MAKING SAUSAGES

Natural hog casings come from a ??

• Pig

• Lamb

• Cattle

• Deer

having some fat in a sausage adds?

• shape

• succulence

• weight

• using less lean

Using cold water with rusk reduces the risk of

The main reason for adding seasoning is to?

• add cost

• add colour

• add flavour

• add weight

the correct temperature storage range is

• 2 to 4 degrees

• 0 to -2

• 6 to 8

• 4 to 7

A sausage filled into a lamb casing is known as a?

to use the mincer you must have ?

• passed your driving test

• be left handed

• received full training

• glasses

a cumberland sausage is traditionally shaped as ??

a traditional Mergaz sausage is made from

• chicken

• lamb

• beef

• pork

a Lincolnshire sausage would traditionally be flavour with ?

• thyme

• parsley

• basil

• sage