A type of autoclaved ham sausages byShuanghui Group in China
Autoclaved ham sausage is branded as "Ham Sausage" in China.[1] Ham sausage is mass-produced and consumed in China, and several varieties of the product exist in the country.[2][3] The Chinese ham sausage is a mixture of meat and starch, as well as low concentrations of water, vegetable oil, salt, monosodium glutamate and other food additives.[4] A very small amount of ham sausage produced in China is exported to Japan (around .02% in 2004).[a] The Chundu Group is an example of a Chinese company that produces ham sausage.[6]
Still life with ham platter. Italo-Flemish, 17th century. Slices of ham sausage are on the right.
InGerman cuisine, ham sausage (Schinkenwurst) is made from ham mixed with varying amounts of bacon, ground pork, beef, meat trimmings, garlic, and spices.[7][8][9][10] The mixture is stuffed into casings, can be smoked, and is cooked in scalding or boiling water.[7][8] Ham sausage can becured using a curing solution that is rubbed into the ham, and machines can perform this process.[11] Ham sausage has a marbled appearance due to the ham and bacon pieces in it, which can be observed when the product is sliced.[7][12] German ham sausage can be sliced and then grilled or fried, and is also used as an ingredient in soups and stews.[7]
The Christian Klinck Packing Company, established around 1868 inBuffalo, New York, byGerman immigrants, sold a ham sausage and other sausage products by 1905.[16][17][18] During the 1910s the Edelweiss brand included ham sausage in its product line.[19] In the late 1800s in the U.S., Parisian ham sausage was prepared using pork ham or shoulder, beef and spices.[12][20] Parisian ham sausage at this time was smoked and then boiled.[20]
Smithfield Foods, an American[21] meat processing company, introduced ham sausage as part of its product line in the late 1970s.[b] Sales projections for Smithfield Foods ham sausage were estimated to be 12,000 pounds (5,400 kg) per month when the sausage was introduced, and average sales thereafter of 38,000 pounds (17,000 kg) per month exceeded the initial estimate.[22]
New England ham sausage, also referred to as pressed ham, is prepared using ham or pork shoulder trimmings, and lean pork that is ground, smoked and then boiled.[c]
Ham sausage is amass-produced food. The Tai Foong Canned Goods Co. inShanghai, China, produced and purveyedcanned corned ham sausage and canned smoked ham sausage as early as 1915.[24] The Tianjin Meat United Processing Factory inTianjin, China, produces Yingbin brand ham sausage in contemporary times.[3][25] G.A. Müller and Könecke are German companies that produce a ham sausage calledSchinken Bockwurst (English: ham bockwurst) and other sausage products in contemporary times.[26] Smithfield Foods of the U.S. has mass-produced ham sausage.[22]
^"According to statistics, China's ham sausage export to Japan stood at only 3 1 tons in 1996, accounting for a mere 0.2% of ..."[5]
^"Radcliffe says he expects Ham Sausage to catch on quickly in the South. By late this year, he says, Smithfield will push into the North, trying Philadelphia first and eventually New York City; he's hopeful Ham Sausage will catch on outside Dixie ..."[22]
^"New England Ham Sausage, or Pressed Ham: This sausage is very tasty. It is made of lean pork, ham, or shoulder trimmings. The meats are cut about the size of an egg and dry-cured with 3 pounds (1.4 kg) of salt, 3 ounces (85 g) saltpeter, and one pound (450 g) of sugar per 100 pounds (45 kg) of meat."[23]
Guo, Z.; Wang, S.; Wei, D.; Wang, M.; Zhang, H.; Gai, P.; Duan, J. (March 2010). "Development and application of a method for analysis of phthalates in ham sausages by solid-phase extraction and gas chromatography–mass spectrometry".Meat Science.84 (3).Elsevier:484–490.doi:10.1016/j.meatsci.2009.10.002.PMID20374814.
Tao, Xiaoqi; Jiang, Haiyang; Yu, Xuezhi; Zhu, Jinghui; Wang, Xia; Wang, Zhanhui; Niu, Lanlan; Wu, Xiaoping; Shen, Jianzhong (2013). "Simultaneous determination of chloramphenicol, florfenicol and florfenicol amine in ham sausage with a hybrid chemiluminescent immunoassay".Food Additives & Contaminants: Part A.30 (5):804–812.doi:10.1080/19440049.2013.781685.ISSN1944-0049.PMID23697836.S2CID5624463.
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