For white sausage - mix of herbs and spices, 20 g

For White Sausage - a blend of herbs and spices' is a carefully designed composition that imparts a traditional marjoram flavour and aroma of white sausage.

• Great flavour, new packaging - we have now packaged your favourite blend of herbs and spices in a doypack made of barrier film covered with paper and featuring a ziplock, allowing you to enjoy the blend's flavour for a long time.
• Traditional - this perfect blend of herbs and spices for white sausage will work well for preparing traditional products not only for the holidays, but also for everyday use!
• Carefully selected ingredients - marjoram, black pepper, nutmeg, coriander – these ingredients ensure success: fantastic aroma and unforgettable flavour!
• Efficient packaging - a single 20 g sachet is sufficient for preparing as much as 4 kg of sausage! You will have no trouble preparing a product for holidays or a barbecue party participated by a larger group of friends!

Do you dream of aromatic, tender, homemade sausages with original flavour? There is a way of achieving that! With our mix of herbs and spices you will easily prepare delicious, aromatically herbal, and melting-in-the-mouth sausages! A single 20 g pack is sufficient for preparing as much as 4 kg of sausage! We owe the traditional aroma of our blend to marjoram, which complements the natural flavour of the meat, giving it richness and depth. Delight your loved ones with the classic flavour of homemade white sausage!

Directions for use:

Ingredients for 4 kg of white sausage: 

• 2 kg pork shoulder, 
• 1 kg pork neck, 
• 0.5 kg beef, 
• 0.5 kg bacon or pork jowl, 
• 200 ml cold water, 
• 4-5 garlic cloves, 
• 64 g salt, 
• 1 pack of FOR WHITE SAUSAGE mix of herbs and spices, 
• pork casings (Ø28/30 about 7 m). 

Recipe: 

Cut the meat into pieces, separate the lean parts from the fatty parts. Grind the fatty pieces through a 2-4 mm mesh plate and the lean pieces through an 8-12 mm mesh plate. Grind the beef separately using a plate with the finest mesh size and knead it with 100 ml of cold water until a white gruel appears that will bind the whole meat mass. Combine the ground meats together, add salt and the mix of herbs and spices, and knead the meat with the rest of the cold water. All the ingredients must come together perfectly - the mixture should have a consistent and sticky consistency. Using a stuffer, fill the casings with the meat mixture. Steam the raw sausage prepared in this way in water with temperature of 75-80°C for 20-25 minutes.

Ingredients: marjoram 57%, spices 43% (black pepper 28%, nutmeg, coriander).

Also check out our meat processing calculator.

Net weight: 20 g

Please note!

With no added salt or sugar.

Store in a dry place, do not expose to direct impact of UV rays.

The following sensitising products are used on the plant territory: mustard, celery, soy, sesame, gluten, nuts.

Packaging dimensions:

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