Spanish Style Meat & Sausage Premix

Our spanish style meat and sausage premix is hand crafted in Foxton. Made by a well known local artisan with love and attention to detail giving the best quailty mixes and recipes.  We now make them available to you too.

Made with natural ingredients in small batches without MSG, preservatives or gluten. These mixes can be used to flavour your sausages, mince and meat patty’s.

$12.50

Description

Our spanish style meat and sausage premix recipe is hand crafted in Foxton with the popular Foxton Artisan Sausage recipes. We love these New Zealand made mixes.

ALL NATURAL INGREDIENTS

Made with natural ingredients in small batches without MSG, preservatives or gluten.

MULTIPLE USE:

These mixes can be used to flavour your mince, sausages and meat patty’s.

HAND MADE IN SMALL BATCHES

Hand made in Foxton New Zealand from a well known local artisan with love and attention to detail giving the best quailty mixes.

ZEROPAK MEAT & SAUSAGE PREMIXES FEATURE:
  •  flavouring for mince, sausages and meat patty’s
  • handmade in New Zealand in small batches
  • gluten free
  • no MSG
  • no preservative
  • all natural ingredients
  • original recipes
  • packet content is designed for 3kg of meat

NOTE: All are dry blends giving extended shelf life.

PACK CONTENTS:

Salt, pepper, garlic, paprika, cumin, coriander, chilli, oregano, basil, rice flour

ADDITIONAL INGREDIENTS:

1 Onion, 1 red pepper + 300ml passata paste (optional)

NOTE:
Ingredients to process 3kg of meat. 
Makes approximately 4.5kg of finished sausages. Spanish Style premix can be used for pork, beef and lamb.

INSTRUCTIONS FOR USE;
  1. Add contents of package to 3kg of meat, 400gms of pork fat, a red pepper and 1 onion (all diced). Add 300 ml of tomato passata and mix thoroughly then refrigerate.
  2.  Mince using 6mm plate.
  3. Take 1250gms of minced product and place in food processor with 250ml of water and process to a paste.
  4. Return paste back to meat and mix thoroughly by hand for approx 2 minutes. The mix should be starting to feel sticky. This enables the sausage to bind.
  5. Fill casings using sausage filler or turn into patties/meat balls.
  6. Recommend hanging sausages overnight to set prior to packing.

THIS MIX DOES NOT CONTAIN PRESERVATIVES, EMULSIFIERS OR WHEAT FLOUR DERIVATIVES.

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