Sausage
This episode features the making of sausage and features one of Chef Angus' food production classes in the Culinary Arts department at Grand Rapids Community College. We begin with a description of the various types of skins that can be used packaging sausage and the necessary way to prepare them for filling. Covered are natural skins and synthetic skins made from collagen.
Sausage skins are flushed and applied to a sausage horn and prepped for the actual pressing of the meat into the casing. Using a grinder, Chef Angus explains type of meat used and its necessary properties, as well as the condition of the grinder.
The next step in the process is to season the ground meat. In this example, Chef Angus selects a simple pre-packaged Polish sausage seasoning mix. The ratios of season to meat as well as the importance of preparing the seasoning in chilled water are demonstrated as well as the mixing of the seasoning in to the ground beef.
Now ready for filling the casings, the ground beef is taken to the sausage stuffer. The use of this specialized culinary tool is explained, and the proper technique for the difficult task of packing the sausage. Chef Angus then illustrates how to link the sausage before moving on to a demonstration of stuffing a larger sausage skin.
The various methods of cooking sausage are touched on, and presentation of a selection of sausages as well as a selection of beers and a plowman's platter are displayed.
Stuffed Sausage
Plowman's Platter