For white sausage - blend of herbs and spices

For white sausage - A blend of spices and herbs that is a carefully selected composition giving white sausage its traditional marjoram flavor and aroma.

• Excellent taste, new packaging - we have now packed your favorite herb and spice blend in a paper, barrier doypack with a zip closure, so you can enjoy the lasting aroma of the blend for a long time.
• Traditional - the perfect herb and spice blend for white sausage is ideal for preparing traditional products not only for holidays, but also for everyday use!
• Carefully selected ingredients - marjoram, black pepper, nutmeg, coriander - a guarantee of success: fantastic aroma and unforgettable taste!
• Economical pack - one 20 g sachet is enough to prepare 4 kg of sausage! You’ll easily make enough for the holidays or a larger get-together by the grill with friends!

Do you dream of aromatic, delicate, and exceptionally tasty homemade sausage? There’s a way! With our herb and spice blend, you’ll easily prepare delicious, herb-aromatic, melt-in-your-mouth sausages! For white sausage is a blend of specially selected herbs and spices without salt and sugar. One 20 g pack is enough to prepare up to 4 kg of sausage! The traditional aroma of our blend comes from marjoram, which complements the natural flavor of the meat, adding richness and depth. Delight your loved ones with the classic taste of homemade white sausage!

How to use:

Ingredients for 4 kg of white sausage: 

• 2 kg pork shoulder
• 1 kg pork neck
• 0.5 kg beef
• 0.5 kg pork belly or jowl
• 200 ml cold water
• 4–5 cloves of garlic
• 64 g of salt
• 1 pack of herb and spice blend FOR WHITE SAUSAGE
• pork casings (⌀28/30 approx. 7 m)

Recipe:

Cut the meat into pieces, separating lean parts from fatty ones. Grind the fatty pieces through a 2–4 mm plate and the lean ones through an 8–12 mm plate. Grind the beef separately using the finest plate and mix it with 100 ml of cold water until a white slurry forms to bind the entire meat mix. Combine the ground meats, add salt and the herb and spice blend, and mix the meat with the remaining cold water. All ingredients must combine perfectly; the mixture should have a cohesive, sticky consistency. Using a sausage stuffer, fill the casings with the meat mixture. Poach the prepared raw sausage in water at 75-80°C for 20-25 minutes.

Ingredients: marjoram 57%, black pepper 28%, nutmeg, garlic. The product may contain sesame seeds, celery, mustard, gluten, sulfur dioxide, peanuts, and soy. 

Also try our sausage-making calculator.

Net weight: 20 g

Note!

No added salt or sugar.

Store in a dry place; do not expose to direct UV radiation.

Allergenic products are used on site: mustard, celery, soy, sesame, gluten, nuts.

Package dimensions:

• length 11 cm
• width 1 cm
• height 18 cm