SALCHICHA MADRILENA, Spanish BBQ Sausage Recipe

SALCHICHA MADRILENA / Spanish BBQ sausage
Fresh sausage type, coarse mixture

INGREDIENTS

Raw materials: (calculated for 10 kg batch)
50.00 % Pork meat without tendons, lean 5.000 kg
50.00 % Pork belly without rind, fresh 5.000 kg

Additives:
(per kg of raw materials) (total for 10 kg)
18.00 g Common salt (refined) 180.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
10.00 g Paprika, sweet-red 100.00 g
3.00 g Red pepper 30.00 g
3.00 g Marjoram 30.00 g
0.50 g Garlic, fresh 5.00 g

PROCESSING

  • CUT Fresh meat trimmings into small pieces
  • MIX Meat trimmings and seasonings
  • GRIND Mixture 3 mm
  • STUFF Into natural sheep casings (20-24 mm)
  • PORTION Link to sausages of desired size (60-100 g)
  • STORE Below +4°C, shelf life < 4 days
  • PREPARE Fry in a frying pan or roast on a grill

Gunter Heinz & Peter Hautzinger – Meat Processing Technology


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