Italian Salcissia Sausasge Premix 1Kg

18 Kg Meat (Pork with @ 25% Fat Content)

1 Kg Italian Salcissia Premix

0.7 Kg Red Wine

Makes a 19.7 Kg Finished Block

(For smaller batches, use above ingredients in the same ratio).

1. Mince fresh meat through a coarse mincer plate.

2. Make a slurry of the premix and the water. Mix this slurry thoroughly with the minced meat.

3. Mince again (through a finer plate if desired).

4. Fill into collagen or natural sausage casings in the preferred caliber, and twist-link into sausages.

5. Refrigerate as soon as possible. Allow sausages to 'set' overnight before cooking or freezing.