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Cracked Pepper & Worcesteshire Sausage Premix

$18.90

Method for Cracked Pepper & Worcestershire Sausages

Ingredients: 12.5 Kg Meat (Beef and/or Pork with @ 20% Fat Content), 1.25 Kg Cracked Pepper & Worcestershire Premix, 2.3 Kg Iced Water

Makes a 16.05 Kg Finished Block

Out of stock

Unit: 1.25k SKU: 11914 Category:

Description

Note: Only Premix package provided. Customer to provide additional ingredients.

Method for Cracked Pepper & Worcestershire Sausages

Ingredients

12.5 Kg Meat (Beef and/or Pork with @ 20% Fat Content)
1.25 Kg Cracked Pepper & Worcestershire Premix
2.3 Kg Iced Water

Makes a 16.05 Kg Finished Block

(For smaller batches, use above ingredients in the same ratio).

Note: Any other type of meat may be used in desired proportions, including lamb, venison, etc. Just make sure there is @ 20% fat content overall.

Method

1. Mince fresh meat through a coarse mincer plate.
2. Make a slurry of the premix and the water. Mix this slurry thoroughly with the minced meat.
3. Mince again (through a finer plate if desired).
4. Fill into collagen or natural sausage casings in the preferred caliber, and twist-link into sausages.
5. Refrigerate as soon as possible. Allow sausages to ‘set’ overnight before cooking or freezing.

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