The Strassburg Spice mix consists of a truly delicious melange of spices that include pepper, coriander, mustard, cardamom and pimento with a hint of smoke.  

To make 5kgs of Strassburg, you will need:

• 1 Pack of Country Sausage Strassburg Mix
• 1.125kg Lean Beef
  
• 1.5kg Lean Pork
• 1.375kg Pork Fat
• 665ml Chilled Water
• 2 or 3 x 75mm x 500mm or 120mm x 500mm Fibrous Sausage Casings

Method

1. Mince meats through 8mm plate and the pork fat through a 5mm plate. (If buying pre-minced meat, ask your butcher the fat content and adjust your recipe accordingly and skip this step)
2. Blend the meat, half the water, the spice pack, and then the remaining water until the water is taken up and the mixture becomes tacky.
3. Fill the chosen sausage casings (The Gonzo MkII Sausage Stuffer is handy here).
4. Hang the sausages in the fridge overnight to stabilise and to allow the flavour to develop. 
5. Cook in an oven set to the lowest heat setting possible for the first hour. Cook at between 85° - 95°C until product reaches an internal temperature of 70°C
6. Rapidly cool under cold running water.

*** This product is Gluten-Free ***