Product of the Month June
Hybrid Basic Boiled Sausage
Awareness of a healthy and balanced diet continues to grow. However, hardly anyone wants to do
without delicious sausages. Both are possible with our M1991 Hybrid Basic Boiled Sausage Compound.
Our technology solution allows you to incorporate up to 50% vegetable content into your sausage
products, ensuring the best binding and mouthfeel.
This not only brings new colour to your counter, but also allows you to create many new sausage
varieties.
Are you interested in our product of the month? Then arrange a consultation now.
COMPOUND
M1991 48 HYBRID BASIC BOILED SAUSAGE
Use: 18 g/kg | 1,8 kg in Bag
HYBRID SAUSAGE WITH VEGETABLES
INGREDIENTS:
10 kg S III pork processing meat (shoulder)
3 kg S VIII Back fat
2 kg S VI pork cheeks without rind
2 kg ice (shards)
28 kg S IV lean pork belly
55 kg Mexico Vegetable mix
19 g/kg table salt
18 g/kg M1991 Hybrid Basic Boiled Sausage Compound
3 g/kg M2165 FeuerLING® pur The fiery seasoning Spice flavour preparation
6 g/kg M2030 Fresh bratwurst spice preparation without lemon
PREPARATION:
Mince the meat (SIV) to 5 mm. Dry cut the lean meat and fat material (SIII, SVI, SVIII) together with the hybrid compound, the FeuerLING®, the bratwurst seasoning and the cooking salt for a few rounds, add 1/3 of the ice and cut to +10°C. Add the rest of the ice and finish chopping to a temperature of +8°C.
Coarsely cut in the Mexican vegetables, add the minced chowder and mix (cut to grain size if necessary). Pour into pig intestine or sheep’s sow’s ear and scald at 74°C to KT 70°C. Then shower or cool in a cold water bath.
The sausage meat can also be filled into larger calibres (cold cuts) and scalded.
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