HAGESÜD Recipes - MEAT SAUSAGE with yoghurt

MEAT SAUSAGE with yoghurt
Guidelines* No. 2.222-2
BEFFE*: not less than 7.5%
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		10 kg		beef R III
  o		35 kg		pork S III
  o		10 kg		pork S VI (jowls)
  o		23 kg		pork S IX (fat)
  o		7 kg		ice dump
  o		15 kg		yoghurt, natural, frosted

• Flavorings / value additives per kg batch material

  o	20	g	nitrite pickling/curing salt
  o	4	g	FLEISCHWURST-BEST S Art. no. 0096 0
  o	5	g	KNACKS P Art. no. 5210 3
  o	5	g	BRATELLIN Art. no. 5104 0
  o	1	g	SCHMAKOLINE Art. no. 0982 0
  o	1	g	STERILATA-ZWIEBELESSENZ (onion essence) Art. no. 4856 2

• Casings:

  o

  cattle small gut or artificial casings

• 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 IX over the 3-mm plate as well.
  o		Work the ground beef R III and the ground pork S III, with the proportionate share of 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 IX 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 finish the chopper processing with the processed batch having reached a temp. of 12 °C.
  o		Stuff the ready-processed material into the ready-prepared casings.
  o		Cure sausages at 50 to 55 °C for red color formation, and smoke-treat 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 to a core temp. of 70 to 72 °C.
  o		Next, cool the ready-made sausages by applying a shower or water bath.

• Suggested label declaration:

  70% pork and beef; pork fat; 15% yoghurt; drinking water; nitrite curing/pickling salt; (kitchen salt, preserving agent E250) Spices/seasonings (mustard, celery among others); dextrose; taste enhancer E621 Emulsifiers: E471, E472c SStabilizer: E450; glucose syrup; lactose; flavorings AAntioxidant: E300; Colorant: E160c; saccharose; aromatic substances