U.S. Deli Product Knowledge

5. DELI SAUSAGES
Sausage making is a culinary art that man
has practiced for thousands of years. It
was a delicious way to preserve meat, and
utilized many different cuts of meat.
Through various seasonings and curing
methods, sausage makers produce a vast
array of sausages. In this section, you’ll
learn about how sausages are made, the
way they are classified, and some of the
common varieties available.
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All ingredients in sausage are strictly controlled by the U.S. Department of Agriculture
Food Safety and Inspection Service. The USDA provides detailed regulations for what can
and cannot be put in a sausage and they inspect all products to be sure they comply with
the regulations.
Types of Meat By law, sausage must be made from good, wholesome cuts of pork, veal,
beef, turkey, or chicken. Most sausages may be made using only skeletal meat, that is,
meat taken off the bones. A few varieties of sausage can also be made with variety
meats, such as liver or tongue. If variety meats are used, they must be listed on the label.
Fat Content The amount of fat in a sausage is also controlled by federal regulations.
Most sausages sold in the deli can have no more than 30% fat. Many will have less.
Product labels will contain a complete nutritional breakdown, which lists the exact
amount of fat and other nutrients.
Ingredients All ingredients will be listed on the product label by weight, in descending
order. This list must include the types of meat used, any by-products or non-meat
additives, and the spices and seasonings. If the sausage is cured, the curing ingredients
must also be listed.
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The use of “other” ingredients is another area controlled by the USDA. For example, a
sausage product may have no more than about three percent of non-meat additives or
extenders. Most sausages don’t use them at all. When non-meat additives are used,
they are primarily to help “bind” the meats so they retain their smooth texture. These
additives may include such things as cereal, soy protein, and whey or milk powders.
Sausage Casings There are a variety of casings used to produce deli sausages
including natural and artificial casings. To determine which casings are edible and
which ones should be peeled before slicing or eating, review product brochures or
consult your product representative.
TYPES OF CASINGS
Natural Casings Sausage casings were originally made from the intestines of an
animal. They are known as natural casing and still used today in many cured
sausages. Fresh sausages are almost always made with natural casing. One
advantage of natural casings is that along with the sausage, they are edible and
do not have to be trimmed from the sausage before eating. To make larger
sausages it was sometime necessary to stitch together several casings to make
one large enough. This tradition is still carried on today, and hand stitched
casings are a sign of top quality.
Artificial Casings Artificial casings for sausage have been developed for a
number of reasons. Their dimension and shape can be made consistently, and
they are designed to peel easily away from the sausage before they are sliced.
The easiest way to remove the casing is to make a small cut around the sausage
at the desired length, typically 3-6 inches (8-16 cm). Then split the casing and
peel it off. With many dry sausages, especially those of coarse grind like
Sopresatta, pieces of the sausage can stick to the casing as it is removed. Easy
peel casings are convenient and waste little product. Cooked Bologna and
Mortadella are also typically produced with easy peel casing.

Sausage Making Process Although every manufacturer has its own closely-guarded
formulas and techniques for making sausage, there is a general process that all
manufacturers follow to make sausages. The basic procedure is to:
� Chop or grind the meat (or meats)
� Mix the meat with other ingredients to
form a meat batter
� Stuff the meat batter into a tube-like
container or casing to make links
� Processed by cooking, smoking,
fermenting, and curing or drying the
sausage.
Types of Sausage There are over 200 different styles of sausage sold in the U.S. and each
one is different. However, sausages are grouped into certain classifications, according to
the way they are processed. The major classifications of deli sausages include:
TYPES OF SAUSAGE
Fresh Sausages When these sausages are not cooked, they are usually sold in
the meat department. Made of fresh meat that has not been cooked or cured.
They include sausages like fresh Polish Kielbasa Sausage, Italian Sausage, Fresh
Breakfast Sausage, Bratwurst, and others. If in doubt about whether a sausage is
cooked or not, check the package label—it will designate if it is “fully cooked.”
Fresh Cooked Sausages Made from fresh meat that is usually cured first, and then
finely ground or emulsified (some varieties, like Bratwurst, are not cured.) After the
sausages are stuffed into casings, they are steamed or cooked in water. Varieties
include Bockwurst (pre-cooked), Bratwurst (pre-cooked), Braunsweiger, and Liver Sausage.
Fresh Cooked & Smoked Sausages These are made from fresh meat that is
usually cured first, and then ground. It may be either finely ground, as in
Bologna, or coarsely ground, as in Beef Salami.
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After stuffing, these sausages are cooked, and sometimes smoked. This is the
largest and most popular of all the sausage categories. Bologna producers alone
make close to 900 million pounds (408 thousand mt) of Bologna each year.
Other varieties include Hot Dogs, Beef Salami, Cotto Salami, Kielbasa,
Knackwurst, Polish Sausage, Vienna Sausages, and many others.
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TYPES OF SAUSAGE (CONTINUED)
Sausage Curing Sausages are cured differently depending on the style of
sausage being made. The best sausages are cured long and slow to develop their
full flavors. During the curing process certain beneficial molds and bacteria
break down the protein structure of the meat and make it more tender as it
cures. These molds and bacteria also help develop the flavors unique to cured
sausages like Genoa, Hard Salami, Sopresatta, and others.
Visible Mold Cured meats and sausage often develop mold that is visible on
the surface of the meats or sausages as they are aging. As with cheese, mold
plays a key role in the curing process. Mold produces enzymes and the enzymes
act as catalysts in curing and tenderizing the meat. Although these molds are
not harmful, many people do not like seeing them. Accordingly, most sausages
have any visible signs of mold removed before final packaging of the product.
Many traditional European style sausages have a visible white mold that
develops on the surface as they cure. Often, these products are sold with the
white mold still on the product. Examples include many types of Specialty Italian
Sausages and Hungarian Style Sausages.
Semi-Dry Sausages These sausages are made from fresh meat that is cured
during processing, then almost always smoked and cooked. After cooking, these
sausages are fermented by treating them with beneficial bacteria or “culture” to
preserve them and give them a distinctive tangy flavor. Semi-dry sausages have a
softer texture and are moister than dry sausages. Major varieties include
Summer Sausage, Lebanon Bologna, and Thuringers.
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TYPES OF SAUSAGE (CONTINUED)
Dry Sausages Made from fresh meat that is cured during processing,
sometimes lightly smoked, then fermented and dried. The main difference
between semi-dry and dry sausages is the firmer texture. Sometimes dry
sausages are not cooked. Instead, after fermenting, they are air-cured from
several weeks to three months or a year.
The longer and slower the curing process, the more consistent the texture of the
sausage. A sausage that has cured and dried too quickly will be soft on the
inside and hard on the outside rind. One that has cured more slowly will be
consistently firm from the center to the outside rind. This long curing process
typically makes dry sausages cost more than other sausages. Some popular dry
sausages include:
� Pepperoni Pepperoni is a
sausage that typically combines
pork, beef, cayenne pepper,
salt, garlic, and other spices,
giving it a big, spicy flavor.
With the huge popularity of
pizza in the U.S., and the world,
Pepperoni is a very popular deli
sausage.
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� Genoa Salami Usually produced
from pork but sometimes made with the addition of small amounts of beef.
Lightly spiced and never smoked, a good Genoa has subtle flavors. Genoa
also requires a long, slow curing and drying process. Its texture should be
consistent throughout with a semi-dry texture, softer than hard salami.
� Hard Salami Originally made near Czechoslovakia, Poland, and Germany,
hard salamis were primarily made from beef and sometimes a smaller amount
of pork. The higher portion of beef accounts for the more burgundy color of
most hard salami. The meats are a medium grind that is spiced with salt,
pepper, garlic and other spices. Hard salami is also typically smoked and has a
dry firm texture.
� Sopressata An Italian-style sausage made from a coarse grind of pork, often
seasoned generously with coarse ground black pepper.
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6. LUNCHEON MEATS
A special category often referred to as “cold cuts.” Luncheon meats are different
from other sausages because the meat is typically formed into loaves, rather than
put into casings.
Luncheon meats are made from fresh meats that are cured, then either chopped finely
or emulsified. Once made, the meat batter is then formed into loaves and cooked or
baked. To give Luncheon meats unique flavors, spices and special ingredients, like
olives, pickles, peppercorns, or cheese, are often added. Luncheon meats are almost
always sold sliced for sandwiches.
There are a number of styles of luncheon meats. Some varieties include:
� Ham and Cheese Loaf
� Minced Ham, Chopped Ham
� Olive Loaf
� Pickle and Pimento Loaf
� Head Cheese
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