Misty Gully German Bratwurst
150g will make over 4kg of sausages.
Directions:
To make 1kg of sausage, mix 35gms of seasoning with 180mls of chilled water.
Blend with 1kg of mince. Usually pork, but you can use anything, including a combination of chicken, pork and beef. Ensure you have a fat ratio of 30/70 fat/lean meat.
Be sure to break down any lumps of meat when mixing by hand and ensure a fine mince is used.
Fill your casing of choice. We recommend size 36 natural hogs.
Place the filled sausages into the refrigerator overnight (or for at least 12 hours) to stabilise.
Cook, refrigerate or freeze. Enjoy!
How to Brew Australian Pale Ale
There's nothing like cracking open a cold brew after a hard days work - even better sipping on a beer you've made yourself! Australian pale ales are great for warm weather, so whether you're having…
How to Make Kransky
This recipe is made super easy with our Misty Gully Kransky Seasoning. 150g of the seasoning will make over 5kg of sausages.
