E2Learn Publishing

Sausages have been popular since ancient times.

They were first made to utilize and preserve trimmings and less desirable cuts from a meat carcass. Most people have heard the expression about using “every part of the hog except the squeal.” The preparation of sausages is an important part of this process.

The French term charcutier means one who prepares and sells pork products. The art of the charcutier is called charcuterie.

The main part of this unit is devoted to the production of fresh sausages, which are easily prepared in any kitchen with relatively simple equipment.

We also introduce the subject of cured and smoked sausages with an overview of curing and smoking. 

Here are just some of the things you will learn in this presentation:

ü How to prepare simple dry-cured foods.

ü Plus lots more.

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Format:

Adobe Flash