RECIPES - SAUSAGES

Product: Pork chipolata

Meat content %: 55
Batch weight lbs: 10

ingredient weight
LB ozs lb ozs

5 08 Meat
Lean 3 00
Semi-lean 2 08

4 04 Binder – dry 2
wet 2 04

04 seasoning 04

Type:
Lucas honeyroast

10 00 TOTAL 10 00

Product: Pork with liver, onion and herbs

Meat content %: 70
Batch weight lbs: 10

ingredient weight
lb ozs lb ozs

7 00 Meat pork liver 12

Lean pork 3 00
Semi-lean pork 3 04

2 08 Binder – dry 1 00
wet 1 08
(50/50 wine/water)
04 Onion fresh 04
04 seasoning 04

Type:
Lucas honeyroast

10 00 TOTAL 10 00
Product: Hot dog style
Meat content %: 80
Batch weight lbs: 5

ingredient weight
lb ozs lb ozs

4 00 Meat
Lean 3 00
Semi-lean 1 00

14 Binder – dry
Wet - water 14

02 seasoning 02

Type: 1.5 saus cure salt

0.5 spice =parts ginger, w.
pepper, coriander

5 00 TOTAL 5 00

All in one mix at fast chop. Fill and link in pairs. Liquid smoke then blanch to 74 deg C

Product: Salt beef & pease pudding

Meat content %: 50
Batch weight lbs: 5

ingredient weight
lb ozs lb ozs

5 00 Meat
Lean cooked salt beef 3 00
Semi-lean 2 00

4 00 Binder – Pease pudding 4 00

08 Onion fresh dice 08

07.5 Eggs 6 whole

seasoning
08
0.5 Type: w. pepper 0.25 oz
Fresh parsley 0.25 oz

10 00 TOTAL 10 00

Pre cook beef and pease pudding. Mince beef and combine all ingredients. Fill into large casings. NOTE coat beef in
flour prior to mincing.
Product: Frankfurter
Meat content %: 90
Batch weight lbs: 5

ingredient weight
lb ozs lb ozs

5 00 Meat BRAT MIX A1/90%

Lean 5 00
Semi-lean 00

Binder – dry
Wet - water

0.5 seasoning

Type:
0.5 spice =parts garlic
W. pepper, coriander,MSG

5 00 TOTAL 5 00

All in one mix at fast chop. Fill and link in pairs. Liquid smoke then blanch to 74 deg C

Product: Chorizo style sausage

Meat content %: 90
Batch weight lbs: 5

ingredient
lb ozs lb ozs

4 00 Meat BRAT MIX A1 4 00

1 00 Lean Chopped streaky 1 00
bacon

04 Chopped peppers 04

seasoning

0.5 Type: 0.5

0.5 spice =paprika1/4 oz
Chilli 1/8oz garlic salt
1/4oz
5 05 TOTAL 5 05