Beef and Bean Burrito Sausage
|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, cautiously 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.|
- *Bean paste. Absorb dry beans overnight. Simmer in a little baptize for a few hours until soft. Bathe and drain. You may abridge the action by application canned beans.
- Grind beef through 3/16” (5 mm) plate.
- Mix aggregate together.
- Stuff into 36 mm casings.
- Cook sausage in baptize at 176° F (80° C), about 15-20 minutes.
- Cool in algid water.
- Store in refrigerator.
Carrageenan may be replaced with 10 g of delicate gelatin or egg white. Carrageenan is a accustomed abstract from red seaweeds which is added to candy meats, for archetype formed ham. It forms gel aloft cooling and improves sliceability.
About 137 calories per 100 g (3.5 oz) serving