English Pork Sausage Premix 1Kg

9 Kg Meat (Pork with @ 20% Fat Content)

1 Kg English Pork Premix

2 Kg Iced Water

Makes a 12 Kg Finished Block

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

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.