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Additives Often Used in Sausage Making:
NOTE A MORE EXTENSIVE DISCUSSION OF THIS TOPIC CAN BE FOUND ON THE INTRODUCTION PAGE.
Ascorbates - Sodium erythorbate (Sodium Iso-ascorbate) & Citric Acid: These chemicals reduce oxidation and subsequent off flavor and off-color that would result from oxidation . They speed the curing reaction by the rapid reduction of nitrates and nitrites to nitrous acid and ultimately nitric oxide that combines with myoglobin in the muscle tissues to fix the cured color. Generally, I try for about 0.01% for citric acid and 0.05% for erythorbate.
Cereal & Bread: These are principally starch and their purpose varies. Generally they added to lower quality products for economical reasons, although they often improve binding quality, cooking yield and slicing characteristics. English sausage makers are fond of adding rusk, breadcrumbs or wheat gluten to their sausages; French and Cajun sausage makers often add rice.
Corn Syrup Solids: The general use for corn syrup solids in sausage recipes is to enhance binding qualities of the meat, provide sweetening and assists in holding the color of the cured meat. In dry-cured product, it aids the fermentation process by providing a carbohydrate source for lactic bacteria. Generally use 2% or less of the weight of the meat block.
Milk Powder, Dry: Non fat dried skim milk powder is used in a number of sausages. It used generally as a binder and helps cooked sausage retain moisture. It assists in forming irreversible gels (upon heating) that hold water and fat and helps to enhance the flavor of the product. When making cooked sausages, I generally hold it to less that 4%. Commercially the calcium reduced form of skim milk powder is used as calcium is said to interfere with protein solubility and emulsion formation.
MSG -Monosodium Glutamate: Monosodium Glutamate is a salt of glutamic acid. In Sausage making it is used as a flavor enhancer. It is one of twenty two amino acids which create protein molecules in all plants and animal bodies. Therefore glutamate is naturally contained in almost all food products such as meat, fish, vegetables, milk, etc. Food products which naturally contain lots of free glutamate (e.g. tomatoes, cheese, mushrooms, etc.) are used in many food recipes because of their flavor enhancing properties. In sausage making, I try to keep MSG at approximately 1¼ grams to 454 grams (1 pound) of meat. Scientific examinations have proven that the application of MSG in food products does not have a negative effect on the human body. Although many people claim to be allergic to MSG, a board of scientists and medical doctors appointed by the U.S. Food and Drug Administration (FDA) has examined all existing reports on supposedly allergic reactions caused by glutamate. They have declared that there is no connection between glutamate content in food products and the appearance of symptoms such as numbness of neck and back (Chinese restaurant syndrome).
Phosphates: The phosphates I use (called AmesPhos) are a combination of: Sodium Tri-polyphosphate, Sodium Pyro-phosphate and Sodium Hexa-metaphosphate, generally at the rate of 1/3 to 1/2 of one percent (0.3 to 0.5%) of the finished product weight. The following paragraph is a direct quote for Joe Ames' website on the purpose and use of phosphates in sausage making. I use this product regularly, and recommend to all sausage makers.
"Phosphates are used in a wide range of processed meat, poultry and seafood in which they perform several functions. Phosphates improve the retention of natural fluids in the animal muscle that would otherwise be lost in the aging, cooking or freezing process. They also act as protein solubilizers to aid in binding processed meats. Their presence results in improved texture, flavor and color."
If you want to learn more please see his page. Joe Ames' Web-site or Phosphates
Soy protein: Soy protein isolate is used as binder as well as an emulsifier. The levels of soy products that you use in sausage should be controlled so or they will impart a “beany” flavor to the meat products. I like to use about 1.5-2% in my formulations; however, some sausage makers use up to 3.5%. Textured soy protein used in sausages, meat patties and meat loaves. Soy protein concentrate available as coarse granules or grits is used in emulsion type sausages.
Sugars: A number of different sugars can added to meat products like sucrose, dextrose, lactose, corn syrup solids, maple syrup, honey etc. Often they are added for flavoring and also has some preservative action. Sugars, called reducing sugars, improve the shelf life of the product. Dextrose (glucose) is and essential in fermented sausages as a substrate for growth of fermenting bacteria.
Whey-Protein Isolate: Provides a smooth texture to the product by binds and entrapping water thus providing body, texture and improves "sliceability", especially in loaves like mortadella. Whey forms stable, fat/oil emulsions that provide structure to the sausage. It also enhances non-enzymatic browning (Maillard Reaction).
Casings Natural: Natural casings are made from the intestines or "innards" of a variety of animals. In the U.S. they are generally made from the internal organs of hogs, beef, or sheep. In other countries casings from other animals like horses, donkeys, goats, geese and ducks are available. Depending upon the casing and how it is used it may often be considered edible; others are not. Casings generally come from the supplier packed in salt or a a preserving brine. The can be kept under refrigeration almost indefinitely. Any odor that they have will be gone once they are properly prepared. All natural casings must be rinsed and soaked in several changes of fresh water before they can be used. Some require additional preparation. The casings are generally measure by their diameter in millimeters--an inch equals 25.4 millimeters (mm). Below I've listed some of the more commonly used casings.
Sheep Casings: Sheep casings are generally used for making hot dogs, and breakfast links. Most commonly breakfast links and pork sausages are stuffed into 22-24 mm casings while hot dogs, garlic franks, cheese franks, etc are generally stuffed in 24-26 mm casings.
Hog Casings: Hog casings are the most commonly used casings by home sausage makers. The three most commonly used are 32-35 mm casings which are used for making Italian sausage, bratwurst, chorizo, etc. Next more commonly used are the 35-38 mm casings which are used for linquica, Polish Sausage, Smoked sausages, hot links, etc. Finally, for some of the larger smoked sausage or ring sausages like Russian, Ukranian and Serbian sausage often use casings that are 38-42 mm in diameter. Some Italian and other European sausages may be stuffed in bladders or hog middles. Hog middles do take some special preparation due to their very strong, objectionable odor. It may take anywhere from 3 to 6 weeks in advance to prepare them, depending upon the technique used. Generally they are softened in a salted brine for about a week. Next they are rinsed and soaked in a mixture of water and strong vinegar (often citrus juices) for an additional week, then rinsed. After this they are inverted and as much of the fat that adheres to the intestinal wall is carefully removed so as to not tear the casing wall and soaked in a salt brine for an additional week. Finely they are re-inverted to their original form and store in a salt brine until ready for use; then they are freshened in fresh, pure water before stuffing. Care must be taken when stuffing casing thus prepared because they are very fragile and must be carefully tied along their circumference after stuffing. Below are some photos of the preparation steps for hog middles
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Salted hog middle casings as they arrive from the supply house. Inverted casings after being stripped of internal fat.
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Re-inverted hog middles to their original state. Stuffed hog middle; note the string tied around the circumference.
Beef Casings: The three most commonly used beef casings in the US are: (1) Beef Rounds, about 40-42 mm in diameter, which are used to make ring sausages and ring bologna; blood sausages like morcella and biroldo, Knockwurst, mettwursts, potato sausage, etc. (2) Beef Middles, 58-64 mm, which are used summer sausage, cotechino, and various types of Italian salami, venison salami, German salami, etc. and (3) Beef Bungs, that generally range from 90 to 140 mm, are used for cooked salami, Toscano salami, Lebanon bologna, coppa or any other sausage where a large 3-1/2 to 5-1/2 inch diameter casing is desired
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Casings, Artificial: There are a wide variety of artificial casings available on the web for the adventurous to seek out. I have listed below several types that I use most frequently. In selecting a casing you have to consider if you want it to be edible (yes, some artificial casings are edible). The edible casings are very thin and will not support the weight of the sausage in the smoker.
Collagen casings are made from collagen extracted from animal skins and hides. There are special collagen casings for use in the smoker, some are even dyed! Some of the large collagen casings, however, due to their thickness and production technique are not edible. Remember not to use collagen casings if you are processing your sausage by poaching in water or steaming. Collagen casings can also be used to cure salami.
Fibrous or Cellulose casings can come protein-lined for salami drying or "regular". They need to be soaked in warm water for about 30 minutes before use. They are permeable to smoke and water, and for that reason, should not be used for poaching sausages in water. They are made from cotton or wood fiber.
Plastic casings are water-proof and are mainly used for boiling or poaching sausage loafs and rolls in water.
Fabric casings are made out of textile fibers and are coated with a plastic and a very popular with some European sausage makers. If you look at my recipe for Thuringer Summer Sausage, you can see an example of this kind of casing.
NOTE A MORE EXTENSIVE DISCUSSION OF THIS TOPIC CAN BE FOUND ON THE INTRODUCTION PAGE.
Check the formulation carefully and be sure you use the correct cure; do not substitute! (Cure#1 and #2 are formulated in such a way so that 1 level US teaspoon will cure 5 pounds of meat.) For the best results, always weigh out the amount of cure!
at is ground
so finely that it encapsulates the fat to form a smooth paste such as is
found in hot dogs, bologna, liverwurst, mortadella, etc.
a
year this way.
