FORCEMEAT

Seasoned pureed meat or fish emulsified with animal fat made from A mixture of chopped or
ground vegetables, meat, poultry, fish or fruit and seasonings bound with eggs, panada or bread
crumbs and used as a stuffing. The ingredients used may be raw or cooked.

Forcemeats can be used either to stuff eggs, fish, meat, vegetables, pasta, vols-au-vent or tartlets
or as the basis for pâtés, terrines, sausages, quenelles etc.

The preparation should have a mouth melting quality when eaten. This is achieved through-

 Fine pureeing of all ingredient

 Animal fat / butter
 Addition of moisture
 Using right Cooking technique
 Stable emulsion.

GRATIN FORCEMEAT:
Gratin forcemeat is made by partially cooking some of the meats before pureeing. This is done to
create a softer texture in the finished product and to improve flavors

Sausages
A sausage consists of ground meat and other animal parts, herbs and spices, and possibly other
ingredients, generally packed in a casing (traditionally the intestines of the animal), and preserved
in some way.

The word sausage originally comes from the Latin word salsus, which means salted or preserved.
In the days of old people did not have refrigeration to preserve their meat and so making sausage
was a way of overcoming this p A typical sausage consists of ground meat that's combined with
fat, flavorings, and preservatives, and then stuffed into a casing and twisted at intervals to make
links. Pork is most commonly used, but butchers also use beef, lamb, veal, turkey, chicken, or
game, and some also use fillers like oatmeal and rice to stretch the meat a bit.

Type of sausages
Cooked Sausage

Made with fresh meats and then fully cooked. The sausage is either eaten immediately after
cooking or must be refrigerated and is usually reheated before eating. Examples include
Braunschweiger, Veal sausage and Liver sausage.

Cooked Smoked Sausage

Much the same as cooked sausage, but it is cooked and then smoked, or smoke-cooked. It can be
eaten hot or cold, but is stored in the refrigerator. Examples include Wieners, Kielbasa and
Bologna.

Fresh Sausage

Made from meats that have not been previously cured. This sausage must be refrigerated and
thoroughly cooked before eating. Examples include Boerewors, Italian Pork sausage and Fresh
Beef sausage.

Fresh Smoked Sausage

This is fresh sausage that is smoked. After smoking, the sausage can then be refrigerated and
cooked thoroughly before eating. Examples include Mettwurst and Roumanian sausage.

Dry Sausage

Made from different types of meats. These are the most complicated of all sausages to make,
as the drying process has to be carefully controlled. Once produced this type of sausage can be
readily eaten, and will keep for very long periods under refrigeration. Examples include Salami’s
and Summer sausage.

Types of Casings
Lamb and Sheep Casing

These casings are very tender, and used for sausages such as breakfast sausage, frankfurters, and
fresh pork sausage.

Pork Casing

Undoubtedly the most popular casing which can actually be used for almost any sausage. As it is
popular it is normally easier for the home sausage maker to find.

Beef Casing

For sausages that require a very thick casing, such as bologna and salami.

Collagen Casing

This casing is made from the gelatinous substance found in the connective tissue, bones and
cartilage of all mammals. The substance is harvested from the animals and reconstructed in the
form of a casing. Used now a days

Fibrous Casing

This casing is used to make dry and semi-dry sausage. The fibrous casing is extremely strong and
is used to stuff sausage that is very tightly packed, as it will not break. The inside of this casing is
coated with protein that allows it to shrink with the meat as it dries out.
Muslin Casing

Strangely enough, this casing is made of muslin, and is used for sausages such as liverwurst,
blood sausage, salami’s and bologna’s.

Synthetic Casing

This casing is made from alginates, and requires no refrigeration. It is used by mass producers
and can be made in different colors. Red for bologna, clear for some salami’s and white for
liverwurst. Much like the cellulosic casing it is uniform and strong.

natural casingsmeans animal made for sausage gives the best flavour and appearance to the final
product. A natural casing enhances and complements the natural juices and quality of the meat
and spices.

FEW FAMOUS SAUSAGES

1. Beerwurst A German cooked sausage with a garlic flavor and a dark red color. Normally
used as lunch m...
2. Black Pudding This large sausage is made of pig's blood, suet, bread crumbs, and
oatmeal. Blood Sausage Also known as "blood pudding" and "black pudding"
3. Bockwurst A German ground-veal sausage that is flavored with chopped parsley and
chives. This sausage...
4. Bologna Also known as "baloney." This is a highly seasoned sausage meat that takes its
name from the ...
5. Bratwurst A German sausage made of pork and veal and seasoned with ginger, nutmeg,
and coriander or c...
6. Capocollo An Italian sausage made from pork shoulder and flavored with sweet red
peppers. It is press...
7. Cervelat A fresh, smoked sausage named after the former German region of Thuringia.
Coriander (also c...
8. Corn Dog A frankfurter or other sausage that has been dipped into a heavy cornbread
batter impaled on...
9. Feijoada A Brazilian dish very similar to cassoulet made with black beans. Sausage
bacon ham and vari...
10. Frankfurter A smoked and seasoned precooked sausage that is also called the "hot dog,"
"wiener," and ...
11. Head Cheese This is not a cheese but a sausage made from the edible parts of a calf's or
pig's head t...
12. Italian Sausage A popular pizza topping consisting of pork flavored with garlic and
fennel. Available...
13. Knackwurst A smoked and cooked sausage made from beef and/or pork. It is shorter and
larger in diamet...
14. Kolbassy A highly seasoned smoked sausage of Polish origin made from pork and
(sometimes) beef. It is...
15. Liverwurst German for "liver sausage." Liverwurst is a ready-to-eat sausage of at least
30% ground po...
 16. Mortadella A smoked sausage from Bologna, Italy, the city that brought us "bologna"
sausage. Made fro...
17. Pepperoni A highly spiced dry sausage made of pork and beef. Seasoned with salt black
pepper cayenne ...
18. Polish Sausage Also called "kielbasa," this is a highly seasoned smoked sausage of Polish
origin made...
19. Vienna Sausage A small frankfurter often served as an hors d'oeuvre.

Bacon

Bacon is prepared from the belly of the beckoner pig. Bacon is a fatty slab taken from the belly of a
baconiar pig.

The bacon sold in markets is usually cured and smoked, but it's also possible to buy uncured Smoked bacon
is often fried and served with eggs or in sandwiches, or it's sometimes wrapped around lean meats to keep
them moist while they're cooking.

Types of bacon—

1. Slab bacon- this is a unslice bacon (a whol;e slab).

2. Country cured bacon. this is a salty and strong flavour bacon.
3. Canadian bacon- less fat bacon and smoked
4. pea meal bacon – this is unsmoked Canadian bacon.

Ham

Ham is prepare from the hinder leg of the pork

A ham taken from a hog's upper hind leg.. Fresh hams aren't cured at all and need to be cooked. Ham is
relatively low in fat, but even low-salt hams are high in sodium.

Types of ham

1. Fresh ham are cuts from the hind leg that are not cured or smoked.Fresh hams are cooked
using the same methods used for other fresh pork cuts and have a similar flavor to pork
roast.
2. Dry-Cured Hams

they are cured without the injection of water. A curing compound consisting of salt and other
ingredients, which may include sugar, sodium nitrate, nitrates, phosphates, and other seasonings, is
rubbed on the surface of the ham. The ham is then hung to dry, allowing it to age anywhere from a
few weeks to over a year, depending on the variety of ham. Dry-cured hams may also be smoked.
Ham that is dry cured is saltier and drier than the typical ham you find in normal food stores.

3. Wet (or Brine) Cured Hams--, they are cured by soaking or injecting with water and
brining ingredients. The curing solution consists of water and brining ingredients, such as
salt, sugar, sodium nitrite, sodium nitrate, honey, spices, seasoning, and artificial flavoring.
The ham may also be cooked or smoked during this process. Wet cured city hams are mass-
produced and generally ready for market in one to seven days. Their flavor is less intense
than a dry-cured ham. They are normal form of ham available in market.
BRINES

Brine is used to soak food in a liquid solution made of water, salt and sugar that is used as a
preservative, a meat tenderizer or a food flavoring. Foods are placed in brines as a means to cure
or pickle in order to extend the shelf life of the products, such as meat, fish and vegetables. As the
food soaks, the brine adds moisture, salt and any seasonings placed in the brine to enhance the
quality of the product being brined.

Cure

curing refers to various preservation and flavoring processes, especially of meat or fish, by
the addition of a combination of salt, sugar and either nitrate or nitrite. Many curing
processes also involve smoking.
Curing with salt and sugar may be called salting, salt-curing, sugar-curing or honey-
curing. The application of pellets of salt, called "corns", is often called corning. Curing in
a water solution or brine is called wet-curing or pickling or brining. The curing of fish is
sometimes called kippering.

A curing may may be "wet" or "dry"

Wet curing, also known as brine curing, is the soaking or injecting of food with a solution that is
used to pickle or preserve the food product. The solution typically includes salt and water in
simple brine or a brine with salt, water, sodium nitrite, other nitrites, and flavorings such as honey
or sugar.
Dry curing involves the rubbing of food with a mixture that is used to preserve foods. Meat and
poultry are often dry cured when it is covered with dry preservatives and spices. The dry
ingredients cure the meat from the outside in. After curing, the meat is rinsed and is then ready to
be served or smoked, which adds another step to the curing and flavoring process.

Marinade

A seasoned liquid in which foods such as meat, fish and vegetables are soaked (marinated) in
order to absorb flavor and, in some instances, to be tenderized. marinades contain an acid (lemon
juice, vinegar or wine) and herbs or spices. The acid ingredient is especially important for tough
cuts of meat because it serves as a tenderizer. Because most marinades contain acid ingredients,
the marinating should be done in a glass, ceramic or stainless-steel container-never in aluminum

Three important functions of marinting food are :

to flavor,
to moisturize and
to tenderize.

Each ingredient in a marinade serves a specific purpose, and once you understand what goes on in
that fragrant concoction your meat is submerged in, you can start inventing your own

Marination time
Meat or Vegetables Marinating Time in Refrigerator

chicken (boneless) 1-2 hours

chicken (bone-in) 1 -05 hour

mutton 3-6 hour

beef 4 hours to overnight

fish 30 minutes

vegetables 30-60 minutes

marinating food
• Marinades contain oil, an acid such as vinegar, lemon juice or tomato juice, and seasonings. For
flavoring herbs , spice and alcohal can be addede.Marinate covered food in the refrigerator for a
period of time to add extra flavor. Success of food also depend upon marination of the food. In
Indian marinatinj curd, spices, salt and ginger garlic paste is often used.(for fish lemon juice is
must). Use glass, stainless steel, plastic or disposable aluminum bowls or pans to marinate foods. Do
not use aluminum or brass pans, as they react to the acid in the marinade.

Marinades are generally made up of three types of ingredients:

 Acid base like include red or white wine, all types of vinegars, tomato or citrus juice, and buttermilk
or yogurt Acids help the marinadefood in tenderizing particularly tough cuts of meat.

 Oil : Oils are used to moisten the base and to add flavor (in high fat conent food oil is not required)

 Flavorings and seasoning include the fresh or dried herbs and spices. Wine is widely used for
flavouring.indain food may carry garlic and ginger paste ,chili peppers, shallots, and mustard. Salt
can be used to both flavor and tenderize the meat in all kind of food,. Sweeteners such as
molasses or honey are also used and the sugar can give meats a brown color when they are
cooked. Chinese use soy sauce, oyster, and fish sauce are common as well.