Chacuterie

Charcuterie: French from chair „flesh‟ and cuit „cooked‟ is the branch of cooking devoted to prepared meat products such as bacon, ham, sausages, terrines, galantines, pàté and confit primarily from pork. Charcuterie is part of Garde Manger chef‟s repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavours derived from the preservation processes.

In prehistoric times, probably sea fish was the first to come to the notice because brined by the sea they either, fermented and became rotten, when left to dry on the shore or they dried, thereby preserving them.

Meats were hung off the ground and near the fire to keep it out of reach from scavengers and insects, in the process it dried and got smoked there by preserving them.

As communities settled down into herdsmen and farmers, they developed skills necessary to ensure a relatively steady food supply, for example they not only developed skills for domestication of animals and crops, but also to preserve them. There are records of Sumerians as far back as 3000 B.C. used a similar method for preserving meats after salting them. Records also show that Chinese and Greeks produced salted fish. Greek writer „Strabo’ was the first to record a detailed process of fish salting centres in Spain; some of them are still prepared in the same way even today.

The Gauls were successful in domestication of Hog, and became experts in preserving them as Ham and Bacon. Food preservation skills and the necessary ingredients like salt, sugar and spices were greatly in demand.

The starting point of the Garde Manger commenced with the growth of guilds in the 12^th century. The right to slaughter and preserve foods which was one of the most important activity occurring in Fall when cows, sheep and other animals were butchered before the onset of winter, was a visible symbol of power, wealth and rank. This privilege belonged to the Kings, Lords, Dukes and other nobility as well as to Monasteries and convents of the Catholic Church.

As trade grew between countries the demand for specialty skills grew and the formation of guilds came into being. Rules were established so as to prevent abuse of monopoly and unfair pricing. These rules governed how merchants prepared and sold goods and services. The guilds that prepared and sold cooked items made from pork were known as

Charcuterie meaning cooked flesh in French. These guilds kept the practical work of preserving meats alive and thriving, making Ham, Bacon, Pâtés, etc.

With the advent restaurants, eating houses and hotels these skilled people found employment, however till the great “Auguste Escoffier” came on the scene, there was no organized structure in the Kitchens. It was only after him that Garde Manger was incorporated into the Kitchen Brigade and it retained the traditions of preparing a variety of preserved and cold foods. The Garde Manger, now, has expanded its scope to include appetizers, salads, sandwiches and accompanying cold sauces and condiments.

SAUSAGE

Typically a chopped meat mixture stuffed into tubular casing. It is derived from the Latin word “Salsus” meaning salted. The concept originated in antiquity when it was desirable to find some way of preserving the blood and minor bits and pieces of a pig after slaughter. The first recorded sausages makers were Roman. North American Indians made “PEMMICAN” sundried lean buffalo or Venison meat, pounded with fat, mixed with vegetables, stuffed in hide skins and sealed with tallow.

This method of preserving meat has proved to be so adaptable and successful that sausages have come to take many forms and question of definition and classification are complex.

Although meat, especially pork, is most commonly used, it is not the defining character, for it is a known fact that fish sausages were also made. Glamorgan sausages in fact, contain only vegetables, cheese & leeks. As regards shape, the Lorne sausages from Scotland are square in shape without casing

The evolution of sausages its hybrids are as vast as to make its classification difficult.

TYPES OF SAUSAGES

Sausages may be classified into 3 basic groups:-

a) Fresh sausages

b) Cured sausages

c) Smoked sausages

a) FRESH sausages are one that contains no nitrates or nitrites. It is basically a mixture of ground meat, seasonings and flavorings. Although they are often raw, fresh sausages may contain cooked ingredient, or they even be fully cooked before being sold. Any fresh raw sausages containing pork, of course, must be fully cooked before being served/ eaten.

b) CURED sausages are one that contains nitrates and nitrites of sodium. These chemicals help prevent spoilage and food borne disease and also keep the meat red or pink, even when cooked. Cured sausages may be sold raw or cooked like soft and most fresh sausages, semidried and firm, or dried and hard like salami. Some dried sausages may be eaten raw as the curing, aging and drying process renders them safe to eat.

c) SMOKED Sausages may be hot smoked, and therefore cooked, or cold smoked. Smoking may be light or heavy, depending on the sausages. Sausages are cured before being smoked and that cure mixture is mixed directly with sausages meat.
The basic Sausages ingredients are as follows:-

Lean pork or other lean meat
Pork fat
Salt
Spices,herbs,other seasoning and flavourings.
In case of cured sausages,curing mixes are added to the above list.

Lean pork or other lean meat

Pork is the most commonly used meat in sausages making. Beef, veal lamb, chicken, turkey, Duck, liver, rabbit, and venison are also used in combination with pork.

Pork fat.

Pork fat or other fat constitute an important part of a sausage. Juiciness in any cooked meat is largely due to the meat fat content. Without it the texture of the cooked sausages would be very dry.

Fat makes up 25 to 50% of the total weight with 33% fat being the norm. Hard fatback is preferred over other fats for pork sausages. Softer fats are more likely to melt out of the

sausages during cooking.

Cereal ingredients and fillers (rice, barley, bread crumbs etc.) can be used to help reduce fat content. Because, these starches absorb and retain moisture, they enhance the total moisture content of low fat sausages.

SEASONINGS:-

Herbs, spices and other flavouring account for the primary difference among sausages. It is the seasonings that give them their characteristic flavour. Some of the major spices and herbs used in sausages making are :- Allspice, Mace, Cayenne pepper, tarragon, cinnamon, caraway seeds, ginger, basil, nutmeg, cumin, mustard, thyme, parsley, black pepper, paprika, sage, etc.

OTHER FLAVOUR ENHANCERS

Monosodium glutamate
Mono-ammonium glutamate
Nucleotides
Bacterial cultures
Enzymes
Phosphates.

Acidulates: They are used for softening of tissue, juice retention etc.

STABILITY ENHANCERS

They are used to protect flavour, slow down mould growth, extend and bind the product. There are 3 classes of extenders and binders.

- Animal based, are Galantine and non fat dry milk

- fermentation based is done by introducing specific type of micro organism

- .Cereal based are flour, eat, wheat barley corn and rye.

- They extend the products volume by acting as fillers. Other important ingredients used

Garlic Shallots Wine eggs

Onions Chives Vinegar

CASINGS

From the earliest time people discovered that parts of the slaughtered animal such as intestines, stomach, caul and bladder made practical stuffing bags for the seasoned meat, these casing are at the very heart of the sausages making process.

After the seasoned and or cured meats is stuffed into the casings, it dries for a specified time in an environment of controlled temperature and humidity. As the casings hold the ingredients in close proximity, complex chemical reactions take place and transform the meat into sausage. Flavours mature, enzymes modify the textures and the meat is preserved, this activity continues for days, weeks, and even months.

This curing period may be followed by smoking, where the permeability of the casings allows the smoked to penetrate and create a distinctive flavour, colour and an outer protective layer.

The casings give each sausage its identity either by its shape and colour.

1. Natural casing

Natural casings are made from the intestines of animals. Soon after they are slaughtered the intestines must be cleaned.

The steps taken to process the intestines are as follows:-

i) Empty the intestines by flushing thoroughly with cold water

ii) Remove all the external sinew, blood vessel and fat.

iii) Wash again in running cold water.

iv) Drain all the water by pressing the intestine between two fingers and run them from one end of the intestine to the other.

v) Soak the drained intestine in a disinfecting solution of potassium permanganate at 10⁰C for 2 hours

vi) Drain and rinse the intestines

vii) Sort according to size and use.

viii) Casings are packed in dry salt for storage, when used they must be systematically washed and rinsed in cold water before use.

Sheep casings are the smallest ranging from 3/4 inch (18mm) to 1 inch (25 mm) in diameter 16-18 mm Cocktail Sausages

18-20 mm Chipolata Sausages

20-22 mm Frankfurters, Chipolata

22-24 mm Strasbourg, frankfurters

Hog casing are medium sized about 26-50 mm diameter. They are used for many popular fresh sausages

e.g. 26-30mm Small Toulouse

30-32 mm Toulouse, Bratwurst

35-38 mm Dry Salami

38-45 mm Salami

45-50 mm Big salami

Beef casings range in size from around 45 mm in diameter to more than 100 mm.

e.g. 34-37 mm Bloodwurst (dry)

37-40 mm Spanish Chorizo

40-42 mm Leberwurst

50-55 mm Large Salami

90-150 mm Mastadella

Natural casing are often sold packed is salt. Because of the preservative effect of salt the casings keep indefinitely as long as they are refrigerated. They are easy to use. Before they are stuffed casing must be untangled, rinsed and flushed and examined for holes.

2. Manufactured Casings

Man made casing are made from animal products such as collagen, while other are manufactured from approved plastic materials. The advantages of manufactured casings are:-

a) Economical

b) Practical

c) They require very little preparations before use.

d) They come on easy to handle rolls

e) they come in various colours

f) In various lengths

g) Their uniform dimension makes accurate portion control easier.

Disadvantages:

Not easily available

Quite expensive

Casings may be reinforced with natural fibres or nylon, some can shrink into the sausage to create a pleasing appearance. Both plastic and collagen casings offer the same control of smoking as the natural ones.

TYPES of casings

Collagen casings

Can be made very thin and are delicate enough to be completely edible. The collagen is made from the inside or corium layer of cattle hides. The casing is available in size range of 14 to 45 mm. They hold up especially well on today high speed stuffing and linking machines. They can be linked quite short Shrinkage loss is less with collagen casing because the uptake of colour is very rapid, resulting in faster processing. These casings are both sanitary and clean, thus saving time and labour. They are also available in a curved style. Collagen casing require refrigerated storage at 10°C. They do not need nor can tolerate prolonged soaking.

The Hukki Knitted collagen casing

Is formed around a nylon web which creates a very strong casing. It is highly recommended for dry and semidried sausages that will not be exposed to high smoking temperatures, the limit for this casing is 76.°C,they are available in popular size and can be stored indefinitely at room temps. A 10 minute soaking is required before use.

PLASTIC OR CELLULOSE CASINGS

They can be tailor made to any size and are very strong. They do not need refrigeration, cleaning them before use is not necessary. They can be coloured and imprinted with labels and logos, for e.g. red suggests Bologna, white indicates Liverwurst etc. These casings are universally used in the manufacture of skinless hot dogs and frankfurters.

FIBROUS- CELLULOSE CASINGS.

These are by products of the food processing industry, Cellulose and fibre is extracted from the husks, skin, peels, pips and seed of the fruit and vegetable during the processing stage, which are them processed further to make casings. These types of casing are also referred to as peel able cellulose. The fibre adds to the strength of the casings and enables them to handle high temp especially during smoking.

PROTEIN LINED FIBROUS Cellulose Casings

A protein lining is often added to the inside of the above type of casings. The protein lining caused the casing to shrink as the meat is cooked or dried so that it retains the shape of the sausage. Used mainly for dried or semidried sausages. They need to be left soaking in water before stuffing as the protein tends to stiffen during storage.

CAUL FAT (NATURAL CASSING)

A membrane lining of the stomach is used as casing to make flat sausages e.g. Crepenette. The membrane is networked like a spider‟s web with streak of fat. Caul fat is ideal to wrap items of uneven size like the „Joukanika‟ which are patty like Greek sausage and the crepinette.

METHOD OF PRODUCTION

There are two methods of production:-

a) Basic grind.

b) Emulsion grind

BASIC GRIND

This method used for the following types of sausage

Fresh sausages which are raw sausages that are typically pan fried, grilled, baked or braised before serving.

Cooked sausages: are poached or steamed after shaping, they may be sliced and served cold or prepared by grilling baking or pan trying.

Smoked & Dried sausages are cold or hot smoked, then allowed to air dry in a curing room to the desired texture, they may be prepared for service in the same manner as cooked during smoking or are not fully dried must be fully cooked before serving.

Procedure

1. Grind chilled and diced meats, as well as other ingredients as required by the receipt to the desired texture.

2. Mix the around sausage meats until they become homogeneous

3. The sausage mixture is now ready to test, garnish and shape.

EMULSION GRID SAUSAGES

Emulsion sausages, such as frankfurters and mortadella are made from basic mixture known as 5-4-3 forcemeat- 5 part trimmed raw meat to 4 part pork jowl fat to 3 part water in the form of ice. Many emulsion style sausages are poached before smoking. The procedure is as follows:-

Cut the meat and then grind through the fine grinder die.
Grind the chilled fat through the fine grinder die keep aside.
Add crushed ice and process until temp. drops to below 30F
Add the ground fat to the meat when the temp reach 40⁰F
Add remaining ingredients including non fat dry milk and seasoning when the temp reach 50⁰F.

Now ready for testing, shaping and finishing the sausage

TESTING

No matter how many times you have used a particular receipt, it is important to make a test each and every time. The quantity of your ingredients the temperature of the sausage mixture and the conditions of your equipment all play a big role in the final quality.

Test the sausage by making a small sample that has been cooked in the way that you intend the entire batch to be prepared the temperature of the forcemeat must be the same as you would intend to serve.

· Sausages may be

· Baked

· Pan-fried

· Oven baked or roasted

· Poached in water

· Braised or stewed

· served cold

GARNISHES

Sausages maybe garnished after the forcemeat has been tested cheese, vegetable cured or smoked meats, nuts and dried fruits are examples of garnish used.

Non Meat ingredients

These are food additives which can be legally added to sausages or other processed meats. They enhance Flavour, Colour, they slow or prevent bacteria growth, act as preservative and extend the volume of the sausage.

There are six types of additive

· Water is added during the blending stag. It improves the mixing and helps to extract the proteins from the meat.

· Curing Agents: - They are necessary to inhibit the growth of clostridium botulinum an anaerobic bacteria and improve shelf life.

· Curing accelerators speed up the curing process. The accelerators should not be directly mixed with curing agents some e.g. ascorbic acid, enythorbic acid, citric acid.

· Sensory enhancers also used to enhance the flavour, smell colour and feel of the Sausage. They are: - Salt including MSE, sweeteners both nutritive and non-nutritive are used.

· Nutritive sweetness is cane or beet sugar, dextrose & corn syrup. Non-Nutritive are saccharin, sorbitol, etc,.

· Flavourings used are spices, hydrolyzed plant, vegetable and milk protein autolyzed yeast extract and mustard flour :- adds to flavour increases volume act as binders and improve peeling

· Colouring both natural and artificial- if artificial they must be certified food colours. Natural colourings may be obtained from paprika, saffron, turmeric caramel etc.

TYPES OF FOCEMEATS used in SAUSAGES

Cured minced forcemeats Cutter pulverized forcemeats Combination forcemeat

SAUSAGES OF SPIAN-PORTUGAL

CHORIZO made from small piece or chopped or mixed park with some fat, peppers to give colour garlic ginger and other spices may be soft or hard cured goes with caldoverde cabbage pot soup.

MORCILLA. black pudding or blood sausage seasoned with clove, cinnamon nutmeg aniseed fennel pine nuts etc.

BOTIFARRA DOLÇA: - Sweet venison cured with sugar flavoured with cinnamon and lemon juice eaten as dessert.

SAUSAGES OF BRITAIN

Cambridge –sage cayenne and nutmeg.

Oxford- pork + veal +beef suet, sage, nutmeg+ herbs Wiltshire: ginger & seasonings.

Yorkshire nutmeg+cloves&cayenne

Glamorgan: cheese and leek sausage skinless coated with egg white

SAUSAGES OF FRANCE

Fresh sausages are known as SAUCISSE

e.g. Saucisse de Toulouse saucisse de Strasbourg

Large sausages are known as Succession e.g. succession à curie

Andoville and and Andouillette tripe based, they are make in the Normandy region e.g. Andoville de Vire cerealsare short stumpy fresh sausage made with pork, beef, coriander, allspice nutmeg+ garlic.

SAUSAGES OF GERMANY

Three major categories

BRÜHWURST – which means parboiled sausage made from finely chopped raw meat maybe smoked red in colour

e.g.

1. Frankfurter

2. Bierwurst coarse pork and beef sausage – garlic flavour.

3. Westphalian Schinkenwurst – smoked over a fire of Birchwood and juniper berries.

ROHWURST

Raw Sausage intended for keeping,-cured dried and sometimes smoked eg. Teewurst smooth fine textured spiced

Mettwurst Raw smoked Cervelatwurst. Not cured

KOCH WURST

Fully cooked sausages not intended for keeping

E.g. Leberwurst liver sausage Rotwurst blood red sausage Bhitwurst

Zungenwurst Tongue sausage.

SAUSAGES OF ITALY

Casalingo: homemade coarse black pepper flavoured. Milanese also known as crespone mild garlic flavoured. Salami Largest sausages

Pepperoni- long narrow highly spiced MORTADELLA- largest LOMBARDY-cloves and Cinnamon.

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