What You Need to Know
Sausage making originally developed as a means to preserve and transport meat. The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art.
Key Parameters
Equipment
Steps
- 1.
Bratwurst (Germany): Emulsification and spicing create characteristic texture and flavor
- 2.
Chorizo (Spain): Fermentation and paprika curing develop deep red color and tangy flavor
- 3.
Lap Cheong (China): Air-drying creates firm texture and concentrated sweetness
The Science
Primary Reaction
Maillard Reaction