Beef Cocktail Sausage (Short)

Beef meat and fat are mixed with salt and other various spices so that a viscous paste is obtained. This mixture, then, is filled in short form into covers appropriate for the product and steamed in the steam furnaces. Cooled sausages are peeled and put on the market after being packed by using Modified Atmospheric Packaging (M.A.P.) technique into 2 kg tubs