For white sausage - spice and herb blend, 350 g

Seasoning mix for white sausage is a carefully selected blend of spices and herbs, created with traditional Polish cuisine in mind. It will give your homemade sausage a distinctive aroma and flavor. Now available in a 350 g package - ideal for lovers of homemade charcuterie.

• For perfect seasoning - the mix will give your homemade sausage a distinctive marjoram aroma and deep flavor.
• Efficient and practical packaging - one 350 g package is enough to season 70 kg of homemade white sausage! The perfect solution for larger occasions - holidays, family celebrations, or preparing for the grilling season.
• Natural ingredients - no added salt or sugar, selected, high-quality ingredients: marjoram, black pepper, nutmeg, and garlic create a blend that enhances the taste of the meat and whets the appetite for homemade delights!

Do you dream of an aromatic, delicate, and exceptionally tasty homemade sausage? There's a way! With our herb and spice blend, you'll easily prepare delicious, melt-in-your-mouth white sausages with an exquisite herbal note. Only specially selected herbs and spices, with no salt or sugar.

One 350 g package is enough to prepare up to 70 kg of sausage. Our blend owes its traditional aroma primarily to marjoram, which enriches the meat’s natural flavor. Delight your loved ones with the classic taste 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 pork belly or jowl
• 200 ml cold water
• 4-5 garlic cloves
• 64 g salt
• 20 g Seasoning and Herb Mix FOR WHITE SAUSAGE
• pork casings (⌀28/30 approx. 7 m)

Preparation:

Cut the meat into pieces, separating the lean parts from the 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 through a fine plate and mix it with 100 ml of cold water until you obtain a sticky consistency that will bind the entire meat mixture. Combine the ground meats, add the salt and the herb and spice mix, then knead the meat with the remaining cold water. All ingredients must combine perfectly, and the mixture should have a cohesive, sticky consistency. Using sausage stuffer fill the casings with the meat mixture. Poach the raw sausage prepared this way in water at 75-80°C for 20-25 min.

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 charcuterie calculator.

Note!

• no added salt or sugar,
• store in a dry place, away from UV rays,
• the facility uses allergenic products: mustard, celery, soy, sesame, gluten, nuts.

Net weight: 350 g

Package dimensions:

• height 25 cm
• width 17 cm