Frankfurter Sausage Blend 850 g

Name: Frankfurter Sausage Blend 850 g
Brand: Foodstuff Collection
SKU: 2426
Price: 338.00 NOK
Availability: InStock

Complete blend for frankfurters. 850 grams gives around 10 kilos of mix. Contains milk, egg and wheat.

338,-

Gives 34 bonus points to members upon purchase

In stock

Placeholder for rich text

Få beskjed når varen er på lager

Item No.: 2426

Sikker betaling

1-5 dagers levering

Angrerett / Garanti

Hvorfor logge inn?

🎁 10% rabatt på dette kjøpet

💰 Bonuspoeng på alt du handler

🚚 Gratis frakt over 1000kr (inntil 15kg)

You will receive an email as soon as the product is back in stock!

An unknown error occurred. Try again

Information

Frankfurter sausage blend 850 g: a complete blend for a ten kilo batch

A complete blend for frankfurters where seasoning, binder and phosphate are already weighed out. The producer recipe is 3 kilos beef, 1 kilo pork, 2.5 kilos back fat, 2.5 to 3 litres of ice water and 0.1 kilo curing salt, which together with the bag gives around 9.95 kilos of finished mix. The spice profile is pepper, mace, paprika, ginger and cardamom.

850 grams to around 10 kilos of mix	Complete with binder and phosphate
Fixed recipe from the producer	Contains milk, egg and wheat

What separates a frankfurter from an ordinary grilling sausage is the bind. The blend contains milk solids, egg white powder, breadcrumb and potato starch alongside pentasodium triphosphate (E451), and it is that combination that lets the mix take up two and a half to three litres of ice water without releasing it again during cooking. The result is the firm, juicy texture and the smooth cut face. In return the blend is dosed far higher than a plain seasoning, around 85 grams per kilo of mix, because most of the weight is binder rather than spice.

Pro tip!
Do not cut the ice water. The phosphate and milk protein in the blend are there to bind water, and skipping the liquid does not give you a firmer sausage, it gives you a dry one. Add the water gradually while mixing, a little at a time, and wait until the mix has taken up what you added before pouring more. The mix should end up tacky enough to cling to your hand when you turn it over.

Features

Complete blend: Seasoning, binder and phosphate are pre weighed, you add meat, ice water and curing salt.
High water binding: Phosphate (E451), milk solids and egg white powder hold 2.5 to 3 litres of ice water per batch.
Classic frankfurter profile: Pepper, mace, paprika, ginger and cardamom.
Fixed recipe: The producer formula gives around 9.95 kilos of finished mix per bag.
Declarable allergens: Contains Milk, egg and gluten (wheat), all three of which must be declared onwards if you sell the sausages.

How to use

Grind 3 kilos beef, 1 kilo pork and 2.5 kilos back fat ice cold, keeping the mix below 12 degrees.
Work 0.1 kilo of curing salt into the cold meat first.
Add the whole 850 gram bag and mix until evenly distributed.
Knead in 2.5 to 3 litres of ice water gradually until the mix turns tacky.
Test fry a small patty and adjust if needed before stuffing.
Stuff into casings and poach at 75 to 80 degrees, or smoke first.

Dosage guide

Per bag	850 grams to around 9.95 kilos of finished mix
Per kilo of mix	Around 85 grams
2 kilos of mix	Around 171 grams
5 kilos of mix	Around 427 grams
Producer recipe	3 kilos beef, 1 kilo pork, 2.5 kilos back fat, 2.5 to 3 litres ice water and 0.1 kilo curing salt
Curing salt in addition	0.1 kilo per batch, not included in the bag

Specifications

Product	Frankfurter sausage blend
Weight	850 grams
Covers	Around 9.95 kilos of finished mix
Use	Frankfurters and similar light cooked sausages
Ingredients	Milk solids, breadcrumb (wheat flour, water, yeast, salt), salt, egg white powder (processing aid: citric acid E330), potato starch, spices (pepper, mace, paprika, ginger, cardamom), onion, dextrose (wheat), pentasodium triphosphate (E451)
Allergens	Milk, egg and gluten (wheat)
Energy per 100 g	1386 kJ / 331 kcal
Fat per 100 g	2.1 grams, of which saturates 0.9 grams
Carbohydrate per 100 g	60.5 grams, of which sugars 31.4 grams
Fibre per 100 g	2.2 grams
Protein per 100 g	15.4 grams
Salt per 100 g	11.7 grams
Added phosphate	2.03 percent
Storage	Dry and dark at room temperature or below

FAQ Frequently asked questions

How much meat does one bag cover?

850 grams goes into the producer recipe of 3 kilos beef, 1 kilo pork and 2.5 kilos back fat, plus 2.5 to 3 litres of ice water and 0.1 kilo curing salt. That gives around 9.95 kilos of finished mix, roughly 85 grams of blend per kilo.

Which allergens does the blend contain?

Milk, egg and gluten from wheat. These are not traces, they are structural ingredients: milk solids, egg white powder and breadcrumb made with wheat flour. If you make sausages for others, all three must be declared on the finished product.

Why is the dosage so much higher than for plain sausage seasoning?

Because most of the bag is not spice. Milk solids, breadcrumb, potato starch and phosphate make up the bulk and are there to bind water and build texture. A plain seasoning is dosed at 5 to 12 grams per kilo, a complete blend like this at around 85.

Can I use meat other than beef and pork?

Yes, but you change the fat percentage and with it the texture. The recipe is balanced around 3 kilos beef, 1 kilo pork and 2.5 kilos back fat. If you switch to leaner meat, keep the fat quantity, otherwise the sausage comes out dry.

What does the phosphate do?

Pentasodium triphosphate (E451) raises the pH of the mix slightly so the meat proteins bind more water. That is why the mix takes up nearly three litres of ice water without releasing it during poaching. The product contains 2.03 percent added phosphate.

Manufacturer

Foodstuff Collection

Product properties

Krydder

Blandingskrydder

Reviews

Relaterte produkter

Shaker Box 0.5 Liter

13,-

På lager, kjøp nå!

Shaker Box 0.25 Liter

10,-

På lager, kjøp nå!

Shaker Box 1.0 Liter

18,-

På lager, kjøp nå!

Maltodextrin

12,-

På lager, kjøp nå!

Frankfurter Sausage Blend 850 g

Information