingredient in various dishes, including sushi, crab sticks, and other seafood-based products.
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
CLASS 11 CBSE B.St Project AIDS TO TRADE - INSURANCE
Chapter 14 sausages
1. CHAPTER 14: SAUSAGE
Sausage is any meat that has been comminuted and seasoned. Comminuted
means diced, ground, chopped, emulsified or otherwise reduced to minute
particles by mechanical means.
A simple definition of sausage would be ‘the coarse or finely comminuted meat
product prepared from one or more kind of meat or meat by-products, containing
various amounts of water, usually seasoned and frequently cured.’ In simplest terms,
sausage is ground meat that has been salted for preservation and seasoned to taste.
Sausage is one of the oldest forms of charcuterie, and is made almost all over the world
in some form or the other. Many sausage recipes and concepts have brought fame to
cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in
Austria and Bologna from the town of Bologna in Italy. are all very famous. There are
over 1200 varieties world wide
Sausage consists of two parts:
- the casing
- the filling
THE CASING
Casings are of vital importance in sausage making. Their primary function is that of a
holder for the meat mixture. They also have a major effect on the mouth feel (if
edible) and appearance. The variety of casings available is broad.
These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose.
Some casings are edible and are meant to be eaten with the sausage. Other casings are
non edible and are peeled away before eating.
1
2. NATURAL CASINGS:
These are made from the intestines of animals such as hogs, pigs, wild boar,
cattle and sheep. The intestine is a very long organ and is ideal for a casing of the
sausage. The intestines are flushed clean, especially from the inside and soaked
in a solution of KMNO4 for a period of 2 hours at 10°C. Sinews, blood vessels and
fat clinging to the insides of the casing must be removed. Natural casings should
not be over handled as the may puncture. They should be refrigerated at all
times. Natural casings are available in Australia, New Zealand, and South America
where cattle are reared on a very large scale. Casings are a by-product of the
meat industry that is what these countries specialize in.
Use of natural casings is considered by many professional sausage makers to have
many advantages:
- They are semi porous and permit deeper smoke penetration.
- Natural casings absorb flavors and release fats better
- Generally, they hold their shape better and do not burst during cooking.
- Natural casings are edible and need not be peeled before eating.
- They have a natural color and have a better appearance.
Hogs casings are the most commonly used. Sheep casings are the highest quality
available. Beef casings are also popular. Almost all casings are salted before they
are packed. Natural casings need to be protected from extreme variations in
temperature. The ideal storage temperature is 40-45°F
COLLAGEN CASINGS:
These are edible and are not synthetic casings. They are made from the hide of
cattle. Collagen is obtained from the corium layer that is situated just under the
skin of the animal. The fat, flesh and hair are removed from the hide and it is
spit into two layers by special equipment. The hair side of the hide is used in the
leather industry. The flesh side (corium) is used to make collagen casings. The
material is first ground, and then swelled in an acidic medium. It is then sieved,
filtered and finally extruded into casings.
The advantages of collagen casings are that they can be manufactured in the
sizes that you require, both diameter and length. Their consistent diameter
means that they are uniform and aid portion control. They are also stronger and
2
3. are preferred while using machines in the commercial manufacture of sausages.
They are ideal for smoking of sausages and require no special pre preparation and
storage. Moreover, they are clean and sanitary.
FIBROUS CELLULOSE CASINGS
These are by - products of the food processing industry. Cellulose and fiber is
extracted from the husk, skin, peels, pips and seeds of the fruit and vegetables
during the processing stage. These are processed further to make casings. These
types of casings are also referred to as peel-able cellulose. The fiber adds to
the strength of the casing and enables them to handle high temperatures.
PROTEIN LINED FIBROUS CELLULOSE CASINGS
A protein lining is often added to the inside of the above type of casing. These
casings are ideal for the dried sausages. The protein lining causes the casing to
shrink as the meat is cooked or dried so that it retains the shape of the sausage.
Used mainly for dry or semi-dry sausages, they come in a red color (salami) or
clear. They need to be soaked in water before stuffing, as the protein tends to
stiffen during storage. Sometimes, the casing needs to be soaked in vinegar or
even liquid smoke. This makes it easier to peel off the casing when the finished
product is sliced.
Besides these, there a some other types of casings that are also used in the
sausage making industry. Plastic casings have recently become popular. They are
cheaper, stronger and uniform in size. However, they need to be removed before
the product is served. Caul fat, a membrane like lining of the stomach, is also
used as a casing to make the flat sausages, crepinette. The membrane is
networked like a spider web, with streaks of fat. Caul fat is ideal to wrap items
of uneven sizes like the loukanika (patty like Greek sausage) and the crepinette.
3
4. THE FILLING
The filling of the sausage is made up of two parts:
- The meat component
- the non meat component
Meat Component:
A variety of meats are used in the sausage making industry. Each type provides a
particular flavor, texture and color in the product.
Lean meats make up the largest proportion of the meat component providing the
dominant character of the product. The color, flavor, texture and appearance of
the product are determined by these meats. Pork is by far the most common and
popular meat used in sausage making. Beef is also becoming popular of late,
because of its excellent binding properties as well as its deep red color. Veal,
lamb and poultry are also being used in certain products of late.
Pork fat adds to the taste, flavor and the texture of the forcemeat. Jowl fat is
the most commonly used product in charcuterie. It is obtained from the cheek of
the animal. Normally, not more than 30% of the forcemeat is fat.
Variety meats are the offal of the carcass and can be added into the forcemeat
in the production of sausage. Variety meats used include heart, kidney, tripe,
liver and tongue. These meats have a low binding power and if a lot of them are
added into the forcemeat, you would require additional binders in the mixture.
NON MEAT COMPONENT:
Non meat ingredients are food item, which are added to the filling before
stuffing. They enhance the flavor and the color, slow or prevent bacteria growth,
act as a preservative and increase the volume and bulk of the mixture. There are
4
5. six types of these additives: water, curing agents, curing accelerators, sensory
enhancers, stability enhancers, and extenders and binders.
WATER is usually added to the sausage mixture during the blending stage. It
improved the mixing and helps to extract the proteins from the meat. It is used
in all sausage mixtures.
CURING AGENTS are necessary to inhibit the growth of bacteria (especially
clostridium botulinum – an anaerobic bacteria which can cause death) and improve
the shelf life. They also help to improve, fix and retain the color of the
forcemeat. The two common curing agents are sodium nitrate and nitrite. Nitrite
is used in cured, cooked or smoked products. Nitrate is used in dried sausages.
CURING ACCELERATORS such as ascorbic acid, sodium erythorbate and citric
acid are used in cured, cooked and fermented products. As their name suggests,
they speed up the curing process.
SENSORY ENHANCERS are a variety of items that are used to enhance the
flavor, smell, color, feel and mouthfeel.
Salt is used in all sausage products for the enhancement of flavor and as an aid in
the extraction of protein from the meats.
Sweeteners (both nutritive and non-nutritive) are often added to the forcemeat.
Non nutritive sweeteners such as saccharin and sorbitol add sweetness and aid in
peeling. Nutritive sweeteners such as cane or beet sugar, dextrose and corn
syrup are also used.
Flavorings for sausage include spices, plant, vegetable and milk protein, yeast
extract and even mustard flour. These add flavor, taste, increase the volume and
act as binders. Colorings for sausage meat can be natural as well as artificial.
Artificial colors are used a lot in sausage production. Chefs do not recommend
these. Natural colors can be obtained from red peppers, saffron, turmeric and
caramel. These will add not only color but also flavor. The use of natural colors is
recommended wherever possible.
5
6. Smoke, both natural and liquid smoke contribute to the taste and flavor of the
product. Use of too much liquid smoke will tend to make he product bitter. Liquid
smoke also tends to fade on storage.
Flavor enhancers are products, which bring out the flavor of the other
ingredients, yet have no flavor of their own. The one most commonly used in the
kitchen is MSG, mono sodium glutamate. This is a natural product but must be
used sparingly. MSG and nucleotides and other flavor enhancers are often used in
mass production of sausage but are not widely used or common.
Other sensory enhancers include bacterial cultures, enzymes, phosphates and
acidulants. They serve a variety of purposes including flavoring, softening of the
tissues, juice retention and are used only in the mass commercial production of
sausages and not in the hotel kitchens.
STABILITY ENHANCERS are used in sausage making to protect the flavor of
the product, to slow down mold growth and to extend and bind the product.
EXTENDERS AND BINDERS are usually either animal based, fermentation based
and cereal grain based. Gelatin, stock and non – fat dry milk are the animal based
ones used most often in the kitchen. Fermentation based extenders and binders
involve the introduction of specified types of microorganisms into the forcemeat.
As these grow, they create favorable changes in the sausage. Cereal grain based
ones include oats, wheat, barley, corn and rye. These products are also used to
extend the volume – this is often termed as the filler. These items are far more
popular in the commercial mass production of sausage rather than in specialized
kitchen preparations.
6
7. TYPES OF FILLINGS USED FOR SAUSAGES
There are primarily four types of fillings that are used in the production of
sausages.
1. Coarse minced forcemeat – This forcemeat contains tender and lean meat
as well as fat in the mixture. The ratio is normally 3 parts of meat to one
part of fat. The mixture is coarsely ground and the proportion gives
optimum quality. Only good grade of meat and fat is used, as the mixture
is easily identifiable. Salami is a good example of this type of a filling.
2. Cutter pulverized forcemeat – All types of sausage containing finely
ground forcemeat including frankfurters and cocktail sausages come
under this group. 5 parts of meat and 3 parts of fat are the normal ratio.
Second grades of meat can be utilized, as they are not identifiable, being
ground into a fine mixture. Meats from older carcasses can also be used.
3. Combination forcemeats – are a mixture of the above two types. One part
of coarse forcemeat and two parts of cutter pulverized forcemeat are
normally use. Pepperoni and chippolatas are examples of sausages that
use this type of a forcemeat. Both good and inferior quality of meat can
be used. This makes it more commercially viable as well.
4. Chunky forcemeat – In this type of a filling, the meat and fat are left in
chunks. Three parts of meat to 1 part of fat are used. This type of a
filling is used for the spicy South American sausages like the chorizo,
which have predominant Portuguese and Spanish influence. The meat and
the fat are dried before the are filled into the casing.
Once the forcemeat is prepared, it is ready for filling into the casing. It may
be done manually or, a sausage filler may be used. A sausage filler is a
machine something like a mincing machine, which has a nozzle with
changeable diameters. The rolled up casing is fitted onto the nozzle and the
machine is started. The casing then un - rolls as it fills up. A stapling
machine cum stapler then separates the sausages into links and seals the
ends. Heat treatment is used in the sealing process.
Besides meat, which is the traditional filling, nowadays a host of other
ingredients are also used. Poultry seafood, vegetables, lentils and soybean
are being introduced.
7
8. There are five varieties of sausages that are available in the commercial
market.
- Fresh sausage (e.g.: Brokwurst)
- Cooked sausage (Mortadella)
- Cooked-smoked sausage (Bologna, Frankfurters, Berliners)
- Uncooked-smoked sausage (Kielbasa – the Polish sausage, Mettwurst)
- Dry/semi dry sausage (Salami)
8
9. SOME FAMOUS SAUSAGES:
1. ANDOUILLETTE French sausage made of pork, tripe and calf mesentery.
2. BERLINER from Berlin, made of pork and beef, flavored with salt and
Sugar
3. BIERSCHENKEN a German sausage containing ham or ham fat +
peppercorns and pistachio
4. BIERWURST a German beef and pork sausage flecked with fat and
smoked.
5. BLACKPUDDING/BLOOD SAUSAGE there are many versions of this
sausage or pudding, made out of pigs blood. The British one has oatmeal.
The German version is called Blutwurst and the French one is known as
Boudin Noir. The Spanish call it Morcilla, the Irish Drisheen and the
Italians, Biroldo. They are usually sliced and sold.
6. BOCKWURST a delicately flavored, highly perishable German white
sausage consisting of fresh pork and veal, chopped chives parsley, egg
and milk.
7. BOLOGNA There are a number of versions of this popular Italian
sausage. It usually has a mixture of smoked pork and beef. The English
version is called Polony.
8. BOUDIN BLANC unlike boudin noir, this is a fresh sausage, made of
pork, eggs, cream and seasoning
9. BRATWURST a German sausage made of minced pork / veal and spiced.
10. BUTIFARA a Spanish pork sausage flavored with garlic and spices –
comes from the Catalonian region of Spain.
9
10. 11. Cambridge an English sausage made from pork and flavored with herbs
and spices.
12. CERVELAT the name originated from the Latin word for brains.
Nowadays it contains pork and is seasoned with garlic
13. CHORIZO is a Spanish and South American spicy sausage made of pork
and uses small casings. Some Chorizos are fresh but others are dried or
smoked. Longaniza is a Portuguese version.
14. CREPINETTE a general term for a small minced meat sausage – some
contain lamb; others pork. They are coated with breadcrumbs and fried.
15. CUMBERLAND SAUSAGE an English sausage made of coarsely minced
pork with pepper.
16. EXTRAWURST a lightly smoked beef/pork sausage from Germany.
17. FRANKFURTER an ancestor of the ubiquitous hot dog, it is made of lean
pork and is very finely ground. Vienna sausage is a small cocktail
frankfurter
18. HAGGIS is a Scottish sausage served on festive occasions. It is mad
from the offal of sheep and oats. It is stuffed into the inner lining of
the stomach - the thymus and needs prolonged slow cooking.
19. KABANOS is a Polish sausage made out of minced pork.
20. KALBWURST a German veal sausage, flavored with pistachio nuts.
21. KATENRAUSCHWURST German sausage made of smoked pork, dark
skinned and firm.
22. KNOBLAUCHWURST a German garlic sausage.
23. KOLBASA/KIELBASA the first the Russian version and the second, the
Polish. Both words men sausage. Made with beef and pork.
10
11. 24. LAP CHEONG a Chinese sausage of chopped pork, soy, cereal and
paprika.
25. LIVERWURST/LEBERWURST a German liver sausage of which there
are many kinds. Made of pork and pork or veal liver and may even contain
truffle.
26. MERGUEZ a spiced sausage from North Africa made from goat or
mutton flavored with chili and cumin.
27. METTWURST a German spreading sausage of pork or beef.
28. MORTADELLA a bland Italian sausage from Bologna, made of pork and
flavored with pepper, pistachio or coriander. Ready to eat, it is served
sliced
29. OXFORD SAUSAGE an English sausage containing veal, pork, beef suet,
herbs and spices.
30. PEPPERONI an Italian sausage made of pork and beef.
31. SALAMI there is a vast range of salami sausage available. These
include: Birnenformige, Edel, Land and Netz from Germany
Alesandre, Calabrese, Cotto, Felinetti, Genoa, Napoli,Milano, Easter
Nola,andToscana from Italy
Arles from France. There are varieties from America, Holland, Denmark
and Hungary as well. All are made of uncooked meat, which may be pork,
beef or a mixture of the two and variously flavored. Salami may be air
dried or smoked or both. It is ready to eat, thinly sliced and eaten cold.
However, chopped and sliced salami finds its way into many Italian dishes.
Salamini are smaller versions of the usually large Salami. Kosher salami is
made out of only beef and flavored with garlic, mustard, juniper and
coriander.
32. SALSICCIE is an Italian sausage very often home made and flavored
with garlic and peppercorn.
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12. 33. SAUCISSON are large French sausage, air dried or smoked. Some are
coated with dried herbs.
34. STRASSBURGER a liver and veal sausage containing pistachio nuts.
35. TEEWURST is like mettwurst- a spreading sausage. Made of pork or
pork and beef. Spiced and lightly smoked.
36. TOULOUSE SAUSAGE from Toulouse in France made of pork and pork
fat flavored with pepper and sugar. It is an essential ingredient of
several French recipes especially the cassoulet of Toulouse
37. WIESSWURST a mildly spiced German sausage made of pork and veal.
38. WHITE PUDDING or Boudin Blanc – it is made of white meats and will
include pork, cream, eggs and spices. Eaten hot.
39. ZAMPONE an Italian sausage from Modena, where the meat is stuffed
into the skin of the leg of pig trotters.
40. ZUNGENWURST a large German smoked sausage made of pork fat,
pork tongue and sometimes liver and blood
VERNON COELHO
IHM MUMBAI
2008-09
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