Sausage Recipes

Smoked Sausage with Hashbrowns and Cheese

Seasoning/Non-Meat Ingredients
       A.C. Legg Old Plantation Pork Sausage Seasoning Blend OPS 10

Formulation:

16.75 lbs	80% Lean Pork Trim
8.25 lbs	50% Lean Pork Trim
6.00 lbs	Shredded Hashbrowns (Frozen)
3.75 lbs	Cheddar Cheese (Regular Temp.)
3.00 lbs	Water
12.0 Oz	A.C. Legg Blend OPS 10
3.0 Oz	Dextrose
1.5 Oz	Sodium Phosphates
1.0 Oz	Curing Salt (6.25 % Sodium Nitrite)
0.21 Oz	Sodium Erythorbate

Processing Procedures:

1. Grind Pork through a 1/2" plate
2. Transfer meat into mixer
3. Start mixing pork and add non-meat ingredients (except cheese and hashbrowns).  Note: Dissolve the phosphates in half of the water and the curing salt in the other half of the water prior to adding them.  Continue mixing for 3-5 minutes (until tacky).
4. Regrind through a 3/16" plate
5. Add cheese and hashbrowns; mix until ingredients are evenly dispersed
6. Transfer to stuffer and stuff sausage into 32/35mm natural hog casings or into straight or curved processed collagen casings of a similar diameter
7. Thermal process to 160°F for 0 sec according to one of the following cook schedules

Smoke House Schedule - Natural Casings

Step	Process	Time	IT(°F)	DB(°F)	WB(°F)	RH(°F)	Fan Speed
1	Cook	0:10	-	110	0	67	8
2	Cook	0:45	-	120	0	0	8
3	Smoke	0:30	-	120	0	0	2
4	Smoke	0:30	-	145	120	47	2
5	Smoke	0:30	-	165	140	50	2
6	Cook	0:20	-	165	0	0	8
7	Cook	0:01	160	170	160	78	8
8	Cold Shower	0:15	-	50	-	-	-

Fresh Sausage Link with Hashbrowns and Cheese

Seasoning/Non-Meat Ingredients
       A.C Legg Old Plantation Pork Sausage Seasoning Blend OPS 10

Formulation:

12.50 lbs	80% Lean Pork Trim
12.50 lbs	50% Lean Pork Trim
6.00 lbs	Shredded Hashbrowns (Frozen)
3.75 lbs	Cheddar Cheese (Regular Temp.)
0.75 lbs	Water
10.0 Oz	A.C. Legg Blend OPS 10
3.0 Oz	Dextrose

Processing Procedures

1. Grind Pork Through a 1/2" plate
2. Regrind through a 3/16" plate
3. Transfer meat into mixer
4. Start mixing pork and add non-meat ingredients (except cheese and hashbrowns); continue mixing one minute
5. Add cheese and hashbrowns; mix until ingredients are evenly dispersed
6. Transfer to stuffer and stuff sausage into 21mm collagen casings

 

Smoked Sausage - No MSG

Total Meat Block 100 LBS

Formulation

	ppm	%	LB	Gram	Ounce	Meat Temperature
80/20 Pork Trim	-	75	75	-	-	Fresh 1/2" grind (35°F)
80/20 Beef Trim	-	25	25	-	-	Fresh 1/2" grind (35°F)
Ice	-	6	6	2721.55	96
Water	-	6	6	2721.55	96
Salt	-	2.5	2.5	1133.89	40
Corn Syrup Solids	-	2.5	2.5	1133.89	40
Dextrose	-	0.5	0.5	226.80	8
Dehydrated Onion Rolls	-	0.5	0.5	226.80	8
Ground Black Pepper	-	0.31	0.31	141.83	5
Sodium Phosphate	2500		0.25	113.40	4
Curing Salt (6.25%)	156		0.25	113.22	3.99
Ground Mustard	-	0.13	0.13	56.74	2
Garlic Powder	-	0.06	0.06	28.40	1
Sodium Erythorbate	547		0.05	24.81	0.88
Ground Ginger	-	0.02	0.02	7.14	0.25
TOTAL			119.07	8650.03	305.12

Processing Schedule

1. Grind the 80/20Ppork and 80/20 Beef through a 1/2" grinder plate.
2. Transfer into a mixer.
3. Start mixing the 80/20 Beef and 80/20 Pork.  Add the salt and curing salt (6.25% sodium nitrite) and continue mixing for one minute.
4. Add half of the water (contaning the dissolved sodium phosphate).
5. Add the seasonings, and the remaining water.  Continue mixing for an additional five minutes.
6. Regrind the meat batter through a 3/16" grinder plate.

Stuffing

1. Stuff the Smoked Sausage (without MSG) into natural hog casings (32mm to 35mm).

2. Hang the casings on the smokehouse truck and thermal process.

Thermal Processing

Step	Process	Time	Dry Bulb	Wet Bulb	Relative	Fan
			(°F)	(°F)	Humidity	Speed
1	Cook	00:10	110	100	67%	8
2	Surface Prep	00:45	120	0	0%	8
3	Smoke/Cook	00:30	120	0	0%	2
4	Smoke/Cook	00:30	145	120	47%	2
5	Smoke/Cook	00:30	165	140	50%	2
6	Cook	00:20	165	0	0%	8
7	Cook	00:01	170	160	78%	8

• In step 7, the internal temperaure must acheive 158°F or higher, or use a combination of time/temerature of at least 145°F (held for 4 minutes) stipulated in FSIS Appendix A.

Step	Process	Time	Dry Bulb	Wet Bulb	Relative	Fan
			(°F)	(°F)	Humidity	Speed
8	Cold Shower	00:15	50	0	0%	0

• In Step 8, the cold shower is on and off at 1 minute intervals.

 

Smoked Sausage - MSG

Formulation

	ppm	%	LB	Gram	Ounce	Meat Temperature
80/20 Pork Trim	-	75.00	75.00	-	-	Fresh 1/2" grind (35°F)
80/20 Beef Trim	-	25.00	25.00	-	-	Fresh 1/2" grind (35°F)
Ice	-	6.00	6.00	2721.55	96.00
Water	-	6.00	6.00	2721.55	96.00
Salt	-	2.50	2.50	1133.89	40.00
Corn Syrup Solids	-	2.50	2.50	1133.89	40.00
Dextrose	-	0.50	0.50	226.80	8.00
Dehydrated Onion Rolls	-	0.50	0.50	226.80	8.00
Ground Black Pepper	-	0.31	0.31	141.83	5.00
Sodium Phosphate	2500	-		113.40	4.00
Curing Salt (6.25%)	156	-		113.22	3.99
Monosodium Glutamate	-	0.25		113.40	4.00
Ground Mustard	-	0.13		56.74	2.00
Garlic Powder	-	0.06		28.40	1.00
Sodium Erythorbate	547	-		24.81	0.88
Ground Ginger	-	0.02		7.14	0.25
Total			119.32	8763.43	309.12

Processing Schedule

1. Grind the 80/20 Pork and 80/20 Beef through a 1/2" grinder plate.
2. Transfer into a mixer.
3. Start mixing the 80/20 Beef and 80/20 Pork.  Add the salt and curing salt (6.25% sodium nitrite) and continue mixing for one minute.
4. Add half of the water (containing the dissolved sodium phosphate).
5. Add the seasonings, and the remaining water.  Continue mixing for an additional five minutes.
6. Regrind the meat batter through a 3/16" grinder plate.

Stuffing

1. Stuff the Smoked Sausage (with MSG) into natural hog casings (32mm to 35mm).
2. Hang casings on the smokehouse truck and thermal process.

Thermal Processing

Step	Process	Time	Dry Bulb	Wet Bulb	Relative	Fan
			(°F)	(°F)	Humidity	Speed
1	Cook	00:10	110	100	67%	8
2	Surface Prep	00:45	120	0	0%	8
3	Smoke/Cook	00:30	120	0	0%	2
4	Smoke/Cook	00:30	145	120	47%	2
5	Smoke/Cook	00:30	165	140	50%	2
6	Cook	00:20	165	0	0%	8
7	Cook	00:01	170	160	78%	8

• In step 7, the internal temperaure must acheive 158°F or higher, or use a combination of time/temerature of at least 145°F (held for 4 minutes) stipulated in FSIS Appendix A.

 

Step	Process	Time	Dry Bulb	Wet Bulb	Relative	Fan
			(°F)	(°F)	Humidity	Speed
8	Cold Shower	00:15	50	0	0%	0

•  In Step 8, the cold shower is on and off at 1 minute intervals.