A STUDY OF THE SAUSAGE SUBJECT

I am going to take a whirlwind tour of the subject of sausages. The objective of this article is to deliver an introduction about the sausage-manufacturing industry.

A sausage can be defined as 'a portion of food prepared from seasoned meat formed into various symmetrical shapes, in which the products differ primarily in the variety of spices used and the different processing methods applied.' Originally, the sausage was made as a means of salvaging value from trimmings. Today, many countries possess traditional and unique combinations of meat & seasonings and produce a broad range of sausages. The wide variety of sausages is due to differences in composition, shape, size, cultural preferences and traditions.

There are different categories of sausages ranging from fresh, smoked, cured, cooked etc. Out of these categories, cooked sausages can generally be divided into 02 groups: those consisting of a homogeneous meat batter and another group consisting of a mixture of visible ingredients, principally comprised of meat and fat.

Meat is an extremely complex raw material used for food production. As chefs, we have to accept that meat processing is a part of our culinary life. The fine art of meat processing is an important culinary skill for all chefs to learn. The proper applications of meat-processing technology skills will allow you to gain a better understanding of food costs, and thus help control food production costs. As a chef, my point of view is that this creates a valuable opportunity to achieve a better profit margin within your allocated kitchen budget.    

Thank you very much for taking the time to read my articles

I respectfully invite every one of you to please watch my sausage-making presentation.