Meat Recipes

White sausage

INGREDIENTS:

Per every 1000gr. of product to be prepared.

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

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

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

501 BEDEX Estabilizador………..........4 g.

406 PIRASAL COLOR…………..............4 g.

305 ISADEX SABOR………...................3 g.

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

ADVISED ELEBORATION PROCEDURE:

1. – The meat mass must be formed by second class fatless pork, or a mix of it with meat from below pork’s chin. 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. – Put the meat mass in the kneading machine. Start the machine and add the ingredients above mentioned while kneading.

3. – Once the meat paste has reached the desired consistency, take it out of the machine in order to form the sausages.

4. – The stuffing: take thin casing to fill them in with the paste.

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

6. - Cook the sausages at 72ºC (+/- 3ºC); the boiling time will depend on the proportion of  fatless pork and meat from below pork’s chin.

7. - Once the cooking is over, let them chill under running water and keep in the fridge until packing (in shrinking wrap) or consumption.

REMARKS:

With the ingredients detailed above, it will be a pinky sausage; if you want it whiter please use 404 PIRASAL instead of 406 PIRASAL COLOR.

Also can use “202 CATAGLON” (dose 40gr/Kg) as a complete mix.(except for the pepper)

 

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