• 10 kgs Pork trim 70% lean (That means 70 % meat and 30% Fat)
  • If you are only making 5 kgs of sausages just cut the ingredients down by half
  • 60gms
  • Salt 2 teaspoons dried marjoram
  • 1 tablespoon mustard seed (ground)
  • 20 gms allspice
  • 50 gms crushed garlic
  • 45 gms ground white pepper
  • Curing salt (use supplier recommended amount for 10 kgs meat)


Lets get sausage-making

  • Mince the meat through your mincer using the larger holed mincer plate.
  • Add ingredients.
  • Mix in well and now mince through the smaller mincer plate .
  • Mix in well and now mince through the smaller mincer plate.
  • Place the sausage emulsion into the sausage filler and put the size nozzle on the filler that will fit your casing.
  • Natural hog or sheep casing or collagen casings (known as Artificial Casings)
  • Turn the handle on the sausage filler and feed the emulsion into the casing.
  • Don’t fill the casing to full as it will not be able to be tied off.
  • Feel the sausage as it is coming from the filler and it should be comfortably soft to the touch.
  • Once you have filled out the casing, tie each end with a simple knot.
  • Twist off into lengths of about 20cm. Do not separate.


Cooking Method (Smoke Oven)

  • Preheat the oven to 70°C.
  • Place product on racks, place in oven and smoke for about 3 hours.
  • Increase temperature to 80°C until sausage reaches cooked temperature 74-75°C.
  • To check if the product is cooked, take one from the shelf. If it snaps in ½ when you bend it, it should be cooked.
  • Internal temperature should be 74-75°C.
  • The good old taste test will also let you know.
  • Remove from oven and cool.
  • Refrigerate and use within 1 week or freeze.
  • Product can also be vacuum packed if a machine is available.


See our simple instructions for tying your own sausages.

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