Yogesh Singh

  Charcuterie Products Charcuterie  is the culinary art of preparing meat  products  such as bacon, salami, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. Someone that prepares  charcuterie  is called a Charcutier. Pâté Pâté is a paste, pie or loaf existing of a  forcemeat  that at least contains  liver . Common additions include  ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices and either wine or  brandy  (often  cognac  or  armagnac ). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.     Pâté may be baked in a crust as  pie  or  loaf , in which case it is called pâté en croûte, or baked in a  terrine (or other mold), in which case it is known as pâté en terrine. Traditionally, a  forcemeat  mixture cooked and served in a terrine is also called a  terrine . The most famous pâté is probably pâté de  foie gras , made from the  livers  of fattened geese. Pâté en c

  Sausage Fillings   Sausage fillings Sausages have many varieties in filling and they are as below:   Coarse Minced Forcemeat: ·          Usually the ratio is 3 parts of meat and 1 part of fat (belly fat). Good quality of meat i.e. prime cuts is used in production of coarse minced force meat. Example: Salamis. ·          This filling is slightly coarser. ·          Minced with blades: Ø   Small blade – fine mincing. Ø   Big blade – coarse mincing. ·          Buffalo chopper is also used. ·          Used in salamis and mortadella.   Cutter Pulverised:        ·          5 parts of meat and 3 parts of fat. ·          2 parts of seasoning, additives and preservatives. ·          Minced very finely as good as paste. ·          Cheaper cuts of meat are used. ·          Example: Cocktail and frankfurter.   Combination Filling: ·          1 part of coarse minced forcemeat. ·          2 parts of cutter pulverised ·          Example: Chipolatas. ·