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.
- 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.
- 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.