Strasburg Sausage Seasoning Mix 150g
Make your own Strasburg at home, healthier and tastier than the ones you buy at the supermarket. So simple to make, you mix the seasoning with the mince meat, fill your casing (fibrous or large all natural recommended), leave in your fridge overnight, then dry in your oven or smoker at a low temp until you reach an internal temp of around 65 degrees C.
Simply add cure (#1/2%) if you want to make a semi dried sausage. 150g makes over 3kg of sausages.