How to Make Fresh Native Sausage

Meat material: Pork lean, ground finely (700 gms) and Pork backfat, ground finely (300 gms)

Extenders:

• In 1/2 cup water add 1/4 cup textured vegetable protein (TVP).
• Hydrate for 3 minutes.
• Add 1/2 tsp Carageenan

Curing Mixer:

• 3/4 tsp - Salt, refined
• 1/2 tsp - Curing salt
• 1 tsp - Phosphate, dissolve in 1/4 cup water
• 1/4 tsp - Vitamin C powder

Seasonings:

• 4 Tbsp- Sugar, refined
• 2 Tbsp - Garlic, chopped finely
• 2 Tbsp - Anisado wine
• 2 Tbsp - Vinegar
• 1/2 tsp - Vetsin (MSG)
• 1 tsp - Soy Sauce
• 1 tsp - Paprika powder
• 1 tsp - Black pepper, ground

*Garlic powder may be substituted in the level of 2 tsps per kg

Procedure:

1. Select good quality raw materials.
2. Grind lean meat coarsely and cure backfat or ground coarsely
3. Measure and weigh all the ingredients
4. Mix meat with the curing ingredients. Mix until tacky. Add TVP and carageenan.
5. Add the rest of the ingredients. Mix until well blended
6. Cure at room temperature for 8-10 hours or refrigeration temperature for 1- 2 days
7. Stuff in cleaned fresh natural casing or collagen casing
8. Link in desired sizes (approximately 4 inches). Pack in polyethylene
9. Store in freezer

Packaging materials:

• Fresh hog casings or collagen casing (#23 - 28)
• If skinless: use paperlyne sheet or plastic sheets 4″ x 4″ (Meat & fat should be finely ground if to be prepared in skinless type)