Description
Sausage production processes
Technical
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.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
smokygarlickypepperyherbalfermented
Taste
umamisaltysavory
Texture
juicyfirmspringycoarsesmooth
Wine Analogy
Like a full-bodied red wine with spice notes
Coffee Analogy
Dark roast with smoky notes
Perfume Analogy
Leather and spice accord
Culinary Applications
BratwurstGermanyEmulsification and spicing create characteristic texture and flavor
ChorizoSpainFermentation and paprika curing develop deep red color and tangy flavor
Lap CheongChinaAir-drying creates firm texture and concentrated sweetness
Dietary
Gluten-FreeHalalKoshersulfites (in some cured varieties)celery (common in European recipes)
Molecular Pairing
Key Compounds Produced
GlutamatesInosinatesGuanylatesLactic acidAcetic acid