Production of pork sausage based sauce consists of frying the sausage and incorporation of honey and e.g. wine with homogenizing

摘要

The production of pork-sausage-based sauce comprises frying the sausage in its own fat (a), with cooking (b) and addition of the honey (2) at 0.05-0.3 kg per kg of meat. Also claimed is the product of the process. CLAIMED PRODUCT - The product is obtained by adding 0.02-0.3 litres of wine or vinegar (3) and homogenizing and cooling (d). EMBODIMENT - Preservatives (4) can be added prior to packaging (e).