Misty Gully Italian 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 Smokey Old Fashioned with Bacon Cocktail
This cocktail recipe is a twist on an old favourite. The Old Fashioned is a classic cocktail — one of the very oldest out there actually. It's a timeless treat made from a few basic ingredients that…
How to Make Ham
Curing a cut of pork to make your own home made ham is a lot easier than many people think. The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham), but you can make a…
How to Make Spicy Smoked Mettwurst
Enjoy the Spicy Smoked Mettwurst recipe!