Misty Gully German Bratwurst
150g will make over 4kg of sausages.
Directions:
To make 1kg of sausage, mix 35gms of seasoning with 180mls of chilled water.
Blend with 1kg of mince. Usually pork, but you can use anything, including a combination of chicken, pork and beef. Ensure you have a fat ratio of 30/70 fat/lean meat.
Be sure to break down any lumps of meat when mixing by hand and ensure a fine mince is used.
Fill your casing of choice. We recommend size 36 natural hogs.
Place the filled sausages into the refrigerator overnight (or for at least 12 hours) to stabilise.
Cook, refrigerate or freeze. Enjoy!
How to Make Vegan Roasted Capsicum & Red Lentil Sausages
This vegan sausage recipe was really tasty and easy to make, not to mention a great way to get some veggies into your diet. The great thing about sausages is that you can experiment with different…
How to Make Your Own Christmas Ham
Learn how to make your own Christmas ham using our Misty Gully Maple Ham Cure and our Christmas Dressing recipe. It's simple and fun to do! Dressing your ham can be a great way to get the kids…
