WIBERG TECHNICAL ADVICE LIVER AND BLOOD SAUSAGE, BRAWN

THE WAY TO ACHIEVE A PERFECT PRODUCT All products in this group have one thing in common: The raw material used is predominantly precooked. However, there are big differences in production, granulation and inlay material, as well as in the casing type and diameter. Liver Sausage When cool, consistency is determined by solidified fat or coagulated liver protein. Liver sausage is a cooked sausage that contains more than 10 % liver. Blood Sausage When cool, sliceability is determined by skin emulsion or by congealed heated blood protein. Blood sausage comes with or without meat cubes. Jellied Brawn When cool, sliceability is determined by the cooled gelatinous substance (aspic or skin emulsion). Other Lard or spread without liver.

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TECHNOLOGY: FINE LIVER SAUSAGE

1. SELECT THE MEAT (Mostly) fatty meat from the lamb or pig, such as the cheeks, pork belly cuts, soft belly parts, backfat, head meat, rinds and liver. The best flavour comes from freshly slaughtered meat. Ensure that liver is processed when it is at its freshest and that all bile ducts are removed. 2. PREPROCESS THE LIVER Finely chop the liver and add the entire quantity of nitrite curing salt. Chop until slight binding occurs, then remove. 3. CHOP THE COOKED MATERIAL Chop up the hot material (core temperature > 65 C, boiling temperature 80-90 C) in the cutter, add emulsifier, and continue to chop. Add broth or ice to compensate for boiling loss, and emulsify. 4. ADD THE LIVER Add the previously chopped liver at a temperature of < 45 C until it forms a stable emulsion. 5. ADD THE SPICES/ACTIVE AGENTS Mix the spices with reddening agent and colour maintenance (final temperature approx. 40 C). 6. STUFF Do not allow holding time prior to filling. 7. ALLOW TO REDDEN Allow to redden at 60 C for around 20 minutes. 8. COOK Cook through at a temperature of around 80 C, with a core temperature of 72 to 74 C. 9. ALLOW TO COOL Depending on the type of casing used, allow the sausages to cool in a water bath or in the production room. 10. SMOKE IF REQUIRED If required, smoke the product cold, and then store it in a cool place (at < 4 C). INFO: All times and temperatures are guide values. The exact values can be determined based on the available machinery, the active agents that are used, and the filling quantity.

Liver and blood sausage, brawn

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TECHNOLOGY: COARSE LIVER SAUSAGE

1. SELECT THE MEAT (Mostly) fatty meat from the lamb or pig, such as the cheeks, pork belly cuts, soft belly parts, backfat, head meat, rinds and liver. The best flavour comes from freshly slaughtered meat. Ensure that liver is as fresh as possible when it is processed and that all bile ducts are removed. 2. PREPROCESS THE MATERIAL Cure the meat (inject if necessary), cook it, and then mince it once cooked. 3. MINCE THE LIVER Mince the uncooked fresh liver separately or with the cooked material. 4. MIX Mix the material with liver and seasoning, active agents and emulsifier either in the mixer/cutter or by hand. 5. STUFF Do not allow holding time prior to filling. 6. ALLOW TO REDDEN Allow to redden at 60 C for around 20 minutes. 7. COOK Cook through at a temperature of around 80 C, with a core temperature of 72 to 74 C. 8. ALLOW TO COOL Depending on the type of casing used, allow the sausages to cool in a water bath or in the production room. 9. SMOKE If required, smoke the product cold, and then store it in a cool place (at < 4 C). INFO: All times and temperatures are guide values. The exact values can be determined based on the available machinery, the active agents that are used, and the filling quantity.

Liver and blood sausage, brawn

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TECHNOLOGY: BLOOD SAUSAGE

1. SELECT THE MEAT Meat cubes: e.g. lean meat, belly, cheek, bacon, tongue. Pay special attention to the freshness of the materials, especially the blood and rinds used. 2. PREPROCESS THE MEAT AND BACON Cure the meat (inject if necessary), cook it, allow it to cool down, and then cut it. Cube the bacon. 3. MAKE THE SKIN EMULSION Mince well cooked rinds in the cutter. Depending on usage, add 40-80 % hot broth. 4. ADD THE MEAT CUBES Mix the precooked bacon cubes and warmed meat cubes with vegetables and reddening agents, then add the skin emulsion. The final temperature should be around 40 C. 5. ADD BLOOD AND NITRITE CURING SALT Depending on the colour you want to achieve for the blood sausage, add 10 - 30 % blood (calculated according to the skin emulsion). Add nitrite curing salt at the end. 6. STUFF Do not allow holding time prior to filling. 7. ALLOW TO REDDEN Redden at 55 to 60 C for 30 to 60 minutes, depending on size. 8. COOK Cook through at a temperature of around 80C (core temperature: 75 C). 9. ALLOW TO COOL Depending on the type of casing used, allow the sausages to cool in a water bath or in the production room. 10. SMOKE If required, smoke the product cold, and then store it in a cool place (at < 4 C). INFO: All times and temperatures are guide values. The exact values can be determined based on the available machinery, the active agents that are used, and the filling quantity.

Liver and blood sausage, brawn

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TECHNOLOGY: PRODUCTION OF JELLIED BRAWN

Gelatine can vary in origin (beef or pork) and bloom number. Different bloom numbers for the Aspita/gelatine influence solidity. 1. SELECT THE MEAT The meat should be handpicked. Rinds, meat, fat and any other ingredients must be as fresh as possible when they are processed. 2. PREPROCESS THE MEAT Cure the meat (inject if necessary), cook it, allow it to cool down if required, and then cut it. 3. MAKE THE GELATINE Dissolve the Aspita/gelatine in hot water. Add the vinegar and salt, and vegetables if required. 4. MIX AND STUFF Heat the inlay material (e.g. meat, vegetables) if required, mix with aspic, and stuff into casing. Alternatively, stuff the warm inlay material into the casing and infuse it with aspic. 5. COOK To achieve an optimal shelf life, heat at a temperature of around 80C (core temperature 72-75 C). 6. ALLOW TO COOL Depending on the type of casing used, allow the sausages to cool in a water bath or in the production room, and then store then in a cool place. INFO: All times and temperatures are guide values. The exact values can be determined based on the available machinery, the active agents that are used, and the filling quantity.

Liver and blood sausage, brawn

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