Meat sausage mix

Meat sausage mix: spices and binder in one for classic kjøttpølse

Meat sausage mix is a ready blend of spices and binder for homemade kjøttpølse, the classic Scandinavian meat sausage of pork and back fat. Coriander and pepper give the mild, classic flavour, rounded off with nutmeg and mace. Wheat flour and potato starch bind the water in the sausage meat, so the sausages turn out firm and juicy and hold together well when sliced.

The mix contains salt and phosphate, so you only need to add curing salt for the pink colour and correct salting. You soak the mix in the ice water before it goes into the meat, and run it into a binding paste with half of the meat. The result is a firm, fine textured sausage with even pieces of fat, just as good cold on bread as fried in the pan.

Features

• All in one blend: Spices, binder, salt and phosphate, so you do not need to weigh out lots of ingredients.
• Classic flavour: Coriander and pepper with nutmeg and mace.
• Good binding: Wheat flour and potato starch bind the water, so the sausages are firm and juicy.
• Simple recipe: Meat, fat, ice water, onion, curing salt and mix is all you need.
• For cooked sausages: Cooked to a core temperature of 75°C and eaten cold or fried.

How to use

1. Chill meat, fat and water to 2 to 4°C.
2. Coarse grind the meat through a 3 mm plate.
3. Stir the meat sausage mix into the ice water.
4. Run half of the meat with the mix and the curing salt at high speed in a bowl cutter to a binding paste.
5. Add the rest of the meat and the fat, and run until the fat reaches a suitable size.
6. Stuff the sausage meat into artificial casings, for example fibrous casings.
7. Cook the sausages at 80°C until the core temperature reaches 75°C.

Dosage guide

Specifications

FAQ Frequently asked questions