Ingredients

  • 10 kgs Chicken trim 75/80% lean (that means 75/80% meat and 20/ 25% fat)
    If you are only making 5 kgs of sausages just cut the ingredients down by half
  • 60gms salt 4 cups milk powder
  • 60gms ground coriander
  • 60gms sugar
  • 60gms paprika
  • 60gms onion powder
  • 35gms garlic powder
  • 35gms ground mace 1 tablespoon dried marjoram
  • 1 tablespoon mustard seed (ground)
  • Curing salt (use supplier recommended amount for 10kgs meat)

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Lets get sausage-making

  • Mince the meat through your mincer using the larger holed mincer plate.
  • Add ingredients.
  • Mix in well and now mince through the smaller mincer plate.
  • Mix again through the fine plate to get a fine emulsion.
  • Place the sausage emulsion into the sausage filler and put the size nozzle on the filler that will fit you casing. Natural hog or sheep casing or collagen casings (known as artificial casings).
  • Turn the handle on the sausage filler and feed the emulsion into the casing.
  • Don’t fill the casing to full as it will not be able to be tied off.
  • Feel the sausage as it is coming from the filler and it should be comfortably soft to the touch.
  • Once you have filled out the casing, tie each end with a simple knot.
  • Twist off into lengths of about 15cm. Do not separate.

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Cooking Method (SMOKE OVEN with smoke)

  • Preheat the oven to 70°C
  • Place product on racks, place in oven and smoke for about 3 hours.
  • Increase temperature to 80 deg c until sausage reaches cooked temperature 74-75°C
  • To check if the product is cooked, take one from the shelf. If it snaps in ½ when you bend it, it should be cooked. Internal temperature should be 74-75°C. The good old taste test will also let you know.
  • Remove from oven and cool.
  • Refrigerate and use within 1 week or freeze.
  • Product can also be vacuum packed if a machine is available.

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Cooking Method (SMOKE OVEN without smoke)

  • Preheat the oven to 85-90°C with a bowl of water at the bottom of the oven.
  • Place product on racks , place in oven and cook for between 30 and 40 minutes.
  • To check if the product is cooked, take one from the shelf. If it snaps in ½ when you bend it, it should be cooked. Internal temperature should be 74-75 deg c. The good old taste test will also let you know.
  • Remove from oven and cool.
  • Refrigerate and use within 1 week or freeze.
  • Product can also be vacuum packed if a machine is available.

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Cooking Method (water cook)

  • Bring a large pot of water to the boil and reduce the heat until it reaches about 88-89°C.
  • Place product in water a simmer for 30 minutes.
  • To check if the product is cooked, take one from the pot. If it snaps in ½ when you bend it, it should be cooked. Internal temperature should be 74-75°C. The good old taste test will also let you know.
  • Remove from pot and cool.
  •  Refrigerate and use within 1 week or freeze.
  • Product can also be vacuum packed if a machine is available.

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See our simple instructions for tying your own sausages.

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