Misty Gully Strasburg Recipe

Contents 150g will make over 5kg of sausages

Directions:

Mix 30g of seasoning and 2g of cure #1 2% with 150ml of chilled water. Blend with 1kg of meat, suggest ratio is 2/3 pork, 1/3 beef. Use as fine a mince as possible.

Fill your casings of choice (we recommend a fibrous casing).

Place the filled sausages into the refrigerator overnight (or for at least 12 hours) to stabilise.

Smoke or cook at 90 degrees C until internal temp reaches 68 degrees C.

Cool sausages by submerging in cold water for 20 minutes.

Remove from water, pat dry.

Cook as you desire, serve and enjoy!

Related Recipes

How to Make Bundy Rum and Hickory Honey BBQ Sauce

Everyone needs a good smokey BBQ sauce in their life! Making your own at home means you get to tweak it to your taste and play around with the flavours you enjoy. This recipe combines Bundy rum, our…

How to Make BBQ Pulled Lamb Shoulder

Pulled Lamb is even better than pulled pork!

BBQ Bacon Burnt Ends

Making your own Bacon at home is safe, easy, fun and most importantly, delicious. Once you try this simple recipe, you'll never eat store-bought bacon again!