sausage making :: essays research papers

Making Sausage...The Steps to FollowWash your hands please1. Wash the meat in the sink with cool water, allow to run offCut the meat into smaller cubes, trim any excess gristle/sinew/connective tissue.2. Grind the meat (be careful with your fingers), if there are problems with the grinder, contact lens your teacher..Keep these hints in mind -1. dont force the meat through the grinder - it will grind at its own pace2. you may have to lay off grinding the meat to clean the discs and the blade occasionally, as there may be sinew caught around the blade3. Using the aliment processor - eggbeater onions if necessary4. Prepare your garlic - clean the heads of garlic (outside covering off), and break into individual cloves.Determine amount of garlic to addPlace in food processor, add 1 cup of waterprocess until minced5. Using a large bowl/pot/roaster , combine your recipe ingredients. It is critical that the ingredients are good mixed. Use your hands. Take turns within your group, if y our hands get too cold.6. To test your mixture - make a sample meat patty and fry it in a frying pan. Determine if any more seasonings are required.REMEMBER - your seasonings will be make out stronger with time. DONT OVER DO IT7. Place one sausage plate on the sausage tube that has been installed on the grinder. Place oil into the casing as well as on the sausage tube. Place the casing on the tube.8. Gradually add the meat mixture into the feeder compartment of the grinder. Tie a knot in the sausage casing after some meat has come out of the sausage tube. When the sausage link has reached the desired size leave 4" of empty casing, cut the casing and secure with a knot.