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

• Great flavour, new packaging - we have now packaged your favourite spice and herb blend in 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 rustic sausage will work well for preparing traditional products not only for the holidays, but also for everyday use!
• Natural ingredients - black pepper, sweet and hot paprika, nutmeg, garlic, and marjoram – these ingredients ensure success: fantastic aroma and unforgettable flavour!
• Without chemical additives - our blend does not contain any salt, preservatives, or flavour enhancers. By choosing our product you can be sure that you receive only natural, healthy, and safe ingredients!
• Efficient packaging - a single 20 g sachet is sufficient for preparing as much as 5 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? Would you like to go back to the times when food was not full of chemicals and artificial additives? There is a way of achieving that! With our blend of herbs and spices you will easily prepare delicious, aromatic, traditional, melting-in-the-mouth sausages made from natural ingredients only! ‘For Rustic Sausage’ is a mix of specially selected natural spices and herbs, without salt, preservatives or flavour enhancers. The blend includes: black pepper, sweet and hot paprika, nutmeg, garlic and marjoram – when choosing our product you can be sure that your food is safe and healthy! A single 20 g pack is sufficient for preparing as much as 5 kg of sausage! The traditional aroma of our 'For Rustic Sausage' blend will complement the taste of homemade bigos or cabbage soup. Delight your loved ones with the classic flavour of homemade rustic sausage!

How to use:

Ingredients for 4 kg of cottage sausage: 

• 4 kg pork (neck and/or shoulder), 
• 0.5 kg beef, 
• 0.5 kg bacon or pork jowl, 
• 200 ml cold water, 
• 75 g curing salt, 
• 1 pack of FOR COTTAGE SAUSAGE mix of spices and herbs, 
• pork casings (Ø28/30 about 9-10 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 or a kidney 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 curing salt and the mix of spices and herbs. Knead everything thoroughly with the remaining water and then leave it for a day in a refrigerator. Remove the meat about an hour before forming sausages. Using a stuffer, fill the casings with the meat. Hang the sausages to dry in room temperature for several hours. Once they are dried well, put them into a smoker and smoke them in a temperature of 40-60°C for about 3 hours (until they turn slightly brown). After smoking, scald the sausage for about 18 - 20 minutes in water with temperature of 75-80°C.

Ingredients: spices 54% (black pepper 30%, sweet pepper, hot pepper 9%, nutmeg), granulated garlic 24%, marjoram 22%.

Also check out our meat processing calculator.

Net weight: 20 g

Please note!

Does not contain salt, sugar, preservatives or sodium glutamate.

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