Moulded Sausage (France) Recipe

This moulded French sausage is characterized by a low fat content (20-25% in the recipe, 35% in the finished product), and the meat is relatively un-spiced and coarsely minced.

Ingredient:	Pounds
Lean sow meat	45.00
Lean pork	31.10
Fat	19.10
Salt	2.40
DQ Cure #2	0.25
Dextrose	0.55
Ground pepper	0.19
Garlic salt	0.10
Whole pepper	0.09
Nutmeg	0.08
Sodium erythorbate	0.06
Red wine	1.00
Bactoferm (TM) FRM-52 traditional starter culture
Bactoferm (TM) M-EK-4 mould culture

All ingredients are added to the cutter, and are chopped to the desired particle size.

• The meat mix is stuffed into natural hog casings.
• The sausages are dipped into a solution of mould spores.
• The sausages are allowed to equilibrate to room temperature for 24 hours.
• Fermentation for 2 days at 28-30°C/86% r.h.
• Drying for 5-6 weeks at 12-14°C/60-65% r.h.