Mortadella Sausage
Try and see for yourself why this special sausage is making ripples in the culinary world.
Chorizo or sausage is a term encompassing several types of pork sausage originating from Iberian Peninsula. Spanish chorizo is made from coarsely chopped fatty pork (70% lean and 30% fat) usually seasoned with chili, paprika and garlic. The mild Spanish paprika gives this sausage a characteristic flavor. This can be served with fried eggs and fried rice and “atsara”, a special “longsilog” dish which is good for business. One kilogram will yield 20 serving portions of longsilog. One serving of longsilog could be sold at P30.00 - 35.00 per piece. Gross Sale ranges form P600.00 - P700.00 per kilogram. Fifty 50% is allocated for the cost of rice, eggs and atsara. Gross sales of P 600.00 will have a profit of P300.00.
YOU WILL BE NEEDING
Meat material:
500 gms Beef lean, ground finely
500 gms Pork lean with fat, ground finely
Ingredients:
Curing mix:
1T Salt, refined (12.00 gms)
1t Curing salt (4.00 gms)
1t Phospate (3.00 gms)
1/4t Vitamin C Powder (0.50 gms)
1/4 cup Chilled water(to dissolve the 4 ingredients) (62.50 gms)
Extenders :
1/4 cup TVP (72.00 gms)
1/2t Carageemam (1.25 gms)
1T Isolate
1/2t Pro-plus (3.00 gms)
1/4 cup Water chilled (62.50 gms)
Seasonings/Spices
2t Garlic powder (4.00 gms)
2t White pepper (4.00 gms)
1/2t meat enhancer (1.00 gm)
2T Peanuts, boiled or toasted, ground coarsely or chopped (30.00 gms)
2T Anisado wine (24.00 gms)
1t Paprika (5.00 gms)
1/4t Smoke flavor (2.00 gms)
1/2t Vetsin(MSG)
1/2t Meat enhancer
1/2t Beef aroma (3.00 gms)
1t BF blend (5.00 gms)
PROCEDURE :
1. Select good quality raw materials.
2. Measure and weigh all the ingredients.
3. Mix meat with first four ingredients: salt, curing salt, phosphate and vitamin C powder in chilled water. Mix until tacky. Add extenders and mix till well blended.
4. Combine seasonings, add and mix by hand or mixer until tacky.
5. Cure overnight in the refrigerator for 8-12 hours.
6. Stuff into casing.(4 inches long); Link into four inches long
7. Smoke for 2-3 hours in a smokehouse (if available) or place in an oven or turbo cooker at 200°F for 20-30 mins. to allow color development. Cooking in water may also be done by immersion in 71°C (160°F) water with little salt, pepper and oregano. Allow an hour per inch diameter of the sausage until it reaches an internal temperature of 68°C (150°F).
8. Cool in chilled water, package, weigh and label. Refrigerate or freeze. Slice thin for sandwiches.
Yield: 1.0 kg.
