Lucas Superbloom Pork Tinted Sausage Seasoning
Each pack contains 227g of seasoning and makes a 9kg batch of sausages.
RECIPE:
% lb oz Kg
Pork Meat (80VL) 67.5 13 8 6.073
Rusk – DYR 10.0 2 0 0.9
Pork Sausage Seasoning 2.5 0 8 0.227
Cold Water / Ice 20.0 4 0 1.8
Total 100.0 20 0 9.0
Method A – using a mixer
1. Mince the meat and place in mixing bowl.
2. Add seasoning and mix well, to evenly distribute.
3. Add rusk and mix evenly to distribute.
4. Gradually add water (iced cold water) and mix.
5. Remince through a 5mm or 8mm plate to achieve desired texture.
Note:
∑ Mincing the meat through a coarser plate will result in a coarser textured sausage.
∑ Various sizes of rusk are available to control the final texture of the product.
∑ Temperature after processing should not exceed 5Ëc.
