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by **sausagemaker** » Thu Dec 30, 2004 5:28 pm

Hi all

Please find below the next set of Recipes from the DEVRO sausage manue book.
These are from the Pepperoni snack section. The next posting will be Fish sausage.

SNACK PEPPERONI

%
45.0 Cow Meat
27.0 Beef Flanks (Frozen)
18.0 Beef Plates (Frozen)
7.0 Ice
4.0 Spice

SPICE MIX

%
56.0 Salt
11.0 Sugar
7.0 Paprika
2.0 Cinnamon
1.0 Caraway
1.0 Ground Anise
6.0 Coarse Ground Fennel
4.0 Black Pepper
6.0 Cayenne
4.0 Cure
1.0 Sodium Erythorbate

Processing

Grind cow meat through 1ï¿½ plate, run flank & plates through a flaker
Place all meats into a mixer & add ice & seasoning.
Mix until properly mixed,. Then re-grind through 3/16ï¿½ plate
Grinder knives should be kept sharp to avoid mashing or heating the product up.
Final temperature should be 30 ï¿½ 32f.
Stuff into 21mm casing

Smoking
Place in cold smokehouse at 100 -100f with dampers open.
Apply smoke for 12 hours or overnight.
Remove from smokehouse & place in drying room.

Drying
The dry room should be kept at 60 -65f and a relative humidity of 70 ï¿½ 75%.
Drying time will vary depending upon the amount of moisture that was removed in the smokehouse.
It will usually take 12 ï¿½ 14 days to make a satisfactory product that will keep well after packing.
When fully dry the pepperoni will have a yield from green weight of 55%.
Always follow established governmental guidelines for finished product specifications.

PEPPERONI & CHEESE SNACK

%
40.0 Cow Meat
24.0 Beef Flanks
16.0 Pork Trim 85%
8.0 High Melt Cheese ï¿½ï¿½ cubes
8.0 Water
4.0 Spice

SPICE MIX

%
50.0 Salt
12.0 Sugar
8.0 Paprika
2.0 Cinnamon
2.0 Caraway
2.0 Ground Anise
6.0 Coarse Ground Fennel
5.0 Black Pepper
6.0 Cayenne
4.0 Cure
1.0 Sodium Erythorbate

Processing

Grind all meat through 1/4ï¿½ plate.
Place all meats into a mixer & add water & seasoning.
Blend then re-grind through 3/16ï¿½ plate
Mix in the cheese until well blended
Stuff into 21mm casing

Process as SNACK PEPPERONI

BEEF STICKS

%
62.0 Beef Trim 85%
27.0 Beef Trim 50%
7.0 Water
4.0 Spice

SPICE MIX

%
57.0 Salt
24.0 Sugar / Dextrose
4.0 White Pepper
5.0 Ground Mustard
1.0 Coriander
1.0 Ground Caraway
4.0 Premix Cure
1.0 Sodium Erythorbate

4.0 Starter Culture

Processing

Grind all meats coarsely 3/8ï¿½ or ï¿½ï¿½ plate.
Mix or chop lean meat with water & spice until temperature reaches 34 ï¿½ 36f
Blend in the beef trim 50% & starter culture until temperature is 36 ï¿½ 38f
Stuff into casings & hold at 32f for 12 ï¿½ 14 hours

Stuffing
Continuous vacuum stuffers such as Vemag, Handtmann or Selo are essential.
Variable speed control is essential to provide controlled feed of the meat to the casing operation.

Casings
The casings are control filled from the vacuum stuffer and can be linked by using a twist linker or FAM.
Stuffing horn requirements are as follows
13 - 17mm 8.25mm horn OD
17 ï¿½ 19mm 10 mm horn OD
20 ï¿½ 26mm 14 mm horn OD

Thermal processing

Treatment /Time/Dry bulb/Wet bulb/RH/Air circulation/ remarks
Fermentation/8hrs/100f/98f/92%/Slow/to pH 4.8
Smoke/2-3 hrs /120f/120f/60%/ Fast/to desired Colour
Drying/3hrs/130f/112f/55%/Fast/
3hrs/140f/ 116f/50%/Fast
3hrs/145f/ 114f/45%/ Fast
To final desired moisture

Cook 20 minutes at 160f to internal temperature of 149f.

MEAT BARS
Use the recipe and method for Beef Sticks.
The most popular sizes are 17,20,23,24 & 26mm. The casings are control filled from the stuffer & simultaneously rolled & flattened to the desired thickness

by **sausagemaker** » Sun Jan 02, 2005 8:54 pm

Three more from the collection. This time fish recipes, the next posting will see the end to this book by DEVRO and will consist of three potato sausages.

Regards

Sausagemaker

SAVOURY FISH LINKS

%
85.6 Cod, Pollack or Whiting
5.0 Vegetable Oil
2.5 Dried Milk
2.5 Egg White
1.0 Ice
3.2 Spice

SPICE MIX

%
38.0 Salt
31.0 Sugar
11.0 Minced Onion
6.7 Coriander
4.5 White Pepper
8.8 Tri-Polyphosphate

Processing

Pre-mix coriander, white pepper, minced onion & sugar
Lightly chop fish in a bowl cutter with salt & tri-polyphosphate
Add oil, dried milk, egg white, ice & seasoning.
Chop to 1/8ï¿½ particle size
Stuff into 19 ï¿½ 21mm casing
Freeze & Pack

SEAFOOD PIECES (SCALLOP FLAVOUR)

%
87.7 Alaskan Pollack Surimi
2.9 Vegetable Oil
1.9 Potato Starch
2.9 Water
4.5 Spice

SPICE MIX

%
29.4 Salt
37.9 Sugar
24.1 Scallop Extract
5.2 Scallop Flavour
3.4 MSG

Processing

Pre-mix potato starch, sugar, MSG, scallop extract & flavour
Chop surimi in a bowl cutter with salt & water to a fine particle size of 1/16ï¿½
Add oil & potato starch mixture
Chop to an even colour & consistency
Stuff into 28 ï¿½ 32mm casing
Load onto trays & precook by:
15 minutes dry heat @ 130f
Steam / blanch @ 160f internal
Chill to 80f
Slice into scallop pieces to desired count per lb
Freeze & Pack

SEAFOOD COCKTAIL LINKS (SHRIMP FLAVOUR)

%
81.7 Alaskan Pollack Surimi
10.0 Shrimp Pieces
3.0 Vegetable oil
5.3 Spice

SPICE MIX

%
30.0 Salt
30.0 Sugar
31.0 Shrimp Extract
6.5 Shrimp Flavour
2.5 MSG

Processing

Pre-mix sugar, MSG, shrimp extract & flavour
Dice shrimp pieces to ï¿½ï¿½ ï¿½ 3/8ï¿½ in bowl cutter
Chop surimi in a bowl cutter with salt to a fine particle size of 1/16ï¿½
Add oil & sugar pre-mix
Chop to an even colour & consistency
Stuff into 19mm casing
Freeze & Pack

END.

by **sausagemaker** » Mon Jan 03, 2005 9:35 am

Please find the last part of the DEVRO sausage menu.
I will turn all parts into a PDF file & make it available ASAP

Regards

Sausagemaker

POTATO LINKS (TACO FLAVOUR)

%
83.0 Fresh Idaho Potatoes (Skin On)
5.0 Instant Potato Flakes
12.0 Spice

SPICE MIX

%
18.0 Salt
1.0 Ground Black Pepper
1.0 Paprika
36.0 Taco Seasoning
41.0 Jamaica Ginger Binder
2.0 Tri-polyphosphate

Processing
Coarsely chop potatoes
Add seasoning & mix until uniformly distributed (2 ï¿½ 3 minutes)
Add instant potato
Stuff into 22mm casing

Cooking
Product can be preheated (in a slow bake oven 250f for 10 ï¿½ 15 minutes; smokehouse uses a baking hot air finish cycle, 165f dry bulb, 145f wet bulb for about 1 hour) until internal temperature of 144f is reached.
Finish cooking can be done in deep fat fryer at 350f for 1 ï¿½ 3 minutes depending on browning required.

POTATO SAUSAGES

%
72.0 Idaho Russet Burbank potatoes
9.0 Instant Potato
6.0 Turnips
13.0 Spice
SPICE MIX

%
20.0 Salt
1.0 Ground Ginger
1.0 Paprika
3.0 Cumin
1.0 Cayenne Pepper
0.5 Ground Black Pepper
1.0 Turmeric
1.0 Chilli Powder
21.0 Firm Tex
10 Baka Snack
21.0 Egg white powder
19.0 H & REM Cheese powder (NCF-245 20x)

Processing

Wash potatoes & Turnips
Precook for 1.5 hours in water 150 ï¿½ 160f
Drain & place in a bowl cutter & reduce in size
Add all other ingredients & mix for 5 minutes
Stuff into 21mm casing

Thermal processing

Step/Time/Dry bulb/Wet bulb/RH
1- Drying/-/160f/144f/64%/to internal of 155f
2- Drying/20 min /170f/153f/64%
3- Cool DO NOT USE COLD SHOWER

If you desire to make a baked potato style product, try a larger casing with a heavy smoke applied during step 2.

POTATO LINKS (BACON & ONION FLAVOUR)

%
83.6 Idaho Russet Burbank potatoes
6.2 Chopped Drained Onions
6.2 Chopped Green Peppers
2.0 Bacon Bits
2.0 Spice

SPICE MIX

%
11.6 Salt
2.8 Ground White Pepper
21.4 Dextrose
21.4 Firm Tex
21.4 Baka Snack
21.4 Egg White Powder

Processing

Processing

Wash potatoes & peppers
Precook potatoes for 1.5 hours in water 150 ï¿½ 160f
Drain & place in a bowl cutter & reduce in size
Add all other ingredients & mix for 5 minutes
Stuff into 21mm casing

Thermal processing

Step/Time/Dry bulb/Wet bulb/RH
1- Drying/-/160f/144f/64%/to internal of 155f
2- Drying/20 min /170f/153f/64%
3- Cool DO NOT USE COLD SHOWER

If you desire to make a baked potato style product, try a larger casing with a heavy smoke applied during step 2.

End

by **Parson Snows** » Mon Jan 03, 2005 9:52 am

sausagemaker

thanks for the time and effort put in. I'll certainly try several out.

kind regards

Parson Snows

by **Franco** » Mon Jan 03, 2005 10:05 am

How would a potato sausage be served?

Franco

by **sausagemaker** » Mon Jan 03, 2005 10:43 am

Please find below the introduction from DEVRO
hope this answers your question

POTATO LINKS
Potato links are a natural breakfast or dinner item which is a mildly flavoured sausage whose base ingredient is potato. The product can also be positioned as snacks or hors d'oevres. This product concept is a variation of new product development in the no-meat snack area. It utilizes an edible collagen protein film as a package unit for deep fat fryable linked snacks and main meal entree; This product can be made with fresh potatoes or frozen potatoes.
Initial development of the concept used primarily frozen potato products as raw material. Subsequent phases have relied upon fresh potato both for economic and practical reasons.
This product can be made using conventional meat processing equipment. A bowl chopper, or similar reducing machine, converts the raw potato into smaller particles and allows uniform blending of seasoning. A piston or continuous vacuum stuffer fills the casing with the potato emulsion. A portioning unit forms and separates the links. The fresh product can be microwaved or deep fat fried.

Regards
sausagemaker

by **Franco** » Mon Jan 03, 2005 10:57 am

Thanks for that, it was just that I don't think I've ever seen a potato sausage on sale!

Franco

by **sausagemaker** » Mon Jan 03, 2005 11:28 am

Me neither
Although they are made in SWEDEN but while being called potato sausage they are mixed with meat.
See recipe below

Potatiskorv

1 lb Beef
1/2 lb Pork
7 cups grated potato
1 onion (Chopped)
1 tsp salt
2 tsp ground ginger

Mix all ingredients together, stuff loosley into sausage casings.
Sausages should be about 5" long. Cover with salted water & refrigerate until ready to use.
To cook, remove from brine & poach in salted water for 30 minutes.
Drain metlt 1/3 cup butter in a large frying pan & brown sausages on all sides.

Recipe from "The complete sausage cookbook"
by Jack Sleight - ISBN 0-8117-0336-3

regards
sausagemaker

by **Parson Snows** » Mon Jan 03, 2005 11:48 am

I can think of several reasons that you don't see many/any for sale.

These would be

1) the fact that it's highly perishable and would have to be stored in its frozen form thus taking up space that could be used for higher financial return items

2) as potato is the main ingredient the price that the customer will be prepared to pay will be minimal. This is one of the reasons that most pubs have stopped serving bubble and squeak. Insufficient return on outlay.

3) unfamiliar to the general public

kind regards

Parson Snows

by **wallie** » Wed Jan 24, 2007 5:09 pm

I have been reading this thread and noticed sausagemaker had said he would post a PDF file of these recipes.
I do not think it has not been done yet so I have just done one.
Is there anyway I can post it on the forum?

wallie

by **sausagemaker** » Wed Jan 24, 2007 5:44 pm

Hi Wallie

Thanks for doing that I forgot all about it

Sorry

Sausagemaker

by **Spuddy** » Wed Jan 24, 2007 9:08 pm

Wallie, if you send it to me then I'll link it.
I'll PM you my email.

by **Spuddy** » Thu Jan 25, 2007 9:43 pm

PDF File kindly supplied by wallie:
Click Here

by **Ianinfrance** » Thu Jan 25, 2007 11:07 pm

Just a quickie to say thanks very much, and that the timing couldn't have been better, because I shall be collecting my farm raised free range half pig on Monday. So sausages are on the order of the days that follow. That will give me a chance to try out my brand new stuffer!!

Yum

by **TJ Buffalo** » Fri Jan 26, 2007 12:31 am

Nice job there, Wallie and Spuddy, thanks.

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