A highly flavoured cured mettwurst sausage premix made from selected herbs and spices.
Contains sodium Nitrite cure #1 which is for cooking only.
Cook and Smoke at 100c until internal temperature reaches 70c
Store in fridge after cooking.

DIRECTIONS: 375 grams premix, 200g water,
Pork trim 75cl 4.5kg, Beef trim 80cl 4.0kg.
Total 9.075kg

Mince meat to required texture.
Use 12 to 16mm mincer plate for best result.
Mix meat, water and premix together
Fill out into sausage casings of your choosing.

Cook and Smoke at 100c until internal temperature reaches 70c
Store in fridge after cooking.