Sriracha & Maple Sausage Mix - (Gluten Free)

A blend of garlic and sriracha chilli with the sweetness of maple - perfect with pork or chicken.

Method

• Add 500g pack to 4kg of mince meat
• Add 500ml 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.