Beef and Bean Burrito Sausage

Beef and bean burrito sausage is a low-fat value added sausage. To make it kosher stuff the sausage into cellulose or synthetic fibrous casings.
lean beef500 g1.10 lb.
bean paste*300 g0.66 lb.
potato flour60 g4 Tbsp.
non-fat dry milk20 g2 Tbsp.
water120 g½ cup
Ingredients per 1000g (1 kg) of materials
salt12 g2 tsp
pepper2.0 g1 tsp.
garlic, smashed3.5 g1 clove
medium onion, finely diced30 g½ onion
chili powder4.0 g2 tsp.
oregano, dried1.0 g1 tsp.
carrageenan5.0 g2 tsp.
  1. *Bean paste. Soak dry beans overnight. Simmer in a little water for a few hours until soft. Rinse and drain. You may simplify the process by using canned beans.
  2. Grind beef through 3/16” (5 mm) plate.
  3. Mix everything together.
  4. Stuff into 36 mm casings.
  5. Cook sausage in water at 176° F (80° C), about 15-20 minutes.
  6. Cool in cold water.
  7. Store in refrigerator.

Carrageenan may be replaced with 10 g of powdered gelatin or egg white. Carrageenan is a natural extract from red seaweeds which is added to processed meats, for example formed ham. It forms gel upon cooling and improves sliceability.

About 137 calories per 100 g (3.5 oz) serving

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