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

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

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

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