Garlic and Herb Sausage Mix

Garlic and Herb Sausage Mix

The ever-increasing range of complete mixes enables the butcher to extend and vary their choice of sausage flavours easily, without holding large amounts of stock.

The 'Butchers Classic' range incorporates bread rusk, which creates a traditional open texture and uses the very best raw ingredients. The range includes favourites such as Cumberland, Pork & Leek, Pork & Chive, Pork & Onion etc.

Features:

• 567g per sachet
• Pre-mix of seasoning & rusk
• For every 567g of mix, 10lb of sausage is produced
• 12.5% Usage Rate

Instructions:

Mixer or by Hand

• Mince the meat and place in mixer
• Add sausage mix and mix well, to evenly distribute
• Gradually add water and mix in until absorbed
• Re-mince through a 5mm or 8mm plate to achieve the desired texture
• Note: Mincing the meat through a coarser plate will result in a coarser textured sausage. Temperature after processing should not exceed 5^o

• Roughly dice the meat and place in the bowl cutter
• On slow speed, sprinkle on sausage mix and chop until dispersed
• Gradually add half the water (iced cold water) and chop until absorbed. (This step can be carried out on a high speed to obtain a finer textured sausage if desired)
• On slow speed, add the balance of the water and chop until desired texture is obtained

Ingredients: Bread Crumb (Wheat Flour*, Salt, Yeast), Garlic Powder, Salt, Sugar, Herbs, Dried Garlic, Sunflower Oil, Stabilisers (E450 (iii), E450(i)), Preservative (E221), Antioxidant (E300)

Allergens: Gluten (Bread Crumb (Wheatflour)), Sulphites (E221, Sugar)

Usage Table:

You can simply call us on 01530 411275 between 9.00am - 5.00pm Monday - Friday or email us at customerservices@butchers-sundries.com where we are here to answer any questions you may have. We have a team of highly skilled customer service advisors and even ex butchers here to give you the correct and best advice.