Spice Mix - Merguez Sausage Recipe 6 Kg

Operating Instructions

Required Ingredients for One Batch (100 kg minced meat):

• 1 bag of Merguez Sausage Recipe – 6 kg
• 12 kg cold water
• 100 kg minced meat (beef or a custom blend as per factory specifications)
• Suitable sausage casings (natural or synthetic based on specifications)

Processing Steps:

Step 1: Brine Preparation:
1. Empty the full contents of the seasoning bag into 12 kg of cold water (temperature below 5°C).
2. Stir the solution thoroughly for 2 minutes using a mixer or whisk until the ingredients are fully dissolved and the solution is homogeneous.
Step 2: Mixing:
1. Add the prepared solution directly to 100 kg of minced meat.
2. Mix the components using an industrial mixer or bowl chopper until a uniform, cohesive dough is obtained.
Step 3: Stuffing and Shaping:
1. Stuff the seasoned mixture into sausage casings using a suitable filling machine.
2. Tie the sausages according to the product specifications (length, weight, shape).
3. Let the sausages rest at a low temperature (0–5°C) until they set and reach the desired firmness (curing stage).
Technical Tips for Enhanced Product Quality:

1. Pre-Curing the Meat:
• Cut the fresh meat into cubes and freeze at -5°C or lower for at least 4 hours before grinding.
• This improves the consistency of the final dough and reduces fat separation during processing.
2. Optional Use of Textured Soy (for texture enhancement and/or cost optimization):
• Soak 1 kg of textured soy in 2 kg of cold water.
• Leave to soak for 12 hours before use.
• Mince the soaked soy together with the meat twice (once before seasoning, once after mixing) to ensure optimal integration

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Ingredients

• Salt -Spice Mix (Pepper - Coriander - Cumin - Other Seasonings) - Starch - Dried Vegetables - Sugar - E621 - E451 - Food grade colorant E129 - E110, it is recommended to write the previous ingredients on the label under the title of carry over ingredients from seasoning mix.

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Allergens

• Starch