Kransky Sausage Premix 500gm (Salt Cure 230gm)

Stampede Kransky Sausage Premix is for butchers and serious home sausage makers who want a true continental-style Kransky – cured, full flavoured and suited to cheese inclusions – rather than just another fresh BBQ sausage.

This product comes as two matched components in one pack:

• 500g Kransky Sausage Premix, and

• 230g Salt Cure (with nitrite), packed separately.

Together, they form the seasoning and cure base for a classic Kransky using pork, a portion of beef and real cheese cubes. The flavour sits in that familiar European space – rich and savoury with pepper, spice and smoke-friendly notes that work beautifully when cooked and, if desired, smoked.

Like the rest of the Stampede Signature-style range, the premix is hand blended from carefully selected ingredients, reflecting the same attention to detail that underpins Stampede’s award-winning sausage meals.

Important: Contains curing salt (nitrite). For cured, fully cooked sausages only. Always follow the product instructions.

Key features

• Kransky-style sausage premix (500g) with separate matching salt cure (230g)

• Formulated for traditional pork-and-beef Kransky with cheese

• Hand-blended seasoning, aligned with Stampede’s award-winning approach

• Rich, savoury profile with pepper and spice suited to smoked or cooked Kransky

• One pack makes approx. 11kg of finished sausage (when used as directed)

• Intended for cured, fully cooked and often smoked sausages

• Suitable for professional butchers, smallgoods makers and experienced home users

Best uses

• Cheese Kransky for deli cabinets and hot display

• Kransky for rolls, food vans, pubs and market stalls

• Smoked Kransky for BBQ, smokers and grill plates

• Continental-style sausage lines alongside cabana and other cured products

• Home Kransky runs for those stepping beyond fresh sausages into cured work

What’s in the pack

• 1 × Kransky Sausage Premix – 500g

• 1 × Salt Cure – 230g

(Meat, cheese, casings and any additional ingredients are supplied by you.)

How to use (general guide)

Always follow the exact directions printed on the Stampede packaging. The outline below is a general guide only.

1. Prepare meat and cheese

   • Weigh your pork and beef to suit the total batch the pack is designed for (approx. 11kg finished product).

   • Dice cheese into even cubes for inclusion.

2. Prepare the seasoning and cure

   • Mix the Kransky premix with the specified amount of cold water as per the bag directions.

   • Add the measured salt cure to the slurry, ensuring it is fully dissolved and evenly dispersed.

3. Combine with meat

   • Mince meat to the required grade.

   • Add the slurry to the minced meat and mix thoroughly.

   • Fold in cheese cubes and mix until the product is evenly bound.

4. Fill and process

   • Re-mince if your process calls for it, then fill into suitable Kransky casings.

   • Follow your curing, cooking and smoking schedule, ensuring sausages reach a safe internal temperature.

   • Chill completely before display, packing or freezing.

Storage & handling tips

• Store both premix and cure sealed in a cool, dry place, away from direct light and strong odours.

• Keep the cure away from moisture and always reseal firmly after opening.

• Use clean scoops, tubs and mixers to reduce contamination risk.

• Measure the cure accurately and never exceed the usage rates stated on the pack.

• Follow your HACCP or food safety plan for all cured and smoked items.

FAQs

What does one pack make?
When used according to the instructions, one pack is formulated to produce approximately 11kg of finished Kransky.

What do I still need to supply?
You provide pork, beef, cheese, casings, water and any extra flavour tweaks you may wish to add.

Does this include nitrite?
Yes. The salt cure component contains nitrite and is intended for cured, fully cooked sausages.

Is it suitable for smoked Kransky?
Yes. It’s well suited to Kransky that are cooked and smoked, then reheated on the grill or hotplate.

Is this a good option for beginners?
It’s better suited to butchers and home users who already have some experience with cured or smoked sausages and who follow a defined cooking and chilling process.

Can I customise the flavour?
You can, within food safety limits – for example, adjusting cheese levels or adding a touch of chilli or garlic to suit your taste.

SKU:
04ST705

Brand:
Stampede

Product:
Stampede Kransky Sausage Premix 500g + Salt Cure 230g

Pack components:
500g Kransky Sausage Premix
230g Salt Cure (nitrite-based)

Yield:
Approx. 11kg finished Kransky when used as directed

Dietary / notes:
Premix is formulated to complement pork and beef with cheese inclusions

Contains:
Curing salts (nitrite) – for cured, fully cooked sausages only

Technical specifications

Category:
Cured sausage seasoning and cure – Kransky style

Intended users:
Professional butchers, smallgoods makers, experienced home butchers

Typical output:
11kg finished product per full pack (per on-pack directions)

Storage (dry goods):
Store cool, dry and sealed; follow best-before dates on both bags

Applications:
Cured and cooked (often smoked) Kransky sausages for retail sale, hot display, BBQ and food-service

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