The Cooking Inn : Sausage and Prepared Meats

Sausage Recipes

Jellied Chicken Loaf

Place 1 cut up chicken (3 pounds) in a 2 quart kettle and add 1 cup water, 1 small onion, diced (or 1 teaspoons instant minced onion), 2 sprigs of fresh parsley, and about 1/2 teaspoon salt. Simmer until very well done. Remove from broth, cool, and remove meat from bones. Strain the warm broth into a loaf pan (7 x 3 x 2 or 9 x 5 x 2 inch) and stir in until dissolved, 1 tablespoon unflavored gelatin. Cut chicken meat into large pieces and place in broth mixture. Chill until firm. Slice and serve. (This is especially nice for a hot summer's day since you can cook the chicken in cool of the morning and serve the chilled dish when it's too hot to cook. Garnished with fresh sprigs of parsley, it is elegant enough for a company meal.)

Pork and Salmon Sausage Patties

1 lb hot & spicy pork sausage
1 can pink salmon
1 c Italian bread crumbs
1 c finely chopped onions
1 egg
1/4 tsp garlic salt
1/4 tsp red or black pepper

Mix ingredients thoroughly. Spread more bread crumbs on a plate. Make mixture into patties and roll in bread crumbs and fry. Serves 4-5.

Salmon Sausage

6 oz boneless/skinless sole
6 oz boneless/skinless salmon
1 egg white
3/4 cup heavy cream
1/2 tsp salt
1/4 tsp white pepper
2 oz cooked diced mushrooms
4 oz boneless/skinless diced salmon
2 oz diced cleaned shrimp
2 oz diced scallop
1 tsp lemon
1/4 cup olive oil
1/4 tsp hot sauce
2-3 feet of medium casings

Chop the 12 oz of fish into chunks. add to food processor and puree adding the egg white and cold cream,salt,pepper,lemon,oil,and hot sauce.add the mushrooms and diced fish and shellfish to the puree and fold it in well and cool. stuff into the casings and chill over night and let the flavor come together. poach for 15-20 min in salted water and white wine, grill or brown in a pan and enjoy.

Honey Loaf

8.0 lbs. regular pork trim (60/40)
2.0 lbs. beef trim (85/15)
2.0 lbs. water or ice
.5 lbs. honey
.25 lbs. salt
.2 lbs. non-fat dry milk
.1 lb. corn syrup solids
.4 oz. monosodium glutamate (optional)
.4 oz. onion powder
.4 oz. white pepper
.2 oz. celery powder
2.5 gr. sodium erythorbate
11.35 gr. quick or modern cure (6.25% Na NO2) or .7 gr. NaNO2

Processing Schedule:

1. Grind beef and pork (separately) through 1/8" plate. Keep at or below 30°F.

2. Chop beef with ice (water), salt, nitrite and sodium erythorbate to 40°F.

3. Add pork and remaining ingredients and chop to 55°F.

4. Pack into greased loaf pans or stuff into large diameter casings.

5. Product may be smoked or oven baked to 155°F internal (moderate
temperatures to preserve emulsion).

Spiced Luncheon Loaf

This is an excellent all meat loaf for use as a cold cut or sandwich meat.

10.0 lbs. extra lean pork trimmings (85% lean)
1.2 oz. clear corn syrup
4.4 oz. salt
0.6 oz. white pepper
0.2 oz. mace
0.1 oz. nutmeg
Sodium nitrite (see instructions)

Grind pork trimmings through 1/4 inch plate. Place in mixer, add balance of ingredients and mix thoroughly. Fill in molds or loaf pans or stuff in No. 6 fibrous casings and hold overnight in 38°F cooler to cure. Water cook at 160-165°F until an internal temperature of 150°F is reached. Molds or loaf pans may be oven cooked at 250-275°F until internal temperature of 150°F is reached. Allow to cool at room temperature, remove from molds and place in refrigeration for storage.

Recipe from: Service Manual of Union Carbide Corporation

Family Loaf

8.0 lbs. pork trim (80% lean)
2.0 lbs. lean beef trim (90% lean)
2.0 lbs. water or ice
1.0 lb. corn syrup
8.0 oz. dried skim milk
0.8 oz. dried onion
4.0 oz. salt
8.0 oz. tomato juice
0.5 oz. white pepper
Sodium nitrite (see instructions)

Grind pork through 3/16 inch plate. Chop beef and other ingredients for 2 minutes in a silent cutter. Add the dried milk and chop for 3 more minutes. (Alternatively, grind beef through 5/8 inch plate - mix thoroughly with remaining ingredients and grind through 1/8 inch plate.) Add ground pork and mix for 4 minutes. Cure for 24 hours at 40°F. Remix and pack in loaf pans. Leave at room temperature until internal temperature reaches 55°F. Bake at 250°F to an internal temperature of 150°F. Cool to 100°F and remove from pans. Refrigerate.

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