Cervelat Sausage Blend 1.05 kg | For 10 kg of Meat and Fat

Cervelat sausage blend 1.05 kg: seasoning and binding in one bag

Cervelat is not a spice sausage, it is a binding sausage. The flavour is mild and rounded, with coriander, pepper and nutmeg in the background, and what actually decides whether it turns out well is whether the mix can hold on to its water. This blend delivers both in one bag: the seasoning, and the starch, soy protein and phosphate that bind three litres of iced water into ten kilos of meat and fat.

The phosphate, pentasodium triphosphate E451, is the key. It dissolves the meat proteins so they can bind water and fat into a stable emulsion, which is why you can add three litres of iced water without the sausage turning watery. The soy protein and the starch reinforce that same binding, while the glucose syrup and the carmine give cervelat the colour and the mild sweetness it should have.

Features

• Seasoning and binder in one: No buying phosphate, starch and spices separately and working out the ratio between them.
• Fixed recipe: The whole bag is measured for 6 kilos of meat and 4 kilos of fat, so the result is the same every time.
• Mild, classic profile: Coriander and pepper with extracts of nutmeg and mace, exactly how cervelat should taste.
• Long shelf life: 24 months unopened, stored dry and dark.

How to use

1. Mince the meat and the frozen fat cold.
2. Mix the cervelat blend and the curing salt into the meat.
3. Add the iced water a little at a time while cutting, keeping the mix below 12 degrees.
4. Mix in the onion last, raw or dried.
5. Stuff the mix into casings with no air pockets.
6. Cook the sausages at 50 degrees for about 30 minutes to set the colour, then raise to 80 degrees and cook to a core temperature of 75 degrees.
7. Chill the sausages quickly after cooking.

Dosage guide

Specifications