How to Make Beef Sausage
Ingredients:
600g Beef lean
400g Ground pork backfat
400g Ground pork backfat
Extenders:
TVP 1/4 cup + 1/2 cup water
Isolated Soy Protein 1 Tbsp
Isolated Soy Protein 1 Tbsp
Curing Ingredients:
1 tbsp salt, refined
1/2 tsp curing salt
1 tsp Phosphate
1/4 cup water
1/2 tsp curing salt
1 tsp Phosphate
1/4 cup water
Seasonings / spices:
9-12 tbsp sugar, refined
1 tbsp ground black pepper
2 tbsp garlic, chopped
2 tbsp anisado wine
1/2 tsp MSG (vetsin)
Food color as desired
1 tbsp ground black pepper
2 tbsp garlic, chopped
2 tbsp anisado wine
1/2 tsp MSG (vetsin)
Food color as desired
Packaging Materials:
Fresh Hog Casing / artificial casing
Procedure:
1. Select good quality raw materials
2. Grind meat and fat
3. Measure/weigh all the ingredients separating curing ingredients and seasoning
4. Hydrate TVP and ISP in water
5. Mix the curing ingredients with the meat until well blended
6. Add the rest of the ingredients
7. Cure either at room temperature for 8-10 hours or at refrigeration temperature for 1-2 days
8. Stuff in fresh natural casing or artificial casing
9. Link to desired length
10. Pack in polyethylene bags
11. Store in freezer
2. Grind meat and fat
3. Measure/weigh all the ingredients separating curing ingredients and seasoning
4. Hydrate TVP and ISP in water
5. Mix the curing ingredients with the meat until well blended
6. Add the rest of the ingredients
7. Cure either at room temperature for 8-10 hours or at refrigeration temperature for 1-2 days
8. Stuff in fresh natural casing or artificial casing
9. Link to desired length
10. Pack in polyethylene bags
11. Store in freezer
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