Authentic German Sausage + Products

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Authentic German Sausage + Products

Postby Fatman » Thu Dec 30, 2004 11:15 am

If you would like any authentic German sausages , pates or smoked products, then you can't do better than buying straight from the farm.

Hartwig Fischer is a German farmer who with his family produce many delights from their own stock. All his produce can be posted or sent by courier at good rates.

Hartwig speaks excellent English and can be contacted on 0049 5158 98147 or on his mobile 0049 171 532 3646.

Address: Fischerhof
Dorfstrasse 24a
31787
Hameln
Germany
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Family Connections

Postby Parson Snows » Sat Jan 22, 2005 7:37 pm

Fatman wrote
Hartwig Fischer is a German farmer who with his family produce many delights from their own stock

Family connected? Fatman if you know him personally do you think that he would possibly be prepared to provide us (the forum) with a recipe for a home made version of a frankfurter?

kind regards

Parson Snows
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And food enough for five... Amen
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Postby Fatman » Sat Jan 22, 2005 8:09 pm

Parsons

I am prepared to ask naturally, as far as I am aware you do not see homemade Frankfurters these days, Bratwurst and many others , yes.

However I will ask , please allow me a few weeks to do this.

Regards

Fatman
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Home made Frankfurters

Postby Parson Snows » Sat Jan 22, 2005 8:23 pm

Fatman
thanks; appreciated; take as long as it needs

What I mean by "home made "is a version that could be made with a food processor/blender etc. rather than a colliod mill (as normally required/utilised). Personally, for me in Thailand, Thai pork's great though these really do suck (sorry sausagemaker and your friends at CPF)

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Postby sausagemaker » Sat Jan 22, 2005 8:42 pm

Hi Parson

No need to be sorry it's true.
When I was last over I tried all over to get a good sausage or at least a one without chilli, don't get me wrong I love chilli but not with every meal

regards
sausagemaker
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Sausage Recipes

Postby Parson Snows » Sat Jan 22, 2005 8:52 pm

I stated (refering to hotdogs/sausages)
Personally, for me in Thailand, Thai pork's great though these really do suck

Sausagemaker resoponded
No need to be sorry it's true.

I hate to think how much CP's latest joint venture with Japan has cost. Were you involved with that at all?

kind regards

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Heavenly Father Bless us
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There's ten around the table
And food enough for five... Amen
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Postby sausagemaker » Sat Jan 22, 2005 8:56 pm

Thankfully not

My last venture with them was on chicken kebabs for the UK Market

regards
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Thai Chicken

Postby Parson Snows » Sun Jan 23, 2005 6:24 am

sausagemaker wrote
My last venture with them was on chicken kebabs for the UK Market

Thai Chicken hmmmm. Due to the outbreak of chicken influenza here, at the moment there is a major surplus of chicken. We can pick up grade A quality chicken from the market at 35 baht a kilo (about 47 p). Ten percent of the country's working population was (not any more) somehow connected with poultry in Thailand. Be it through breeding, supplying feedstock, transporation, processing, retail sales or cooking for sale (stalls and street vendors etc.)

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Heavenly Father Bless us
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There's ten around the table
And food enough for five... Amen
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Postby sausagemaker » Sun Jan 23, 2005 9:05 am

Hi Parson

Yes I know my last job we bought a lot of chicken from Thialand & although they can still buy cooked products all the raw now comes from south America.
But 47p per kilo is very interesting you could make some good cheap chicken franks & sell the back to the UK I would think?

Regards
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Chicken Frankfurter Recipe

Postby Parson Snows » Sun Jan 23, 2005 12:31 pm

sausagemaker wrote
you could make some good cheap chicken franks


any good recipes that you could recommend?

kind regards

Parson Snows

PS the grade A chicken is skinless
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Postby sausagemaker » Sun Jan 23, 2005 2:42 pm

Hi Parson

I have made these before using pork but if you give me a week or so I will try and come up with something that will fit the bill.
Please tell me if you have a bowl cutter as I would use one of these in my trials, also should I do the seasoning side or do you know of a good one?

regards
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Chicken Frankfurter Recipe

Postby Parson Snows » Sun Jan 23, 2005 2:54 pm

Sausagemaker asked
Please tell me if you have a bowl cutter as I would use one of these in my trials

Yes I do, several sizes

You also asked
should I do the seasoning side or do you know of a good one?

I have quite a few seasonings for pork & pork and beef frankfurters though with chicken the spices would generally be different, so if you have one or do one for chicken I'd be interested in seeing it.

kind regards

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Heavenly Father Bless us
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There's ten around the table
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Postby sausagemaker » Sun Jan 23, 2005 3:51 pm

Hi Parson

Ok will do but as I say it will take may take me a week or so, although I will try and fit it in tomorrow.

regards
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Postby sausagemaker » Mon Jan 24, 2005 6:57 pm

Well I managed to get a chicken Frank done today & whilst I was happy with the sausage the seasoning need some looking at mainly it was too much garlic & not enough smoke powder. I will re look at this one early next week.
The sauasge was cooked in steam for 25 minutes & was a nice white colour with a solid moist texture.
The recipe so far is as follows

54.5% Chicken Breast Meat
18.2% Fatty Chicken Skins
10% Water/Ice
7.5% Potato Starch
2.5% Seasoning


Method
Chip the breast meat & skin whilst frozen (Try to Keep Frozen), this helps when chopping.
Add meats to the bowl with seasoning & chop high speed for 3 minutes
Add half the water/ice about half way through chopping to keep the temperature down.
Add remaining water & potato starch & chop high speed to mix well in.
By using frozen meats at the begining I kept my final temperature down to 8c.
Fill into 18 - 21mm casings, steam cook for 25 minutes approx until internal temperature reaches 68c.

I will post the seasoning recipe as soon as I can.

regards
sausagemaker
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Chicken Frankfurter Recipe

Postby Parson Snows » Tue Jan 25, 2005 12:40 am

Sausagemaker
This is one that I've been working on, please have a look over it and comment. I've tried to keep it a somewhat "low-fat" version, as the concept is people expect chicken to be healthy.

Chicken Frankfurter Recipe (≈10 % fat)
Chicken Breast (skinned) 62.00 % (2.1 % fat)
Chicken Skin w/Fat 18.00 % (44.2 % fat)
Water/Ice 15.00 %
Oatmeal 1.50 % (8.5 % fat)
Wheat Flour 1.50 % (2.6 % fat) or 1.50 % Potato Starch if I want to produce a "Gluten Free" version
Rice Flour 0.50 % (0.3 % fat)
Seasoning/Cure 4.50 %
103 % Total (3 % water assumed lost in evaporation/processing)

Seasoning/Cure 4.50 % Total
Curing Salt 2.50 % (6.25 % nitrite)
ADDITIONAL Salt 0.00 %
Dextrose 0.50 %
Sodium Phosphate 0.40 %
Brown Sugar 0.30 %
Garlic Powder 0.20 %
Black Pepper 0.15 %
Mustard Seed 0.15 %
Red Pepper 0.12 %
Coriander 0.05 %
Thyme 0.04 %
Sodium Erythorbate 0.04 %
Rosemary 0.03 %
MSG (optional) 0.02 %

NO SMOKE FLAVOURING

NOTE: your ingredient percentages add up to 92.70 %

kind regards

Parson Snows

PS FYI
Halal Chicken Frankfurter ingredients taken from Tahira Foods Ltd.
Ingredient
Mechanically deboned chicken (86%), water, wheat flour, preservatives: salt nitrate, flavouring, stabilizers: E450, spices, smoked flavouring, antioxydant: E300, flavour enhancer: E620, colouring: E120
Heavenly Father Bless us
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And food enough for five... Amen
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