INGREDIENTS
Beef 4.5 Kg
Bread Crumbs 450 g
Ice Water 675 ml
180 g Massel Beef Stock Powder
80g Salt
8g Black Pepper
2 g Parsley
2 g Dill
25 g Garlic Granules
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 is a very strong spice. Mace Substitutes: nutmeg, allspice, cinnamon, ginger
2 1 Tbsp Nutmeg = 7 Grams
