Devro Sausage Recipe & Seasonings

[sausagemaker]

Well at last I have a batch of the DEVRO recipes available.
These recipes are taken from the fresh section of a booklet called DEVRO Sausage Menu.
It was given free to manufacturers about 20 years ago so I do not think the copyright laws will apply (at least I hope not).
If this posting is too long please advise & I will shorten the next ones.

regards

sausagemaker

FRESH POLISH SAUSAGE 1

%
74.4 Pork Butts
18.7 Pork Trim
3.7 Ice
2.9 Spice Mix

SPICE MIX

%
65.0 Salt
16.3 White Sugar
10.2 White Pepper
4.0 Garlic Powder
2.5 Marjoram
2.0 MSG


FRESH POLISH SAUSAGE 2

%
70.0 Pork Butts
23.0 Pork Trim
3.8 Ice
3.2 Spice Mix

SPICE MIX

%
60.0 Salt
18.7 White Sugar
11.2 White Pepper
3.6 Garlic Powder
3.6 Marjoram
2.7 MSG


FRESH ITALIAN SAUSAGE 1

%
94.0 Pork Butts
3.0 Water
3.0 Spice Mix

SPICE MIX

%
56.0 Salt
21.0 White Sugar
8.7 White Pepper
7.0 Ground Aniseed
1.7 Coriander



FRESH ITALIAN SAUSAGE 2

%
90.0 Pork Butts
4.0 Water
6.0 Spice Mix

SPICE MIX

%
69.0 Salt
12.0 White Sugar
4.0 Sweet Paprika
6.0 White Pepper
4.0 Ground Aniseed
1.5 Coriander
2.0 MSG


FRESH PORK SAUSAGE


%
28.0 Neck Trimmings
65.7 Pork Trim 50%
2.8 Ice
3.4 Spice Mix

SPICE MIX

%
64.2 Salt
17.8 White Sugar
8.9 White Pepper
2.8 MSG
1.7 Ground Ginger
2.8 Coriander

FRESH BEEF BREAKFAST SAUSAGE

%
93.0 Beef Plate 55% lean
3.7 Ice
3.3 Spice Mix

SPICE MIX

%
66.7 Salt
16.6 White Sugar
8.3 White Pepper
3.3 Ground Nutmeg
1.6 Ground Sage
1.9 MSG
1.6 Ground Ginger


FRESH CHINESE STYLE SAUSAGE

%
47.3 Pork Butts
47.3 Diced Back Fat ��
2.9 Ice
2.5 Spice Mix

SPICE MIX

%
38.0 Salt
45.2 Soy Sauce
2.5 Black Pepper
2.5 Garlic Powder
4.7 Dry Sherry
7.1 Honey



FRESH DINNER SAUSAGE EXCEPTIONAL

%
35.0 Pork Trim 85vl
35.0 Beef Trim 85vl
24.0 Skinned Jowls
2.4 Ice
3.6 Whole Onions
3.6 Dry Red Wine
3.6 Eggs
2.8 Spice Mix

SPICE MIX

%
84.0 Salt
7.8 Sugar
2.6 White Pepper
3.8 Garlic Powder
1.8 Ground Mace

FRESH BRATWURST WISCONSIN STYLE

%
34.0 Boneless Veal
25.0 Skinned Jowls
25.0 Pork Trim
13.0 Ice
3.0 Spice Mix

SPICE MIX

%
83.0 Salt
7.5 Sugar
7.5 White Pepper
1.5 Ground Mace
0.5 Ground Cardamom


SCOTTISH BEEF SAUSAGE

%
37.0 Lean Beef
15.0 Beef Fat
13.0 Rusk
24.0 Water
8.5 Ice
2.5 Spice Mix

SPICE MIX

%
72.0 Salt
16.0 White Pepper
5.0 Ground Nutmeg
3.0 Ground Ginger
3.0 Ground Mace
1.0 Cayenne Pepper

FRESH MERGUEZ SAUSAGE

%
56.7 Semi Lean Beef
28.3 Mutton
9.4 Water (Chilled)
5.5 Spice Mix

SPICE MIX

%
35.0 Salt
52.0 Paprika
0.9 Cayenne Pepper
2.7 Ground Aniseed
3.7 Garlic
1.8 Turmeric
3.7 Ground Black Pepper

[Parson Snows]

sausagemaker

First of all did your posting just end at "3.7 Ground Black Pepper?"

As to copyrights they are valid for 50 years (unless extended) however this should not present any problems for several reasons

1) this forum is not for profit

2) you have given full credit to Devro (and in affect FREE publicity) You might want to change the title to "Devro Sausage Recipes & Seasonings". I can say with some certainty that several members of this forum will visit Devro's website. If you are worried and wanted to cover yourself send them a registered letter stating what you have done (or are planning to do) and make sure that you keep a copy yourself. One thing that you must avoid is any connection with the product. It cannot appear that they are endorsing your product or work etc.

3) to cover a copyright at least one copy must be lodged with the British Library. Most trade publications don't normally do this. If you'd like I can contact my friends there and get it checked out, though I've been a member since 1993 and am pretty familar with what they have at least sausage wise, and have never seen this. I can state this with 100 % accuracy as this particular document is not in my reference library (original or hardcopy/xerox). I just checked.

In my view post all you can

How many original pages are we talking about?

kind regards

Parson Snows

[sausagemaker]

Hi parson snows

Yes black pepper was where the posting ended, I did not give that a thought I will sign off at the bottom in future.
As for further recipes from Devro there are a further 24 the majority processed I thought I would post these with the smoking / cooking instructions where applicable.
With regard to the copyright I accept what you say as you have looked into this in depth I cannot see any reason to invent the wheel twice,
hope this makes sense.

regards
sausagemaker

[Oddley]

Thanks sausagemaker. Post all you can I am sure the members here and from all over the world will appreciate it. With members like you and of course other active members this in my opinion is becoming the foremost forum for charcuterie on the net.

[sausagemaker]

Thanks Oddley for the words of encouragement.
please look for the next ones under Devro sausage & seasoning recipes.

regards
sausagemaker

[Parson Snows]

sausagemaker

there is no need to do that. Just edit your original post and then change the posts title to "Devro sausage & seasoning recipes"

kind regards

Parson Snows

[sausagemaker]

Hi parson snows

Again thanks for that (I'll get use it soon I'm sure),
Also I will amend now

regards
sausagemaker

[Parson Snows]

No Problem that's what we're here for. If you're not sure of something just ask as there are a lot of informed people out there. In the end everyone benefits.

kind regards

Parson Snows

[sausagemaker]

Hi all please find below the first batch of four recipes from the DEVRO sausage menu book for Processed Sausage.
More to follow as soon as time allows

Regards
Sausagemaker

HAMSTICKS

%
98.8 Ham Trimmings
1.2 Spice

SPICE MIX

%
35.2 Salt
26.5 Ground White Pepper
8.8 Nutmeg
8.8 Onion Powder
14.7 Celery Salt
5.9 Caraway Seed

Processing

Place ham trimmings in mixer & add seasoning.
Mix thoroughly.
Remove from mixer & grind through 3/16� plate.
Stuff into 28mm or 30mm casings & link 7� � 9� long.
Rack & hang, leave at room temperature until dry.
Cold shower 30 � 60 seconds before placing in smokehouse

Smoking
Time Dry Bulb Wet Bulb Smoke
30min 135f 0 ON
60min 145f 120f ON
60min 165 130f ON

Steam 6 � 7 minutes at 170 -175f until internal temperature is 156f
Cold shower 8 � 10 minutes
Allow to stay at room temperature for one hour before placing in the cooler.


WIENERS

%
46.5 Cow Meat
31.0 Pork Jowls
19.4 Ice
3.1 Spice

SPICE MIX

%
55.9 Salt
14.0 Sugar
2.6 Onion Powder
8.7 Ground White Pepper
3.5 Nutmeg
1.7 Celery Salt
1.7 Coriander
5.2 Paprika
1.7 MSG
4.8 Cure


Processing

Grind beef through 1/8� plate.
Grind Pork through 1.4� plate
Place beef in cutter; add seasoning & two thirds crushed ice.
Chop two minutes.
Add balance of ice & chop until temperature of emulsion reaches 40f.
Add pork & chop until temperature reaches 50 � 55f
Stuff into 23mm � 26mm casings
Spry with cold water & hold a t room temperature for one hour before placing in the smokehouse

Smoking
Time Dry Bulb Wet Bulb Smoke Damper
30min 135f 0 ON Open
60min 145f 120f ON Closed
30min 165 130f ON Closed

Steam 3 � 4 minutes at 170 -175f until internal temperature is 156f
Cold shower 5 � 7 minutes
Allow to stay at room temperature for one hour before placing in the cooler

SMOKED PORK SAUSAGE

%
37.1 Lean Pork
18.6 Pork Jowls
37.1 Pork Trim
3.7 Ice
3.5 Spice

SPICE MIX

%
52.8 Salt
15.1 Dextrose
9.4 Ground White Pepper
2.8 Celery Salt
3.8 Ground Sage
7.3 Mustard Powder
1.9 MSG
5.2 Cure
1.4 Sodium Erythorbate

Processing

Grind all meat through 1 1/2� plate.
Place meat in mixer; add seasoning & ice.
Mix for one minute or sufficient enough time to distribute ingredients evenly.
After mixing grind through 3/16� plate
Stuff into 30 � 32mm for 8� long or 21mm for continuous roping
After stuffing allow to hang at 40f overnight for curing
Before placing in the smokehouse, rinse with lukewarm water for one minute

Smoking
Time Dry Bulb Wet Bulb Smoke Damper
30min 110f 0 ON Open
60min 135f 105f ON Closed
30min 150f 120f ON Closed

Until internal temperature is 138f, then steam for 4 � 5 minutes at 170f until internal temperature is 145f.
Remove from smokehouse & shower with cold water until internal temperature is reduced to 100f.
Allow product to remain at room temperature for one hour or until thoroughly dried & desired bloom is obtained.

PIZZAPUPS

%
10.0 Cow Meat
49.0 Pork Jowls
25.0 Ice or Water
3.0 Milk Powder
9.0 Diced Olives
6.0 Diced Red Peppers
3.0 Diced Green Pepper
9.0 Dried Cheese
3.0 Spice

SPICE MIX

%
54.0 Salt
14.0 Sugar
2.0 Celery Salt
5.0 Cayenne Pepper
3.0 White Pepper
2.0 Garlic Powder
1.0 Onion Powder
5.0 Fennel Seed
8.0 Paprika
3.0 Oregano
2.0 Chilli Powder
2.0 Cure
0.5 Sodium Erythorbate


Processing

Grind cow meat through 1/8� plate.
Grind Pork through 1.4� plate
Place beef in cutter & chop for 2 minutes; add ice.
Remove from cutter & place all ingredients in mixer mix for 2 minutes
Temperature out of the mixer should be 50 � 55f
This will give a good binding before stuffing
Stuff into 23 � 26mm casings for 8 � 10 per lb

Smoking
Time Dry Bulb Wet Bulb Smoke Damper
30min 130f 0 ON Open
60min 150f 120f ON Closed
30min 165f 120f ON Closed

Steam 4 minutes at 170f until internal temperature is 150f
Cold shower 6 � 8 minutes until internal temperature reduces to 90f
Shower with hot water at 180f for 30 seconds
Allow to stay at room temperature for one hour before placing in the cooler

END

[Oddley]

Thanks sausagemaker...

[Parson Snows]

Thanks for the info.

keep it coming

FYI
Under WEINERS 1.4 " should read 1/4 " and
Under PIZZAPUPS 1.4 " should read 1/4 "

kind regards

Parson Snows

[sausagemaker]

Hi all
More from the DEVRO sausage menu book still from the Processed Sausage pages.

More soon

Regards
sausagemaker

SMOKETTS

%
17.0 Cow Meat
34.0 Pork Jowls
34.0 Beef Plates
10.0 Ice
1.0 Egg White
5.0 Spice

SPICE MIX

%
43.0 Salt
9.0 Sugar
34.0 Corn Syrup
2.0 White Pepper
2.0 Black Pepper
3.0 Whole Mustard Seed
2.0 MSG
3.0 Cure
1.0 Sodium Erythorbate


Processing

Grind beef through 1/8� plate.
Grind Pork through 1� plate
Place minced meats in mixer, add spice & mix thoroughly
Hold overnight at 38 40f in cooler
Regrind through 3/32� plate
Stuff into 23 � 26mm casings 5� long for 8 � 10 per lb
Hang product 2 up two down on sticks

Smoking
Time/Dry Bulb/Wet Bulb/Smoke/ Damper
90min/120f/0/ON/Closed
60min/150f/120f/ON/Closed
30min/165f/120f/OFF/ Closed

Until internal temperature is 140f
Steam 3 - 4 minutes at 165f until internal temperature is 148f
Cold shower 5 � 6 minutes

Allow to stay at room temperature for 90 minutes before placing in the cooler

BRATWURST 1

%
35.0 Pork Butt
26.0 Veal
26.0 Pork Jowl
9.0 Ice
4.0 Spice

SPICE MIX

%
60.0 Salt
26.0 Sugar
6.0 White Pepper
6.0 Nutmeg
2.0 Cardamom
2.0 Mace
2.0 MSG


Eggs 1 dozen per 10lb of Meat

Processing

Grind all meats through 1/4� plate
Place in mixer with eggs & seasoning, mix for 1 - 2 minutes
Remove from mixer & grind through 3/8� plate
Stuff into 28 � 30mm casings link 5� � 6� long
Hang on sticks for cooling & chilling
Bratwurst can be sold raw or pre-cooked

Chilling for raw bratwurst

Rinse with cold water to remove any meat on the surface of the casing, then place in the cooler at 28f � 30f and allow to chill.
Dry the product for 2 � 3 hours before packing

Cooking

Rinse with cold water for 1 minute
Place in smoke house for 15 minutes.
Dry at 150f for 10 minutes.
Steam at 160f until internal temperature is 148 � 150f
Cold shower for 5 minutes
Place in cold cooler & allow to dry off

BRATWURST 2

%
38.4 Semi Lean Pork
38.4 Semi Lean Beef
20.8 Ice or Water
2.4 Spice

SPICE MIX

%
74.0 Salt
14.8 White Pepper
5.6 Mace
3.7 Marjoram
1.9 Mustard Seed


Processing

Chop meat with ice & seasoning to form a sticky fine paste
Maximum chop temperature 53f
Stuff into 21 � 23mm casings 5� � 6� links
Steam Cook 198f for 30 minutes

CHORIZOS

%
23.0 Lean Beef
13.0 Pork Heart
32.0 Lean Pork
22.0 Pork Trim 50 / 50
4.0 Ice or Water
6.0 Spice

SPICE MIX

%
45.0 Salt
38.0 Sweet Spanish paprika
1.4 Nutmeg
1.4 Marjoram
0.5 Garlic
3.0 White Pepper
8.0 Red Wine
3.0 Cure
0.7 Sodium Erythorbate


N.B: Be sure all meats are trimmed & chilled at 34f or colder before grinding

Processing

Grind lean beef & pork hearts through 1/8� plate
Grind lean pork & pork trimmings through 3/32� plate
Transfer all meats to the mixer; add ice or water & spices
Mix for 2 -3 minutes until thoroughly mixed
Stuff into 28 � 30mm casings link 3� � 3 1/2� long
Hang on sticks hold over night in cooler to allow meat to cure
Transfer to smokehouse


Cooking
No smoke
Set controls as follows
Dry Bulb 110f
Wet Bulb 98f
Hold this temperature setting for 24 hours or until the sausages have shrunk 30% from the green weight
Remove from smokehouse & hold at room temperature for 8 -9 hours before placing in cooler.

ROASTED SAUSAGE

%
33.0 Boneless Picnic Pork
17.0 Cow Meat
17.0 Beef Plate
17.0 Pork Trim 50 / 50
13.0 Ice
3.0 Spice

SPICE MIX

%
62.0 Salt
14.0 Dextrose
2.0 Crushed Allspice
8.0 White Pepper
3.0 Celery Salt
3.0 Whole Mustard Seed
2.0 Thyme
5.0 Cure
1.0 Sodium Erythorbate


Processing

Grind cow meat separate, boneless picnic and pork trimmings through 3/16� plate
Grind beef plate through 1/8� plate
Place cow meat in cutter, add ice & seasoning and chop for 2 - 2 � minutes to make an emulsion

Transfer emulsion to the mixer; add Picnic, pork trimmings & beef plates
Mix for 2 -3 minutes until thoroughly mixed
Stuff into 30 � 32mm casings

*No cooking instructions given*

End

[sausagemaker]

Hi all

Please find the last of the recipes from the Processed section of the DEVRO sausage menu book.
The next ones will cover Snacks ie beef stick & pepperoni, seafood & potato sausages

regards
Sausagemaker

ALL BEEF FRANKS

%
23.2 Cow Meat
23.2 Beef Cheeks
31.0 Beef Plates
19.3 Water or Ice
3.3 Spice

SPICE MIX

%
57.5 Salt
17.2 Sugar
7.1 White Pepper
1.3 Garlic Powder
2.1 Onion Powder
5.7 Paprika
2.1 Nutmeg
4.0 Cure
1.0 Sodium Erythorbate


Processing

Grind cow meat & beef cheeks through 3/16� plate.
Grind beef plates through 1/4� plate
Place meats to the mixer; add spice & water or ice, mix 1 � 2 minutes
The meat temperature should be 45 � 50f
Dump the meat and run through a dual plate mince master
The emulsion should be 50 � 55f
Stuff into 23 � 26mm casings 5� long for 8 � 10 per lb
Hang product 2 up two down on sticks
Cold shower 90 seconds before placing in smokehouse

Smoking
Time/Dry Bulb/Wet Bulb/Smoke/ Damper
30min/140f/0/ON/Open
60min/150f/120f/ON/ Closed
90min/165f/120f/ON/ Closed

Until internal temperature is 145f
Steam 4 - 5 minutes until internal temperature is 152f
Allow to stay at room temperature for 60 minutes until casing surfaces are dry & the desired bloom is achieved.


PICKLED POLISH SAUSAGE

%
38.6 Cow Meat
19.3 Beef Cheek
30.0 Pork Cheek
9.6 Pork Trim 50 / 50
3.5 Spice

SPICE MIX

%
63.7 Salt
13.7 Sugar
8.6 White Pepper
3.3 Garlic Powder
2.5 Marjoram
2.5 MSG
4.4 Cure
1.2 Sodium Erythorbate


Processing

Grind beef meats separately through 1/8� plate
Grind pork through 3/8� plate
Place beef cheek & � cow meat in cutter, add ice & seasoning and chop for 1 - 2 minutes.

Transfer to the mixer; add pork meats
Mix for 2 minutes until thoroughly mixed

Stuffing
Pack tightly into stuffer to avoid air pockets.
Stuff into bold red casings & link 6� long

Smoking & Cooking
Hang on trees properly spaced & deliver to smokehouse.
Immediately apply heavy smoke
90 minutes at 120f with 90% relative humidity, then raise the temperature to 130f for the next 90 minutes then 30 minutes at 150f.
Raise the smokehouse temperature to 170f & hold until internal temperature of 152f is reached.
A heavy smoke must be maintained at all times during the complete operation.
Then chill under cold water shower until the sausage has cooled to 105 110f
Hang at room temperature until dry before delivering to cooler.

Chilling & Packing (Cold Pack)

Place in 45f cooler & chill until product has reached an internal temperature of 50f or lower before de-linking and packing.
To avoid discolouration, be sure the sausages are thoroughly dry before packing into jars.
Fill jars with sausage first then cover with 45 grain distilled white vinegar, be sure no air pockets are left between the sausages as this will cause discolouration.
Mixed pickling spices may be added to the jars if desired.

NOTE:
If you have difficulty with cloudy pickle in the jars, the following method is recommended. First place the sausages in 35 grain vinegar overnight.(use stainless steel or wood containers to avoid discolouration) Rinse with water to remove ant fat & loose particles of meat.
Then pack into jars & cover with 45 grain vinegar.

CAUTION
Care must be taken at all times to avoid contamination during the de-linking & packing operation as yeast producing bacteria will cause the vinegar pickle to become cloudy & a white sediment to form at the bottom of the jars.





PICKLED COUNTRY SMOKED SAUSAGE

%
40.4 Boneless Picnic
40.4 Beef Plates
13.7 Ice
2.4 Milk Powder
1.0 Spice

SPICE MIX

%
61.0 Salt
13.5 Sugar
8.4 White or black Pepper
5.0 Whole Mustard Seed
2.5 Nutmeg
1.7 Caraway powder
4.6 Celery Salt
1.2 Cure
1.2 Sodium Erythorbate


Processing

Grind Pork & beef through 1� plate
Blend all meats with ice, milk powder & spice
Re-grind through 3/32� plate
Stuff into bold red casings link into desired lengths
Hang product on sticks

Smoking
Time/Dry Bulb/Wet Bulb/Smoke/Damper
30min/135f/0/ON/Open
60min/150f/115f/ON/Closed
30min/165f/120f/ON/Closed

When internal temperature reaches 146f, steam at 165f until internal temperature of 152f is reached.
Cold shower until internal temperature is reduced to 105f

Place in 34 � 45f cooler for at least four hours.
De-link & pickle as described in Pickled Polish Sausage Recipe

CHICKEN REDHOTS

%
39.0 Chicken Trim
37.5 Pork Trim 50/50
15.3 Water
2.3 Soya Protein Concentrate
5.9 Spice

SPICE MIX

%
39.0 Salt
26.0 Dextrose
13.0 Sugar
1.2 Mustard Powder
3.2 Sage
3.2 Black Pepper
11.3 Flaked Red Pepper
2.2 Cure
0.6 Sodium Erythorbate


Processing

Grind meats through 3/16� plate.
Place meats to the mixer; add spice, Soya & water, mix 2 � 4 minutes
Be careful not to over mix
Stuff into 28 � 30mm casings, link as required
Hang product on sticks

Smoking
Time/Dry Bulb/Wet Bulb/Smoke/Damper
30min/135f/0/ON/Open
60min/150f/115f/ON/Closed
60min/160f/120f/ON/Closed

Steam at 165f until internal temperature is 160f
Cold shower for 6 � 8 minutes until the temperature is 90f
Allow to stay at room temperature for 90 minutes before placing into the cooler.

SMOKED CHICKEN SAUSAGE

%
45.0 Chicken Trim
43.0 Pork Trim 50/50
8.8 Water
3.2 Spice

SPICE MIX

%
60.0 Salt
13.3 Sugar
5.0 Mustard Seed
8.4 Black Pepper
2.5 Nutmeg
1.6 Caraway Powder
2.5 Celery Salt
4.5 Cure
1.2 Sodium Erythorbate


Processing

Grind meats through 3/16� plate.
Place meats to the mixer; add spice & water, mix 2 � 4 minutes
Be careful not to over mix
Stuff into 28 � 30mm casings, link as required
Hang product on sticks

Smoking
Time/Dry Bulb/Wet Bulb/Smoke/ Damper
30min/135f/0/ON/Open
60min/150f/115f/ON/Closed
60min/160f/120f/ON/Closed

Steam at 165f until internal temperature is 160f
Cold shower for 6 � 8 minutes until the temperature is 90f
Allow to stay at room temperature for 90 minutes before placing into the cooler.

SAVELOY

%
25.0 Pork Trim 50/50
15.0 Bacon Trim
20 Pork Jowl
20 Water
10 Rusk
1.5 Farina (Potato Starch)
2.5 Spice

SPICE MIX

%
74.3 Nitrate Salt
18.5 White Pepper
2.4 Sage
2.4 Cloves
2.4 Ginger

Processing

Chop pork trim with the jowl, seasoning & water to forma thick paste.
Add bacon trimmings & chop to desired particle size.
Chop in rusk & farina to aim for a final chop temperature below 59f
Fill into saveloy red or continental brown casings
Blanch in hot water or steam for 30 minutes at 173f
Cool & pack

End

[Parson Snows]

Thanks for the recipes, I found some of them interesting. As to the next installment which category/index do you intend posting them under?

kind regards

Parson Snows

[sausagemaker]

Hi Parson

The category in the book is snack but I think I will split this into three.
Firstly pepperoni snacks followed by seafood then Potato
Hope this makes sense.

regards
sausagemaker