The Cooking Inn : Sausage & Prepared Meat Terminology C Page

The Cooking Inn : Sausage & Prepared Meat Terminology C Page Select a name from the list to go to it's site

Capacolla (prepared meat):

Italian origin; boneless pork shoulder butt seasoned with ground red hot or sweet peppers, paprika, salt and sugar; mildly cured and air dried.

Cervelat (semi-dry sausage):

General classification for mildly seasoned smoked, semi-dry sausages. Popularly termed "Summer Sausage".

Farmer Cervelat contains equal parts of coarsely chopped pork and beef; cured, dried and delicately seasoned, without garlic.
Goettinger Cervelat is a high quality dry, hard sausage; pork and beef; delightfully spiced.
Goteborg Cervelat is made of coarsely chopped pork and beef; heavily smoked, seasoning is salty and somewhat sweet from the spice, cardamon; of Swedish origin.
Gothaer Cervelat is of German origin; made only of very lean pork, finely chopped and cured.
Holsteiner Cervelat is similar to farmer cervelat, but packed in a ring-shaped style.
Landjaeger Cervelat is a semi-dry sausage of Swiss origin; beef and pork; heavily smoked with a black, wrinkled appearance; in links the size of large franks, but pressed flat.
Thuringer Cervelat is a popular semi-dry sausage made of beef and ham or pork fat; distinctive tangy flavor; mildly spiced.

Chaurice (dry sausage):

The Creole version of chorizo from New Orleans. Here is a typical recipe.

4 lb (1.75kg) lean pork
2 lb (900g) pork fat
2 lg, finely chopped onions
3 tsp salt
2 tsp freshly ground black pepper
1 tsp paprika
1 tsp chili pepper
2 tblsp fresh chopped parsley
generous pinch of thyme
2 chopped bay leaves
1/2 tsp allspice
5 yds (4.25m) sausage casings

Put the pork and pork fat through the medium plate of the mincer, and place in a large bowl; add the remaining ingredients and mix well. Push the mixture into the casings and tie the links. Makes about 6 lb (2.75kg).

Chopped Ham (cooked meat specialty):

Firm loaf made of ground, chipped or cubed cured pork; ham-like in color and flavor.

Chorizo (dry sausage):

Dry pork sausage of Spanish origin; meat coarsely cut; smoked; highly spiced and has a size similar to large frankfurters, one-inch links also made for sausage balls.

Chub Bologna (cooked, smoked sausage):

Chub Bologna is a smooth mixture of beef and pork with bacon added.

Corned Beef, Jellied (cooked meat specialty):

Made from precooked, lean corned beef which is shredded and mixed with pure gelatin, formed into a loaf and cooked.

Cotto Salami (dry sausage):

Is a cooked salami; contains whole peppercorns; may be smoked as well as cooked. (See cooked Salami).

Country Style Bologna:

17 lb lean meat
3 lb pork fat
1 quart cold water
3/4 c + 2 tblsp salt
4 1/4 c nonfat dried milk
3 tblsp sugar
2 tblsp cure dissolved in 1 lb cold water
8 tsp ground coriander seed
5 tblsp ground white pepper

Grind lean meat and pork fat through a 1/2-inch plate, season, mix and re-grind through a 1/8-inch plate. Mix 6 minutes and stuff into fibrous or natural casings. Hang the sausage in a 185°F smokehouse until the internal temperature reaches 152 degrees Fahrenheit. Remove sausage from smokehouse and immediately place it in cold water until the internal sausage temperature is 90 to 100 degrees Fahrenheit. Hang the sausage at room temperature for about 1 hour before refrigeration.

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