• 250g per sachet - will make 10kg of sausage!.
• We only use the finest ingredients at Butchers-Sundries!.
• Premium Pork Sausage Seasoning - Usage is 2.5%..
• Visit our shop for more great seasonings, mixes, casings, s and machinery!.
• To every 250g of seasoning our butcher recommends: 7.1Kg of minced meat, 1.65kg of water / egg mixture & 1Kg of our Rusk..

Product description ------------------- 250G Of Premium Pork Sausage Seasoning 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 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 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 Approximately Total A of Sausage: 10kg Mix the above well and fill into casings using your butchers-sundries mincer & sausage filler. If you havent 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 15 metres 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 30 metres 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. Ingredients ----------- SALT WHEAT FLOUR DEXTROSE DIPHOSPHATES E450 FLAVOUR ENHANCER E621 PRESERVATIVE E223 ANTI-OXIDANT E301 SPICE & SPICE EXTRACTS EXTRACT P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions ---------- 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 A of Sausage: 10kg See more ( javascript:void(0) )