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!
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!
How to Make Baked Pears with Cinnamon Crumble & Smoked Honey
These baked pears are super quick and easy to make and are a great warming winter dessert. The cinnamon crumble is so delicious and goes perfectly with the pears. We've drizzled some of our Misty…
How to Make Bacon
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!