INGREDIENTS
Beef 4 Kg
1 Kg Bacon (Finely Diced)
1 Kg Cheddar Cheese (Grated)
240 ml Ice Water
50 g Massel Beef Stock Powder {Per Kilo Of Meat}
4 Tbsp Kosher Salt
12 g Ground Black Pepper
24 g Chives. (Chives adds more Onion Flavor).
28 g Garlic Granules or {7 Grams per Kilo [Strong Garlic Flavour]}
Bread Crumbs 200 g ****** {MAY NOT NEED}
METHOD
1 Mince Meat to required texture.
2 Mix herbs and spices and water together to form a slurry.
3 Mix meat and slurry together until combined.
4 Mince again.
5 Fill out into desired sausage casings.
6 Stuff into hog casings making 56 g links. Hang the sausages in a cool dry place for at least 12 hours before cooking.
NOTES:
1 Mace Substitutes: nutmeg, allspice, cinnamon, ginger
2 Amounts 27/01/2024
2% Salt
1% Binder
60ml Water per 1 Kilo Meat
1 – 7 Grams Herbs per Kilo depending on strength of Herb Or Spice
3 – 4 Grams Black Pepper per Kilo Meat
