Rolled-sausage gelatine / gelatine, pork, granulate, 1 kg

Used for the production of sausage rolls and other cold cuts where a more cohesive finished product is desired.

Instructions for use:
The salted meat is weighed and then gelatin is weighed out to the appropriate amount. Then sprinkle over the meat before rolling it. It is necessary to experiment a little with the layer sprinkled on so that you gain your own experience with what works best, just like every professional butcher does.

Dosage:
approx. 30-50 grams/kg, e.g. sausage roll
About 80-100 grams/litre, e.g. soup for pickles

Gelatin gelling agent in powder form is made from animal raw material (pig).

Can also be used as gelatin powder for jelly, cheese, etc.

Usage: 3 grams (approx. 1 tsp.) corresponds to 2 leaves of houseleek – the amount may vary depending on the use.

Use of gelatin powder for jelly, cheese etc.:
Soak the powder in cold water for a few minutes. Calculate 1 tbsp. water to 1 tsp. powder.

Adding to hot liquids: Add the soaked gelatin to the hot liquid while stirring.
Adding to cold liquids: Melt the soaked gelatin in a water bath or for about 20 seconds in the microwave. Let it cool before stirring into the cold liquid.

Net weight: 200 grams