Grilling Sausages

Question 1

matrix

Answer 1

material within which something is enclosed or embedded.

“Essentially, a well-made sausage is a matrix of interconnected meat proteins. As this web of proteins cooks, it firms up, trapping fat, meat juices, and flavorings in its matrix. Both the fat and the salt give the sausages an advantage over whole cuts of meat when it comes to retaining moisture and flavor during cooking.:

Question 2

myosin

Answer 2

Myosin definition is - a fibrous globulin of muscle that can split ATP and that reacts with actin in muscle contraction to form actomyosin.

“Salt is also responsible for a sausage’s good texture. Aside from seasoning the meat, it dissolves the protein myosin, one of the major components of muscle fibers. By dissolving it, salt allows the meat to retain more moisture, as well as shrink less during cooking (the two phenomena are related).”

Question 3

good temperature for inside of sausage.

Answer 3

At 140°F (60°C): The casing and ground muscle and fat inside it are cooked through and opaque. At this stage, some shrinkage will have occurred, but expelled juices are still largely contained by the protein made up from the ground meat. In a well-made sausage, the casing should at this point be adding texture, but will not be essential for retaining juices.

Question 4

disposable aluminum pan method

Answer 4

2 cups of beer

1 pound of saurkraut + juices

3 tablespoons of grainy mustard.

2 bay leaves

1 teaspoon of salt

Half the burners on the grill to high heat. Slide tray directly over the hot side of the grill.
Cook turning occassionally until the. liquid is simmering gently. If it boils too vigorgously, slide over to the cool side of the grill. Cook until the sausages internal temp is 140 - 145 F. when they’re cooked, hold them on the cooler side of the girl and transfer from liquid to hot. Brown them on all sides, just for a few minutes.

Question 5

globulin

Answer 5

any of a class of simple proteins (such as myosin) that are insoluble in pure water but are soluble in dilute salt solutions and that occur widely in plant and animal tissues

Question 6

actin

Answer 6

a cellular protein found especially in microfilaments (such as those comprising myofibrils) and active in muscular contraction, cellular movement, and maintenance of cell shape