Moulded Sausage (France) Recipe

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.

Lean sow meat45.00
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.

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

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