How to Make Breakfast Sausage

BREAKFAST SAUSAGE (moderately extended)
(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS
Raw materials: (calculated for 30 kg batch)
30.00 % Beef meat trimmings, lean 9.000 kg
20.00 % Pork meat trimmings, lean 6.000 kg
20.00 % Fatty pork tissues 6.000 kg
18.00 % Ice (potable water) 5.400 kg

Extenders:
6.00 % Wheat flour 1.800 kg
4.00 % Rusk (baked and crushed flour) 1.200 kg
2.00 % Corn starch 0.600 kg

Additives:
(per kg raw materials) (total for 30 kg)
16.0 g Common salt 480.00 g
3.0 g Phosphate 90.00 g
0.3 g Ascorbic acid 9.00 g
0.5 g MSG (mono sodium glutamate) 15.00 g

Seasonings:
(per kg raw materials) (total for 30 kg)
2.0 g White pepper, ground 60.00 g
0.3 g Nutmeg, ground 9.00 g
0.3 g Mace, ground 9.00 g
0.2 g Coriander, ground 6.00 g
0.2 g Ginger, ground 6.00 g

PROCESSING
CUT —Meat trimmings and fatty tissues in small pieces
CHILL —Meat trimmings and fats over night
GRIND —Meat trimmings and fats separately 3 mm
CHOP —Meat mince, fats, ice, spices and additives to +12°C
STUFF —Into collagen casings 26-28 mm, link 50 g
PACK —10-20 pieces (0.5-1.0 kg) in plastic pouches
STORE —In deep-freezer below –18°C, shelf life 3 to 6 months
Stored —raw frozen, heat-treated only prior to consumption

Gunter Heinz & Peter Hautzinger – Meat Processing Technology


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