Misty Gully Strasburg Recipe
Contents 150g will make over 5kg of sausages
To make 1.3kg of sausages mix 30gms of seasoning and 3 gms of cure #1 2% with 150mls of chilled water. Blend with 1kg of Pork (shoulder) mince and 285gm of (lean) Beef Mince. 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!