Smoked Salt & Tellicherry Pepper Sausage Mix (Gluten Free)

A mix of sweet pepper and smoky salt - ideal to add a burst of flavour to any meat.

The peppercorns used in this mix are considered some of the finest in the world, originating from Tellicherry, a city on the Malabar coast of Kerala India.

Method

• Add 500g pack to 4kg of mince meat
• Add 100ml of cold water ( alter to desired consistency) 
  
• Mix till combined
  
• Mince again to bind ingredients (optional)
• Fill into Tongmaster Natural or Collagen casings.

Additional Tips

• The colder the meat and water, the better the appearance and life of the sausage.
  
• Leave sausages in the fridge overnight to allow the herbs and spices to marinade with the meat
• Add a little vegetable oil to your hands to give your sausages a professional sheen and to handle them more easily.
• Suitable for freezing.
• Ensure your mix is soft and don't overfill your casings as the mixture will expand.

Instructions on pack.