Moulded Sausage (France) Recipe

 

Moulded Sausage (France)

 

This moulded French sausage is characterized by a low fat content (20-25% in the recipe, 35% in the finished product), and the meat is relatively un-spiced and coarsely minced. 

 

Ingredient:                                          Pounds

Lean sow meat                                     45.00

Lean pork                                            31.10

Fat                                                       19.10

Salt                                                        2.40

DQ Cure #2                                           0.25

Dextrose                                                0.55

Ground pepper                                       0.19

Garlic salt                                               0.10

Whole pepper                                        0.09

Nutmeg                                                  0.08

Sodium erythorbate                                0.06

Red wine                                                1.00

Bactoferm (TM)  FRM-52 traditional starter culture 

Bactoferm (TM)  M-EK-4 mould culture 

 

  • All ingredients are added to the cutter, and are chopped to the desired particle size. 
  • The meat mix is stuffed into natural hog casings. 
  • The sausages are dipped into a solution of mould spores. 
  • The sausages are allowed to equilibrate to room temperature for 24 hours. 
  • Fermentation for 2 days at 28-30°C/86% r.h. 
  • Drying for 5-6 weeks at 12-14°C/60-65% r.h.

 

 

 

 

 

Text Box: The information and recommendations contained herein are to our knowledge presented in good faith and believed to be accurate. Because of the conditions of use many of which are beyond our control, we make no warranties or representations expressed or implied.

 

 



This product was added to our catalog on Thursday 22 February, 2007.

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