LPT 321: Meat Science (1+1)

CLASSIFICATION OF SAUSAGE

CLASSIFICATION	CHARACTERISTICS	EXAMPLES
Fresh sausages	Fresh meats (chiefly pork); uncured, comminuted, seasoned and usually stuffed into casings; must be cooked fully before serving	Fresh pork sausage, Bratwurst
Dry and semidry sausages	Cured meats; fermented air-dried, may be smoked before drying; served cold.	Genoa salami, Pepperoni, Lebanon bologna.
Cooked sausages	Cured or uncured meats; comminuted, seasoned, stuffed into casings, cooked and sometimes smoked; usually served cold.	Liver sausage, Summer sausage,Braunschweiger, Liver cheese.
Cooked, smoked sausages	Cured meats; comminuted, seasoned, stuffed into casings, smoked and fully cooked; do not require further cooking, but some are heated for serving.	Frankfurters, Bologna , Cotto salami.
Uncooked, smoked sausages	Fresh meats; cured or uncured, stuffed, smoked, but not cooked; must be fully cooked before serving.	Smoked, country-style porksausage, Mettwurst, Kielbasa.
Cooked meat specialties	Specially prepared meat products; cured or uncured meats, cooked but rarely smoked, often made in loaves, but generally sold in sliced, packaged form; usually served cold.	Loaves, Head cheese, Scrapple

Containers

• Casings serve the purpose of providing a container or the sausage material during the subsequent cooking and smoking procedures.
• Casings can be classified as one of the general types.
  • Natural,
  • Artificial, and
  • Reconstituted collagen.