BRATWURST / German BBQ sausage, Fresh sausage type, coarse meat mixture

INGREDIENTS

Raw materials: calculated for 10 kg batch
50.00 % Pork trimmings, lean, fresh 5.000 kg
30.00 % Pork belly without skin, fresh 3.000 kg
20.00 % Beef trimmings, lean 2.000 kg

Additives:
(per kg of raw materials) (total for 10 kg)
15.00 g Common salt (refined) 150.00 g
1.50 g Phosphate, plain (>pH 7.3) 15.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
50.00 g Onions, fresh 500.00 g
2.00 g White pepper, ground 20.00 g
0.30 g Ginger, ground 3.00 g
0.30 g Cardamom, ground 3.00 g
0.20 g Nutmeg, ground 2.00 g

PROCESSING

1. CUT Pork meats and onions in small pieces
2. GRIND Beef trimmings 3 mm
3. MIX Fresh pork meat, onions, ground beef, seasonings
4. GRIND Meat/onion/seasonings mixture 5 mm
5. MIX All ground materials thoroughly
6. STUFF Into natural pork casings (26-28 mm)
7. PORTION Link to sausages of desired size (60-100 g)
8. STORE Below +4°C, shelf life < 2 days
9. PREPARE Fry in a frying pan or roast on a grill

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

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