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Liver and blood sausage, brawn Page 1 of 5

WIBERG TECHNICAL ADVICE

LIVER AND BLOOD SAUSAGE, BRAWN

THE WAY TO ACHIEVE A PERFECT PRODUCT

All products in this group have one thing in common: The raw material used is predominantly pre-

cooked. However, there are big differences in production, granulation and inlay material, as well

as in the casing type and diameter.

Liver Sausage

When cool, consistency is determined by solidified fat or coagulated liver protein. Liver sausage

is a cooked sausage that contains more than 10 % liver.

Blood Sausage

When cool, sliceability is determined by skin emulsion or by congealed heated blood protein.

Blood sausage comes with or without meat cubes.

Jellied Brawn

When cool, sliceability is determined by the cooled gelatinous substance (aspic or skin emulsion).

Other

Lard or spread without liver.

Liver and blood sausage, brawn Page 2 of 5

TECHNOLOGY: FINE LIVER SAUSAGE

1. SELECT THE MEAT

(Mostly) fatty meat from the lamb or pig, such as the cheeks, pork belly cuts, soft belly parts,

backfat, head meat, rinds and liver. The best flavour comes from freshly slaughtered meat.

Ensure that liver is processed when it is at its freshest and that all bile ducts are removed.

2. PREPROCESS THE LIVER

Finely chop the liver and add the entire quantity of nitrite curing salt. Chop until slight binding

occurs, then remove.

3. CHOP THE COOKED MATERIAL

Chop up the hot material (core temperature > 65 °C, boiling temperature 80-90 °C) in the cutter,

add emulsifier, and continue to chop. Add broth or ice to compensate for boiling loss, and

emulsify.

4. ADD THE LIVER

Add the previously chopped liver at a temperature of < 45 °C until it forms a stable emulsion.

5. ADD THE SPICES/ACTIVE AGENTS

Mix the spices with reddening agent and colour maintenance (final temperature approx. 40 °C).

6. STUFF

Do not allow holding time prior to filling.

7. ALLOW TO REDDEN

Allow to redden at 60 °C for around 20 minutes.

8. COOK

Cook through at a temperature of around 80 °C, with a core temperature of 72 to 74 °C.

9. ALLOW TO COOL

Depending on the type of casing used, allow the sausages to cool in a water bath or in the

production room.

10. SMOKE IF REQUIRED

If required, smoke the product cold, and then store it in a cool place (at < 4 °C).

INFO: All times and temperatures are guide values. The exact values can be determined based

on the available machinery, the active agents that are used, and the filling quantity.

Liver and blood sausage, brawn Page 3 of 5

TECHNOLOGY: COARSE LIVER SAUSAGE

1. SELECT THE MEAT

(Mostly) fatty meat from the lamb or pig, such as the cheeks, pork belly cuts, soft belly parts,

backfat, head meat, rinds and liver.

The best flavour comes from freshly slaughtered meat. Ensure that liver is as fresh as possible

when it is processed and that all bile ducts are removed.

2. PREPROCESS THE MATERIAL

Cure the meat (inject if necessary), cook it, and then mince it once cooked.

3. MINCE THE LIVER

Mince the uncooked fresh liver separately or with the cooked material.

4. MIX

Mix the material with liver and seasoning, active agents and emulsifier either in the mixer/cutter

or by hand.

5. STUFF

Do not allow holding time prior to filling.

6. ALLOW TO REDDEN

Allow to redden at 60 °C for around 20 minutes.

7. COOK

Cook through at a temperature of around 80 °C, with a core temperature of 72 to 74 °C.

8. ALLOW TO COOL

Depending on the type of casing used, allow the sausages to cool in a water bath or in the

production room.

9. SMOKE

If required, smoke the product cold, and then store it in a cool place (at < 4 °C).

INFO: All times and temperatures are guide values. The exact values can be determined based

on the available machinery, the active agents that are used, and the filling quantity.

Liver and blood sausage, brawn Page 4 of 5

TECHNOLOGY: BLOOD SAUSAGE

1. SELECT THE MEAT

Meat cubes: e.g. lean meat, belly, cheek, bacon, tongue.

Pay special attention to the freshness of the materials, especially the blood and rinds used.

2. PREPROCESS THE MEAT AND BACON

Cure the meat (inject if necessary), cook it, allow it to cool down, and then cut it. Cube the

bacon.

3. MAKE THE SKIN EMULSION

Mince well cooked rinds in the cutter. Depending on usage, add 40-80 % hot broth.

4. ADD THE MEAT CUBES

Mix the precooked bacon cubes and warmed meat cubes with vegetables and reddening

agents, then add the skin emulsion. The final temperature should be around 40 °C.

5. ADD BLOOD AND NITRITE CURING SALT

Depending on the colour you want to achieve for the blood sausage, add 10 - 30 % blood

(calculated according to the skin emulsion). Add nitrite curing salt at the end.

6. STUFF

Do not allow holding time prior to filling.

7. ALLOW TO REDDEN

Redden at 55 to 60 °C for 30 to 60 minutes, depending on size.

8. COOK

Cook through at a temperature of around 80°C (core temperature: 75 °C).

9. ALLOW TO COOL

Depending on the type of casing used, allow the sausages to cool in a water bath or in the

production room.

10. SMOKE

If required, smoke the product cold, and then store it in a cool place (at < 4 °C).

INFO: All times and temperatures are guide values. The exact values can be determined based

on the available machinery, the active agents that are used, and the filling quantity.

Liver and blood sausage, brawn Page 5 of 5

TECHNOLOGY: PRODUCTION OF JELLIED BRAWN

Gelatine can vary in origin (beef or pork) and bloom number. Different bloom numbers for the

Aspita/gelatine influence solidity.

1. SELECT THE MEAT

The meat should be handpicked. Rinds, meat, fat and any other ingredients must be as fresh as

possible when they are processed.

2. PREPROCESS THE MEAT

Cure the meat (inject if necessary), cook it, allow it to cool down if required, and then cut it.

3. MAKE THE GELATINE

Dissolve the Aspita/gelatine in hot water. Add the vinegar and salt, and vegetables if required.

4. MIX AND STUFF

Heat the inlay material (e.g. meat, vegetables) if required, mix with aspic, and stuff into casing.

Alternatively, stuff the warm inlay material into the casing and infuse it with aspic.

5. COOK

To achieve an optimal shelf life, heat at a temperature of around 80°C (core temperature 72-75

°C).

6. ALLOW TO COOL

Depending on the type of casing used, allow the sausages to cool in a water bath or in the

production room, and then store then in a cool place.

INFO: All times and temperatures are guide values. The exact values can be determined based

on the available machinery, the active agents that are used, and the filling quantity.