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10: International Fabrication

  • Page ID
    • Marshall Welsh & William R. Thibodeaux
    • Finch Henry Job Corps Center & Nicholls State University
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    The "international fabrication" term refers to a mixture of minced or ground seasoned products (usually meat). As is most often the case chefs use the “lesser” cuts which normally include the less tender, less prized, and less expensive cuts of the animal. If you have ever heard the saying, “eating high off the hog”, know that this refers to the more expensive and tender cuts that are found higher on the animal. The lesser and tougher cuts are found lower on the animal. They lend themselves to braising (low and slow) or grinding to help them become palatable.

    • 10.1: Sausages
      Our word “sausage” comes from the Latin word “Salsus” meaning salted. Early Greeks and Romans were among the first to make sausages. There are six basic components of sausage: (1) Main ingredient, (2) Fat, (3) Seasonings and cure mixtures, (4) Spices, (5) Herbs, (6) Aromatics
    • 10.2: Natural and Synthetic Casings in Sausage Making
      We shall only use natural casing for the purpose of our beginning foray into charcuterie but let’s discuss what’s available to chefs who want to pursue this line of work. Synthetic casings are made for a variety of food grade materials, some of which are non-edible. Natural casing come from the intestines of sheep, pork, and cattle and should be washed in water and vinegar
    • 10.3: Classroom Preparation Assignment - Sausage Making

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