Chili Cured Sausage Mix 405 g

Name: Chili Cured Sausage Mix 405 g
Brand: Foodstuff Collection
SKU: 2420
Price: 303.00 NOK
Availability: InStock

Cured sausage mix with a 27.5 percent chili blend. 405 grams covers 10 kilos. E575 makes a starter culture unnecessary.

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Item No.: 2420

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Information

Chili cured sausage mix 405 g: spicy charcuterie without a fermentation chamber

A complete spice mix for cured sausage where 27.5 percent of the spice portion is pure chili blend. The 405 gram bag covers 10 kilos of raw material, and it contains glucono delta lactone (E575), which lowers the pH in a controlled way. You need no starter culture and no fermentation chamber, just meat, fat, salt and a cool place to hang the sausages.

27.5 percent chili blend	405 grams covers 10 kilos
Acidified with E575, no starter culture	No declarable allergens

The chili does not carry the flavour alone. The mix is built with cumin, coriander, cloves, garlic, paprika, pepper and allspice around the chili, so the heat sits on a round, warm base rather than standing bare. That makes the sausage work on a tapas board, on pizza or sliced alongside a beer, and it keeps well without the chili taking over. Dextrose and glucose syrup give the bacteria something to work with, and sodium ascorbate (E301) keeps the colour stable through the drying.

Pro tip!
GDL starts lowering the pH the moment it meets moisture in the mix. Add the spice last, right before you stuff, and keep the mix below 4 degrees throughout. If the finished mix sits in the bowl for hours, much of the acidification has already happened before the meat reaches the casing. The mix then turns stiff to stuff and the bind in the finished sausage is noticeably weaker.

Step by step recipe
We have a full recipe with photos on the blog: Homemade chili cured sausage. It covers grinding, stuffing, hanging time and how to read the weight loss along the way.

Features

Strong chili profile: The chili blend makes up 27.5 percent of the spice portion, with paprika building colour and roundness.
Acidification included: Acidity regulator E575 (glucono delta lactone) lowers the pH in a controlled way, with no starter culture.
Fixed dosage: One bag to 10 kilos, so there are no percentages to work out on the bench.
No declarable allergens: None of the 14 allergens in EU 1169/2011 are listed in the mix.
Salt kept separate: You decide whether to use plain salt or curing salt, and in what ratio.

How to use

Grind meat and fat ice cold, 2 to 4 degrees. A coarse grind gives a clearer cut face, a fine grind a more even texture.
Weigh out the salt and any curing salt and work it into the meat first.
Add the whole bag of spice mix and knead until the mix is tacky and holds together.
Stuff into casings straight away, pressing out every air pocket as you go.
Weigh each sausage and note the starting weight before hanging.
Hang cool and airy until the sausages have lost 30 to 35 percent of their starting weight.

Dosage guide

Per bag	405 grams to 10 kilos of meat and fat
Per kilo of mix	Around 40 grams
Half batch	Around 200 grams to 5 kilos
Salt in addition	350 grams per 10 kilos, with or without nitrite, that is 3.5 percent
Producer recipe	4 kilos pork, 4 kilos beef and 2 kilos back fat
Target weight loss	30 to 35 percent of the starting weight before the sausage is ready

Specifications

Product	Chili cured sausage mix
Weight	405 grams
Covers	10 kilos of meat and fat
Ingredients	Spices (27.5 % chili blend: chili, paprika, cumin, garlic, coriander, cloves, pepper, allspice), dextrose, acidity regulator (E575), glucose syrup, onion, antioxidant (E301)
Allergens	No declarable allergens listed
Energy per 100 g	1189 kJ / 284 kcal
Fat per 100 g	4.8 grams
Carbohydrate per 100 g	49.9 grams
Protein per 100 g	4.4 grams
Salt per 100 g	0.68 grams, salt is added separately
Made in	Denmark
Storage	Dry, dark and at room temperature or below

FAQ Frequently asked questions

How much meat does one bag cover?

A 405 gram bag is calculated for 10 kilos of raw material. The producer splits that as 4 kilos pork, 4 kilos beef and 2 kilos back fat. For a smaller batch, reckon on around 40 grams of mix per kilo.

Do I need a starter culture or a fermentation chamber?

No. The mix contains glucono delta lactone (E575), which lowers the pH chemically rather than biologically. You need a cool, airy place to hang the sausages, but not a chamber with controlled temperature and humidity.

How hot does the sausage get?

Noticeably hot, but not burning. The chili blend is 27.5 percent of the spice portion and also contains paprika, so the heat arrives on a slightly sweet base. Most people describe it as a clear warmth that lingers rather than a sharp hit.

Do I have to use curing salt?

The producer states 350 grams of salt per 10 kilos, with or without nitrite. Nitrite gives the classic red colour and holds back unwanted bacteria during drying. With plain salt you get a grey brown sausage and should be extra careful with hygiene and temperature.

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. The time varies with thickness, temperature and humidity, so weight is the only reliable measure.