10 kg S III pork processing meat (shoulder)
3 kg S VIII Back fat
2 kg S VI pork cheeks without rind
2 kg ice (shards)
28 kg S IV lean pork belly
55 kg Mexico Vegetable mix
19 g/kg table salt
18 g/kg M1991 Hybrid Basic Boiled Sausage Compound
3 g/kg M2165 FeuerLING® pur The fiery seasoning Spice flavour preparation
6 g/kg M2030 Fresh bratwurst spice preparation without lemon
Mince the meat (SIV) to 5 mm. Dry cut the lean meat and fat material (SIII, SVI, SVIII) together with the hybrid compound, the FeuerLING®, the bratwurst seasoning and the cooking salt for a few rounds, add 1/3 of the ice and cut to +10°C. Add the rest of the ice and finish chopping to a temperature of +8°C.
Coarsely cut in the Mexican vegetables, add the minced chowder and mix (cut to grain size if necessary). Pour into pig intestine or sheep’s sow’s ear and scald at 74°C to KT 70°C. Then shower or cool in a cold water bath.
The sausage meat can also be filled into larger calibres (cold cuts) and scalded.
