Red Wine & Herb Sausage Meal 1kg — Makes 13kg

Red Wine & Herb is the grown-up one in the range. Red wine powder gives it a deep, slightly tannic savouriness that you notice most when the sausage is browned properly or braised, and the parsley keeps it from sitting too heavy. It's the sort of flavour that suits a slow cook as much as a hot grill.

Beef is the natural fit, ideally 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
• Red wine powder at 2% for a deep, savoury base
• Parsley and herbs lifting it
• Holds up to slow cooking and braising
• Resealable 1kg bag so you can do part batches
• Consistent result without weighing out individual spices

Best uses

• Beef snags for a dinner rather than a sizzle
• Braised sausages with onions and stock
• Casseroles and slow-cooked one-pot meals
• Weekend BBQ batches at home
• Market stalls and small-scale production

How to use

1. Mince 10kg of beef with around 20% fat through a 6–8mm plate
2. Add the 1kg of Red Wine & Herb 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	04SM306
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	Red wine depth with parsley and herbs
Ideal meats	Beef with around 20% fat
Casings	Hog or collagen, 28–32mm
Allergens	Contains sulphites at 10mg/kg or above.
Origin	Made in Australia from local and imported ingredients
Category	Sausage premix, red wine & herb style
Intended users	Home butchers, professional butchers, meat processors
Applications	Fresh sausages for BBQ, frying, grilling and braising

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 alcohol in it?
It uses red wine powder, and any alcohol is driven off in the drying and again in cooking. It's there for the flavour, not the drink.

Is there any heat in it?
No. It's a savoury, herby flavour with nothing spicy about it.

What meat works best?
Beef, with around 20% fat. The red wine has enough depth to stand up to a richer meat.

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. The full ingredient list is below.

Ingredients

Flour rice, Salt, Sugar, Dehydrated Vegetables, Mineral Salt (451), Herbs (Parsley 1%), Red Wine Powder (2%), Preservative (223), Vegetable Oil, Colour (160c), Herb Extract.

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

04SM306

• Shipping is calculated at checkout. Free shipping applies to orders exceeding $400 - Excluding Bulky Items.
• We process and ship most orders within 1–2 business days.
• Read our full Delivery policy