HAGESÜD Recipes - WIENERS with yoghurt

WIENERS with yoghurt
Guidelines* No. 2.221-03
BEFFE*: not less than 8.8%
Connective tissue protein: not to exceed 25%
* (Leitsätze = applicable German guidelines;
* (BEFFE = meat protein free from connective tissue protein)

• Raw materials (100-kg batch):

  o	15 kg		beef R III
  o	30 kg		pork S III
  o	15 kg		pork S VI (jowls)
  o	18 kg		pork S VIII (backfat)
  o	15 kg		yoghurt
  o	7 kg		ice dump

• Flavorings / value additives per kg batch material

  o	18-20 g		nitrite pickling/curing salt
  o	4 g		WÜRSTCHEN-BEST Art. no. 0068 0
  o	5 g		KNACKS P Art. no. 5210 3
  o	5 g		BRATELLIN Art. no.5104 2
  o	1 g		SCHMAKOLINE Art. nor. 0982 0
  o	1 g		STERILATA-ZWIEBELESSENZ (onion essence) Art. no. 4856 2

• Casings:

  o

  sheep casings, cal. 24/26

• Notes on manufacturing:

  o	Grind beef R III and pork S III over the 3-mm plate.
  o	Grind pork S VI and pork S VIII over the 3-mm plate as well.
  o	Work the ground beef R III and the ground pork S III, with flavorings and additives incl., for some dry rounds in the chopper (also known as cutter).
  o	Continue the chopper process, with the ice included, until a temperature of 3 to 5 °C has been reached.
  o	Add the ground pork S VI and S VIII to the chopper process and put one half of the total yoghurt allowance into the chopper as well.
  o	Now enter the remaining yoghurt into the chopper, and continue the chopper processing until the processed batch in it has reached a temp. of 12 to 14 °C.
  o	Stuff the ready-processed material into the ready-prepared casings and link to the portion size desired.
  o	Cure sausages at 50 to 55 °C for red color formation;
  o	smoke the sausages thus cured at 60 to 65 °C until the desired color has been obtained.
  o	Cook (i.e. scald) the sausages at 75 to 78 °C.
  o	Next, cool the ready-made sausages by applying a shower or water bath.

• Suggested label declaration:

  67% pork and beef; pork fat; 15% yoghurt; drinking water; nitrite curing/pickling salt; (kitchen salt, preserving agent E250) Spices/seasonings (mustard among others); dextrose; taste enhancer E621 Emulsifiers: E471, E472c Stabilizer: E450; glucose syrup; lactose; flavorings Antioxidant: E300; Colorant: E160c; saccharose; aromatic substances