VIENNA SAUSAGES (premium quality, mixed beef/pork product)
(Raw-cooked sausage type, finely chopped batter)
Here are the steps you need to know in making your own homemade vienna sausages.
INGREDIENTS
Raw materials: (calculated for a 30 kg batch)
40.00 % Pork meat trimmings, lean 12.000 kg
16.00 % Beef meat trimmings, lean 4.800 kg
22.00 % Fatty pork tissues 6.600 kg
22.00 % Ice (drinking water) 6.600 kg
Additives:
(per kg raw materials) – (total for 30 kg)
18.00 g Nitrite curing salt – 540.00 g
3.00 g Phosphate (pH >7.3) – 90.00 g
0.30 g Ascorbic acid – 9.00 g
Seasonings:
(per kg raw materials) (total for 30 kg)
3.00 g White pepper, ground – 90.00 g
1.00 g Nutmeg, ground – 30.00 g
0.50 g Cardamom, ground – 15.00 g
0.20 g Coriander, ground – 6.00 g
PROCESSING
Grind meats and fats separately 3 mm
Chill meats and fats over night at < +4°C Chop ground meat, ice and additives for 10-15 rounds Add fats and seasonings and chop until +12°C Stuff sheep casings (20/22 mm) Link to desired length and twist Smoke at +65°C for 40 min. Cook in water or steam +76°C for > 30 min. (core temperature > +72°C for all products)
Cool under cold shower or in water until <+20°C
Store in chiller below +4°C, shelf life < 14 days
