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Black Garlic and Black Pepper Cured Sausage Mix 400 g

Cured sausage mix with fermented black garlic and black pepper. 400 grams covers 13 kilos. Acidification included via E575.

417,-

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Black Garlic and Black Pepper cured sausage mix 400 g: umami and pepper in one bag

A cured sausage mix built around black garlic and black pepper. Black garlic is ordinary garlic that has fermented slowly under controlled heat, so the sharpness disappears and a deep, sweet umami is left behind. The 400 gram bag is tailored to a fixed recipe covering 13 kilos of raw material, and it contains glucono delta lactone (E575), which handles the acidification for you.

Black garlic and black pepper
400 grams covers 13 kilos
Acidified with E575, no starter culture
No declarable allergens listed

What sets this apart from a plain garlic sausage is that fermented garlic behaves like a matured spice rather than a fresh clove. The flavour is round, dark and almost liquorice like, with the black pepper sitting clearly on top. The mix also contains spice extracts of nutmeg and mace in a carrier of salt and sunflower oil. Extracts spread more evenly through the mix than ground spice does, so the flavour is the same throughout the sausage instead of arriving in patches.

Pro tip!
Grind coarser than you think. Black garlic has a soft, sweet umami that drowns in a finely ground, completely homogeneous mix. Run the beef at 8 millimetres and the fat at 5, and you get a marbled cut face where the flavour arrives in waves rather than as an even background. The 13 kilo recipe also halves cleanly: 3 kilos beef, 2 kilos pork, 1.5 kilos fat and 200 grams of the mix.
Step by step recipe
There is a full recipe on the blog: Cured sausage with black garlic and pepper. It covers the whole process from grinding to a finished, matured sausage.

Features

  • Distinctive flavour profile: Fermented black garlic brings umami and sweetness, black pepper brings bite.
  • Even flavour distribution: Spice extracts of nutmeg and mace settle the same way throughout the mix.
  • Acidification included: Glucono delta lactone (E575) lowers the pH in a controlled way, with no starter culture or chamber.
  • Fixed recipe: One bag covers exactly 6 kilos beef, 4 kilos pork and 3 kilos back fat.
  • No declarable allergens: None of the 14 allergens in EU 1169/2011 are listed.

How to use

  1. Grind meat and fat ice cold, 2 to 4 degrees, ideally beef at 8 millimetres and fat at 5.
  2. Weigh out 245 grams of salt and 105 grams of curing salt and work it into the meat first.
  3. Add the whole bag of spice mix and knead until the mix binds and turns tacky.
  4. Stuff into casings straight away, pressing out every air pocket as you go.
  5. Weigh each sausage and note the starting weight on a tag before hanging.
  6. Hang cool and airy until the sausages have lost 30 to 35 percent of their starting weight.

Dosage guide

Per bag400 grams to 13 kilos of meat and fat
Per kilo of mixAround 31 grams
Half batch200 grams to 6.5 kilos
Salt in addition245 grams salt and 105 grams curing salt per 13 kilos, that is 2.7 percent in total
Producer recipe6 kilos beef, 4 kilos pork and 3 kilos rindless back fat
Target weight loss30 to 35 percent of the starting weight before the sausage is ready

Specifications

ProductBlack Garlic and Black Pepper cured sausage mix
Weight400 grams
Covers13 kilos of meat and fat
IngredientsGlucono delta lactone (E575), dextrose/wheat, starch/maize, spices, salt, black garlic (fermented garlic), sodium ascorbate (E301), spice extracts (oleoresin, carrier: salt, vegetable oil/sunflower, emulsifier: E471). Spices: pepper, coriander, garlic. Extracts: nutmeg, mace
AllergensNo declarable allergens listed by the producer
Energy per 100 g913 kJ / 218 kcal
Fat per 100 g1.1 grams, of which saturates 0.2 grams
Carbohydrate per 100 g44.3 grams, of which sugars 21.7 grams
Fibre per 100 g6.4 grams
Protein per 100 g4.3 grams
Salt per 100 g14.6 grams, salt is added separately
StorageDry, dark and at room temperature or below

FAQ Frequently asked questions

What is black garlic?

Ordinary garlic left to ferment slowly under controlled heat and humidity for several weeks. The process removes the sharp, sulphurous edge and leaves a soft, dark clove with a sweet umami somewhere between balsamic and liquorice. That suits charcuterie far better than fresh garlic does.

How much meat does one bag cover?

A 400 gram bag covers 13 kilos of raw material: 6 kilos beef, 4 kilos pork and 3 kilos rindless back fat. That is around 31 grams of mix per kilo, so a half batch is 200 grams to 6.5 kilos.

Why does the ingredient list mention wheat when no allergens are declared?

The dextrose is derived from wheat. Dextrose and glucose syrup made from wheat are specifically exempt from allergen labelling under Annex II of EU 1169/2011, because refining removes the gluten protein. If you are highly sensitive, or have coeliac disease and want certainty, ask us for the producer specification before ordering.

Do I need a starter culture or a fermentation chamber?

No. The glucono delta lactone (E575) in the mix lowers the pH chemically, so neither a starter culture nor controlled fermentation is needed. You still need a cool, airy place to hang the sausages through maturing.

How long do the sausages need to hang?

Until they have lost 30 to 35 percent of their starting weight. That is why you weigh them before hanging and write the weight down. Thickness, temperature and humidity decide how long it takes, so the calendar is not to be trusted.

Manufacturer

Foodstuff Collection

Foodstuff Collection

Product properties

Krydder Blandingskrydder

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