Cranberry & Port Sausage

A indulgent cranberry and port seasoning that adds warmth, depth and a hint of sweetness to homemade sausages.

So simple to use!

Instructions:

1. Add 100g mix to 800g minced meat or alternative
2. Gradually add 100ml cold water - use less or more if needed
3. Fill into natural, collagen or vegetarian casings using a machine – or shape into sausage patties.
4. Cook as preferred - grill, BBQ, pan fry, oven or air fryer!

Top Tips:

• For enhanced flavour, leave the sausages in the fridge overnight to allow the herbs and spices to marinate with the meat.
• The softer the mixture, the better the appearance and texture of the sausages.
• When filling, use a little vegetable oil on your hands for easy handling.
• Don’t overfill the casings – the meat will expand during cooking.