Misty Gully Italian 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!
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 Jalapeno Poppers
These smokey, spicy and creamy jalapeno poppers are not only delicious, but so simple to make. Never tried one before? Once you've tasted just one bite of these you'll be wondering how you ever lived…
