There are many ways to enjoy food with a clear conscience. On the one hand, there is a great deal of excellent quality meat products, and on the other hand, there are now numerous tasty vegetable meat substitutes that are no less delicious than traditional specialities.

Hybrid products score highly, thanks to their many benefits. They contain less meat, fat and cholesterol than conventional products and are rich in protein and fiber. This makes them perfect for a balanced diet. As such, they are excellent products for ­exitarians. 
 









Fried sausage with corn

Material
40 kg Pork SII
 10 kg Pork SVI
 10 kg Pork S
40 kg Corn, frozen

Ingredients per kg
 8 g Novapure Fried Sausage,
Item no. 158317
 1 g Happy Booster, Item no. 215141
 10 g Optimizer BW, Item no. 270472
 3 g Brätfix, Item no. 118911
22 g Table salt

Casings
Sheep natural casings diam. 18/20
 

Preparation
1. Grind meat and corn through the 4 mm plate
2. Mix ground material with remaining ingredients until the mass shows a good bind
3. Stuff the mass into natural casings, twist to desired length
4. Scald the sausages at 72–74 °C to a core temperature of 70 °C
5. Shower and store in the cooler over night
6. Pack the next day


Fried sausage with carrots

 

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Material
40 kg Pork SII
 10 kg Pork SVI
 10 kg Pork SV
40 kg Carrots, frozen

Ingredients per kg
 10 g Bratwurst Grillianer, Item no. 230101
 10 g Optimizer BW, Item no. 270472
 3 g Brätfix, Item no. 118911
22 g Table salt

Casings
Sheep natural casings diam. 18/20

Preparation
1. Grind meat and carrots through the 4 mm plate
2. Mix ground material with remaining ingredients until the mass shows a good bind
3. Stuff the mass into natural casings, twist to desired length
4. Scald the sausages at 72–74 °C to a core temperature of 70 °C
5. Shower and store in the cooler over night
6. Pack the next day



Fried sausage with red cabbage
 



 

Material
40 kg Pork SII
 10 kg Pork SVI
 10 kg Pork SV
40 kg Red cabbage, sliced, frozen

Ingredients per kg
 8 g Novapure Gelbwurst/Bratwurst fein, Item no. 158317
10 g Optimizer BW, Item no. 270472
 3 g Brätfix, Item no. 118911
22 g Table salt

Casings
Sheep natural casings diam. 18/20

Preparation
1. Grind meat and red cabbage through the 4 mm plate
2. Mix ground material with remaining ingredients until the mass shows a good bind
3. Stuff the mass into natural casings, twist to desired length
4. Scald the sausages at 72–74 °C to a core temperature of 70 °C
5. Shower and store in the cooler over night
6. Pack the next day