FRESH BEEF SAUSAGES FOR GRILLING
[B]These sausages are by far the most widely manufactured restaurant or grill sausages in some Arab countries. They are often sold in small butcher shops where they are also produced on request in desired qualities. It is almost impossible to give a standard recipe for fresh beef sausages for grilling since selection and proportions of individual ingredients used depend upon the type of meat available and a variety of other factors.
The use of cereal binders in this type of sausage is not a necessity but it sometimes occurs. Rusk or other binders used are added in the mixer or cutter either in a dry or presoaked state.
Basic ingredients for 100 kg
85 to 90 kg lean beef or lean beef trimmings (one-third beef may be substituted by mutton, if desired)
10 to 15 kg selected beef or mutton fat
0.5 to 3.0 kg rusk is sometimes added to improve binding
2 to 3 kg salted water may also be added to facilitate stuffing
Characteristic seasoning formula per 1 kg
20.0 g salt
0.5 to 1.0 g red pepper
0.01 to 0.02 g chili
0.2 to 0.6 g cardamom
0.2 g ginger
0.1 to 0.5 g fenugreek
0.2 to 0.6 g sugar
Sheep or goat casings of different diameter: wide (22 to 24 mm), medium (20 to 22 mm), narrow medium (18 to 22 mm) and narrow (16 to 18 mm).
Processing and handling
The meat and the fat are run separately through the coarse plates of the grinder: meat through a 6 to 8 mm plate, fat through a 5 to 6 mm plate. Both types of grinded material are then mixed for a few minutes while the above-mentioned seasonings are added. The mixture obtained can be regrinded through a 5 mm plate and finally stuffed into presoaked salted goat or sheep casings.
The stuffed casings are generally divided in units by twisting. The length of sausage units or links varies widely but short links of 5 to 7 cm and long links of 10 to 15 cm are common lengths.
The finished sausage should be either immediately used in the kitchen or stored at 0° to 4°C for a maximum of two days.[/B]