French Strassburg Spice Pack
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
- 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)
- 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.
- Fill the chosen sausage casings (The Gonzo MkII Sausage Stuffer is handy here).
- Hang the sausages in the fridge overnight to stabilise and to allow the flavour to develop.
- 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
- Rapidly cool under cold running water.
*** This product is Gluten-Free ***
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