BIO Frankfurt
The BIO Frankfurt recipe combines high-quality chicken meat, selected BIO spices, and functional ingredients for a professional sausage product.
Recommended Organic Ingredients
Recipe
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BIO-Salt, uniodized (Atlantic Sea Salt)45 g
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BIO-Coriander whole7 g
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BIO-Cumin finely ground5 g
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BIO-Paprika powder sweet10 g
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BIO-Fenugreek seeds4 g
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BIO-Mace (Macis) ground2 g
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BIO-Parsnip powder8 g
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BIO-Onion powder10 g
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BIO-Garlic powder5 g
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BIO-Syrup Powder Dextrose DE9710 g
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BIO-Sugar white (=BIO-Beet sugar from Austria)8 g
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BIO-Acerola fruit powder5 g
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BIO-Syrup classic DE603 g
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BIO-Rosemary Extract Type BSZ3 g (optional, antioxidant)
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BIO-Cornstarch native8 g
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Sodium citrates2 g (conventional)
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Sheep intestineapprox. 10 m
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Chicken meat1.45 kg
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Chicken skin0.45 kg
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Water400 ml
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Recipe Note
We value ingredients that not only optimize taste and texture, but also enable efficient processing and long shelf life in the production process. With our organic ingredients, the production of Frankfurters is achieved at the highest level - flexible, safe, and tasty.
Geschäftsführung / CEO
Preparation
The recipe offers a clear, industrial implementation with maximum freshness through natural binders, antioxidants, and balanced seasoning. The recipe is scalable and is ideal for the production of clean-label organic sausages with a long shelf life.
Preparation of BIO Frankfurters for 50 pieces (approx. 2.5 kg end product)
- Meat Preparation: Roughly chop 1.45 kg of chicken meat and 0.45 kg of chicken skin and temper at -2 to 0 °C.
- Cutter Process: Put the chilled meat and skin into the cutter. Add 400 ml of ice water and finely chop with 45 g of BIO-Salt, non-iodized (Atlantic Sea Salt) (Cutter stage 1).
- Add Spice Mix: Add 7 g of BIO-Coriander whole (finely ground), 5 g of BIO-Cumin finely ground, 8 g of BIO-Paprika powder noble sweet, 4 g of BIO-Fenugreek seeds (finely ground), 2 g of BIO-Nutmeg flowers (Mace) ground, 8 g of BIO-Parsnip powder (alternative: fresh parsnip, finely grated), 10 g of BIO-Onion powder, 5 g of BIO-Garlic powder and 2 g of BIO-Paprika powder noble sweet.
- Incorporate Additives: Add 10 g of BIO-Syrup Powder Dextrose DE97, 8 g of BIO-Sugar white (=BIO-Beet sugar from Austria), 5 g of BIO-Acerola fruit powder and 3 g of BIO-Syrup classic DE60. Optional: 3 g of BIO-Rosemary Extract Type BSZ for better oxidation protection.
- Binding and Emulsification: Add 8 g of BIO-Cornstarch native as a binding agent. Incorporate 2 g of Sodium Citrates (from conventional source) for pH stabilization. Cutter the mass to 12 °C.
- Filling: Fill the sausage meat into pre-washed sheep casings (caliber 22/24 mm) and twist into sausages weighing about 50 g each.
- Hanging: Let the sausages dry for 30 minutes at 18 °C and 75% relative humidity.
- Cooking: Cook in steam or hot smoke at 75 °C core temperature for 30 minutes. Optional: lightly smoke for classic aroma.
- Cooling: Immediately quench in ice water and cool to 4 °C.
- Packaging: Pack under vacuum or in a protective atmosphere. Store cool.
*Note: For longer shelf life and food safety, it is essential to maintain the hygiene chain, temperature control, and the use of preservatives (such as sodium nitrite, if organic-compliant).