CURRY BEEF-MUTTON SAUSAGES
[COLOR=“Blue”][SIZE=“4”][B]This type of fresh sausage is often made on request in butcher shops. The basic ingredient formulation for this sausage varies considerably. The curry flavour must be pronounced.
FORMULATION No. 1
Basic ingredients for 100 kg
85 kg beef flank
15 kg beef fat (brisket fat, fat beef trimmings
or zebu boss1 fat) or mutton fat (tail fat)
Characteristics seasoning formula per 1 kg
18.0 g salt
2.0 to 2.2 g curry powder
0.5 g sugar
2.0 g pepper
Casings
Goat or sheep narrow casings (16 mm) and collagen casings.
1 A protuberant part on the theraco-cervical region of zebra cattle (the hump).
FORMULATION No. 2
Basic ingredients for 100 kg
45 kg lean beef
35 kg lean meat or lamb
20 kg beef or mutton fat
40 kg lean beef
20 kg mutton
20 kg beef trimmings
20 kg zebu boss fat, beef brisket fat
or mutton fat
Characteristic seasoning formula per 1 kg
22.0 g salt (or to taste)
2.0 g curry powder
1.0 g red pepper
0.2 g cinnamon
Casings
Goat or sheep casings or edible collagen casings: narrow (under 18 mm) or very occasionally narrow medium (18 to 20 mm).
Processing and handling
The chilled meat is grinded through a plate having holes 10 mm in diameter. Then it is mixed in a mixer 2 to 3 minutes with the salt, curry powder and other spices and the mix is passed through a 5 mm plate. The stuffer is filled with mix and the mix tamped tightly to eliminate air pockets. Further handling of sausages is as described in the instructions for fresh sausages for grilling.[/b][/size][/color]