1. Mince the meat through an 8mm plate, for finer sausages use 4.5mm plate
2. Add one sachet of Old Traditional Sausage Mix and blend well.
3. Add iced water
4. Add Cracked Black Pepper
5. Mince the mixture for a second time
6. Fill into natural casings
| Ingredient | Amount |
| Fresh Pork Trim 65-75% VL | 6.350kg |
| Old Traditional Sausage Mix | 1.250kg |
| Iced Water | 1.47kg |
| Cracked Black Pepper (increase amount if spicier flavour required) | 0.500kg |
| Total | 9.570kg |
This recipe and processing information is accurate to the best of our knowledge. We are not responsible for the outcome of any recipe used.
Photos are for illustrative purposes only.
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