BIO Cheese Krainer
The BIO Käsekrainer combines chicken meat, Emmental cheese, and selected organic spices into an innovative sausage specialty for professionals.
Recommended Organic Ingredients
Recommended Organic Ingredients
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Recipe
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Chicken meat**6.4 kg
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Chicken skin**1.6 kg
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Water1.6 l
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BIO-Emmentaler grated0.8 kg (of which 0.4 kg for sausage meat, 0.4 kg as cheese cubes)
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BIO-Salt, non-iodized (Atlantic Sea Salt)160 g
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BIO-Syrup Powder Dextrose DE9750 g or BIO-Syrup classic DE60: 50 g
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BIO-Sugar white (=BIO-Beet Sugar from Austria)30 g or BIO-Sugar golden yellow (=BIO-Raw Cane Sugar): 30 g
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BIO-Caraway finely ground25 g or BIO-Caraway: 25 g
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BIO-Coriander whole20 g
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BIO-Fenugreek Seeds15 g
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BIO-Paprika Powder sweet15 g
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BIO-Pepper black ground coarse10 g
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BIO-Nutmeg Flowers (Macis) ground10 g
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BIO-Onion Powder20 g
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BIO-Garlic Powder10 g
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BIO-Parsnip Powder5 g
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BIO-Rosemary Extract Type BSZ5 g (optional for spice extract)
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BIO-Ginger Extract5 g (optional for spice extract)
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BIO-Acerola Fruit Powder10 g
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Sodium citrate8 g (conventional, if organic not available)
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Sodium nitrite6 g (conventional, if organic not available)
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Sheep casingapprox. 30 m (caliber 22/24 mm)
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Recipe Note
This recipe allows for the production of high-quality cheese krainers with clear declaration and professional seasoning - ideal for gastronomy, trade, and direct marketing. The ingredients are optimally adapted for industrial processes and extended shelf life.
Dr. Robert Zach
Geschäftsführung / CEO
Preparation
The recipe impresses with a high proportion of chicken meat, finely tuned organic spices, and the use of Emmentaler for an authentic cheese krainer with optimal melting behavior and longer shelf life.
Preparation of BIO Cheese Krainer for 25 pieces (each approx. 120g)
- Meat Preparation: Grind 6.4 kg of chicken meat** and 1.6 kg of chicken skin** well chilled (3 mm slice) and put it in the cutter along with 1.6 l of water.
- Emulsify: Gradually incorporate 400 g of BIO-Emmentaler grated, keeping the temperature in the cutter always below 12°C.
- Salting and Seasoning: Add 160 g of BIO-Salt, non-iodized (Atlantic Sea Salt), 50 g of BIO-Syrup Powder Dextrose DE97 or alternatively 50 g of BIO-Syrup classic DE60, 30 g of BIO-Sugar white (=BIO-Beet Sugar from Austria) or BIO-Sugar golden yellow (=BIO-Raw Cane Sugar), 25 g of BIO-Caraway finely ground or BIO-Caraway, 20 g of BIO-Coriander whole, 15 g of BIO-Fenugreek Seeds, 15 g of BIO-Paprika Powder noble sweet, 10 g of BIO-Pepper black ground coarse, 10 g of BIO-Nutmeg Flowers (Macis) ground, 20 g of BIO-Onion Powder, 10 g of BIO-Garlic Powder and 5 g of BIO-Parsnip Powder. For spice extracts, BIO-Rosemary Extract Type BSZ and BIO-Ginger Extract can be used (5 g each).
- Additives: Incorporate 10 g of BIO-Acerola Fruit Powder as a natural antioxidant and 8 g of Sodium Citrate (conventional, if organic is not available). For preservation, add 6 g of Sodium Nitrite (conventional, if organic is not available).
- Homogenize the mass: Cut the mass to a fine sausage meat consistency.
- Incorporate cheese: Briefly mix in 400 g of BIO-Emmentaler grated to keep pieces intact.
- Filling: Fill the sausage meat into prepared sheep casings (caliber 22/24 mm), twist into sausages weighing about 120 g each.
- Smoking and Cooking: Hot smoke the sausages at 65°C for about 30 minutes, then poach at 78°C for about 10 minutes (core temperature at least 72°C).
- Cooling and Packaging: After poaching, immediately quench with cold water, let cool and for longer shelf life, package under protective atmosphere.