sausage making :: essays research papers

Making Sausage...The Steps to FollowWash your hands please1. Wash the nerve in the sink with cool water, forego to drainCut the meat into smaller cubes, trim any excess gristle/sinew/connective tissue.2. Grind the meat (be c atomic number 18ful with your fingers), if there argon problems with the grinder, contact your teacher..Keep these hints in mind -1. dont force the meat through the grinder - it will grind at its own pace2. you may stool to stop grinding the meat to clean the discs and the blade occasionally, as there may be sinew caught around the blade3. Using the food mainframe - chop 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 thoroughly mixed. Use your hands. Take turns within your group , if your hands get too cold.6. To test your mixture - make a sample meat patty and small fry it in a frying pan. Determine if any more seasonings are required.REMEMBER - your seasonings will become stronger with time. DONT OVER DO IT7. Place one blimp caseful 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.