How to Make Cervelat Sausage

CERVELAT SAUSAGE / Quick-cured raw sausage
(Semi-dry, raw-fermented sausage type, fine particles)
Meat grinder/ bowl cutter combined use

INGREDIENTS
Raw materials: (calculated for 10 kg batch)
40.00 % Pork meat, lean 4.000 kg
30.00 % Beef trimmings, lean 3.000 kg
30.00 % Pork back fat 3.000 kg

Additives:
(per kg of raw materials) (total for 10 kg)
28.00 g Nitrite curing salt 280.00 g
1.00 g Starter cultures (e.g. Staphylococcus) 10.00 g
3.00 g GdL (glucono-delta-lactone) 3.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
3.00 g White pepper, ground 30.00 g
1.00 g Coriander, ground 10.00 g

PROCESSING

  1. CUT Pork meat into small pieces, keep below –12°C
  2. 50% beef meat into pieces, keep below –12°C
  3. Back fat into dices (10-20 mm), keep below –12°C
  4. GRIND Remaining lean beef 2 mm, keep chilled
  5. CHOP At high speed the frozen lean pork, beef, back fat
  6. including starter cultures and seasonings
  7. (until fine particle size is achieved)
  8. ADD At slow speed the ground beef trimmings and
  9. distribute thoroughly, now add the curing salt and
  10. continue chopping (final temperature -4-6°C)
  11. STUFF Beef bungs or fibrous/collagen casings (60-75 mm)
  12. RIPEN At <+24-26°C for 4 days, at +22°C for 5 days
  13. SMOKE Cold smoke (<+22°C) on days 2, 5 and 8
  14. (weight loss approx. 30-35%)
  15. KEEP In a dry and cool place

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

cervelat sausage
via wikipedia

How to Make Salami Sausage

SALAMI SAUSAGE / Long-term ripened raw sausage
(Raw-fermented sausage type, coarse mixture)
Meat grinder / bowl cutter combined use

INGREDIENTS
Raw materials: (calculated for 10 kg batch)
35.00 % Pork meat, lean 3.500 kg
35.00 % Beef trimmings, lean 3.500 kg
30.00 % Pork back fat 3.000 kg

salami sausageAdditives:
(per kg of raw materials) (total for 10 kg)
28.00 g Nitrite curing salt 280.00 g
1.00 g Starter cultures (mixtures) 10.00 g
3.00 g Sugar (lactose-glucose) 3.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
3.00 g White pepper, ground 30.00 g
2.00 g Mustard seeds 20.00 g
1.00 g Coriander, ground 10.00 g
0.50 g Pimento 5.00 g

PROCESSING

  • CUT Pork meat into small pieces and keep below –10°C
  • Back fat into dices (20 mm), keep below –12°C
  • GRIND Lean beef trimmings 3 mm, keep chilled (0°C)
  • CHOP At medium speed the lean pork meat, back fat
  • including starter cultures and seasonings
  • (until fat displays desired particle size)
  • ADD At slow speed the ground beef trimmings and
  • distribute thoroughly, now add the curing salt and
  • continue chopping (final temperature -4°/-6°C)
  • STUFF Fibrous/collagen casings (55-75 mm)
  • REDDEN – RIPEN – SMOKE – STORE

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

How to Make Buffalo Sausage

BUFFALO SAUSAGE , Raw-cooked sausage type, finely chopped batter with coarse meats

INGREDIENTS
Raw materials: (calculated for 30 kg batch)
45.00 % Lean buffalo meat 13.500 kg
35.00 % Buffalo trimmings (30 % fat) 10.500 kg
10.00 % Buffalo brisket fat or beef hump fat 3.000 kg
10.00 % Ice (drinking water) 3.000 kg

Additives:
(per kg of material) (total for 30 kg)
18.00 g Nitrite curing salt 540.00 g
3.00 g Phosphate 90.00 g
0.30 g Ascorbic Acid 9.00 g

Seasonings:
(per kg of material) (total for 30 kg)
3.0 g White pepper, ground 30.00 g
1.0 g Nutmeg, ground 10.00 g
0.5 g Coriander, ground 5.00 g
0.5 g Chilli, ground 5.00 g
2.0 g Garlic, fresh 20.00 g

PROCESSING

  • GRIND Lean buffalo meat 3 mm, trimmings 5 mm, fats 13 mm. Store over night in cold room
  • CHOP Lean buffalo meat, ice, additives, spices until fine batter
  • Add fat and distribute in slow gear evenly
  • Add trimmings and distribute in slow gear evenly
  • STUFF Into plastic casings into tin plate cans
  • Diameter 75 mm size 73/110
  • COOK At +75°C for 90 min. at +121°C for 120 min. (core temp +72°C) (core temp +114°C, F-value 12)
  • COOL Under cold shower or in cold water, drain and air-dry
  • STORE In cold rooms below +4°C below +40°C
  • Shelf life < 14 days shelf life 1 year as fully sterilized cans

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

How to Make Mortadella

Mortadella is a large Italian sausage or cold cut made of finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of pork fat. Delicately flavored with spices such as whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios, jalapeños and olives.

Mortadella

MORTADELLA , with slaughter by-products, Italy.  Raw-cooked sausage type, finely chopped batter.

INGREDIENTS

Raw materials: (calculated for 30 kg batch)
30.00 % Beef trimmings 9.000 kg
20.00 % Pork/beef (gullet, skirt, cheeks) 6.000 kg
15.00 % Fatty tissues 4.500 kg
10.00 % Soft by-products (lung, spleen, etc.) 3.000 kg
15.00 % Ice (potable water) 4.500 kg

Extenders: (calculated for 30 kg batch)
10.00 % Wheat flour 3.000 kg

Additives:
(per kg raw materials) (total for 30 kg)
18.00 g Nitrite curing salt 540.00 g
3.00 g Phosphate 90.00 g
0.30 g Ascorbic acid 9.00 g

Seasonings:
(per kg raw materials) (total for 30 kg)
2.50 g White pepper, ground 75.00 g
1.00 g Nutmeg, ground 30.00 g
0.50 g Cardamom, ground 15.00 g
0.50 g Coriander, ground 15.00 g
0.20 g Cloves, ground 6.00 g
0.20 g Fresh garlic 6.00 g
PROCESSING*
CUT Meat, fats and by-products in small pieces
GRIND Meat, fats and by-products separately 3 mm
CHOP Meat, by-products, ice and additives for 10 to 15 rounds
Add fatty tissue, seasonings and chop until +12°C
STUFF Into plastic casings diameter 120-240 mm
COOK At +80°C for > 150-280 min. (core temp. >+72°C)
COOL Under cold shower or in cold water, drain and air-dry
STORE In cold room below +4°C, shelf life < 14 days
* Sometimes small back fat cubes (5 mm) and pistachio are added

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

How to Make Beef Hotdogs

BEEF HOTDOG (substantially extended)
(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS
Raw materials: (calculated for a 30 kg batch)
35.00 % Beef meat trimmings, lean 10.500 kg
14.00 % Fat emulsion (1:6:6) 4.200 kg
20.00 % Ice (drinking water) 6.000 kg
Extenders: (calculated for a 30 kg batch)
18.00 % Water for hydration of TVP (1:3) 5.400 kg
6.00 % TVP (Textured Vegetable Protein) 1.800 kg
0.50 % ISP (Isolated Soya Protein) 0.150 kg
5.00 % Potato starch 1.500 kg
1.50 % Skimmed milk 0.450 kg

Additives:
(per kg raw materials and extenders) (total for 30 kg)
10.00 g Nitrite curing salt 300.00 g
2.00 g Phosphate 60.00 g
2.00 g Carrageenan 60.00 g
0.10 g Sodium erythorbate 3.00 g

Seasonings:
(per kg raw materials and extenders) (total for 30 kg)
2.00 g White pepper, ground 60.00 g
0.30 g Nutmeg, ground 9.00 g
0.60 g Garlic powder 18.00 g
0.35 g Paprika 10.50 g
0.35 g Mustard seeds, ground 10.50 g

PROCESSING
GRIND Meat trimmings 3 mm and chill over night
EMULSIFY ISP, water and vegetable oil, chill emulsion at < 0°C
HYDRATE TVP by mixing with cold water 1:3
CHOP Meats, ice, extenders and additives for 10-15 rounds
Add fat emulsion and seasonings and chop until +12°C
STUFF
Into peeling casings diameter 20-22 mm and link
SMOKE Dry for 30 min. at +45°C, smoke at +65°C for 30 min.
COOK In water or steam at +75°C for 20 min.
COOL under cold shower or in water, vacuum pack and chill
STORE <+4 C, shelf life less than 14 days

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

BOERWORS / South African BBQ sausage Recipe

boewors-sausage

BOERWORS / South African BBQ sausage
(Fresh sausage type, coarse mixture)

INGREDIENTS
Raw materials: (calculated for 10 kg batch)
90.00 % Beef trimmings without tendons 9.000 kg

Extenders:
4.00 % Rusk (baked and crushed wheat flour 0.400 kg
3.00 % Water, potable 0.300 kg
3.00 % Vinegar 0.300 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)
2.00 g White pepper, ground 20.00 g
1.50 g Coriander, ground 15.00 g
0.50 g Thyme 5.00 g

PROCESSING
CUT- Fresh meat trimmings into small pieces
SOAK- Rusk in added potable water
MIX- Meat trimmings, rusk, vinegar and seasonings
GRIND- Mixture 3 mm
STUFF- Into natural sheep casings (26-28 mm)
PORTION- Link into 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

boewors-sausage