Meat Recipes

Catalan sausage (catalana)

INGREDIENTS:

Per every 1000gr. of meat mass be prepared:

Starch………………….... from 20 to 50g.

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

404PIRASAL……………...................4 g.

503SORPAX..………….………........... 3g.     

603 TAFOSF……………................... 4g.

305 ISADEX Flavour…................ 3 g.

Pepper……….……......................... 1 g.  

701CITROSORBIT NEUTRO......... 1 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 6 or 8mm.

2. – Mix all the ingredients above mentioned in water (10 to 20% of the weight of the meat mass to be treated);

3.- Put the meat mass in the kneading machine. Start the machine and add the water we have dissolved the ingredients in 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 leave it in the fridge for some 36 to 48 hours before forming the sausages.

5. – The stuffing: take medium thickness casing 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 78ºC (+/- 3ºC); the boiling time will depend on the proportion of  fatless pork and pork side (belly).

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

REMARKS:

In order to achieve a more intense colour, we can add a minimal dose of 802 MORKUISA RED.

Also can use “202 CATAGLON”, dose 40 gr/Kg, as a complete mix.

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