AUDREY SABAA

10410352

SAUSAGE MAKING FROM PORK

When slaughtering a pig for meat, it is either stunned by using electricity from electrodes or shot in the head with a pistol. The carcass is then bled by hoisting it on a hook after its gut has been removed. After the bleeding has been done, the carcass in divided in two along the spine by using a butcher’s saw. .Tone he head is then sawed off with a butcher’s saw. The head is then cut off and the hind and fore feet are also cut off at the joint. Next, the carcass’ neck is cut off. After completely removing the neck, the space between the second and third rib is located. For it is at this point the shoulder will be cut off. The shoulder is cut in two to give the picnic shoulder and the butt shoulder. The belly is then removed too. The loin is then separated from the belly. The tender loin is the softest part of the pig’s flesh and is the most expensive part of it.

The ribs are separated from the belly and the belly is trimmed to by removing the teats. The ham is cut off at the hip joint of the carcass and finally the tail is cut off. To prepare sausage, the picnic shoulder and the butt are deboned and the skin is removed from the flesh. The removal of the skin is done because it is ideal in sausage making to rid the meat of skin and bones since they can’t be minced in the mincer. Some fatty portions are also added to enhance the taste and texture of the sausage. The skin may be used as wele or added to the head to make head cheese.

The prime ingredients of sausage are a binding agent, salt, sugar, spices and meat with the meat being made up of both lean meat and fat. The spices that were used were nutmegs, onions and garlic. Milk is used as a bulking and binding agent. It may be replaced with eggs before the main process of boning the meat and mincing it, the spices were prepared by grating the garlic and nutmeg and peeling and chopping the onions. During the main process, the pork (some fat included) was boned and cut into pieces. The pieces were then put in a mincer together with the onions and minced. The minced meat was then mixed thoroughly with the spices, milk, salt, sugar and water to a pasty consistency by hand. After this, the mixture was put in a sausage stuffer and stuffed in pig intestine casings. The meat filled casings were twisted at regular intervals to get the sausage joints. The sausages were then refrigerated to prevent microbial spoilage and keep them fresh.