Culinary School - Q5 Week 5 Garde Manger

Garde Manger
May 2-3, 2011
Objectives: Sausage

Recipes: Fresh Mexican Chorizo, Bratwurst, Kielbasa, German Potato Salad,
House Made Mustard, Chicken Apple Sausage, Sage Breakfast Sausage,
Scotch eggs with aioli, Fresh Italian sausage, Artisan Sausage platter.
Summary: It was sausage-palooza this week. We made six different types of sausage, as well as fresh mustard and German potato salad. I used to make sausage with my grandmother when I was a kid so I was familiar with the grinder and the process. We also made German potato salad. I grew up with this as well since I am half German. It’s important to follow the sanitation guidelines. The meat should not be in the temperature danger zone for long. You need to be sure that it stays cold while processing.

Food: I think my favorite sausage was the bratwurst. I really liked the flavor of it with the honey mustard that I made. I didn’t care for the chicken apple sausage at all. The Italian sausage was good. I liked it with the spinach and provolone. The chorizo was good, but it didn’t remind me of the chorizo I buy in the store. The German potato salad tasted so good and familiar to me. It tasted exactly like my grandmother used to make. The scotch eggs were kind of weird. It was like a breakfast sausage with a hardboiled egg.

Brie stuffing sausage

Sausage Casings

Sausage Coil

Platter 1

Platter 2

Platter 3

Sausage Palooza



Stuffed sausages




Stuffing sausage