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Homesausagemaking
This document provides an overview of developing a home sausage making program. It discusses the key ingredients in sausage including meat, functional ingredients like salt and spices. It covers different sausage types like fresh, cooked, and dried sausage and their handling guidelines. Food safety guidelines for making sausage at home are provided. Processing techniques like grinding, mixing, stuffing and cooking sausage are explained. The document serves as a resource for extension agents to develop homemade sausage making programs.
Food◦
Homesausagemaking
- 2. Developing a HomeSausage Making Program Robert Maddock, Meats Specialist Julie Garden-Robinson, Food Specialist
- 3. Goal of thisWorkshop • Provide agents with resources to develop a homemade sausage program. • Including these slides, a handout with processing instructions, and the Extension bulletin on home sausage making.
- 4. Overview • We willgo through slides with important information • Do a “hands-on” activity and make a several small batches of sausage to show the importance of functional ingredients • Could develop a series of programs, with each meeting day getting more advanced.
- 5. Sausage • The termsausage is based on the Latin word “salus” which means salt • Basically any ground meat mixed with salt is a sausage • Addition of other ingredients, spices, and processing techniques results in the wide variety of sausages available to be purchased or made
- 6. Three Ingredients • Thereare essentially only three types of ingredients in any sausage: – Meat – Functional ingredients (salt, sugar, cure, etc…) – Spices and seasonings
- 7. Important Concepts • Bind:The ability of the meat particles to “stick” to each other – Bind is obtained by the addition of salt and mechanical action • Water-holding capacity: The ability of the meat to retain moisture during processing and cooking • Color: Color differences due to ingredients
- 8. Important Concepts • Collagencontent: The amount of connective tissue in the meat – Some species and cuts have more collagen and result in lower quality sausage • Microbiological quality: The amount and type of bacteria found in the meat
- 9. Food Safety Guidelines •Wash hands for at least 20 seconds with soap and water • This should be done anytime your hands could become contaminated • Also before and after preparing and cooking
- 10. Food Safety Guidelines •Ensure equipment and surfaces are clean before using • Sanitize surfaces using chlorine bleach solution, allow to air dry – 1 tablespoon chlorine bleach per gallon of water
- 11. Food Safety Guidelines •When using frozen meat, thaw in the refrigerator on the lowest shelf – Never thaw meat on the counter – Using the lowest shelf is important to avoid contaminating ready-to-eat foods – Thaw meat at 40 ͦF or below
- 12. Food Safety Guidelines •Use refrigerated ground meat within two days • Use whole red meats with in three to five days • Keep raw meat separate from other foods • Marinate raw meat in the refrigerator
- 13. Sausage Classifications • FreshSausage – Ex. Fresh pork sausage – Storage and Handling • Keep refrigerate • Cook bratwurst, bockwurst, thoroughly before eating • Consume within 3 days or freeze
- 14. Sausage Classifications • Uncookedsmoked sausage – Ex. Smoked, country style, mettwurst, keilbasa pork sausage – Storage and Handling • Keep refrigerated • Cook thoroughly before eating • Consume within 7 days or freeze
- 15. Sausage Classifications • Cookedsmoked sausage – Ex. Frankfurter, bologna, cotto salami – Storage and Handling • Keep refrigerated • Consume within 7 days after opening vacuum package
- 16. Sausage Classifications • Semi-drysausage – Examples: Lebanon bologna, cervelot, summer sausage, thuringer – Storage and Handling • For best quality, keep refrigerated
- 17. Sausage Classifications • Drysausage – Ex. Genoa salami, pepperoni – Storage and Handling • Do not require refrigeration
- 18. Sausage Classifications • Cookedmeat specialties – Examples: Loaves, head cheese, scrapple – Storage and Handling • Keep refrigerated • Consume within 3 days after opening vacuum package
- 19. Fresh Sausage • Fresh:Meat and ingredients are mixed and stuffed or packaged and consumed, refrigerated, or frozen • Easiest to make • Examples: Pork Sausage, Bratwurst, Breakfast Sausage
- 20. Cooked Sausage • Cooked:After stuffing the sausage is cooked and/or smoked and then packaged for later consumption (includes emulsified) • Requires proper cooking procedures to assure safety • Often smoke is introduced • Examples: Polish, hot dogs, cooked and smoked, ring bologna
- 21. Dried and Semi-drySausage • Dry and semi-dry: Product is fermented and dried after stuffing. • Can be cooked and smoked as well • Most difficult to make, is the most “artful” of all sausages • Examples: summer sausage, pepperoni
- 22. Typical Sources ofMeat Ingredients• Beef • Bison • Pork • Poultry • Lamb • Game
- 23. Meat Ingredients • SkeletalTissues – Trimmings – Whole Cuts • Variety Meats – Organs: Liver, Kidney, Blood, Heart
- 24. Meat Ingredients • Percentlean is essentially everything that is not fat – % lean is determined by measuring fat and subtracting from 100 – Example, 15% fat meat is 85% lean • Therefore, % lean includes the water, protein, and ash (mineral) portions of meat
- 25. Beef/Bison • Trimmings (smallpieces of meat) – Variable in Lean Content – Generally good protein, binding ability and darker color • Whole Muscle – “Premium” products • Bison is most similar to beef, likely has even darker color, and is generally leaner
- 26. Pork • Trimmings – Higherfat content – Lower binding ability, paler color • Shoulders (boston butts, and picnics) • Cushion Meat
- 27. Lamb and Game •Lamb – specialty ingredient, similar to beef for most processing characteristics – Has unique and intense flavor • Game – For the most part, mixed with beef or pork – Can have differing characteristics
- 28. Poultry • Often usedin low-cost formulations • Can be a “premium” product as well – Turkey brats • Low fat • Pale color • Bind value can be an issue, may require additional mixing time
- 29. Functional Ingredients • Thoseingredients that turn fresh into sausage
- 30. List of FunctionalIngredients • Major – Salt – Sugar – Nitrite – Ascorbate/Erythrobate – Phosphates – Water
- 31. List of FunctionalIngredients • Minor (probably never used by home sausage makers) – Potassium Sorbate – Monosodium Glutamate – Vegetable Proteins – Lactates – Diacetates
- 32. Salt • Functions: – Preservation –Taste – Protein Extraction – Increase Water Retention – Bind • Use 1-6% depending upon product – Precooked roast beef 1% or less; country ham > 6%
- 33. Reduced Sodium Products •How low can you go? • Sea Salt, Flaked Salt, Salt Blends can reduce amount of salt needed • Potassium Chloride, (KCl) may replace 40% of NaCl • Often can reduce salt by 20-40% without noticeable quality differences, but taste will change
- 34. Sugar • Dextrose, sucrose,corn syrup solids, honey • Dextrose most commonly used due to cost plus sweetness • Sucrose (table sugar) not common, but usable
- 35. Sugar • Functions – Taste –Counteract harshness of salt – Preservation – Increased water holding capacity – Browning – Energy source for bacteria in fermented products • Use <1 to 2.5% common for different products • About ½ of salt is a common rule
- 36. Nitrite and/or Nitrate •ONLY USED FOR COOKED AND SMOKED PRODUCTS!!!!!!!!!!!!!!!!!!!!!!!! • “Cure” old timers called “saltpeter” • Generally comes as sodium nitrite (NaNO2), nitrates (NaNO3) are rarely used and only for specialty products
- 37. Nitrites and/or Nitrates •Functions – Stabilize color – Flavor – Prevent microbial growth (especially clostridials (botulism)) – Retard development of rancidity
- 38. Nitrite and/or Nitrate Product Maximum Ingoing Nitrite,ppm Maximum Ingoing Nitrate, ppm Allowed Residual Nitrite in Finished Product, ppm Bacon 120 0 40 Cooked Sausage 156 0 100 Fresh Sausage 0 0 0 Dry Sausage 625 1719 100 Dry Cured Meat 156 2188 100 Baby Food 0 0 0
- 39. Nitrite Use • ModernCure (pink salt) is 6.25% Nitrite and 93.75% salt • Available at retail stores • How much do we add to sausage to get 156 ppm? • 1 ounce per 25 pounds of meat
- 40. Ascorbates and Erythrobate (notcommon for home use) • Functions: – Rapidly increase rate of cure reaction (allows for essentially instant cooking of cured products) – Antioxidant – May reduce nitrosamine formation • Use is regulated at 550 ppm and is required for when using nitrite to cure bacon
- 41. Phosphates (not common forhome use) • Various types of phosphate, many are now blended for different applications • Function – Increase water retention – Antioxidant • Use is limited to 2% • Possible to inject 100% or greater meat weight using phosphates
- 42. Water • Water qualityis very important to meat quality • Impurities can affect color and taste • Functions: – Increase juiciness – Carry dry ingredients (sausage and brine)
- 43. Natural Casings • Fromthe GI tract of livestock, are edible. Must be kept refrigerated before use. Are packed in salt and should be rinsed in clean water before use. • Are sized, but species type is close enough – Pork, for most brats, Polish, etc. – Lamb, for small diameter sausage like hot dogs – Beef, large sausages like bologna
- 44. Plastic Casings • Areused for bulk stuffing • Are inedible • Commonly used for pork sausage or breakfast sausage
- 45. Collagen casings • Ediblecasings manufactured from hides, mostly beef hides • Are used for products like snack sticks or breakfast links • Are typically not used on smoked products
- 46. Fibrous Casings • Inedible,waxed paper casings • Used for larger diameter sausage like summer sausage and salami
- 47. Herbs, Spices, andCondiments • Allows for large variations in sausage flavor
- 48. Adding Flavor toMeat • Depending upon your desired final flavor – Try for balance among bitter, sweet, and savory – Specific products will have a greater emphasis in one area • “Hot and Spicy”
- 49. Definitions • All arefrom plant origin. • Herbs: Generally from northern climates, plants with an economic value. • Spices: Generally from tropical climates, are very aromatic • The terms “herb” and “spice” are now often used interchangeably.
- 50. Formula vs. UnitPack • A unit pack is a complete spice formulation in one package, available at many retailers • Formula is a homemade recipe
- 51. Herbs and Spices •Herbs and spices are: – Seeds, fruits, leaves, bark, blossoms, stems, roots, bulbs, or tubers • History – A long time ago foods didn’t taste good – Spices were extremely valuable – Many civilizations were built upon spice trade
- 52. Classification of Spices •Natural – Whole or ground plant parts • Ground – Pass through sieves to sort into consistent sizes • Essential Oils – Derives from spices via hot water distillation • Oleoresins – Concentrated flavors from solvent extraction
- 53. Black Pepper • Pepperaccounts for 35% of total spice trade • In medieval times, taxes were paid in pepper • A berry from the Piper nigrum plant • Comes from East Indies, India
- 54. White Pepper • Samesource as black pepper • The pericarp or “rind” of the pepper is removed to make white pepper • Used when no color is wanted in meat (light colored product)
- 55. Red Pepper • Fromthe Capsicum family • Native to North America, quickly adapted worldwide • Used for flavor and “throat sensation” • Used in small quantities • Measured 2 ways: ASTA Units (300- 4,000) or Scoveille units
- 56. Paprika • Capsicum family •Generally provides very little flavor. • Some “sweet” or “hot” paprika will add flavor • Is primarily used to provide red color to meat products
- 57. Chili Pepper • Madefrom larger, sweeter peppers than Red Pepper • Used for flavor • Produces domestically and in Mexico • Less hot than Red Pepper • “Chili Powder” is a mixture of Chili Pepper, garlic, oregano, cumin, and salt
- 58. Nutmeg • From thefruit of a tropical tree • Sweet, warm flavor of hot dogs • From Indonesia, Grenada
- 59. Mace • Comes fromsame plant as Nutmeg • From the membrane of the nutmeg kernel • Lighter flavor and color than nutmeg
- 60. Coriander • From theparsley family • Has a lemony-sage flavor • Rose-like aroma • Can replace nutmeg in hot dogs • “Sugar Plums” • The leaves of the plant are cilantro
- 61. Garlic • A driedbulb • Strong flavor • Pungent • Comes from California
- 62. Sage • From themint family • Silver and grey in color • Used in pork sausage and pizza toppings • Comes in many forms
- 63. Cumin • From thefruit of a parsley plant • Strong, bitter flavor • Taco meat flavor
- 64. Other Spices • Fennel,Anise – Black licorice flavor, used in Italian flavors • Oregano – Herby flavor, Italian • Cinnamon – Unique flavor in meat • Onion Powder – Flavor • Celery Salt, Cloves, Bay, Allspice, Ginger, Marjoram, thyme, etc…. • Saffron? Worlds most expensive spice ($4000/lb)
- 65. Hints and Tips •One-quarter ounce of ginger to 100 pounds of sausage makes them “burpless” • “Hot” sausages often benefit from additional sweetness and cinnamon • Whole mustard or peppercorns provide flavor and add to appearance
- 66. Processing Techniques 1. Carefullyweigh out meat, water, and dry ingredients. Place the meat ingredients into a container, and the water into a plastic container. All of the dry ingredients can be mixed together into another container cup. 2. Grind all of the meat twice, once through a large plate, and once through a small or final grind plate.
- 67. Processing Techniques 3. Thenext processing step is mixing of ingredients. a. Mix meat, any water, and functional ingredients until all water has been taken up b. Add the spices, mix until finished. This will take from 1.5 to 10 minutes if mixing by hand. When the meat is properly mixed there should be no water present, and the mix should have a sticky appearance.
- 68. Processing Techniques 4. Removethe meat from the mixer into a container. – **Food safety note, never put containers or other equipment that may sit on top of a table or other equipment directly on the floor.** 5. Stuff into casings or package.
- 69. Cooking/Smoking • Note: notfor cooking before consumption, but cooking/smoking as part of processing • Cooking equipment can be very simple such as a regular oven to very complex such as a large smokehouse • The most important cooking tool is a thermometer!
- 70. Cooking/Smoking • Two (orthree) important temperatures: – Cooker temperature • Wet bulb (this is the temperature at the surface of the meat) which is lower than the cooker temperature due to evaporative cooling • Dry bulb (this is the temperature of the cooker) – *Most retail and homemade smokers only have a dry bulb thermometer* – Product internal temperature
- 71. Cooking/Smoking • Internal producttemperature must reach a point where all potentially pathogenic bacteria are destroyed • A good final internal product temperature is around 155 degrees F, but lower temperatures can be used if the product is held at that temp for a period of time – For example, 148 F for 5 minutes would also be sufficient
- 72. Smoking • During thecooking process smoke can be introduced for flavor development • Basically any hardwood will provide a pleasant smoke flavor – Fruit wood can impart different flavors • To smoke, wood should be smoldering, not burning, chips are better than whole logs • Smoke is introduced early in the cooking process
- 73. Cooking Examples • Smokedsausage: – 120 F for one hr; 150 F for one hr; 170 F until an internal temperature of 150 F is reached – Smoke for the first two hours, then the smoke can be shut off • Summer Sausage: – 140 F for one hr; 160 F for one hr; 180 F until internal temperature of 150 F is reached – Smoke for the first two hours
- 74. Cooking Examples • Non-smokedproduct can be cooked in an oven in a pan of water – Heat pan at a temperature of 170 F – Cook until internal temperature reaches 150 F
- 75. After Cooking • Afterthe product reaches the correct internal temperature, product must be quickly chilled to prevent bacterial growth • Quick chilling also improves quality, especially juiciness • Product can be chilled by spraying with cold water or by placing in a container with ice water
- 76. Final Product Storage •Unless you are attempting to make a fermented sausage (advanced) all homemade sausage should be refrigerated or frozen after cooking • Package in vacuum bags if possible • Wrap in butcher paper if you don’t have a food saver machine
- 77. Enjoy! • You canconsume or share you home- made sausage with friends and relatives • You can’t sell home-made sausages unless they are produced under inspection, either state, federal, or local