at high speed in a food processor or blender. During this process, the salt dissolves the muscle proteins, which helps to suspend the fat molecules. Temperature is an important part of the process: if the temperature rises above 60 °F (16 °C) for pork or 70 °F (21 °C) for beef, the emulsion will not hold and fat will leak from the sausage during the cooking process.

Pâté, terrine, galantine, roulade

Pâté and terrines

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