Venison Sausage

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An Australian take on a Hunter’s sausage. with spices and herbs to give you an authenitc taste of the Australian Alps. Add 120g to 5kg of meat. Add 3g of cure #2 (sold separately) per kg if making fermented sausage and 125g Kosher Salt. Can also be used to make fresh sausage, in which case add just 50g Kosher Salt. Ingredients: herbs, onion and garlic flakes, juniper berries, salt., May contain traces of nuts, egg, and milk.


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