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 Pastrami
This simple pastrami recipe is sure to delight beginners and pros alike. Nothing beats a big juicy Reuben sandwich filled with your own home-smoked, mouth-watering pastrami!
How to Make Simple Capicola
Capicola is a great place to start for beginners with Misty Gully Banquet bags. It’s easy to prepare and handle and is a great starting block for those looking to explore the world of homemade small…