Meat Recipes

White boil (bull blanc)

INGREDIENTS:

Per every 1000g. of product to be prepared:

Salt…................................... 20 g.

602FLAGE............................ 10 g.

603 TAFOSF…………….............. 4 g

305 ISADEX Flavour…............ 3 g.

Pepper……….……..................... 3 g.

702 CITROSORBIT ACID......... 1 g.

503 SORPAX..…   ….……..…...... 3 g.  

ADVISED ELEBORATION PROCEDURE:  

1. – The meat mass must be formed by second class fatless pork, or a mix of it with pork side (belly). Proportions will vary according to preferences. Chill the meat down to a temperature close to 2ºC and mince it all in dice of 7 or 8mm.

2.- Put the meat mass in the kneading machine. Start the machine and add all the ingredients above mentioned while kneading. Leave it kneading until the meat paste reaches the desired consistency.

4. – Once the meat paste has reached the desired consistency, take it out of the machine and there is no need to wait before forming the sausages.

5. – The stuffing: take thick (curled or straight) casing of 8 or 10cm diameter to fill them in with the paste.

6. – Once the sausages are formed, there is no need to leave them to air for any period before the cooking.

7. - Cook the sausages at a maximum of 75ºC to avoid crumbling; the boiling time will depend on the proportion of fatless pork and pork side (belly).

It is possible to boil it at 90ºC, but it is necessary to pierce the surface of the sausage to prevent the sausages from breaking.

8. - Once the cooking is over, let them chill under running water and keep in the fridge until packing or consumption.

REMARKS:

“BLACK Boiled Sausage” could be made by adding between 150 and 300gr of animal blood while kneading.

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