Strasburg Cured Sausage Premix, Meal, Seasoning 255 Grams

Great for the kids lunches or an old school strasburg sandwich fryup.
Strasburg is a German style luncheon meat cooked and smoked over wood.
Often eaten cold.

A highly flavoured cured strasburg sausage premix made from selected herbs and spices.
Contains sodium Nitrite cure #1 which is for cooking only.
Cook and Smoke at 120c until internal temperature reaches 70c
Store in fridge after cooking.

DIRECTIONS:
255 grams premix
600g water
Pork trim lean 7kg, Pork Trim Fatty 3kg
Total 10.855kg

Mince meat to required texture.
Use 8mm mincer plate for best result.
Mix meat, water and premix together
Fill out into sausage casings of your choosing.
Fibrous casings for best result (non edible used for forming sausage shape)
Cook at 120c until internal temperature reaches 70c
Store in fridge after cooking.