Seasoning dosage: 3.5-4 g per 1 kg of minced meat.
Recommended sausage casings: beef skewers (caliber 45-55 mm) or collagen (protein) casings of caliber 45-55 mm.
Sovetskaya sausage - one of the most popular smoked sausages in our country. In the U..
Recommended sausage casings: pork belly with a diameter of 32-38 mm.
The name of these sausages speaks for itself - they are very popular as a snack on the road, on a picnic, on long walks. These uncooked smoked sausages are prepared from a mixtur..
Recommended sausage casings: pork belly with a diameter of 32-34-36 mm.
Seasoning Dosage:
- 53 g per 1 kg of minced meat (for seasoning without salt in the composition),
- 58 g per 1 kg of minced meat (for seasoning with salt in the composition).
..
Recommended sausage casings: pork belly with a diameter of 32-34 mm.
These Italian sausages hail from Lucca, the oldest city in Tuscany. Local cuisine is famous for its ancient traditions of simple but very tasty dishes. Tuscan grilled sausages in..
Seasoning for Thuringian sausages (Thüringer Rostbratwurst).
Recommended sausage casings: natural shells with a diameter of 26-28-30 mm.
The famous Thuringian fried sausages (Thüringer Rostbratwurst) are probably the very first European..
Recommended sausage casings: pork belly with a diameter of 32-34 mm.
How to cook grilled sausages Burevors Chakalaka:
400 g of chilled lean beef, 400 g of chilled lean pork, 200 g of chilled bacon and 40 g of onion mince through a meat grinder wi..
Mix of spices for sausages classical No. 1
Seasoning dosage: 4 g per 1 kg of minced meat, the package is designed for 10 kg of minced meat
Recommended sausage casing: pork belly, beef belly
Application:
A mix of spices for sausages classic No. ..
Mix of spices for sausages classical No. 2
Seasoning dosage: 4 g per 1 kg of minced meat, packaging is designed for 10 kg of minced meat
Recommended sausage casing: pork belly, beef belly, beef circle
Application:
A mix of spices for sausages c..
A mixture of spices No. 4 according to GOST is one of the seven GOST seasonings for the manufacture of sausages. Spice mixtures No. 1-No. 7 were designated in the state standard in the 70s and are used in the production of sausages to this day. Mix N..
Ingredients: glucose, black pepper, coriander.
Seasoning mix No. 5 was usually used in sausages, sausages, cooked and half-smoked sausages of the 2nd grade. For example, Pork sausages, Beef sausages, 1st grade sausages, cooked Buryat sausage, half-s..
Spice mix GOST No. 7 is intended for the manufacture of various sausages and contains only natural ground spices, a carbohydrate component (sugar).
Ingredients: sugar (glucose), black pepper, coriander.
A mixture of spices GOST No. 7 is used in..
To date, nitrite salt has completely replaced the use of saltpeter in sausage production.Nitrite salt is used in the salting of dry-cured sausages and in almost all types of sausages to create a pink-red color. Nitrite salt is a modern and safe alter..
Seasoning for semi-smoked Krakowska sausage, 50 gr (for homemade sausage) - used to add to minced meat when preparing Krakowska sausages. The seasoning contains: dextrose, ground black pepper, dried granulated garlic, ground allspice. Seasoning dosag..
White Munich sausages (Münchner Weißwurst), undoubtedly, are world famous, although they do not have such a long history as, for example, Nuremberg sausages (more than 700 years) or Tyrolean sausages (more than 600 years). White Munich sau..