Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| lean beef | 500 g | 1.10 lb. |
| bean paste* | 300 g | 0.66 lb. |
| potato flour | 60 g | 4 Tbsp. |
| non-fat dry milk | 20 g | 2 Tbsp. |
| water | 120 g | ½ cup |
Ingredients per 1000g (1 kg) of materials
| salt | 12 g | 2 tsp |
| pepper | 2.0 g | 1 tsp. |
| garlic, smashed | 3.5 g | 1 clove |
| medium onion, finely diced | 30 g | ½ onion |
| chili powder | 4.0 g | 2 tsp. |
| oregano, dried | 1.0 g | 1 tsp. |
| carrageenan | 5.0 g | 2 tsp. |
Instructions
- *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.
- Grind beef through 3/16” (5 mm) plate.
- Mix everything together.
- Stuff into 36 mm casings.
- Cook sausage in water at 176° F (80° C), about 15-20 minutes.
- Cool in cold water.
- Store in refrigerator.
Notes
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
