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.
CHEESE – ‘Caprese’ BRATWURST
Ready-to-eat, fine bratwurst with mozzarella and tomato flakes, seasoned in a traditional Italian style – Pre-cooked
INGREDIENTS
45.00% S III pork
20.00% pork cheeks
17.00% S VIII back fat
18.00% ice
Primary ingredients
Per total mass
150.00 g Mozzarella, 45% FDM
18.00 g salt
12.00 g VAN HEES® Käsewurst oGAF item no. 207647
5.00 g BOMBAL® Fresh AL item no. 101138
5.00 g BULLIN® LP flüssig item no. 100523
20.00 g MARKLAND® Tomatenflocken getrocknet item no. 411408
5.00 g MARKLAND® Pizza Gewürzmischung item no. 433200
2.00 g MARKLAND® Knoblauchgranulat item no. 410420
PREPARATION
Mince the meat and fat separately through a 3 mm plate. Dice the mozzarella to 8 mm. Process the meat with the salt, BULLIN® LP Flüssig, BOMBAL® Fresh AL and VAN HEES® Käsewurst oGAF for a few rotations in the cutter. Add half of the filler and chop at high speed until the mixture reaches 0 °C.
Add the fat and chop at high speed until it reaches 8 °C. Add the remaining ice and chop at high speed until it reaches 10 °C.
Add the mozzarella, MARKLAND® Knoblauchgranulat, MARKLAND® Tomatenflocken getrocknet and MARKLAND® Pizza Gewürzmischung, blending until the desired consistency is achieved. Fill into 22/24 calibre casings and poach at 78 °C until the core temperature reaches 72 °C. To cool, rinse the sausages thoroughly under running water or place them in a cold water bath. Transfer immediately to cold storage.
TIP: For microbiological safety and a flawless appearance, 3 g/kg of VAN HEES® Aqua Stop can be added to packaged (re-pasteurised) products.
COPACABANA – SAUSAGES
Ready-to-eat coarse bratwurst with an exotic note and tomato flakes, smoked and cured for colour development – Pre-cooked
INGREDIENTS
90.00 % S IV pork belly
10.00% ice water +/- 0 °C
Primary ingredients
Per kg total mass
17.00 g Nitrite curing salt (NCS)
15.00 g VAN HEES® Copacabana oGAF item no. 207570
5.00 g BULLIN® LP Top ECO item no. 105432
5.00 g BOMBAL® Fresh AL item no. 101138
PREPARATION
Cut the S IV pork belly into pieces suitable for mincing, then mince through an 8 mm plate.
Mix the meat with the ice water, nitrite curing salt (NCS), VAN HEES® Copacabana oGAF, BOMBAL® Fresh AL and BULLIN® LP Top ECO in a cutter or mixer until a good bind is achieved. Stuff the sausage meat into 26/28 calibre pork casings. Transfer to the combination smokehouse at approx. 50 °C to cure, dry and smoke the product to the desired intensity. Cook the sausages at 74 °C until a core temperature of 70 °C is reached. To cool, rinse the sausages thoroughly under running water, then place immediately in cold storage (0–2 °C).
TIP: For microbiological safety and a flawless appearance, 3 g/kg of VAN HEES® Aqua Stop can be added to packaged (re-pasteurised) products.
The ingredient declaration must be amended to include ‘gelatine (pork)’.
SOUS-VIDE – CRISPY GRILLED ‘Sweet and Smoky’ PORK KNUCKLE
Ready-to-eat, seasoned pork knuckle – cooked
INGREDIENTS
100.00% Pork knuckle
Primary ingredients
For the brine
74.00% ice water +/- 0 °C
15.00% BOMBAL® Plus Spezial item no. 147943
8.00% ZARTIN® Bratzartin item no. 109008
3.00% BULLIN® LP Ultra item no. 107015
Per kg of primary ingredients
40.00g VANTASIA® Sweet and Smoky oGAF item no. 207673
30.00g VANTASIA® Schlemmer-Öl würzig oGAF item no. 208612
PREPARATION
Prepare a brine using the ice water, ZARTIN® Bratzartin, BULLIN® LP Ultra and BOMBAL® Plus Spezial. Allow the brine to stabilise. Stir the brine vigorously once more before injection, ensuring it contains no remaining ice. Inject 15% brine, calculated based on fresh weight, into the pork knuckles. Cook the injected pork knuckles in bulk packs or unpackaged at 75–80 °C for 6–8 hours. Marinate the cooked pork knuckles evenly with VANTASIA® Schlemmer-Öl würzig oGAF and then season with VANTASIA® Sweet and Smoky oGAF. Pack the seasoned pork knuckles individually in vacuum or shrink bags and re-pasteurise for 30–60 minutes at 75–80 °C (in a water bath). Allow the pasteurised pork knuckles to cool, then transfer to cold storage. To serve, reheat the pork knuckles on the barbecue using indirect heat. For a crispy finish, flash-grill the pork knuckles over direct heat.