Garšvielu un garšaugu maisījums desām BROWIN 310012 20 g

The BROWIN 310012 For Cottage Sausage is a carefully crafted blend of herbs and spices designed to impart a traditional flavor and aroma to rustic sausages.

• Great flavor, new packaging - Your favorite spice and herb blend is now packaged in a doypack made from barrier film covered with paper and featuring a ziplock, ensuring the blend's flavor lasts longer.
• Traditional - This perfect mix of herbs and spices is ideal for preparing rustic sausages, whether for holidays or everyday meals!
• Natural ingredients - Featuring black pepper, sweet and hot paprika, nutmeg, garlic, and marjoram, these ingredients guarantee incredible aroma and unforgettable flavor!
• Without chemical additives - Our blend contains no salt, preservatives, or flavor enhancers. You can trust that you are choosing only natural, healthy, and safe ingredients!
• Efficient packaging - One 20 g sachet is enough to prepare up to 5 kg of sausage! Perfect for holiday gatherings or barbecues with friends!

If you dream of aromatic, tender, homemade sausages with authentic flavor, this is the solution! With our blend of herbs and spices, you can easily create delicious, aromatic, traditional sausages made solely from natural ingredients. The For Cottage Sausage mix is free from salt, preservatives, and flavor enhancers, and it includes black pepper, sweet and hot paprika, nutmeg, garlic, and marjoram – ensuring your food is safe and healthy. A single 20 g packet can prepare up to 5 kg of sausage! The traditional aroma of our For Cottage Sausage blend is an excellent complement to homemade bigos or cabbage soup. Delight your loved ones with the classic taste 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, separating lean from fatty portions. Grind the fatty pieces using a 2-4 mm mesh plate and the lean pieces using an 8-12 mm mesh plate or kidney plate. Grind the beef separately with the finest mesh plate, kneading with 100 ml of cold water until a sticky mixture forms. Combine all ground meats, adding the curing salt and the spice blend. Mix thoroughly with the remaining water and refrigerate for a day. Before forming sausages, remove the meat from the fridge about an hour prior. Using a stuffer, fill the casings with the meat mixture. Hang sausages to dry at room temperature for several hours. Once sufficiently dry, smoke them at 40-60°C for about 3 hours or until they turn slightly brown. After smoking, plunge the sausages in hot water (75-80°C) for about 18 - 20 minutes.

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!

This product does not contain salt, sugar, preservatives, or sodium glutamate.

Store in a dry place away from direct UV light.

The plant processes products that may contain allergens including mustard, celery, soy, sesame, gluten, and nuts.

Packaging dimensions:

• Length - 11 cm
• Width - 1 cm
• Height - 18 cm