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 Make Boerewors – South African Sausage
Boerewors are traditional South African fresh sausages that are perfect for the BBQ. You'll know them from their distinct spiral shape and unique flavour. This recipe includes coriander seeds,…
How to Smoke Beef Shorties
Beef shorties are the ultimate low and slow rib. They take some time and some prep, but their sweet, soft and rich payoff make them a must-try for any BBQ enthusiast this summer.
How to Make Cherry Smoked Mettwurst
Enjoy the Cherry Smoked Mettwurst recipe!
