Cracked Pepper & Worcestershire Sausage Meal 1kg — Makes 13kg

Cracked Pepper & Worcestershire is a peppery sausage premix with real bite to it. The pepper is the first thing you taste, sitting on a dark, tangy Worcestershire base that gives the sausage a steak-house sort of savouriness. The warmth comes from pepper, so there is no chilli heat in it.

It suits beef best, though pork or a blend works well if you want something a little sweeter underneath. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.

Key features

• Makes around 13kg of finished sausage from one 1kg pack
• Coarse cracked pepper with a tangy Worcestershire base
• Pepper-warm with no chilli heat
• Resealable 1kg bag so you can do part batches
• Works with beef, pork or a blend
• Consistent result without weighing out individual spices

Best uses

• Steak-style beef snags for the BBQ
• Breakfast sausages alongside eggs
• Weekend batches at home
• Sausage sizzles and club fundraisers
• Market stalls and small-scale production

How to use

1. Mince 10kg of beef, pork or a blend through a 6–8mm plate
2. Add the 1kg of Cracked Pepper & Worcestershire meal
3. Add 2kg of iced water
4. Mix until the meat turns tacky and starts binding, around 2–3 minutes
5. Fill your casings without packing them tight, then twist into links
6. Chill thoroughly before cooking, packing or freezing

Storage & handling

• Keep the bag sealed somewhere cool and dry, out of direct sun
• Push the air out before resealing a part-used bag
• Keep your meat below 4°C from mincing through to filling
• Use clean gear so flavours from the last batch don't carry over

Specifications

SKU	04SM305
Also known as	Cracked Pepper & W'Shire
Content weight	1kg resealable pack
Vendor	Corona
Yield	Approximately 13kg finished sausage per 1kg pack
Mixing ratio	1kg meal : 2kg iced water : 10kg meat & fat
Flavour profile	Coarse cracked pepper over a tangy Worcestershire base
Ideal meats	Beef, or a 70/30 beef-pork blend
Casings	Hog or collagen, 28–32mm
Origin	Made in Australia from local and imported ingredients
Category	Sausage premix, pepper & Worcestershire style
Intended users	Home butchers, professional butchers, meat processors
Applications	Fresh sausages for BBQ, frying and grilling

FAQs

How much sausage does one pack make?
One 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.

Is it hot?
There's no chilli in it. The warmth you get is from black pepper, so it's a peppery bite instead of a burn. Most kids handle it fine.

What meat works best?
Beef suits it best and makes a steak-style snag. A 70/30 beef-to-pork blend softens the pepper a little and gives you a better fat balance.

What does the Worcestershire actually taste like in a sausage?
Dark and tangy, with a savoury depth underneath the pepper. It's the same note you'd get from a splash of Worcestershire over a steak.

Can I do a smaller batch?
Yes, keep the same 1:2:10 proportions. For a small run that's 250g of meal, 500g of iced water and 2.5kg of meat.

What casings should I use?
Hog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.

Does it contain allergens?
The ingredient list includes preservative 223 (a sulphite) and vitamin E derived from soy. The full list is below, so check it against your own needs.

Ingredients

Flour rice, Salt, Sugar, Potato granule, Spices (Pepper 7%), Worcestershire Sauce Powder 5%, Mineral Salt (451), Preservative (223), Yeast Powder, Anticaking Agent (551), Vegetable Oil, Colour (160c), Herbs, Food Acid (330), Vitamin E (derived from soy) (307b), Spice Extract, Herb Extract. Made in Australia from local and imported ingredients.

04SM305

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