Sausage Spice 2 Kg. Special Mixture Recipe From The Spicy Sausage Mixture Master İn The Explanation

HOT SAUSAGE SPICES

- UNSALT -

2 KG.

(Enough for 28-30 kg of minced meat)

You can find many kinds of sausage mixtures, especially ready-made sausage spices, in the market, supermarket, butcher, on the internet, etc. Before giving the recipe, there are a few things we want to draw your attention to; the amount of spices in this spice mixture, their quality and freshness are very important, and since this is not something that can be understood by looking, make sure to buy your spices from places you trust.

Our spice mix has been prepared by the same hand for 20 years, specially for our retail store, our regular customers know the difference very well. The main reason for this difference is freshness, we grind the black pepper and cumin for this mixture ourselves, we add spices that are more expensive than powdered pepper such as allspice and black pepper, not in trace amounts, but in the required amounts. Another issue is that most ready-made mixtures also include salt (some also include garlic powder), we only include spices, why this issue is important because it affects the price by 50%, as you will understand from the recipe, even some of the ready-made mixtures contain preservatives, if you want to make a real homemade sausage, pay attention to this too. Let's come to the recipe;

Homemade Sausage Recipe:

I am sending you the necessary ingredients for sausage making for 1 kg of minced meat, you can proportion them according to your minced meat amount. You need 70 gr. of spice mixture, this mixture (I am saying it for ours) contains all the necessary spices except salt and garlic. If you are going to use garlic as powdered garlic, you need 30 gr. of garlic powder, you can also get this from our store, but our advice is to buy the garlic fresh and crush it, if you do not want to deal with this, you can proceed with powdered garlic later, if you are going to crush it yourself, crush 1 head (6-7 cloves) of garlic for every 1 kg of minced meat. It is not very correct to give measurements for salt, actually adjust it according to your taste, but if a gram is absolutely necessary, add 25-30 gr of salt for 1 kg of minced meat. If you are going to press your sausage into the intestine, you need 1.5 mt. of intestine for every kg, you can also check this from our store, we also provide intestines exclusively from local intestines.

For sausage, adjust your ground meat to fatty (from beef). Add your spices, garlic and salt in the measurements listed above according to your kilogram amount and mix well, it is useful to let this mixture rest for a day and mix it again every 3-5 hours during this day. Your stuffing is ready, you can use this stuffing in the intestines, as a cloth or directly as sausage stuffing. If you are going to fill the intestines, get detailed information about the drying process on the internet, but do not forget that homemade sausage will never be like supermarket sausage, even if you dry it correctly, store it in the freezer for a long time (for months later). Since it does not contain any preservatives, it does not last very long like ready-made sausages, but you can store it in the freezer for very long periods and continue to consume it by taking a new one to the top cupboard when it is finished. There is no preservative, nitrite or nitrite salt, food coloring, salt, etc. in our stuffing other than spices. It is a pure spice.

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