Though Pakistan Manufacturing Sheep casings for exporting to many countries, particularly to European Countries. Official sources said that out of total 43 sheep casings unit set up in Pakistan, now 30 units have been registered recently by European Union.It is said that in the past the sheep casing units earned Rs 900 million in Foreign Exchange every year.But it is unfortunate that Pakistan is not manufacturing ‘Halal Sausages’ in cans,
Though Pakistan Manufacturing Sheep casings for exporting to many countries, particularly to European Countries. Official sources said that out of total 43 sheep casings unit set up in Pakistan, now 30 units have been registered recently by European Union.
It is said that in the past the sheep casing units earned Rs 900 million in Foreign Exchange every year.
But it is unfortunate that Pakistan is not manufacturing ‘Halal Sausages’ in cans, though there is a great demand of Halal Sausages in many Muslim Countries.
It will not be out of place to mention that World Trade of Muslim Halal Food is worth as annual $81 billion and is growing rapidly as new markets emerges and the Muslim Population increases, similarly the Halal Sausages particularly packed in Cans (Tins) will be great demand specially in Muslim Countries.
It has been found that among meat products sausages have greater demand.
Sausages may be defined as a food prepared from chopped and seasoned meat and formed into symmetrical shape Really it means any ground or chopped meat. Technically sausage is a mixture of minced meat or meats seasoned spiced and stuffed into casings which originally consisted of the intestiness of hogs sheep or cattle sheep being most tender The stuffed casing in tied shut usually at short intervals to form a string of plump cylinderical sections with rounded ends. Some kinds are used plumy cylindrical sections with rounded ends Some kinds are used fresh and can be prepared for by grilling, frying and boiling, other sausages not classed as fresh meat, are boiled, smoked, or air dried, some of these can be eaten as cold cuts without any further preparation, while others require further cooking to make them palatable.
Inspite of the various varieties sausages may be loosely classified into three general groups fresh, cooked or smoked and dry. Some varieties do not fit any of these categories and others bear little resemblance.
Sausage Ingredients
In selecting raw materials for sausage some consideration also must be given to the pigment (myoglobin) concentration. Hearts, cheek meat and flavours may be used to Myo Globin advantage in products which is pale in colour.
Good sausage is indeed a wholesome food and is easy to make. Whether you make a few Kg or many Kilograms for sausage will always be appetizing. There are many kinds of sausage varying according to the kind of meat or combination of meats used, whether cooked or uncooked, fresh or cured, the character and combination of spices and herbs, whether or not cereal have been added, the style of casing; whether natural or artificial or whether cloth is used, with or without a paraffin covering.
Fresh sausage are made from fresh, uncured meat. They are not pre-cooked and usually not smoked; consequently their keeping qualities are not better than those of ground fresh meat. Fresh sausages comprise a small percentage of the total amount of sausage consumed Fresh sausages are cooked before eating According to the Food Trade Review, London, January 1967, Bowyers (Wiltshire Ltd.) developed a new recipe for the manufacture of beef Sausages which contained a higher proportion of meat.
Customer surveys high-lighted the reason why beef sausages were less popular than pork. These included loss of shape, shrinkage and loss of flavour when cooked. Development work to overcome then criticisms entailed the preparation of a completely new recipe by Boyers departing in many ways from the traditional ingredients The result is a beef sausage containing a greater proportion of meat, which, it is claimed, does not shrink or become mishappen when cooked, and one that retains a succulent flavour.
According to the Food Science and Technology (India), December 1968 a basic composition for making ready to serve mutton sausages has been standardised issued by the C F.T.R I., packed in casings, they keep well longer the freshment that is about a week at a temperature of 4-5 deg C. They are fortified with vitamins and minerals. Those brown and serve mutton sausages are delicious, nutritionally well balanced and seasoned with popular spices and flavoured with select condiments to satisfy discriminating tastes. The mutton sausages are pre-cooked and need only very little further cooking. These sausages suitable for all occasions, for breakfast, lunch, dinner, snacks, cocktail parties etc.
In Pakistan, the manufacture of sausages should be started on commercial scale and they should not contain any ham, pork product or lard, because in the presence of these materials, sausages will not be eaten by Muslim population. It is needless to mention that among meat products, sausages have the largest demand in western countries.
In Pakistan the sausages should be manufactured in Cans (Tins) for concentration within the country on commercial scale for local as well as for export purposes and they should not contain any ham, fork, product or lord because in the presence of these materials, sausages will not be eaten by the Muslim Population.
Pakistan can manufacture Halal Sausages, in Cans Beef, Cocktail, Odford, mutton, fish sausages. In Calcutta the writer has prepared Halal Sausages in cans and they were popular. It is said that there can be a great demand of Halal Sausages if manufactured on Scientific lines.
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