Cured Sausage Mix with Red Wine 310 g

Name: Cured Sausage Mix with Red Wine 310 g
Brand: Foodstuff Collection
SKU: 91104526
Price: 215.00 NOK
Availability: InStock

Cured sausage mix with red wine extract, pepper and nutmeg. 310 grams seasons 10 kilos. Contains sulphites.

215,-

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Item No.: 91104526

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Information

Cured sausage mix with red wine 310 g: a darker, rounder cured sausage

A complete cured sausage mix with red wine extract, pepper, coriander and nutmeg. The 310 gram bag seasons 10 kilos of mix, and it contains glucono delta lactone (E575), which lowers the pH in a controlled way. No starter culture and no fermentation chamber are needed, just meat, fat, salt and a cool place to hang the sausages while they mature.

Red wine extract in the mix	310 grams seasons 10 kilos
Acidified with E575, no starter culture	Contains sulphites, a declarable allergen

Red wine in charcuterie does something other than taste of wine. The extract adds acidity, tannin and a dark fruitiness that sits beneath the pepper and rounds out the finish, much the way a northern Italian salami behaves. Coriander and nutmeg pull in the same direction, towards the warm and faintly sweet. Maize starch binds moisture during maturing so the sausage dries evenly from the edge inwards, and anti caking agent (E551) keeps the mix free flowing in the bag.

Pro tip!
Weigh the sausages as you hang them and write the weight on a tag that stays with each one. A cured sausage is ready when it has lost 30 to 35 percent of its starting weight, not when the calendar says so. A 500 gram sausage should come down to between 325 and 350 grams. Without that starting weight you are guessing, and that is the most common reason homemade cured sausage ends up either soft in the middle or dry as cork.

Step by step recipe
There is a full recipe on the blog: Red wine cured sausage, the professional recipe. It walks through grinding, salting, stuffing and maturing step by step.

Features

Red wine extract: Brings dark fruit and an acidic base that separates this from a plain pepper cured sausage.
Goes a long way: 310 grams seasons 10 kilos of mix, around 31 grams per kilo.
Acidification included: Glucono delta lactone (E575) lowers the pH chemically, with no starter culture.
Spice extracts: Nutmeg and mace spread evenly through the whole mix.
Declarable allergen: The mix contains sulphur dioxide and sulphites and must be declared onwards if you sell the sausages.

How to use

Grind meat and fat ice cold, 2 to 4 degrees.
Weigh out 245 grams of salt and 105 grams of curing salt and work it into the meat first.
Add the whole bag of spice mix and knead until the mix binds.
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	310 grams to 10 kilos of meat and fat
Per kilo of mix	Around 31 grams
Half batch	155 grams to 5 kilos
Salt in addition	245 grams salt and 105 grams curing salt per 10 kilos, that is 3.5 percent in total
Producer recipe	4.5 kilos pork, 4 kilos beef and 1.5 kilos back fat
Target weight loss	30 to 35 percent of the starting weight before the sausage is ready

Specifications

Product	Cured sausage mix with red wine
Weight	310 grams
Covers	10 kilos of meat and fat
Ingredients	Dextrose, acidity regulator (E575), starch (maize starch), salt, spices (pepper, coriander), red wine extract, anti caking agent (E551), antioxidant (E301), spice extracts (nutmeg, mace)
Allergens	Sulphur dioxide and sulphites (SO2)
Energy per 100 g	813 kJ / 194 kcal
Fat per 100 g	0.7 grams, of which saturates 0.1 grams
Carbohydrate per 100 g	43.7 grams, of which sugars 22.0 grams
Protein per 100 g	1.2 grams
Salt per 100 g	17.1 grams, salt is added separately
Storage	Dry and out of direct sunlight

FAQ Frequently asked questions

How much meat does one bag cover?

A 310 gram bag seasons 10 kilos of mix. The producer splits that as 4.5 kilos pork, 4 kilos beef and 1.5 kilos back fat. That is around 31 grams per kilo, so a half batch is 155 grams to 5 kilos.

What do sulphur dioxide and sulphites in the ingredient list mean?

Sulphites come with the red wine extract and are one of the 14 declarable allergens in EU 1169/2011. Most people notice nothing, but some asthmatics react. If you make sausages for anyone other than yourself, sulphites must be declared on the finished product.

Do I need a starter culture or a fermentation chamber?

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

Does the sausage taste clearly of wine?

Not like a glass of wine, no. The red wine extract brings acidity, tannin and a dark fruitiness that sits under the pepper and rounds out the finish. The effect is closer to a northern Italian salami than to a wine sauce.

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. Thickness, temperature and humidity set the time, so weight is the only reliable measure.