INGREDIENTS
Beef 4.5 Kg
Bread Crumbs 450 g
Ice Water 675 ml
1 Tbsp Salt
1 Tbsp Black Pepper
2 Tbsp Curry Powder
METHOD
1 Mince Meat to required texture.
2 Mix bread crumbs curry powder 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.
