1. Mince the meat through an 8mm plate, for finer sausages use 4.5mm plate
2. Add seasoning mix and blend well
3. Add iced water
4. Re-mince through preferred plate
5. Fill into Natural Casings
Note: Temperature after processing should not exceed 5°C
| Ingredient | Amount |
|---|---|
| Pork (80VL) | 3.632kg |
| Plain Pork Sausage Mix | 0.681kg |
| Iced Water | 0.227kg |
| Total | 4.540kg |
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.
Whether you want to try something new or enhance your products, you’ll find plenty of tasty ideas to inspire you.
