Complete Spice Mix for making SAUCISSE à CHOUCROUTE (Sauerkraut Sausage) Frankfurter, Knack, Cocktail Sausages

This mix is WITH SMOKED FLAVOR

Making delicious sauerkraut sausages is very simple:

1. Grind the meat using the smallest grid.
2. Incorporate the spice mix and smoked flavor diluted in the meat.
3. Stuff the mixture into casings.
4. Cook the sausages.

For the best results:

• Use a blender to mix the ingredients.
• Grind the meat using a cutter to obtain an emulsion.

Note:

• You can also grill your sauerkraut sausages directly without pre-cooking them. The taste will be slightly different but still excellent!

Comes with 100g of smoked flavoring.

• Use the rest to make smoked garlic sausage, smoked sausage, dry sausage, cooked ham, or any other desired charcuterie.
• You can also use it in fish.

Recommended casings:

• For best results, use sheep casings 24/26 or narrow pork casings (Ø 26/28 to Ø 32/34) for sauerkraut sausages.
• For cocktail sausages, use sheep casings 18/20 or 20/22 (be careful with the Ø of your nozzle! You need a maximum tip of 10 or 11!).

Packaging:

• Packed in re-sealable freshness bags of 250g.

Dosage:

• 50g/kg

Ingredients:

• Non-iodized salt, MILK protein, dextrose, spices (MUSTARD), pea fiber, lactose, citrus fiber, natural spice extracts, bamboo fiber, flavor enhancer: monosodium glutamate, antioxidant: ascorbic acid.

Smoked flavor ingredients:

• Smoked flavor

For food use only, limited use