All natural foods cannot contain artificial ingredients, be exposed to extensive processing, or have artificial colors added to it. Sausage is a pork, beef, chicken, or combination meat product used to create many specialty dishes in restaurant settings and homes. Ingredients, such as cereal, rice, and herbs are added to the ground meat to create a specific flavor. Additives included during processing assist with preservation of the meat. Finished products are molded into a patty or enclosed in a casing.
Casings allow sausage to be sold in links, rings, or sticks. Processors or consumers have the choice of natural or artificial casing materials. All natural sausage contains no artificial ingredients and is placed in animal intestine casings. The meats come edible and must be refrigerated for preservation, though artificial additives allow the meat to be stored at room temperature. Meat can be cured, dried, or cooked after it has been placed in the casing. Feel free to find more information at read more.
Natural Sausage: Safe Cooking Guidelines
Uncooked natural sausage can be obtained in fresh or smoked forms. Those already prepared for eating may be cooked, dried, or semi-dried. Fresh or uncooked versions have not gone through smoking or curing processes. The meat can be bought as links, patties, or in bulk. If the meat has not been cooked, but has been smoked, it may be referred to as uncooked smoked sausage. Examples of fresh products include Bratwurst, Italian Style Pork, and Salisiccia.
Cooked natural sausage goes through a precooking process, but has not been cured or smoked. It may be smoked or cured in addition to being precooked, and is then called cooked smoked sausage. Dry products are those that have been hung to air dry and may be served warm or even cold. Semi-dried meats are dried enough to be considered cooked. Fully dried types may be smoked or cooked and include products such as Pepperoni or Salami. Specialty items are those available as sticks or loaves for slicing.
Poaching is a recommended process to prevent overcooking of fresh sausage casings. They should be poached for a couple of minutes and then cooked as desired. Piercing before poaching may cause excessive amounts of fat to seep out. Instead, pierce after poaching to prevent it from becoming too dry. To poach sausage, add water to a pan and bring it to a boil. Reduce heat to a simmer, add the meat, cover, and allow cooking for ten minutes. Finish the cooking process by frying, grilling, or other methods.
Pan frying is a possible cooking method for an all-natural sausage. Precooked meat may be seared in an unheated pan, while fresh meat needs poaching before this method of cooking is applied. A touch of oil causes the meat to release fat during cooking. Fry at a medium to low setting, allowing them to turn brown on all sides. The casing should be pierced to avoid splitting during the cooking process. Grilling requires direct heat for a proper outside seal and indirect heat to ensure it cooks through. Fresh products should always be poached before cooking to make certain the sausage is safe to eat.