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Sausage recipes will make quality sausages only if sausage making rules are obeyed. The same sausage recipe can produce a fresh sausage, smoked sausage or dry salami by changing manufacturing process. Given proper humidity and temperature conditions, the sausage will keep on loosing in time more moisture, first becoming a semidry and then dry sausage. Let's say you have a recipe for a fresh Italian sausage and you want to make a fermented sausage out of it. All you need is to increase the percentage of salt, add sodium nitrite, starter culture and follow good manufacturing practices. And whether you want apply smoke or not, it is entirely up to you. Today, in most cases sausages are either of a fresh variety, or hot smoked and cooked to safe internal meat temperature, making it ready to eat. The sausage recipe will however remain basically the same. There isn't one standarized recipe for any of the sausages. The best meat science books, written by the foremost experts, list different ingredients for the same sausage. You don't need a magical recipes to make a good sausage, you need to know how. A good chef is not looking at his notes when making chicken soup and by the same token an experienced sausage maker knows how to make a good sausage. There are books which list thousands of sausage recipes such as "Sausage and Processed Meat Formulations" by Herbert Ockermann, but don't tell you how to make a great product. Once, you know the how, you will transform any recipe into a wonderful product. |
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Polish Recipes
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Spanish Recipes
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Russian Recipes
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