SUMMER SAUSAGES
[COLOR=“Blue”][SIZE=“4”][B]Summer sausages are usually coarse-ground fermented products. They are produced under conditions that promote microorganism proliferation which imparts flavour and the desired keeping quality. Starter cultures may be helpful in obtaining quality products.
FORMULATION
Basic ingredients for 100 kg
55 kg lean beef
25 kg pork bellies
20 kg pork fat
Characteristic seasoning formula per 1 kg
30.0 g nitrite salt for curing
0.5 g sodium nitrate
3.0 g black pepper, coarsely ground
1.2 g coriander
2.0 g mustard seed
0.4 g garlic, fresh
0.4 g allspice
5.5 g dextrose
2.5 g sucrose (some sausage makers prefer to have excess sugar present in final products which will produce the desired sweet flavour)
Casings
Pig casings: 35–45 mm in diameter
Processing and handling
The meat and fat are ground separately through a grinder plate having 5 mm holes. After thorough mixing, the sausage mixture is stuffed into casings. The sausages are tied into the desired length.
Further handling of sausages may differ. Sometimes they are fermented at 38°C and 95 percent relative humidity for 1–3 days. Fermented sausages may also be manufactured using a commercial lactic acid starter culture or 0.6–0.7 percent glucono-delta-lactone. The drying process is conducted until the desired degree of quality is reached.[/b][/size][/color]