The Cooking Inn : Sausage & Prepared Meat Terminology P PageSelect an item from the list to go to it's site
Pastrami (prepared meat):
Flat pieces of lean beef, dry cured, rubbed with paste of spices and
smoked.
Peppered Loaf (cooked meat specialty) :
Pressed beef and pork loaf; distinctive seasoning of cracked
peppercorns.
Pickle and Pimento Loaf (cooked meat specialty):
(cooked meat specialty)
Made from finely chopped lean pork and beef with sweet pickles and
pimentos added.
Polish Sausage (uncooked, smoked sausage):
Coarsely ground lean pork with beef added; highly seasoned with
garlic; frequently referred to as Kielbasa which was originally a Polish
word for all sausage.
Pork Sausage, Fresh (fresh sausage):
Made only from selected fresh pork; seasoned with black pepper,
nutmeg, and rubbed sage, or other spices; sold in links, packaged
patties or bulk; thorough cooking is required.
Fresh pork sausage, mildly cured and smoked; cook thoroughly.
Portuguese Sausage:
2 lb lean pork, cut into 1/4 inch cubes
1/4 c cold water
1 tblsp vinegar
8 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp salt
1/4 tsp black pepper
1/8 tsp paprika
Combine all ingredients except pork & mix thoroughly. Pour over pork & mix. Refrigerate for 2 days & mix occasionally. Stuff into casings & twist into 8-10 inch links. Hang links in well-ventilated spot & dry for 1/2 hour.
Potato Sausage:
5 lb ground pork shoulder
5 lb ground raw potatoes
4 tblsp salt
1 tblsp garlic salt
5 lb ground round
3 large onions, ground or fine chop
2 tblsp black pepper
Combine all ingredients and mix well. Stuff in casings. Makes about 17 lb. Freeze in 1 or 2 lb. pkgs. When ready to cook, place sausage in skillet in water to cover. Cook slowly until water is all cooked down and sausage browns in its own juice. Takes about 1 hour.
Proscuitto (prepared meat) :
Dry-cured ham; flattened; surface rubbed with spices.
Need something, drop me a line.
