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 Kransky
This recipe is made super easy with our Misty Gully Kransky Seasoning. 150g of the seasoning will make over 5kg of sausages.
How to Make Roasted Fennel and Garlic Venison Salami
Salami is one of our favourite things to make! It requires a lot of waiting but the end product is so worth it. This roasted fennel and garlic venison salami has a rich, gamey flavour and smooth…
How to Make Tuscan Salami Recipe
This is an easy Tuscan salami recipe that combines garlic, fennel and red wine to give you an authentic Italian sausage. This salami recipe will have you making wonderful salami perfect for…