Recipe: Emergency Sausage

Emergency Sausage

Eben adapted a recipe by Recipe by Diedrich van Nieuwenhuyse

25 TVP

25 MDM

100L Water

50 Fat Trimmings

20kg Ou trimmings

Strong spice like roast onions.

Mix with a ribbon mixer.

Mince.

Keep as cold as possible, fill into hock casing.  Keep temp at < 0 deg C.  As cold as possible is the secret.

Hot smoke (70 deg C).  As soon as it reaches 70, out!

Open smoker and check.  If it is too dry, steam for 10 minutes.

  • Adapted from an old recipe:  50% MDM/ sausage meat trimmings and 50% fat