Premium Pork & Herb Sausage Seasoning 250g Makes 10kg Sausage

Composition

Composition unknown — our sources do not have it.

250G Of Premium Pork & Herb Sausage Seasonings At Butchers-Sundries we only use the finest ingredients in any of our natural glazes, seasonings and coatings. Most of our blends are blended by us at our NEW group blending plant giving you the most fresh, tasty and high quality product available. All of our blends are made daily to guarantee that they are fresh, ensure the best flavors and packed in a food grade 5 layer oxygen permeable vacuum pouch. This not only keep our ingredients fresher for longer but ensures no contaminants and 100% protection from damage during transit unlike other cheap alternatives on the market. Butchers Sundries Recommended Sausage Recipe Our 250g sachet of Premium Pork & Herb sausage seasoning will make 10kg of sausage. To every 250g of seasoning our Butcher recommends the following: Ingredients: Seasoning: 250g Meat: 7.1kg Water/Egg Mixture: 1.65kg Rusk: 1kg Approx Total Amount of Sausage: 10kg Mix the above well and fill into casings using your butchers-sundries mincer & sausage filler. If you haven't got one you can find them here Information & FAQ: This ratio will make a 70 - 75% meat content sausage. The usage percentage is 2.5%. How much sausage casings/skins will I need? We recommend that if you are looking for a standard sized sausage such as a breakfast sausage that you use approximately 15metres of hog skins or large collagen skins. This will make approximately 130 sausages but will always vary due to the size that you fill the casings out to - the wider the less sausages. For a small sausage such as a chipolata sausage you will need approximately 30metres of sheep or small collagen skins.This will make approximately 250 sausages but will always vary due to the size that you fill the casings out to - the wider the less sausages.

Nutrition per 100 g/ml

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