Spicy Sausage Seasoning Mix 140g
Our unique spice blend for "snack" sausage was created with lovers of traditional, aromatic cured meats and charcuterie enthusiasts in mind.. Thanks to carefully selected ingredients without the addition of monosodium glutamate, it enhances the natural taste of meat and gives the product a distinct, homemade, and warm character. Ideal for meetings at the family table or with friends.
✔️ 140 g of the mix will allow you to prepare approx. 5 kg homemade product.
✔️ Mixture ingredients: hellsalt (salt, preservative substance: sodium nitrite) cracked black pepper, mustard seed, nutmeg, ground coriander, sugar.
The product may contain: soy, celery, cereals containing gluten (wheat), sulfur dioxide.
Store in a dry and shaded place
Recipe for Snack Sausage (for 2 kg of meat)
Ingredients:
Raw bacon - 1 kg
Pork neck - 1 kg
Jelux Spice Mix for Snack Sausage - 140 g (28g per 1kg of meat)
Pork casings on a strip 26/28 - ok. 4m
Water - 100 ml
A method of preparing:
1. Meat preparation:
We cut the bacon and pork neck into 2x2 cm cubes and season them with the Jelux spice mix for Snack Sausage.
We mix thoroughly and set aside in the refrigerator for 24 hours.
2. Preparation of the filling:
After this time, we grind the belly on 8mm plates and the neck on a shredder or 13mm plates.
Add water to the dough and mix thoroughly. We put the prepared mixture in the refrigerator for 2-3 hours.
3. Preparation of intestines:
For soaking, do not remove the intestines from the casing and rinse them thoroughly under cold running water on the outside.
Next, we soak the casings for 4 hours in water not exceeding 35°C.
4. Bowel distension:
When the filling is ready, we stuff the intestines with it
5. Smoking sausage:
Hang them in a preheated smoker at 50-55°C without smoke for 30-60 minutes, until the sausage is dry to the touch.
Then we smoke properly at 60-65°C with smoke (alder or beech wood) for 3-4 hours. If the sausage is to be more aromatic and have a dry effect, we smoke it for 6 hours.
We lightly roast the smoked sausage at a temperature of 80-90°C for 1-1.5 hours until the internal temperature of the sausage reaches 72-74°C.
6. Brew:
We poach the sausage prepared this way at 75-78°C until the center reaches 70-72°C, for about 20-25 minutes.
7. Finished product:
After brewing, our Snack Sausage is ready. Enjoy your meal!
No-delivery refund
