Sausage Fillings

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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.

·         Both cuts of meat are used, so it is ideal combination for best filling of sausages.

 

Chunky Filling:

·         It has chunks in it.

Ø  3 parts of meat.

Ø  1 part of fat.

·         Cuts in chunks and often mixed with fat. Example: Chorizo – Spanish sausage which is highly seasoned and spiced.

·         When a chunky sausage is cut, small pieces of meat and fat can be seen.

 

Comments

  1. AshutoshSeptember 14, 2020 at 2:12 PM

    Thank you sir

    ReplyDelete
  2. Yatin VinayakSeptember 14, 2020 at 2:13 PM

    Thanks

    ReplyDelete
  3. GarimaSeptember 14, 2020 at 2:18 PM

    Thank you for the information sir.

    ReplyDelete
  4. Ganesh SharmaSeptember 14, 2020 at 2:21 PM

    Very informative sir!!!!

    ReplyDelete
  5. IshitaSeptember 14, 2020 at 2:27 PM

    Thnk you for sharing notes sir

    ReplyDelete
  6. Harshit RanaSeptember 14, 2020 at 2:39 PM

    Thank you sir

    ReplyDelete
  7. RakshitSeptember 14, 2020 at 4:14 PM

    This comment has been removed by the author.

    ReplyDelete
  8. RakshitSeptember 14, 2020 at 4:15 PM

    Thnks siir

    ReplyDelete
  9. Adinath SinghSeptember 14, 2020 at 7:26 PM

    Thank you sir for sharing such a informative content.

    ReplyDelete
  10. KhushiSeptember 14, 2020 at 11:11 PM

    Highly informative..thanks for sharing the content sir !

    ReplyDelete
  11. Arjun MookolaSeptember 14, 2020 at 11:55 PM

    Thank you for sharing your knowledge with us sir

    ReplyDelete
  12. Mayank TambaSeptember 15, 2020 at 10:33 AM

    Thank you sir for updating us. :) :)

    ReplyDelete
  13. Gunjit khannaSeptember 16, 2020 at 9:30 AM

    Thank you for information sir

    ReplyDelete
  14. RajatSeptember 21, 2020 at 10:31 AM

    Thank you sir for sharing the information

    ReplyDelete
  15. RachitSeptember 21, 2020 at 10:59 AM

    Excellent notes sir.
    Thank u sir

    ReplyDelete
  16. Tanvi agarwalOctober 7, 2020 at 12:17 PM

    Informative
    Tamvi

    ReplyDelete
  17. Varchasva BhardwajOctober 7, 2020 at 12:30 PM

    Thank you for the notes
    Regards- varchasva bhardwaj

    ReplyDelete
  18. YaSh BhardwajOctober 12, 2020 at 4:30 PM

    Well explained thanku sir...

    ReplyDelete
  19. GauriOctober 13, 2020 at 12:39 AM

    Very helpful

    ReplyDelete
  20. GautamOctober 25, 2020 at 3:58 PM

    Very informative sir 👍

    ReplyDelete
  21. Farhan ahmedOctober 28, 2020 at 9:28 PM

    Very good

    ReplyDelete
  22. Mansi NagpalOctober 31, 2020 at 1:01 PM

    Thanks for sharing notes sir.

    ReplyDelete

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