Cracked Pepper & Worcestershire Premix 1.25Kg

12.5 Kg Meat (Beef and/or Pork with @ 20% Fat Content)

1.25 Kg Cracked Pepper & Worcestershire Premix

2.3 Kg Iced Water

(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.

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.