Coarse Liver Sausage Recipe

COARSE LIVER SAUSAGE
(Precooked-cooked sausage type, coarse materials)

INGREDIENTS

Raw materials: calculated for 10 kg batch
15.00 % Pork liver and kidneys, raw 1.500 kg
35.00 % Meat and pork belly, pre-cooked 3.500 kg
15.00 % Fatty tissues, pre-cooked 1.500 kg
15.00 % Pig head meat, pre-cooked 1.500 kg
10.00 % Meat soup (broth) 1.000 kg
(compensation for cooking loss)

Extenders:
5.00 % Wheat flour 0.500 kg
5.00 % Bread crumbs (old bread or bread
rolls) 0,500 kg
Additives:
(per kg materials) (total for 10 kg)
16.00 g Common salt (refined) 160.00 g

Seasonings:
(per kg materials) (total for 10 kg)
50.00 g Onions, slightly fried in lard 500.00 g
2.00 g White pepper, ground 20.00 g
1.50 g Marjoram 15.00 g
0.30 g Ginger, ground 3.00 g
0.30 g Cardamom, ground 3.00 g
0.20 g Pimento (allspice), ground 2.00 g

PROCESSING
PRE-COOK  —Meat trimmings, fatty tissues, pig heads
DE-BONE —Pig heads (beware of teeth, hard tissue)
MIX —Cooked materials, fresh liver, seasoning and additives
GRIND —Mixed materials 3 mm, mix again
STUFF —Into hog casings 26-30 mm, caps, middles
COOK —At +84°C to a core temperature > +72°C
COOL —Under cold shower or in cold water, drain and air-dry
SMOKE —Cold smoke < +20°C over night
STORE —In chiller below +4°C, shelf life < 14 days


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One Comment

  • thanks so match

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