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!
How to Brew Australian Pale Ale
There's nothing like cracking open a cold brew after a hard days work - even better sipping on a beer you've made yourself! Australian pale ales are great for warm weather, so whether you're having…
How to Make Maple, Chilli and Bourbon Bacon
This bacon will taste nothing like you've ever tried before! It's unusual at first, but if this was even possible, the sweetness from the Maple and Bourbon and the warm aftertaste from the chilli…
