This traditional English style sausage will round-out your classic English breakfast. Combining the tang of pepper with the spicy-sweetness of Worcestershire sauce, this sausage makes a robust and delicious base for that old English favourite of "Bangers and Mash".

To make 5kgs of Pepper and Worcestershire Sausage, you will need:

• 1 Pack of  Pepper and Worcestershire Spice Mix
• 1.75kg Lean Pork
• 1.60kg Beef
• 485g Pork Fat
  
• 830ml Chilled Water
• 1 pkt Hog Casings
  

Method

1. Mince meats through a fine 5mm plate (if not already minced).
2. Blend the meat, half the water, the spice pack, and then the remaining water until the water is taken up and the mixture becomes tacky.
3. Fill into desired casings and hang in the fridge overnight to stabilise and to allow flavour to develop. (The Gonzo MkII Sausage Stuffer is handy here)
4. Pan fry or BBQ and enjoy (perfect for that old English Favourite, Bangers and Mash!)

*** This product is Gluten-Free ***