Michigan State University Extension
Preserving Food Safely - 01600789
10/13/97

### SAUSAGE MAKING TIPS

        1.   The  cure  mentioned for several  sausage  recipes

    contains
    6.25% sodium nitrite which gives a red, cured color

    to
    the sausage after heating.  Sausages which do not contain

    cure
    will be brown,  not red,  after processing.  Cures such

    as
    Modern Cure,  or Prague Powder can sometimes be purchased

    from
     small commercial sausage makers.   Complete cures  can

    often
     be  purchased  in grocery stores  or  locker  plants.

    Follow
     the instructions on the container if complete  cures

    are
    used.  Complete cures often replace most of the salt and

    sugar
    called for in the sausage recipes.

        2.  Fresh sausage is readily perishable and has a short

    shelf
    life of 4 to 5 days at refrigerator temperature.

        3.   Fresh sausage should be frozen if it is to be kept

    more
    than 4 or 5 days.   Fresh sausage or cooked sausage can

    be
     kept 2 to 3 months at 0 degrees Fahrenheit  and slightly

    longer
    at  colder

    temperatures.

        4.   To  keep fresh sausage patties from falling  apart

    while
    frying,  add  up  to  1/2 cup of cold water for each 4

    pounds
    of sausage and mix well with the hands until the mass

    becomes
    sticky and dough-like.

        5.   A meat thermometer is a must to check the internal

    temperature
     of cooked sausages such  as  thuringer,  polish

    sausage,
    bockwurst, liver sausage and cooked salami.

        6.   Seasonings in  sausage  can  be  altered  to  suit

    individual
    tastes.  Products containing  cure  will  benefit

    from
     the  addition of 28 grams  monosodium glutamate and  6

    grams
     sodium erythorbate per 25 pound batch.

        7.   Natural  spices  may result in some  discoloration

    around
     large spice particles.   Spice discoloration is  not

    harmful.

        8.   Fresh uncooked sausages and cooked sausages (those

    heated
    to  152 degrees Fahrenheit during processing)  can be

    pan-fried,
     baked  in  an  oven,  simmered,  pan-broiled  or

    grilled.
      However,  some  cooked  sausages  (salami,  liver

    sausage)
    are eaten cold.

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