Herb and Spice Blend for Country-Style Sausage, 500 g

Experience the taste of genuine homemade tradition! The For Country Sausage blend is a classic composition of natural spices and herbs that gives your products that unique character traditionally associated with country sausage. Thanks to this blend, you will prepare a delicious, juicy, and aromatic sausage with a deep, distinctive flavor.

Enhance your products – use the well-balanced For Country Sausage spice and herb blend!

• Traditional taste and aroma - this specially selected blend of spices and herbs is perfect for preparing traditional country sausage in the best, homemade version.
• No added sugar or salt - a no-compromise blend – ideal for everyone who prioritizes the right ingredients.
• Natural ingredients - our blend contains no flavor enhancers or preservatives; you’ll find only selected spices and herbs – season your products naturally, healthily, and safely!
• Efficient packaging for up to 125 kg of meat - a 500 g pack is enough to prepare up to 125 kg of country sausage! It’s an excellent choice if you’re planning a larger batch, e.g., for holidays, a wedding, or the grilling season.

Dreaming of an aromatic, tender, and delicious country sausage, handmade and just like in the old days? With our blend of specially selected, natural spices and herbs, you’ll make it with ease.

The product contains no salt, sugar, preservatives, monosodium glutamate, or other flavor enhancers.

Ingredients of the blend For Country Sausage: spices 54% (black pepper 30%, sweet paprika, hot paprika 9%, nutmeg), granulated garlic 24%, marjoram 22%. The product may contain sesame seeds, celery, mustard, gluten, sulfur dioxide, peanuts and soy.

Here’s an idea! The traditional aroma of our For Country Sausage blend will perfectly complement the taste of homemade bigos or sauerkraut soup, and sausage made with this blend will be the dream ingredient for these dishes.

Example use:

Recipe for 5 kg of country sausage

Ingredients:

• 4 kg pork (neck and/or shoulder)
• 0.5 kg beef
• 0.5 kg bacon or jowl
• 200 ml cold water
• 75 g curing salt
• 20 g spice and herb blend FOR COUNTRY SAUSAGE
• pork casings (⌀28/30, approx. 9–10 m)

Method

Cut the meat into pieces, separating lean from fatty parts. Grind the fatty pieces through a 2–4 mm plate, and the lean through an 8–12 mm plate or using a coarse cutter. Grind the beef separately through the finest plate and mix with 100 ml cold water until you get a sticky mass. Combine the ground meats, add curing salt and the spice and herb blend. Knead thoroughly with the remaining water and refrigerate for 24 hours. Remove the meat about an hour before forming the sausages. Using a stuffer and fill the casings with the meat. Hang the sausages to dry at room temperature for several hours. Once well dried, place them in the smoker and smoke at 40–60°C for about 3 hours (until a light brown color is achieved). After smoking, poach the sausage for about 18–20 min in water at 75–80°C.

Also try our charcuterie calculator.

Net weight: 500 g

Attention! Store in a dry place, away from UV rays.