What are the four main ingredients in sausage?

Answer 1

1. A method for attaching suspensionelements to sausages by attaching them to a clamp, which is applied to the end of a sausage after the filing thereof, by a sausage constricting toolhaving relatively movable shear arms for constricting the sausage sheath, comprising the steps of:

delivering a suspension element to the sausage constricting tool and grasping the suspension element by the sausage constricting tool at a grasped position before the filling of the sausage to which that suspension element is to be attached,

and then guiding the suspension element from the grasped position to the longitudinal axis of the sausage, as the sausage constricting tool operates to constrict the sausage, and enclosing the suspension element together with the sausage sheathwith the clamp.

2. A method according to claim 1, wherein before the step of filling the sausage, the sausage constricting tool is brought to an open position, at which the suspension element is inserted through an opening in the binding tool and ater which thesausage constricting tool is brought to an intermediate position in which a closed ring is formed, as viewed along the axis of the sausage.

3. A method according to claim 2, wherein before the step of filling the sausage, the sausage constricting tool is brought together to form a ring, as viewed along the axis of the sausage, whose cross sectional clearance is smaller than thecross section of the sausage being filled.

4. A method according to claim 2, wherein during transition of the sausage constricting tool from the open position into the ring-shaped, closed intermediate position the suspension element is moved to said grasped position and held there by adisplacement shear component.

5. A method according to claim 2, wherein during transition from the open position to the ring-shaped closed intermediate position, the suspension element, at said grasped position, is grasped by an essentially bar-shaped component, forming apart of the ring and being movable relative to the shear arms of the binding tool.

6. A method according to claim 1, wherein at said grasped position a guidance element also engages the suspension element and guides the suspension element to a curing bar when the sausage is further transported.

7. A device for attaching suspension elements to sausages by attaching them, together with the sausage sheath within a clamp which clamps the end of the sausage, comprising:

a sausage constricting tool having opposed, interacting displacement shear arms movable between an initial open position spaced apart from each other and having an opening along the side of the tool which leads to the space defined by theopposed, interacting shear arms, and an internal end position whereat the shear arms have moved towards each other to constrict the sausage sheath therebetween,

said sausage constricting tool being located in front of the filling tube opening of a sausage filling machine, such that the sausage, as filled, moves into the space between the said opposed shear arms,

means for applying a clamp to the sausage adjacent the shear arms,

means for transporting the suspension element to the sausage constricting tool,

said sausage constricting tool having an intermediate position other than said initial and internal end positions, in which intermediate position the sausage constricting tool grasps a sausage during the filling thereof,

and said sausage constricting tool having means for grasping the suspension element transported to it as the sausage constricting tool moves from its said initial position to its said intermediate position and for moving the suspension elementadjacent to the constricted sausage sheath as the sausage constricting tool moves from said intermediate position to said internal end position.

8. A device according to claim 7, wherein the components of the sausage constricting tool form a closed ring in the intermediate position, as viewed along the axis of the sausage.

9. A device according to claim 8, wherein the cross sectional clearance of the ring is smaller than the largest cross-section of the sausage to be constricted.

10. A device according to claim 7, wherein the sausage constricting tool comprises two V-shaped displacement shear arms guided by straight lateral tracks, one of which is interrupted in the central area, forming an opening through whichsuspension elements can enter into sausage constricting tool when the displacement shear arms are separated.

11. A device according to claim 10, wherein one of the guide tracks is closable by a bar-shaped component which is slidable along the guide track during the transition from the initial position to the intermediate position.

12. A device according to claim 11, wherein the bar-shaped component is fixed to a displacement shear arm which is movable in a first step from the initial position, which permits access to the opening, to the intermediate position in which theopening is closed, and in a second step from the intermediate position to the internal end position.

13. A device according to claim 11, wherein the bar-shaped component has a drive means operative independent of the drive means of the displacement shear arms.

14. A device according to claim 7, wherein the free end of the elongated guide element, which comprises a means for guiding the suspension elements to a curing bar, is located at an opening of the sausage constricting tool and such that it canbe inserted into the suspension element which is being grasped by the sausage constricting tool.

15. A device according to claim 7, wherein the suspension elements are attached to a cartridge strip, means for feeding the strip, with the suspension elements thereon, to the opening of the binding tool in a step by step manner via guiderollers, and clamp jaw means for firmly clamping the strip when stationary during pulling off of a suspension element from the cartridge strip which takes place during the binding process.

Answer 2

The ingredients in the sausage stuffing are very common ones. This includes onion, Celery, poultry seasonings and black pepper. Following traditional ways of stuffing will lead to a nice flavoured sausage stuffing.

Answer 3

This recipe should answer your question, but keep in mind not all recipes call for the same ingredients.


Homemade Breakfast Sausage

Ingredients:

16 ounces ground pork
1 teaspoon salt
1/2 teaspoon parsley
1/4 teaspoon rubbed sage, or more to taste
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon crushed red pepper flakes (omit if you don't like it a little spicy; add more if you want it hot)
1/4 teaspoon coriander
1/4 teaspoon Accent


Procedure:

• Combine all ingredients in a medium-size bowl. Form the sausage into patties and fry in a skillet over medium heat until browned on both sides. (Cast iron skillets are great for sausage.)
• Makes 4 servings.

Answer 4

The main thing you need is ground pork and some seasonings such as salt and pepper. Other than this it depends on the flavor you want to make but herbs such as thyme and rosemary are very popular.

Answer 5

The main ingredient of Vienna sausage is pork. The seasoning ingredients vary, from company to company, according to individual taste.

Answer 6

Depends what type of sausage - lamb, beef, pork, chicken are the top flavours