1059 BRATWURST is a complete blend, mixture of spices and additives to elaborate bratwurst sausages.


At moderate temperature; white powder odour and flavour free.


40 grams per kilogram of product to be treated.


Put ice into the Cutter; the quantity is about 20% of the meat mass to be treated. Start the machine at its first speed (usually 2500rpm) and add: the fatless pork meat, this product 1059 and finally the meat from below pork’s chin and pork side (belly).

Then use the machine at full speed (5400rpm),  once the meat paste has reached the desired consistency (between 5 and 6ºC), take it out of the cutter and leave it in the fridge for 36hrs.

After that period, the stuffing: take thin casing to fill them in with the paste.

Once the sausages are formed, leave them to air for a period between 6 and 24 hrs (depending on your facilities) before the cooking.

Cook the sausages at 90ºC for 9 minutes (+/- 1 minute)

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

1059 BRATWURST enables the production in continuous process (kneading, introduction in moulds, tins or stuffing, and boiling), but if we have enough time, it is advised to leave it repose for the above mentioned periods.


This product is packed in 1, 5 and 25 Kg bags.


To be kept under cool, dry and dark conditions.

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