Wipure Farmer's Blood Sausage TECHNICAL ADVICE RECIPE SERVICE
TECHNICAL ADVICE RECIPE SERVICE Wipure Farmer's Blood Sausage P07_en INGREDIENTS WIBERG INGREDIENTS PER KG 5 kg 5 kg 5 kg 8 kg 10 kg 67 kg 100 kg 6 g Wipure Blood Sausage Master 18 – 20 g Nitrite curing salt White bread Stock Milk (as customary in the region) Pig's blood Rinds Pork head meat with rind, scalded 135452 PREPARATION 1. Cook pork heads and remove the meat 5. Stuff into casings 2. Briefly pre-chop the rinds while adding the stock (5 to 6 rounds) 6. Pre-redden at 60 °C then scald at 78 °C 3. Add the blood, pork heads, salt, seasoning and ingredients 4. Chop on low until a coarseness of 4 to 5 mm is reached 7. Cool the Safe Faser casings with water until the core is cool 8. Natural casings can also be used for farmer's blood sausage, which can then be cold-smoked after cooling WIB 05/11 Without liability. This recipe is the result of practical experience and research. All details are given without guarantee. Please observe the respective legal foodstuff regulations; responsibility on our part is therefore excluded. 5020 Salzburg / A.-Schemel-Str. 9 / Tel: +43(0)662.6382.0 / Fax: +43(0)662.6382.810 83395 Freilassing / Eichendorffstr. 25 / Tel: +49(0)8654.470.0 / Fax: +49(0)8654.470.810 [email protected] / www.wiberg.eu
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