Herb and Spice Mix for Smoked Sausage 20g BROWIN

Herb and Spice Blend for Smoked Sausage ensures a fantastic aroma and unforgettable taste for your homemade sausage!

This blend is the ideal compromise between spiciness, sweetness, and herbal flavor.

Key Features:

• Autentic Taste: An ideal composition that highlights the natural taste of your smoked sausage. The blend gives the sausage a characteristic peppery, garlicky, and marjoram-like depth and rich aroma.

• 100% Natural Composition: The blend contains no salt, sugar, preservatives, or monosodium glutamate. Your homemade sausage is healthy and free from artificial additives!

• Wide Application: Perfectly suitable for seasoning sausage, but also for complementing the flavor nuance of sauerkraut stew (bigos) or cabbage soup.

• Optimal Quantity: One 20 g package is sufficient for seasoning up to 5 kg of sausage mix.

Ingredients:

• Spices: Garlic, black pepper, sweet paprika, hot paprika, nutmeg.

• Herbs: Marjoram

WARNING! The product may contain sesame seeds, celery, mustard, gluten, nuts and soy.

Simple Traditional Smoked Sausage Recipe (for 5 kg of meat)

Required Ingredients:

• Meat: 5 kg (e.g., 4 kg pork, 0.5 kg beef, 0.5 kg bacon/fatback)

• Cold water: approximately 200 ml

• Salt: Curing mixture (e.g., curing salt/nitrite salt) or table salt (according to your preference)

• Herb and Spice Blend for Smoked Sausage: 1 package (20 g)

• Natural hog casings (⌀ 28/30, approx. 7–10 m)

Preparation:

• Pre-process the meat: Chop lean pieces coarsely (8–12 mm). Chop fatty pieces finely (2–4 mm). Chop beef finely and mix with 100 ml of cold water to create a "glue" that binds the mass.

• Season: Mix all the meats together, add salt/curing salt and the Herb and Spice Blend. Knead thoroughly with the remaining water until the mixture is uniform and sticky. Let it stand in a cool place for about 24 hours.

• Fill the casings: Fill the casings with the meat mixture and tie them. Hang the sausages at room temperature to dry for a few hours.

Smoking and heating:

• Smoke: Place the sausages in the smokehouse and smoke at a temperature of 40–60°C for about 3 hours (until the sausages achieve a light brown color).

• Poach: After smoking, heat the sausage in hot water (at a temperature of 75–80°C for about 18–20 minutes.