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Fresh Sausages (BBQ or Breakfast)

  • 6
  • 20 min
  • Ingredients
  • Method
  • 10 kg  MEAT          ( 7.50 Kilo Lean – Min &  2.50 Kilo Fat - Max )             
  • 2 kg  WATER/ICE                                         
  • 750g BINDER flour, wheat, rice etc.                    
  • 150g SALT                                            
  • 75g CAMBRIDGE DRY SEASONING 
  • (product 1041 CAMBRIDGE SPECIAL D/S   20 Kg or 1040 CAMBRIDGE SPECIAL D/S   5 Kg)                        
  • 25g SAUS-MUL  (EMULSIFIER)     
  • (product 1581 SAUS-MUL   4 Kg or 1580 SAUS-MUL   15 Kg)                        
  • S.O.S LIQUID PRESERVATIVE ( directions on the bottle/label )               
  • ADD EXTRAS (if required):  150g OF CORONA CEL AND OR ANY OTHER SPICES OR eg: spices,cheese,vegetables etc.

ADD LIQUID PRESERVATIVE TO ICE/ICED WATER mix well    

ADD ALL DRY PRODUCTS AND EXTRAS TOGETHER in a plastic bag and shake up/mix well.                              

  1. Mince all meat through coarse plate.( eg: 8 ml )     
  2. Add half of the seasonings and additives, mix well   
  3. Add half of the water/ice/preservative. mix well.    
  4. Add remaining seasonings and additives, mix well.    
  5. Add remaining water/ice/preservative, mix well.      
  6. Mince through a medium/fine plate depending on the texture you require (recommend 4ml plate ).     
  7. Link and refrigerate/chill as quickly as possible.