Delicious and successful recipes for every occasion
Here is where you will find a selection of chef’s recipes with tasty trend and product ideas.
COARSE FRESH BRATWURST – “Merguez” Beef
French-style coarse beef sausage – fresh
INGREDIENTS
60% R II beef
40% R IV beef
Primary ingredients
Per kg of meat
18 g salt
30 g VAN HEES® Bratwurst Merguez oGAF item no 207666
PREPARATION
Cut the meat into pieces suitable for mincing and freeze before mincing. Mince everything through a mincer plate with 3 mm diameter holes. Mix the minced meat with the salt and VAN HEES® Bratwurst Merguez oGAF vigorously until well combined. Fill the seasoned meat into 22/24 calibre sheep casings and portion to the desired size.
“Tex-Mex” GRILLING SAUSAGE
Medium-coarse bratwurst with paprika – with a spicy note – parboiled
INGREDIENTS
30% S III pork, 3 mm mince
15% S VIII bacon, 3 mm mince
10% S VI pork cheeks, 3 mm mince
15% ice
For the filling
22% S IV pork belly, 5 mm mince
8% S II pork, 5 mm mince
Per kg total mass
18 g salt
4,00 g BULLIN® LP flüssig item no. 100523
18,00 g VAN HEES® Bratwurst Tex-Mex oGAF item no. 207662
15,00 g MARKLAND® Paprikagranulat rot item no. 410537
PREPARATION
Mince the meat filler to 5 mm. Cut the S III pork, S VI pork cheeks, S VIII bacon with the proportionate amounts of salt, BULLIN® LP flüssig, VAN HEES® Bratwurst Tex-Mex oGAF and MARKLAND® Paprikagranulat rot into bratwurst sausage meat using a lean sausage meat process. At 8 °C, mix the minced meat filler into the sausage meat and cut briefly. Vent the last rounds. Fill into 26/28 calibre pork casings. Parboil in a pot or cooking cabinet at 78 °C to a core temperature of 72 °C. Rinse and then hang in cold storage to cool.