sausage
Sausage Making
Sausage Making
Kosher sausages and how to make
The technology of making kosher sausages differ from practices not generally accepted, the main difference in the selection of meat and fat. Most of the pork sausages and lard because these materials produce a superior product. While the beef, chicken, fish or venison is chosen, lard is usually added as it looks and tastes better. As a kosher hot dogs can contain no pork because of religious restrictions, the selection of meat must meet the requirements of the Jewish Bible and allows a good taste of the product. The best choices are:
1. Meat beef - meat is fine, fat is a yellowish color and a medium taste.
2. Sheep - meat well, the oil (sebum) is in bad taste.
3. Chicken - meat is good, tastes good fat, but has a low melting point.
As shown above there is no shortage of meat suitable for making kosher hot dog, the problem is the selection of fat. Fortunately, the olive or vegetable oil comes to the rescue and a long, and it does not add more than 25% Sausage will be fine. We recommend adding 10% of olive oil. Flaxseed oil, sunflower oil, other vegetable oils or their blends can also be used by 6% or less otherwise it could be a noticeable difference in taste. Sausage made with olive oil is lighter in color than the one made with beef fat.
Chicken fat tastes great, but it is semi-liquid at room temperature Vegetable oils are the temperature and the liquid. When added to ground beef fat, the oils can create pockets of fat in the finished product. The addition of an emulsifier such as soy protein reduces this problem. Emulsify the oil in a food processor with 3.1% concentrate Soy protein in relation to the weight of meat is a good idea as it helps to bind the sausage together. Soy protein concentrate powder is available in all distributors of sausage making equipment and supplies.
Products such as hot dogs, sausages, liver sausages can be successfully performed using kosher meats and olive oil. Head cheese can also be made of beef, chicken and fish, as long as the cuts of meat that are rich in collagen (Connective tissue) are used. If the resulting action is not desired and become a gel, a commercial gelatin can be mixed in.
In summary, Kosher hot dogs can be easily done at home and not in a secret recipe, but in the knowledge of the sausage making technology.
 Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home List Price: Sale Price: $10.72 You save: $6.23 (37%)  Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionHOME SAUSAGE MAKING is the classic in the field. Now completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On top of all the meat varieties, there is an entirely new section on vegetarian sausage options. Making sausage at home is simple and pain free. Once you've learned the basics, experimentation and sausage innovation are bound to take over. Then before you know it, you will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost! Charles Reavis's Home Sausage Making introduces a world of banger possibilities--from traditional pork to salmon and poultry. However, you will need more than just the book. A meat grinder is recommended as is a sausage stuffer and sausage skins. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen--and the mindset that there's a way to use everything from snout to tail except for the squeal. Start with Reavis, then reach beyond. --Schuyler Ingle Features
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 The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game List Price: Sale Price: $15.81 You save: $9.18 (37%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionHere’s the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included. Features
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 Mastering the Craft of Making Sausage List Price: Sale Price: $13.57 You save: $6.38 (32%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionComplete instructions for making 100 sausages at home, of all types, from the author of MASTERING THE CRAFT OF SMOKING FOOD. Features
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 The Sausage Making Cookbook List Price: Sale Price: $14.83 You save: $7.12 (32%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionTraces the history of sausage, discusses sausage making equipment, ingredients and techniques, and offers more than three hundred international recipes. Features
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 The Art of Making Fermented Sausages List Price: Sale Price: $12.62 You save: $7.33 (37%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionThe majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. Highly technical papers were published in Food Technology journals which unfortunately were written in very difficult terms. Thus the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist was born. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions. |
 Eastman Outdoors 38672 Natural Hog Casings, for 25-Pounds of Sausage Sale Price: $12.99 Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionEastman Outdoors Natural Hog Casings are 100-percent all natural. Best for Italian, Bratwurst, and BBQ size sausages. Comes with easy to use instructions and enough casings to make approximately 25-pound of sausages. Features
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 Sausage: Recipes for Making and Cooking with Homemade Sausage List Price: Sale Price: $15.64 You save: $7.36 (32%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionThink Beyond the Link You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home. In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings. Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy—nor the results so delicious. Features
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 Eastman Outdoors 38661 Variety Sausage Seasonings and Cures Kit, with Casings, for 15-Pounds of Meat Sale Price: $16.00 Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionEastman Outdoors Sausage seasonings are unique blends that gives your meal a gourmet chef taste. Package contains enough cure, seasonings, and casings to make sausages out of 15-pound of wild game, beef, pork, or poultry meats. Comes with detailed, easy to follow instructions. Variety Kit includes: 5-pound Italian herbs and spicy's, 5-pound Bratwurst, and 5-pound of Beer & Cheddar seasoning blends. Features
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 Tales from the Sausage Factory: Making Laws in New York State, Excelsior Editions List Price: Sale Price: $16.47 You save: $8.48 (34%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionA former state legislator and a political scientist team up to show how New York's legislature was once the nation's model professional legislature, and how it might recover from its present level of dysfunction. Features
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 Professional Charcuterie: Sausage Making, Curing, Terrines, and Pts List Price: Sale Price: $37.80 You save: $22.20 (37%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionThe newcomer's guide to an old culinary practice revisited for the '90s The ancient art of charcuterie (from the French for "cooked meat") once referred only to pork preparations, but today it is used to describe products that are made with all kinds of meat, fish and game. Written by a master chef and his protégé, this is the student, amateur or veteran cook's guide to the world of charcuterie—complete with illustrated coverage of techniques, equipment, sanitation and safety and ingredients. It provides preparation , curing, and smoking instructions for many different kinds of foodstuffs—from the simple and rustic to the elegant and exotic. This includes sausages, hams, bacon and game birds as well as various fish and meat patés. Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform. Provides over 200 recipes Suggests guidelines for creating healthier products using fat-free oils and dry curing JOHN KINSELLA (Cincinnati, Ohio), one of fewer than 100 Certified Master Chefs in the U.S., teaches culinary arts at Cincinnati Technical College. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane. DAVID T. HARVEY (Cincinnati, Ohio) trained as a chef with Kinsella. Features
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