Mastering the Craft of Making Sausage Read Online Free PDF Page A
Author: Warren R. Anderson
the sausage, and one to monitor the temperature of the hot water, the inside of the steamer, or the inside of the smoker.
Volume Measuring Equipment
You will need a set of American standard (or metric standard) measuring cups and spoons. Fluid ounce units are never used in this book.
All volume measurements are intended to be level measurements. One teaspoon of salt , for example, means one level teaspoon of salt . (However, fluffy spices such as coriander and rubbed sage should be packed in the measuring spoon so that the amount will be consistent from batch to batch.)
Weight Scales
To the extent possible, measurements have been specified in terms of volume rather than weight. That is, whenever possible, the amount of an ingredient is indicated in American teaspoons, tablespoons, or cups (together with the metric equivalent). There are significant differences between the British and the American system of measurement, even though the same words may be used; the British system is not supported in this book.
Obviously, the quantity of meats must be expressed in units of weight, and you will need a scale to weigh the meats. An inexpensive kitchen scale that will weigh up to about five pounds (about 2 or 3 kg) will do the job. If you intend to make large batches of sausage, a kitchen scale that weighs up to 11 pounds (5 kg) would be better. Such scales have sufficient accuracy if used properly.
Whetstone and Butcher’s Steel
You will need a whetstone to keep your knives sharp. A Carborundum whetstone is inexpensive, and it is easily found at a culinary supply store or at a hardware store. It is suggested that you buy one that is at least 8 inches (20 cm) long and 2 inches (5 cm) wide. A laminated stone that is coarse on one side and fine on the other is convenient. If a thin stream of water is allowed to fall on the stone while knives are being sharpened, the stone’s surface will not become clogged with metallic dust. The kitchen sink is the best place to sharpen knives. Use a dishpan turned upside down as a platform for the stone.
A butcher’s steel (also called knife steel or sharpening steel ) looks something like a long rattail file. Most sharpening steels will not remove metal from the knife blade, but they will straighten the edge curl that develops when a knife is used. The butcher’s steel is not essential equipment, but frequent use of one will prolong the sharpness of the blade. The longer the butcher’s steel, the easier it is to use—especially for knives with long blades. Ceramic rod is also used to make this knife-honing tool. Ceramic works equally well.
CHAPTER 3
Supplies
Y ou will need a number of consumable items. Your exact needs will depend on the kinds of sausage you are going to make and the seasonings, herbs, and spices you wish to use.
The following list of supplies is in alphabetical order, not in order of importance.
Breadcrumbs
Sausages made in the United Kingdom usually contain breadcrumbs. Traditionally, a kind of breadcrumb called rusk is used. Some of the commercially produced sausages in the UK contain rusk, and others contain common breadcrumbs. Amateur sausage makers in the UK tend to use common breadcrumbs because rusk is difficult to buy in small quantities. Any kind of dry, unseasoned breadcrumbs can be substituted for rusk, but coarse breadcrumbs are best. The best substitution, in my opinion, is the Japanese style breadcrumbs known as panko . Because panko has become popular with United States culinary buffs, it is now made in the United States. Small boxes of Kikkoman-brand panko can be bought in well-stocked grocery stores. Larger, more economical packages can be bought in Asian grocery stores.
Casings
Many kinds of sausages, particularly the uncured, fresh sausage varieties, do not require a casing. These varieties are often made into patties or crumbled and used as a seasoning in cooking. However, for many other sausages, tradition requires that they be stuffed in
Volume Measuring Equipment
You will need a set of American standard (or metric standard) measuring cups and spoons. Fluid ounce units are never used in this book.
All volume measurements are intended to be level measurements. One teaspoon of salt , for example, means one level teaspoon of salt . (However, fluffy spices such as coriander and rubbed sage should be packed in the measuring spoon so that the amount will be consistent from batch to batch.)
Weight Scales
To the extent possible, measurements have been specified in terms of volume rather than weight. That is, whenever possible, the amount of an ingredient is indicated in American teaspoons, tablespoons, or cups (together with the metric equivalent). There are significant differences between the British and the American system of measurement, even though the same words may be used; the British system is not supported in this book.
Obviously, the quantity of meats must be expressed in units of weight, and you will need a scale to weigh the meats. An inexpensive kitchen scale that will weigh up to about five pounds (about 2 or 3 kg) will do the job. If you intend to make large batches of sausage, a kitchen scale that weighs up to 11 pounds (5 kg) would be better. Such scales have sufficient accuracy if used properly.
Whetstone and Butcher’s Steel
You will need a whetstone to keep your knives sharp. A Carborundum whetstone is inexpensive, and it is easily found at a culinary supply store or at a hardware store. It is suggested that you buy one that is at least 8 inches (20 cm) long and 2 inches (5 cm) wide. A laminated stone that is coarse on one side and fine on the other is convenient. If a thin stream of water is allowed to fall on the stone while knives are being sharpened, the stone’s surface will not become clogged with metallic dust. The kitchen sink is the best place to sharpen knives. Use a dishpan turned upside down as a platform for the stone.
A butcher’s steel (also called knife steel or sharpening steel ) looks something like a long rattail file. Most sharpening steels will not remove metal from the knife blade, but they will straighten the edge curl that develops when a knife is used. The butcher’s steel is not essential equipment, but frequent use of one will prolong the sharpness of the blade. The longer the butcher’s steel, the easier it is to use—especially for knives with long blades. Ceramic rod is also used to make this knife-honing tool. Ceramic works equally well.
CHAPTER 3
Supplies
Y ou will need a number of consumable items. Your exact needs will depend on the kinds of sausage you are going to make and the seasonings, herbs, and spices you wish to use.
The following list of supplies is in alphabetical order, not in order of importance.
Breadcrumbs
Sausages made in the United Kingdom usually contain breadcrumbs. Traditionally, a kind of breadcrumb called rusk is used. Some of the commercially produced sausages in the UK contain rusk, and others contain common breadcrumbs. Amateur sausage makers in the UK tend to use common breadcrumbs because rusk is difficult to buy in small quantities. Any kind of dry, unseasoned breadcrumbs can be substituted for rusk, but coarse breadcrumbs are best. The best substitution, in my opinion, is the Japanese style breadcrumbs known as panko . Because panko has become popular with United States culinary buffs, it is now made in the United States. Small boxes of Kikkoman-brand panko can be bought in well-stocked grocery stores. Larger, more economical packages can be bought in Asian grocery stores.
Casings
Many kinds of sausages, particularly the uncured, fresh sausage varieties, do not require a casing. These varieties are often made into patties or crumbled and used as a seasoning in cooking. However, for many other sausages, tradition requires that they be stuffed in
Similar Books
The Prometheus Deception
Robert Ludlum
The Nemesis Blade
Elaina J Davidson
Indian Curry Recipes
Catherine Atkinson
A wasteland of strangers
Bill Pronzini
Horrid Henry Tricks the Tooth Fairy
Francesca Simon
Lenobia's Vow: A House of Night Novella
P. C. Cast, Kristin Cast
Invisible World
Suzanne Weyn
Ray of Light
Shelley Shepard Gray
That One Night (That One Series Book 1)
Josie Wright