Sausage

Today Lemon want to share some information of sausage with you^^
Sausage is chopped or comminuted fermented meats. Sausages can be classified by water content into: Moist, Semi-dried, Dried.

Moist Sausage

Merguez is a red, spicy sausage from North America, primarily Algeria and Tunisia, it is not a Moroccan sausage. Merguez is also popular in France, Belgium and the German state of Saarland. Merguez is made with lamb or beef, and flavoured with a range of spices, however paprkia, cayenne or harissa, a hot chili paste gives it a red color. It is traditionally made fresh and eaten grilled or with couscous. Sun dried merguez is used to add flavor to tagines. The name comes from the Arabic mirqaz.


Semi-dry sausage

Chinese sausage or lap cheong, which is usually coarsely chopped. Sodium chloride and sugar are added, plus sometimes cooked rice as a further carbohydrate source. Garlic and pepper is often used as seasoning. The sausage are packed in thin casings which allows rapid drying as the temperature is raised to 35-45C for 2-3 days. The temperature is then reduced to 20-25C to allow further ripening. Normally, all these Chinese sausages are cooked by steaming before eating, which provides an extra safety hurdle.

Dried Sausage

Pepperoni is heavily-seasoned dried fermented sausage, which is smoked. It is usually made from pork or beef, which may be mixed and other meats, such as lamb may be included. Relatively small diameter casings are normally used, and molds of Penicillum and Aspergillus spp. may contribute to flavour by growing the surface during maturation.