Vienna Sausage with Novapure TECHNICAL ADVICE RECIPE SERVICE
TECHNICAL ADVICE RECIPE SERVICE Vienna Sausage with Novapure F1021_en INGREDIENTS 20 kg 26 kg 15 kg 24 kg 15 kg WIBERG INGREDIENTS PER KG Beef II Pork III Pork jowls Ice Back fat 7g 1g 1g 18 g Novapure Vienna Style Sausage Brätfix FreshRed D Novapure Würztop Nitrite curing salt 178340 118911* 136132 158001 100 kg CASINGS Sheep casings Nom. diameter 20/22 PREPARATION 1. Seperately pre-mince the ingredients to 3 mm 2. Briefly chop the meat and pork jowls with Brätfix 3. Add half of the ice/water and salt 4. Chop the mixture finely on high speed and emulsify (to approx. 12 °C) 5. Add the fatty ingredients and emulsify (approx. 12 – 14 °C) 7. Continue to chop until a final temperature of approx. 12 °C ist reached 8. Fill sheep casings and twist off 9. Redden, dry and hot smoke at 60 to 65 °C until the required colour ist attained 10. Scald at 76 °C 11. Cool in shower or basin 6. Add the remaining ice/water and ingredients The amount of ice may vary depending on the cooled material and machine speed. Chopping for too long because the mixture is too cold can impair the consistency and bite. The temperature ranges are guides. * acc. to label WIB 05/12 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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