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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..
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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..
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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).
..
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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..
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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..
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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..
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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. ..
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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..
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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..
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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..
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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..
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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..
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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..
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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..
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