How to make sausages
Practical Action
growth of food poisoning bacteria, especially Clostridium botulinum and production of the
toxin ‘botulin’, before the meat is acidified by the lactic acid bacteria and because these
products may be consumed without cooking. Examples of meat formulations for fermented
sausages are shown in Table 2.
Sausage
Large diameter salami:
German type
Italian type
Hungarian type
Polish type
Small diameter:
Salametti
Garlic sausage
Beef garlic sausage
a)
Beef Pork Pork fat
(%) (%) (%)
65–75
30 45
70
10–15 55–60
25–35
25
30
25–30
30 40
30
50 20
30
80
-
20
(beef fat)
Spices
Coriander, garlic
Ginger, garlic
Chilli pepper, nutmeg, cardamom, garlic
Marjoram
Chilli pepper, rosemary, garlic
Fenugreek, chilli pepper, ginger, garlic
Summer sausages
Ingredients for 10 kg of fermented sausage
Chorizos
5.5 kg lean beef
2.5 kg pork bellies
2.0 kg pork fat
300 g sodium or potassium nitrite salt
5 g sodium nitrate
30 g ground black pepper
12 g coriander
20 g mustard seed
4 g garlic
4 g allspice
55 g dextrose
25 g sucrose
3.3 kg lean pork or lean beef
3.3 kg pork neck or beef flank
3.4 kg fat pork (jowl, belly, fat trimmings) or
beef trimmings
280 g sodium or potassium nitrite salt
4 g potassium nitrate
8 g sugar
10 g garlic
20 g red pepper
15 g chilli
Pepperoni
5.0 kg pork trimmings
3.0 kg beef chucks, hearts, cheeks
2.0 kg pork jowl
280 g sodium or potassium nitrite
5 g sodium or potassium nitrate
5 g chilli powder
2.0 g allspice
15 g fenugreek
30 g ground pepper
45 g red pepper
15 g anise
100 g sugar
3 g peeled garlic
25 g dextrose
b)
Beef salamis
7.5 kg beef chucks or other beef
2.5 kg beef brisket fat
250 g sodium or potassium nitrite salt
4 g potassium nitrate
5 g fresh garlic
25 g ground white pepper
20 g dextrose
10 g red pepper
2 g ginger
Table 2. a) Formulations of fermented sausages and b) typical ingredients for four types of
fermented sausage. (Adapted from Savic, 1985).
5