Приправа для вареной немецкой колбасы "Пивная (Бирвурст)" 51 гр - купить по

Характеристики

Description

Recommended sausage casings: Artificial 50-90mm.

Dosage seasoning: 17g per 1 kg raw material.

Boiled sausage "beer (birvurst)" is a traditional German sausage originally from Bavaria. Contrary to the name, the sausage in its recipe does not contain beer-it is used as a snack to beer. It is prepared from a mixture of pork, beef and spinach with the addition of a mixture of spices, in which there are whole seeds of mustard, black pepper and pepper. When eating whole mustard seeds when buying this sausage, the flavor is enriched with a pleasant mustard taste. Meat for this sausage is not emulsified, as, for example, for "Doctorian" or "mortagella", but rather finely crushed at the same time. Pork and spick with abundant infusion of mustard seeds. A similar slice is traditional for this kind of sausage.

The seasoning for boiled German sausage "beer (birvurst)" contains the necessary spices and spices, including mustard seeds, in the desired form.

How to cook boiled German sausage "beer (birvurst)"

300 Chine back fat (without skin) grind slices walnut-sized and cool temperature + 1 ⁰С.

400g жилованной beef top grade 100% muscle tissue) cut into pieces of 15-25g and pickle, 9g нитритной salt 24-48 hours at 3-4 ⁰С.

300g lean (not more than 5% fat) жилованной подмороженной pork mince bars 10mm (or cut a knife), 9g нитритной salt and salt in the same, like beef.

Beef after salted pass through the grill 2-3mm.

Spy to pass through the grille 6mm.

Fold together beef, pork and Spick, add crushed ice (or very cold water) in a quantity of 100 ml (10% of the weight of the whole raw material) add 5-6g of complex phosphate mixture and 17g "seasonings for boiled German sausage" beer (birvurst) ". Mix all the ingredients to the stickiness of the minced.

Fill the pre-prepared (according to the manufacturer's instructions) with artificial shells of 50-90mm and hang on rainfall for 2 hours at a temperature of 10-12 µs.

After the weight of the batons to Cook at 80 ⁰C in the water for 2 hours depending on the diameter of the batons. The finished sausage should have a temperature inside 66-68 ⁰s.

After cooking, the batons cool for 10 minutes in cold water, then at 10-12 °c for 10-12 hours.

At the request of the sausage bars, you can bury for 60 minutes at 60-70 ⁰s.

Specifications