Method of preparing a precooked pork sausage

Claim 1

A METHOD OF COOKING A FRESH UNCURED, UNSMOKED PORK SAUSAGE PRODUCT COMPRISING FORMING A PORK SAUSAGE FORMULATIN BY MIXING PORK MEAT CONTAINING LEAN AND FAT, SPICES, SUGAR, SALT, AND WATER; SHAPING THE PORK SAUSAGE FORMULATION INTO A PREDETERMINED SAUSAGE FORM, SUBJECTING THE SAID SAUSAGE FORM TO A DRY HEAT TREATMENT AT A TEMPERATURE BETWEEN 250* AND 450* F. AND A PERIOD OF BETWEEN 6 MINUTES AND 45 MINUTES, AND ADJUSTING THE FOREGOING HEATING CONDITIONS SO THAT THE INTERIOR TEMPERATURE OF THE SAID SAUSAGE FORM REACHES BETWEEN 160* AND 200* F. BEFORE THE SURFACE AREA OF THE SAID SAUSAGE FORM IS APPRECIABLY BROWNED AND CRUSTED, SAID HEAT TREATMENT SUBSTANTIALLY DESTROYING THE MICROORGANISMS RESPONSIBLE FOR SOURING OF PORK SAUSAGE AND FORMING A LAYER OF DENATURED PROTEINACEOUS MATERIAL ON THE EXTERIOR SURFACE OF SAID SAUSAGE FORMS AND TERMINATING THE SAID HEAT TREATMENT BEFORE THE SAID SAUSAGE FORM HAS LOST IN EXCESS OF 40 PER CENT OF ITS ORIGINAL WEIGHT.

Claim 2

A METHOD OF COOKING A FRESH UNCURED, UNSMOKED PORK SAUSAGE PRODUCT COMPRISING FORMING A PORK SAUSAGE FORMULATIN BY MIXING PORK MEAT CONTAINING LEAN AND FAT, SPICES, SUGAR, SALT, AND WATER; SHAPING THE PORK SAUSAGE FORMULATION INTO A PREDETERMINED SAUSAGE FORM, SUBJECTING THE SAID SAUSAGE FORM TO A DRY HEAT TREATMENT AT A TEMPERATURE BETWEEN 250* AND 450* F. AND A PERIOD OF BETWEEN 6 MINUTES AND 45 MINUTES, AND ADJUSTING THE FOREGOING HEATING CONDITIONS SO THAT THE INTERIOR TEMPERATURE OF THE SAID SAUSAGE FORM REACHES BETWEEN 160* AND 200* F. BEFORE THE SURFACE AREA OF THE SAID SAUSAGE FORM IS APPRECIABLY BROWNED AND CRUSTED, SAID HEAT TREATMENT SUBSTANTIALLY DESTROYING THE MICROORGANISMS RESPONSIBLE FOR SOURING OF PORK SAUSAGE AND FORMING A LAYER OF DENATURED PROTEINACEOUS MATERIAL ON THE EXTERIOR SURFACE OF SAID SAUSAGE FORMS AND TERMINATING THE SAID HEAT TREATMENT BEFORE THE SAID SAUSAGE FORM HAS LOST IN EXCESS OF 40 PER CENT OF ITS ORIGINAL WEIGHT.