Herb & Garlic Sausage Meal 1kg — Makes 13kg

Herb & Garlic is the fresh, green one in the range. Parsley leads it at 1.5%, with garlic at 0.5% providing a savoury base underneath instead of dominating. The result is a sausage that tastes clean and herby rather than pungent, which is why it works so well with lighter meats.

Chicken is where it shines. Pork works well too, and beef is fine if you want something more substantial. 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
• Fresh parsley and herb flavour with garlic behind it
• Light enough to suit chicken without overpowering it
• No heat, so it works for the whole table
• Resealable 1kg bag so you can do part batches
• Consistent result without weighing out individual spices

Best uses

• Chicken sausages, where it's at its best
• Pork snags for the BBQ
• Italian-style sausages for pasta and ragù
• Sausage rolls and stuffing mixes
• Market stalls and small-scale production

How to use

1. Mince 10kg of chicken, pork, beef or a blend through a 6–8mm plate
2. Add the 1kg of Herb & Garlic 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	04SM326
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	Fresh parsley and herbs with garlic behind
Ideal meats	Chicken, pork, or beef
Casings	Hog or collagen, 28–32mm
Allergens	Contains soy. Contains sulphites at 10mg/kg or above.
Origin	Made in Australia from local and imported ingredients
Category	Sausage premix, herb & garlic 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.

How strong is the garlic?
Moderate. Garlic sits at 0.5% and parsley at 1.5%, so the herbs lead and the garlic gives it a savoury base. If you want a punchier garlic sausage you can add fresh crushed garlic to the mix.

What meat works best?
Chicken. The flavour is light enough that it doesn't bury the meat, which is the usual problem with chicken snags. Pork and beef both work well too.

Is there any heat in it?
No. It's a mild, herby flavour with nothing spicy about it, so it suits kids and anyone avoiding chilli.

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?
Yes. It contains vitamin E derived from soy, and sulphites at 10mg/kg or above. The full ingredient list is below.

Ingredients

Flour rice, Salt, Herbs (Parsley 1.5%), Mineral Salt (451), Preservative (223), Hydrolyzed Vegetable Protein, Herb Extract, Vegetable Oil, Colour (160c), Spice Extract (Garlic 0.5%), Vitamin E (derived from soy) (307b).

Contains sulphite greater/equal to 10mg/kg. Made in Australia from local and imported ingredients.

04SM326

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