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.
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