Minted Lamb Sausage Meal 1kg — Makes 13kg

Minted Lamb is the simplest blend in the range and it's better for it. Mint at 2% carries the whole flavour, with salt and a little herb extract behind it. There's no sugar, no smoke and nothing competing with the meat, which is the point when you're working with lamb.

It's built for lamb with around 20% fat. 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 mint at 2%, clean and clearly minty
• Short ingredient list with no added sugar
• Built for lamb with around 20% fat
• Resealable 1kg bag so you can do part batches
• Consistent result without weighing out individual spices

Best uses

• Lamb snags for the BBQ
• Greek and Mediterranean-style sausages
• Lamb rissoles and kofta-style patties
• Spring and Easter cooking
• Market stalls and small-scale production

How to use

1. Mince 10kg of lamb with around 20% fat through a 6–8mm plate
2. Add the 1kg of Minted Lamb 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 the mint doesn't carry into your next batch

Specifications

SKU	04SM312
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
Dosage level	7.69%
Flavour profile	Clean fresh mint, no sweetness
Ideal meats	Lamb with around 20% fat
Casings	Hog or collagen, 28–32mm
Allergens	Contains sulphites at 10mg/kg or above.
Origin	Made in Australia from at least 62% Australian ingredients
Category	Sausage premix, lamb & mint 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 there lamb in the mix?
No. Minted Lamb is the flavour name and describes what it's designed for. You supply the lamb and the meal seasons it.

Does it have to be lamb?
No, but it's built for it. Mint and lamb is the pairing this blend was made around. Beef works if that's what you have, though the mint sits oddly with pork.

How minty is it?
Mint is 2% of the blend, so it's clearly there without being overpowering. There's no sugar in the mix, so it tastes herby rather than sweet.

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?
It contains sulphites at 10mg/kg or above. There's no soy in this one. The full ingredient list is below.

Ingredients

Maize Flour, Salt, Mineral Salt (451), Herbs (Mint 2%), Preservative (223), Herb Extract.

Dosage level: 7.69%. Contains sulphite greater/equal to 10mg/kg. Made in Australia from at least 62% Australian ingredients.

04SM312

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