{"title":"Sausage Making","description":"\u003cp\u003eThis range covers the whole job from mincing the meat through to a finished sausage. Five mincers run from the Tre Spade #8 at 0.4HP up to the #32 at 1.5HP and the Foodtek #22 sits at that same 1.5HP as ButcherQuip's own equipment brand. Three Tre Spade fillers step from a 5 litre Star 5 up to a 10 litre model sized for a bigger batch. Natural sheep casings run 20 to 180 metres and natural hog casings run 20 to 90 metres across several diameters for a smaller or larger snag.\u003c\/p\u003e\n\u003cp\u003eTwo starter kits put these pieces together in one order. The standard kit pairs the 5 litre Star 5 filler with the Signature Pork and Signature Beef premixes and a casing pack. The Pro kit adds the #12 Eco mincer at 0.65HP and steps the filler up to 7 litres. Sixteen Stampede premix flavours and fourteen Corona sausage meal flavours cover the seasoning end and each one is a seasoning for meat you supply yourself. Most of the Corona range makes around 13kg per 1kg pack and a bulk 5 x 4kg pack scales that up to 270kg.\u003c\/p\u003e","products":[{"product_id":"herb-garlic-sausage-meal-1kg","title":"Herb \u0026 Garlic Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eHerb \u0026amp; 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.\u003c\/p\u003e\n\u003cp\u003eChicken 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.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eFresh parsley and herb flavour with garlic behind it\u003c\/li\u003e\n\u003cli\u003eLight enough to suit chicken without overpowering it\u003c\/li\u003e\n\u003cli\u003eNo heat, so it works for the whole table\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChicken sausages, where it's at its best\u003c\/li\u003e\n\u003cli\u003ePork snags for the BBQ\u003c\/li\u003e\n\u003cli\u003eItalian-style sausages for pasta and ragù\u003c\/li\u003e\n\u003cli\u003eSausage rolls and stuffing mixes\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of chicken, pork, beef or a blend through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Herb \u0026amp; Garlic meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so flavours from the last batch don't carry over\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM326\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eFresh parsley and herbs with garlic behind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003eChicken, pork, or beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003ctd\u003eContains soy. Contains sulphites at 10mg\/kg or above.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade in Australia from local and imported ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, herb \u0026amp; garlic style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow strong is the garlic?\u003c\/strong\u003e\u003cbr\u003e\nModerate. 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr\u003e\nChicken. 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there any heat in it?\u003c\/strong\u003e\u003cbr\u003e\nNo. It's a mild, herby flavour with nothing spicy about it, so it suits kids and anyone avoiding chilli.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr\u003e\nHog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nYes. It contains vitamin E derived from soy, and sulphites at 10mg\/kg or above. The full ingredient list is below.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eFlour 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).\u003c\/p\u003e\n\u003cp\u003eContains sulphite greater\/equal to 10mg\/kg. Made in Australia from local and imported ingredients.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":46199877402910,"sku":"04SM326","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04SM326Herb_GarlicMeal1kg_8d16a957-10d7-45ae-837d-179111d47f36.jpg?v=1755047219"},{"product_id":"natural-sheep-casings-22-24mm-90m","title":"Natural Sheep Casing 22\/24mm 90m","description":"\u003cp data-start=\"518\" data-end=\"816\"\u003eStampede Natural Sheep Casings 22–24mm (90m) are developed for producers who require a reliable natural casing in a small to medium diameter. This size is well suited to breakfast sausages, chipolatas and other similar sausage formats where a natural casing is preferred for appearance and texture.\u003c\/p\u003e\n\u003cp data-start=\"818\" data-end=\"1115\"\u003eEach pack contains approximately 90 metres of casing, carefully selected, salted and vacuum packed to protect quality during storage and handling. With an estimated fill capacity of around 26kg, the pack will typically produce approximately 260 sausages, depending on portion size and link length.\u003c\/p\u003e\n\u003cp data-start=\"1117\" data-end=\"1404\"\u003eProper preparation is essential before use. Soaking the casings before stuffing softens them and supports smooth, controlled filling.\u003c\/p\u003e\n\u003cp data-start=\"1411\" data-end=\"1428\"\u003e\u003cstrong\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1430\" data-end=\"1698\"\u003e\n\u003cli data-start=\"1430\" data-end=\"1473\"\u003e\n\u003cp data-start=\"1432\" data-end=\"1473\"\u003eNatural sheep casings, 22–24mm diameter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1474\" data-end=\"1498\"\u003e\n\u003cp data-start=\"1476\" data-end=\"1498\"\u003eApprox. 90m per pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1499\" data-end=\"1551\"\u003e\n\u003cp data-start=\"1501\" data-end=\"1551\"\u003eApprox. 26kg fill capacity (around 260 sausages)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1552\" data-end=\"1590\"\u003e\n\u003cp data-start=\"1554\" data-end=\"1590\"\u003eSelected, salted and vacuum packed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1591\" data-end=\"1641\"\u003e\n\u003cp data-start=\"1593\" data-end=\"1641\"\u003eSuitable for small to medium-diameter sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1642\" data-end=\"1698\"\u003e\n\u003cp data-start=\"1644\" data-end=\"1698\"\u003eAppropriate for professional and home sausage making\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1705\" data-end=\"1719\"\u003e\u003cstrong\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1721\" data-end=\"1881\"\u003e\n\u003cli data-start=\"1721\" data-end=\"1758\"\u003e\n\u003cp data-start=\"1723\" data-end=\"1758\"\u003eBreakfast sausages and chipolatas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1759\" data-end=\"1795\"\u003e\n\u003cp data-start=\"1761\" data-end=\"1795\"\u003eSmall continental-style sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1796\" data-end=\"1832\"\u003e\n\u003cp data-start=\"1798\" data-end=\"1832\"\u003eThin pork or mixed-meat sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1833\" data-end=\"1881\"\u003e\n\u003cp data-start=\"1835\" data-end=\"1881\"\u003eHome sausage making requiring natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1888\" data-end=\"1910\"\u003e\u003cstrong\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1912\" data-end=\"1972\"\u003e\n\u003cli data-start=\"1912\" data-end=\"1972\"\u003e\n\u003cp data-start=\"1914\" data-end=\"1972\"\u003e1 × Stampede Natural Sheep Casings 22–24mm – approx. 90m\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1974\" data-end=\"2035\"\u003e\u003cem data-start=\"1974\" data-end=\"2035\"\u003e(Casings only. Meat, seasoning and equipment not included.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"2042\" data-end=\"2073\"\u003e\u003cstrong\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2075\" data-end=\"2183\"\u003eAlways follow standard food safety and sausage-making procedures. The outline below is a general guide only.\u003c\/p\u003e\n\u003cul data-start=\"2185\" data-end=\"2485\"\u003e\n\u003cli data-start=\"2185\" data-end=\"2230\"\u003e\n\u003cp data-start=\"2187\" data-end=\"2230\"\u003eKeep casings refrigerated until required.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2231\" data-end=\"2322\"\u003e\n\u003cp data-start=\"2233\" data-end=\"2322\"\u003eRinse and soak for a minimum of 45 minutes before use to remove excess salt and soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2323\" data-end=\"2396\"\u003e\n\u003cp data-start=\"2325\" data-end=\"2396\"\u003eLoad onto the stuffing tube and fill steadily, avoiding over-packing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2397\" data-end=\"2485\"\u003e\n\u003cp data-start=\"2399\" data-end=\"2485\"\u003eLink to your preferred length and chill before cooking, packing or further processing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2492\" data-end=\"2520\"\u003e\u003cstrong\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2522\" data-end=\"2709\"\u003e\n\u003cli data-start=\"2522\" data-end=\"2574\"\u003e\n\u003cp data-start=\"2524\" data-end=\"2574\"\u003eStore sealed casings in a refrigerator at 1–3°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2575\" data-end=\"2642\"\u003e\n\u003cp data-start=\"2577\" data-end=\"2642\"\u003eKeep covered to prevent drying and absorption of strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2643\" data-end=\"2709\"\u003e\n\u003cp data-start=\"2645\" data-end=\"2709\"\u003eMaintain clean handling practices to reduce cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2716\" data-end=\"2725\"\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2727\" data-end=\"2790\"\u003e\u003cstrong data-start=\"2727\" data-end=\"2763\"\u003eHow much casing is in each pack?\u003c\/strong\u003e\u003cbr data-start=\"2763\" data-end=\"2766\"\u003eApproximately 90 metres.\u003c\/p\u003e\n\u003cp data-start=\"2792\" data-end=\"2948\"\u003e\u003cstrong data-start=\"2792\" data-end=\"2829\"\u003eHow many sausages will this make?\u003c\/strong\u003e\u003cbr data-start=\"2829\" data-end=\"2832\"\u003eAround 260 sausages, based on an estimated 26kg fill capacity. Actual yield depends on portion size and link length.\u003c\/p\u003e\n\u003cp data-start=\"2950\" data-end=\"3048\"\u003e\u003cstrong data-start=\"2950\" data-end=\"2984\"\u003eDo sheep casings need soaking?\u003c\/strong\u003e\u003cbr data-start=\"2984\" data-end=\"2987\"\u003eYes. A soak of at least 45 minutes is recommended before use.\u003c\/p\u003e\n\u003cp data-start=\"3050\" data-end=\"3194\"\u003e\u003cstrong data-start=\"3050\" data-end=\"3092\"\u003eWhat are these casings best suited to?\u003c\/strong\u003e\u003cbr data-start=\"3092\" data-end=\"3095\"\u003eThey are well suited to breakfast sausages, chipolatas and other small to medium-diameter sausages.\u003c\/p\u003e\n\u003cp data-start=\"3196\" data-end=\"3326\"\u003e\u003cstrong data-start=\"3196\" data-end=\"3237\"\u003eAre these suitable for home butchers?\u003c\/strong\u003e\u003cbr data-start=\"3237\" data-end=\"3240\"\u003eYes. They are suitable for both professional butcher shops and experienced home users.\u003c\/p\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":46198122152222,"sku":"04NC102","price":75.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/NaturalSheepCasing22_24mm.jpg?v=1754970139"},{"product_id":"trespade-meat-mincer-0-4hp-no-8","title":"Tre Spade #8 Meat Mincer 0.4HP","description":"\u003cp data-start=\"568\" data-end=\"895\"\u003eThe Tre Spade 0.4HP No.8 Electric Meat Mincer is an Italian-built unit suited to hobby butchers, small farms and anyone preparing meat in moderate quantities. The cast metal housing and geared drive system contribute to its strength, while the 0.4HP motor maintains a steady pace for beef, lamb and pork.\u003c\/p\u003e\n\u003cp data-start=\"897\" data-end=\"1263\"\u003eThe No.8 head size works well for producing mince for burgers, rissoles, sausages and a range of general meat preparation tasks. The stainless steel knife and plate cut neatly without smearing, helping maintain a consistent texture during mincing. The metal screw and hopper guide meat through with ease, making the unit suitable for regular use throughout the year.\u003c\/p\u003e\n\u003cp data-start=\"1265\" data-end=\"1569\"\u003eTre Spade’s long engineering history is reflected in the balanced design — durable materials, simple operation and components that can be removed quickly for washing. Its footprint fits comfortably on a bench or in a shed, ideal for users who want Italian-made quality without moving to a larger machine.\u003c\/p\u003e\n\u003cp data-start=\"1576\" data-end=\"1616\"\u003e\u003cstrong data-start=\"1576\" data-end=\"1616\"\u003eTop 5 Facts — Tre Spade Meat Mincers\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"1618\" data-end=\"2497\"\u003e\n\u003cli data-start=\"1618\" data-end=\"1814\"\u003e\n\u003cp data-start=\"1621\" data-end=\"1814\"\u003e\u003cstrong data-start=\"1621\" data-end=\"1662\"\u003eOver 120 years of Italian engineering\u003c\/strong\u003e\u003cbr data-start=\"1662\" data-end=\"1665\"\u003eTre Spade began in 1894, crafting cast-metal tools for rural workshops. Their approach to mechanical strength and longevity remains central today.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1816\" data-end=\"1985\"\u003e\n\u003cp data-start=\"1819\" data-end=\"1985\"\u003e\u003cstrong data-start=\"1819\" data-end=\"1847\"\u003eFamily-led manufacturing\u003c\/strong\u003e\u003cbr data-start=\"1847\" data-end=\"1850\"\u003eThe company is still connected to a multi-generation Italian family business, carrying forward long-standing engineering traditions.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1987\" data-end=\"2195\"\u003e\n\u003cp data-start=\"1990\" data-end=\"2195\"\u003e\u003cstrong data-start=\"1990\" data-end=\"2036\"\u003eDesigned for rural work from the beginning\u003c\/strong\u003e\u003cbr data-start=\"2036\" data-end=\"2039\"\u003eEarly Tre Spade equipment was used by farmers and hunters in the Italian countryside. The strong internal gearing in current models reflects that legacy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2197\" data-end=\"2359\"\u003e\n\u003cp data-start=\"2200\" data-end=\"2359\"\u003e\u003cstrong data-start=\"2200\" data-end=\"2227\"\u003eThe Three Swords emblem\u003c\/strong\u003e\u003cbr data-start=\"2227\" data-end=\"2230\"\u003eTheir original logo symbolises resilience, tradition and mechanical know-how — values Tre Spade still applies to every mincer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2361\" data-end=\"2497\"\u003e\n\u003cp data-start=\"2364\" data-end=\"2497\"\u003e\u003cstrong data-start=\"2364\" data-end=\"2387\"\u003eStill made in Italy\u003c\/strong\u003e\u003cbr data-start=\"2387\" data-end=\"2390\"\u003eProduction remains in Italy, using regional expertise that has shaped the brand for more than a century.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2504\" data-end=\"2522\"\u003e\u003cstrong data-start=\"2504\" data-end=\"2520\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2523\" data-end=\"2835\"\u003e\n\u003cli data-start=\"2523\" data-end=\"2577\"\u003e\n\u003cp data-start=\"2525\" data-end=\"2577\"\u003e0.4HP motor suited to small-batch meat preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2578\" data-end=\"2620\"\u003e\n\u003cp data-start=\"2580\" data-end=\"2620\"\u003eNo.8 head size for beef, lamb and pork\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2621\" data-end=\"2653\"\u003e\n\u003cp data-start=\"2623\" data-end=\"2653\"\u003eItalian-made cast metal body\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2654\" data-end=\"2704\"\u003e\n\u003cp data-start=\"2656\" data-end=\"2704\"\u003eStainless steel knife and plate for a neat cut\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2705\" data-end=\"2746\"\u003e\n\u003cp data-start=\"2707\" data-end=\"2746\"\u003eMetal screw, hopper and head assembly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2747\" data-end=\"2800\"\u003e\n\u003cp data-start=\"2749\" data-end=\"2800\"\u003eCompact design suited to benches and tight spaces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2801\" data-end=\"2835\"\u003e\n\u003cp data-start=\"2803\" data-end=\"2835\"\u003eSimple on\/off switch operation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2842\" data-end=\"2857\"\u003e\u003cstrong data-start=\"2842\" data-end=\"2855\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2858\" data-end=\"3093\"\u003e\n\u003cli data-start=\"2858\" data-end=\"2907\"\u003e\n\u003cp data-start=\"2860\" data-end=\"2907\"\u003ePreparing mince for burgers, rissoles and BBQ\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2908\" data-end=\"2960\"\u003e\n\u003cp data-start=\"2910\" data-end=\"2960\"\u003eSausage making (with optional funnel attachment)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2961\" data-end=\"3005\"\u003e\n\u003cp data-start=\"2963\" data-end=\"3005\"\u003eTrimming and preparing meat for freezing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3006\" data-end=\"3051\"\u003e\n\u003cp data-start=\"3008\" data-end=\"3051\"\u003eProcessing beef, pork, lamb and game meat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3052\" data-end=\"3093\"\u003e\n\u003cp data-start=\"3054\" data-end=\"3093\"\u003eSmall-scale work on farms or in sheds\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3100\" data-end=\"3123\"\u003e\u003cstrong data-start=\"3100\" data-end=\"3121\"\u003eWhat's in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3124\" data-end=\"3316\"\u003e\n\u003cli data-start=\"3124\" data-end=\"3169\"\u003e\n\u003cp data-start=\"3126\" data-end=\"3169\"\u003eTre Spade 0.4HP No.8 electric meat mincer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3170\" data-end=\"3195\"\u003e\n\u003cp data-start=\"3172\" data-end=\"3195\"\u003eStainless steel knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3196\" data-end=\"3237\"\u003e\n\u003cp data-start=\"3198\" data-end=\"3237\"\u003eStainless steel plate (commonly 6 mm)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3238\" data-end=\"3253\"\u003e\n\u003cp data-start=\"3240\" data-end=\"3253\"\u003eMetal screw\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3254\" data-end=\"3264\"\u003e\n\u003cp data-start=\"3256\" data-end=\"3264\"\u003eHopper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3265\" data-end=\"3278\"\u003e\n\u003cp data-start=\"3267\" data-end=\"3278\"\u003eLock ring\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3279\" data-end=\"3294\"\u003e\n\u003cp data-start=\"3281\" data-end=\"3294\"\u003eFood pusher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3295\" data-end=\"3316\"\u003e\n\u003cp data-start=\"3297\" data-end=\"3316\"\u003eInstruction sheet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3323\" data-end=\"3339\"\u003e\u003cstrong data-start=\"3323\" data-end=\"3337\"\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"3340\" data-end=\"3656\"\u003e\n\u003cli data-start=\"3340\" data-end=\"3392\"\u003e\n\u003cp data-start=\"3343\" data-end=\"3392\"\u003eCut meat into small, even cubes before feeding.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3393\" data-end=\"3467\"\u003e\n\u003cp data-start=\"3396\" data-end=\"3467\"\u003eKeep meat chilled — firmer meat passes through the plate more easily.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3468\" data-end=\"3535\"\u003e\n\u003cp data-start=\"3471\" data-end=\"3535\"\u003eAssemble the knife and plate securely before locking the head.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3536\" data-end=\"3600\"\u003e\n\u003cp data-start=\"3539\" data-end=\"3600\"\u003eSwitch the unit on and feed meat using the included pusher.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3601\" data-end=\"3656\"\u003e\n\u003cp data-start=\"3604\" data-end=\"3656\"\u003eDisassemble and wash all parts thoroughly after use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"3663\" data-end=\"3688\"\u003e\u003cstrong data-start=\"3663\" data-end=\"3686\"\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3689\" data-end=\"3894\"\u003e\n\u003cli data-start=\"3689\" data-end=\"3732\"\u003e\n\u003cp data-start=\"3691\" data-end=\"3732\"\u003eHand wash all parts and dry completely.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3733\" data-end=\"3784\"\u003e\n\u003cp data-start=\"3735\" data-end=\"3784\"\u003eLightly oil the knife and plate before storage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3785\" data-end=\"3835\"\u003e\n\u003cp data-start=\"3787\" data-end=\"3835\"\u003eStore in a dry area and cover when not in use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3836\" data-end=\"3894\"\u003e\n\u003cp data-start=\"3838\" data-end=\"3894\"\u003eKeep spare plates and knives sharpened for best results.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3901\" data-end=\"3909\"\u003e\u003cstrong data-start=\"3901\" data-end=\"3909\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3911\" data-end=\"4029\"\u003e\u003cstrong data-start=\"3911\" data-end=\"3955\"\u003eIs this mincer suited for large batches?\u003c\/strong\u003e\u003cbr data-start=\"3955\" data-end=\"3958\"\u003eIt is intended for smaller quantities — best for a few kilos at a time.\u003c\/p\u003e\n\u003cp data-start=\"4031\" data-end=\"4109\"\u003e\u003cstrong data-start=\"4031\" data-end=\"4055\"\u003eCan it process bone?\u003c\/strong\u003e\u003cbr data-start=\"4055\" data-end=\"4058\"\u003eNo — this model is designed for boneless meat only.\u003c\/p\u003e\n\u003cp data-start=\"4111\" data-end=\"4196\"\u003e\u003cstrong data-start=\"4111\" data-end=\"4140\"\u003eDoes it come with plates?\u003c\/strong\u003e\u003cbr data-start=\"4140\" data-end=\"4143\"\u003eYes — a stainless steel knife and plate are included.\u003c\/p\u003e\n\u003cp data-start=\"4198\" data-end=\"4289\"\u003e\u003cstrong data-start=\"4198\" data-end=\"4236\"\u003eCan it be used for sausage making?\u003c\/strong\u003e\u003cbr data-start=\"4236\" data-end=\"4239\"\u003eYes, when paired with a sausage funnel attachment.\u003c\/p\u003e\n\u003cp data-start=\"4291\" data-end=\"4369\"\u003e\u003cstrong data-start=\"4291\" data-end=\"4315\"\u003eIs it made in Italy?\u003c\/strong\u003e\u003cbr data-start=\"4315\" data-end=\"4318\"\u003eYes — Tre Spade machinery is manufactured in Italy.\u003c\/p\u003e\n\u003cp data-start=\"4376\" data-end=\"4550\"\u003e\u003cstrong data-start=\"4376\" data-end=\"4400\"\u003eWarranty and support\u003c\/strong\u003e\u003cbr data-start=\"4400\" data-end=\"4403\"\u003eTre Spade units include manufacturer warranty on parts and workmanship. Butcherquip can assist with spare plates, knives, funnels and setup advice.\u003c\/p\u003e","brand":"Tre Spade","offers":[{"title":"Default Title","offer_id":7409638178865,"sku":"02TR550","price":595.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/Mincer_8.jpg?v=1754876580"},{"product_id":"trespade-meat-mincer-1-5hp-no-32","title":"Tre Spade #32 Meat Mincer 1.5HP","description":"\u003cp data-start=\"469\" data-end=\"872\"\u003eThe Tre Spade 1.5HP No.32 Electric Meat Mincer is the largest and most powerful unit in the Tre Spade range, suited to hobby butchers, small farms and compact butcher setups needing serious capability. The 1.5HP motor supplies steady power under heavier loads, while the No.32 head size moves a substantial amount of meat with each pass, making it ideal for bulk preparation days.\u003c\/p\u003e\n\u003cp data-start=\"874\" data-end=\"1205\"\u003eBuilt in Italy with a cast metal frame and a full metal feed system, the machine is engineered for repeated use on beef, lamb, pork and game. The stainless steel knife and plate cut cleanly to maintain a consistent texture, and the oversized screw and head assembly allow meat to pass through with minimal effort from the operator.\u003c\/p\u003e\n\u003cp data-start=\"1207\" data-end=\"1401\"\u003eThis model is designed for users who want genuine Italian engineering, a larger working capacity, and a machine that can take on bigger jobs without stepping into industrial equipment territory.\u003c\/p\u003e\n\u003cp data-start=\"1408\" data-end=\"1448\"\u003e\u003cstrong data-start=\"1408\" data-end=\"1448\"\u003eTop 5 Facts — Tre Spade Meat Mincers\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"1450\" data-end=\"2268\"\u003e\n\u003cli data-start=\"1450\" data-end=\"1630\"\u003e\n\u003cp data-start=\"1453\" data-end=\"1630\"\u003e\u003cstrong data-start=\"1453\" data-end=\"1487\"\u003eA heritage dating back to 1894\u003c\/strong\u003e\u003cbr data-start=\"1487\" data-end=\"1490\"\u003eTre Spade began crafting metal tools in northern Italy more than 120 years ago, shaping the engineering mindset seen in today’s machines.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1632\" data-end=\"1795\"\u003e\n\u003cp data-start=\"1635\" data-end=\"1795\"\u003e\u003cstrong data-start=\"1635\" data-end=\"1671\"\u003eLong-standing family involvement\u003c\/strong\u003e\u003cbr data-start=\"1671\" data-end=\"1674\"\u003eGenerational continuity keeps their traditional mechanical design alive while integrating modern motors and materials.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1797\" data-end=\"1982\"\u003e\n\u003cp data-start=\"1800\" data-end=\"1982\"\u003e\u003cstrong data-start=\"1800\" data-end=\"1837\"\u003eEquipment shaped by rural origins\u003c\/strong\u003e\u003cbr data-start=\"1837\" data-end=\"1840\"\u003eTre Spade tools were commonly used across Italian farming communities, influencing the rugged, functional nature of their electric mincers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1984\" data-end=\"2122\"\u003e\n\u003cp data-start=\"1987\" data-end=\"2122\"\u003e\u003cstrong data-start=\"1987\" data-end=\"2021\"\u003eHistoric Three Swords branding\u003c\/strong\u003e\u003cbr data-start=\"2021\" data-end=\"2024\"\u003eThe emblem has symbolised resilience and skilled workmanship since the company’s earliest days.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2124\" data-end=\"2268\"\u003e\n\u003cp data-start=\"2127\" data-end=\"2268\"\u003e\u003cstrong data-start=\"2127\" data-end=\"2167\"\u003eEvery machine is still made in Italy\u003c\/strong\u003e\u003cbr data-start=\"2167\" data-end=\"2170\"\u003eProduction remains local, ensuring consistency and maintaining the brand’s long-held standards.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2275\" data-end=\"2293\"\u003e\u003cstrong data-start=\"2275\" data-end=\"2291\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2294\" data-end=\"2600\"\u003e\n\u003cli data-start=\"2294\" data-end=\"2342\"\u003e\n\u003cp data-start=\"2296\" data-end=\"2342\"\u003ePowerful 1.5HP motor suited to large batches\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2343\" data-end=\"2392\"\u003e\n\u003cp data-start=\"2345\" data-end=\"2392\"\u003eNo.32 head size for significant meat capacity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2393\" data-end=\"2433\"\u003e\n\u003cp data-start=\"2395\" data-end=\"2433\"\u003eItalian-made cast metal construction\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2434\" data-end=\"2469\"\u003e\n\u003cp data-start=\"2436\" data-end=\"2469\"\u003eStainless steel knife and plate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2470\" data-end=\"2518\"\u003e\n\u003cp data-start=\"2472\" data-end=\"2518\"\u003eHeavy-duty metal screw, hopper and lock ring\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2519\" data-end=\"2561\"\u003e\n\u003cp data-start=\"2521\" data-end=\"2561\"\u003eBroad, stable base for bench placement\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2562\" data-end=\"2600\"\u003e\n\u003cp data-start=\"2564\" data-end=\"2600\"\u003eSimple, easy-to-use control switch\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2607\" data-end=\"2622\"\u003e\u003cstrong data-start=\"2607\" data-end=\"2620\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2623\" data-end=\"2884\"\u003e\n\u003cli data-start=\"2623\" data-end=\"2679\"\u003e\n\u003cp data-start=\"2625\" data-end=\"2679\"\u003eBulk mince preparation for BBQ, catering or freezing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2680\" data-end=\"2732\"\u003e\n\u003cp data-start=\"2682\" data-end=\"2732\"\u003eHigh-volume sausage making with optional funnels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2733\" data-end=\"2794\"\u003e\n\u003cp data-start=\"2735\" data-end=\"2794\"\u003eProcessing larger quantities of beef, lamb, pork and game\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2795\" data-end=\"2821\"\u003e\n\u003cp data-start=\"2797\" data-end=\"2821\"\u003eFarm processing setups\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2822\" data-end=\"2884\"\u003e\n\u003cp data-start=\"2824\" data-end=\"2884\"\u003eSmall butcher shops that require a strong, compact machine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2891\" data-end=\"2914\"\u003e\u003cstrong data-start=\"2891\" data-end=\"2912\"\u003eWhat’s in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2915\" data-end=\"3116\"\u003e\n\u003cli data-start=\"2915\" data-end=\"2961\"\u003e\n\u003cp data-start=\"2917\" data-end=\"2961\"\u003eTre Spade 1.5HP No.32 Electric Meat Mincer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2962\" data-end=\"2987\"\u003e\n\u003cp data-start=\"2964\" data-end=\"2987\"\u003eStainless steel knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2988\" data-end=\"3026\"\u003e\n\u003cp data-start=\"2990\" data-end=\"3026\"\u003eStainless steel plate (No.32 size)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3027\" data-end=\"3053\"\u003e\n\u003cp data-start=\"3029\" data-end=\"3053\"\u003eHeavy-duty metal screw\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3054\" data-end=\"3064\"\u003e\n\u003cp data-start=\"3056\" data-end=\"3064\"\u003eHopper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3065\" data-end=\"3078\"\u003e\n\u003cp data-start=\"3067\" data-end=\"3078\"\u003eLock ring\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3079\" data-end=\"3094\"\u003e\n\u003cp data-start=\"3081\" data-end=\"3094\"\u003eFood pusher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3095\" data-end=\"3116\"\u003e\n\u003cp data-start=\"3097\" data-end=\"3116\"\u003eInstruction sheet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3123\" data-end=\"3139\"\u003e\u003cstrong data-start=\"3123\" data-end=\"3137\"\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"3140\" data-end=\"3446\"\u003e\n\u003cli data-start=\"3140\" data-end=\"3191\"\u003e\n\u003cp data-start=\"3143\" data-end=\"3191\"\u003eChill meat before mincing to maintain texture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3192\" data-end=\"3257\"\u003e\n\u003cp data-start=\"3195\" data-end=\"3257\"\u003eTrim and cut meat into smaller sections for consistent feed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3258\" data-end=\"3330\"\u003e\n\u003cp data-start=\"3261\" data-end=\"3330\"\u003eAssemble the knife and plate, secure the head, and check alignment.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3331\" data-end=\"3389\"\u003e\n\u003cp data-start=\"3334\" data-end=\"3389\"\u003eSwitch on the machine and guide meat with the pusher.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3390\" data-end=\"3446\"\u003e\n\u003cp data-start=\"3393\" data-end=\"3446\"\u003eFully wash and dry all components after each session.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"3453\" data-end=\"3478\"\u003e\u003cstrong data-start=\"3453\" data-end=\"3476\"\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3479\" data-end=\"3716\"\u003e\n\u003cli data-start=\"3479\" data-end=\"3518\"\u003e\n\u003cp data-start=\"3481\" data-end=\"3518\"\u003eHand wash all removable parts only.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3519\" data-end=\"3565\"\u003e\n\u003cp data-start=\"3521\" data-end=\"3565\"\u003eDry thoroughly to reduce the risk of rust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3566\" data-end=\"3621\"\u003e\n\u003cp data-start=\"3568\" data-end=\"3621\"\u003eApply a light food-safe oil to the knife and plate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3622\" data-end=\"3667\"\u003e\n\u003cp data-start=\"3624\" data-end=\"3667\"\u003eStore the unit covered in a dry location.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3668\" data-end=\"3716\"\u003e\n\u003cp data-start=\"3670\" data-end=\"3716\"\u003eRotate or sharpen plates and knives as needed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3723\" data-end=\"3731\"\u003e\u003cstrong data-start=\"3723\" data-end=\"3731\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3733\" data-end=\"3854\"\u003e\u003cstrong data-start=\"3733\" data-end=\"3774\"\u003eIs this the largest Tre Spade mincer?\u003c\/strong\u003e\u003cbr data-start=\"3774\" data-end=\"3777\"\u003eYes — the No.32 with 1.5HP is the biggest and strongest model in their range.\u003c\/p\u003e\n\u003cp data-start=\"3856\" data-end=\"3924\"\u003e\u003cstrong data-start=\"3856\" data-end=\"3878\"\u003eCan it mince bone?\u003c\/strong\u003e\u003cbr data-start=\"3878\" data-end=\"3881\"\u003eNo — it is designed for boneless meat only.\u003c\/p\u003e\n\u003cp data-start=\"3926\" data-end=\"4012\"\u003e\u003cstrong data-start=\"3926\" data-end=\"3956\"\u003eDoes it come with a plate?\u003c\/strong\u003e\u003cbr data-start=\"3956\" data-end=\"3959\"\u003eYes — a stainless steel knife and plate are included.\u003c\/p\u003e\n\u003cp data-start=\"4014\" data-end=\"4106\"\u003e\u003cstrong data-start=\"4014\" data-end=\"4052\"\u003eIs it suitable for sausage making?\u003c\/strong\u003e\u003cbr data-start=\"4052\" data-end=\"4055\"\u003eYes, when paired with a sausage filling attachment.\u003c\/p\u003e\n\u003cp data-start=\"4108\" data-end=\"4194\"\u003e\u003cstrong data-start=\"4108\" data-end=\"4138\"\u003eWhere is the machine made?\u003c\/strong\u003e\u003cbr data-start=\"4138\" data-end=\"4141\"\u003eTre Spade manufactures all electric mincers in Italy.\u003c\/p\u003e\n\u003cp data-start=\"4201\" data-end=\"4375\"\u003e\u003cstrong data-start=\"4201\" data-end=\"4225\"\u003eWarranty and support\u003c\/strong\u003e\u003cbr data-start=\"4225\" data-end=\"4228\"\u003eTre Spade machinery is backed by manufacturer warranty. Butcherquip can assist with replacement plates, knives, funnels and general setup guidance.\u003c\/p\u003e","brand":"Tre Spade","offers":[{"title":"Default Title","offer_id":7409638277169,"sku":"02TR580","price":1450.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/Mincer_32.jpg?v=1754876548"},{"product_id":"tre-spade-sausage-filler-s-s-10l","title":"Tre Spade Sausage Filler S\/S 10L","description":"\u003cp data-start=\"651\" data-end=\"979\"\u003eThe Tre Spade 10L Stainless Steel Sausage Filler is an Italian-built unit designed for larger sausage batches and regular use. The stainless steel body and cylinder give the filler a clean, professional finish, while the 10-litre capacity allows you to prepare substantial quantities of mix in one load.\u003c\/p\u003e\n\u003cp data-start=\"981\" data-end=\"1296\"\u003eThis model features Tre Spade’s well-known hand-crank system, which guides the piston forward with steady movement. It also includes a built-in air-release valve, allowing trapped air to escape during filling. This helps reduce air pockets inside the casing and leads to a smoother, more controlled flow of mix.\u003c\/p\u003e\n\u003cp data-start=\"1298\" data-end=\"1644\"\u003eThe tilt-out cylinder makes loading easier, especially when working with thicker blends. The filler mounts securely to a bench, giving you a firm, stable setup while cranking. Four plastic funnels in different diameters are included, allowing you to make everything from thin BBQ sausages to larger continental styles without needing extra parts.\u003c\/p\u003e\n\u003cp data-start=\"1831\" data-end=\"1874\"\u003e\u003cstrong data-start=\"1831\" data-end=\"1874\"\u003eTop 5 Facts — Tre Spade Sausage Fillers\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"1876\" data-end=\"2635\"\u003e\n\u003cli data-start=\"1876\" data-end=\"2062\"\u003e\n\u003cp data-start=\"1879\" data-end=\"2062\"\u003e\u003cstrong data-start=\"1879\" data-end=\"1922\"\u003eOver 120 years of Italian craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"1922\" data-end=\"1925\"\u003eTre Spade began making metal tools in northern Italy in 1894 and still uses traditional mechanical principles in its modern equipment.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2064\" data-end=\"2231\"\u003e\n\u003cp data-start=\"2067\" data-end=\"2231\"\u003e\u003cstrong data-start=\"2067\" data-end=\"2110\"\u003eAir-release valve built into the piston\u003c\/strong\u003e\u003cbr data-start=\"2110\" data-end=\"2113\"\u003eThe Tre Spade valve design helps reduce trapped air as you fill casings, supporting a smoother flow and less waste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2233\" data-end=\"2371\"\u003e\n\u003cp data-start=\"2236\" data-end=\"2371\"\u003e\u003cstrong data-start=\"2236\" data-end=\"2272\"\u003eStainless steel where it matters\u003c\/strong\u003e\u003cbr data-start=\"2272\" data-end=\"2275\"\u003eThe body and cylinder are made from food-grade stainless steel for hygiene and long-term use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2373\" data-end=\"2518\"\u003e\n\u003cp data-start=\"2376\" data-end=\"2518\"\u003e\u003cstrong data-start=\"2376\" data-end=\"2418\"\u003ePlastic funnels included in four sizes\u003c\/strong\u003e\u003cbr data-start=\"2418\" data-end=\"2421\"\u003eTre Spade supplies funnels suitable for a wide range of sausage styles — 10, 20, 30 and 40 mm.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2520\" data-end=\"2635\"\u003e\n\u003cp data-start=\"2523\" data-end=\"2635\"\u003e\u003cstrong data-start=\"2523\" data-end=\"2557\"\u003eManufactured entirely in Italy\u003c\/strong\u003e\u003cbr data-start=\"2557\" data-end=\"2560\"\u003eAll Tre Spade sausage fillers are built in Italy rather than outsourced.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2642\" data-end=\"2660\"\u003e\u003cstrong data-start=\"2642\" data-end=\"2658\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2661\" data-end=\"2957\"\u003e\n\u003cli data-start=\"2661\" data-end=\"2702\"\u003e\n\u003cp data-start=\"2663\" data-end=\"2702\"\u003e10L stainless steel cylinder and body\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2703\" data-end=\"2759\"\u003e\n\u003cp data-start=\"2705\" data-end=\"2759\"\u003e\u003cstrong data-start=\"2705\" data-end=\"2729\"\u003eFour plastic funnels\u003c\/strong\u003e: 10 mm, 20 mm, 30 mm, 40 mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2760\" data-end=\"2804\"\u003e\n\u003cp data-start=\"2762\" data-end=\"2804\"\u003eHand-crank mechanism with smooth gearing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2805\" data-end=\"2851\"\u003e\n\u003cp data-start=\"2807\" data-end=\"2851\"\u003e\u003cstrong data-start=\"2807\" data-end=\"2835\"\u003eUnique air-release valve\u003c\/strong\u003e in the piston\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2852\" data-end=\"2891\"\u003e\n\u003cp data-start=\"2854\" data-end=\"2891\"\u003eTilt-out cylinder for quick loading\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2892\" data-end=\"2927\"\u003e\n\u003cp data-start=\"2894\" data-end=\"2927\"\u003eBench-mount frame for stability\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2928\" data-end=\"2957\"\u003e\n\u003cp data-start=\"2930\" data-end=\"2957\"\u003eItalian-made construction\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2964\" data-end=\"2979\"\u003e\u003cstrong data-start=\"2964\" data-end=\"2977\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2980\" data-end=\"3216\"\u003e\n\u003cli data-start=\"2980\" data-end=\"3033\"\u003e\n\u003cp data-start=\"2982\" data-end=\"3033\"\u003eBBQ sausages, breakfast sausages and thin casings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3034\" data-end=\"3091\"\u003e\n\u003cp data-start=\"3036\" data-end=\"3091\"\u003eThick sausages, cabana, kransky and semi-dried styles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3092\" data-end=\"3116\"\u003e\n\u003cp data-start=\"3094\" data-end=\"3116\"\u003eFarm processing days\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3117\" data-end=\"3168\"\u003e\n\u003cp data-start=\"3119\" data-end=\"3168\"\u003eButcher shops preparing medium to large batches\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3169\" data-end=\"3216\"\u003e\n\u003cp data-start=\"3171\" data-end=\"3216\"\u003eHome users wanting a larger-capacity filler\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3223\" data-end=\"3246\"\u003e\u003cstrong data-start=\"3223\" data-end=\"3244\"\u003eWhat’s in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3247\" data-end=\"3509\"\u003e\n\u003cli data-start=\"3247\" data-end=\"3295\"\u003e\n\u003cp data-start=\"3249\" data-end=\"3295\"\u003eTre Spade 10L Stainless Steel Sausage Filler\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3296\" data-end=\"3324\"\u003e\n\u003cp data-start=\"3298\" data-end=\"3324\"\u003eStainless steel cylinder\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3325\" data-end=\"3382\"\u003e\n\u003cp data-start=\"3327\" data-end=\"3382\"\u003e\u003cstrong data-start=\"3327\" data-end=\"3357\"\u003eNon-stainless piston plate\u003c\/strong\u003e with air-release valve\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3383\" data-end=\"3435\"\u003e\n\u003cp data-start=\"3385\" data-end=\"3435\"\u003eFour plastic funnels: 10 mm, 20 mm, 30 mm, 40 mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3436\" data-end=\"3452\"\u003e\n\u003cp data-start=\"3438\" data-end=\"3452\"\u003eCrank handle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3453\" data-end=\"3487\"\u003e\n\u003cp data-start=\"3455\" data-end=\"3487\"\u003eBench-mount frame and supports\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3488\" data-end=\"3509\"\u003e\n\u003cp data-start=\"3490\" data-end=\"3509\"\u003eInstruction sheet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3516\" data-end=\"3532\"\u003e\u003cstrong data-start=\"3516\" data-end=\"3530\"\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"3533\" data-end=\"3816\"\u003e\n\u003cli data-start=\"3533\" data-end=\"3578\"\u003e\n\u003cp data-start=\"3536\" data-end=\"3578\"\u003eFit the funnel that matches your casing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3579\" data-end=\"3640\"\u003e\n\u003cp data-start=\"3582\" data-end=\"3640\"\u003eLoad the cylinder with sausage mix and lock it in place.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3641\" data-end=\"3704\"\u003e\n\u003cp data-start=\"3644\" data-end=\"3704\"\u003eAttach the casing to the funnel and guide it as you crank.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3705\" data-end=\"3773\"\u003e\n\u003cp data-start=\"3708\" data-end=\"3773\"\u003eThe air-release valve will help remove air as the piston moves.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3774\" data-end=\"3816\"\u003e\n\u003cp data-start=\"3777\" data-end=\"3816\"\u003eRemove and wash parts after each batch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"3823\" data-end=\"3848\"\u003e\u003cstrong data-start=\"3823\" data-end=\"3846\"\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3849\" data-end=\"4070\"\u003e\n\u003cli data-start=\"3849\" data-end=\"3898\"\u003e\n\u003cp data-start=\"3851\" data-end=\"3898\"\u003eHand wash all parts; dry well before storing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3899\" data-end=\"3965\"\u003e\n\u003cp data-start=\"3901\" data-end=\"3965\"\u003eAvoid soaking the seal; apply light food-safe oil if required.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3966\" data-end=\"4011\"\u003e\n\u003cp data-start=\"3968\" data-end=\"4011\"\u003eStore in a dry location and keep covered.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4012\" data-end=\"4070\"\u003e\n\u003cp data-start=\"4014\" data-end=\"4070\"\u003eUse non-abrasive cloths to protect the stainless finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4077\" data-end=\"4085\"\u003e\u003cstrong data-start=\"4077\" data-end=\"4085\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4087\" data-end=\"4177\"\u003e\u003cstrong data-start=\"4087\" data-end=\"4117\"\u003eAre the funnels stainless?\u003c\/strong\u003e\u003cbr data-start=\"4117\" data-end=\"4120\"\u003eNo — this model includes four plastic funnels (10–40 mm).\u003c\/p\u003e\n\u003cp data-start=\"4179\" data-end=\"4261\"\u003e\u003cstrong data-start=\"4179\" data-end=\"4213\"\u003eIs the piston plate stainless?\u003c\/strong\u003e\u003cbr data-start=\"4213\" data-end=\"4216\"\u003eNo — the piston plate is not stainless steel.\u003c\/p\u003e\n\u003cp data-start=\"4263\" data-end=\"4376\"\u003e\u003cstrong data-start=\"4263\" data-end=\"4301\"\u003eDoes it have an air-release valve?\u003c\/strong\u003e\u003cbr data-start=\"4301\" data-end=\"4304\"\u003eYes — the valve allows air to escape during filling for a smoother flow.\u003c\/p\u003e\n\u003cp data-start=\"4378\" data-end=\"4473\"\u003e\u003cstrong data-start=\"4378\" data-end=\"4415\"\u003eIs it suitable for butcher shops?\u003c\/strong\u003e\u003cbr data-start=\"4415\" data-end=\"4418\"\u003eYes — the 10L size supports regular sausage production.\u003c\/p\u003e\n\u003cp data-start=\"4475\" data-end=\"4567\"\u003e\u003cstrong data-start=\"4475\" data-end=\"4502\"\u003eDoes the cylinder tilt?\u003c\/strong\u003e\u003cbr data-start=\"4502\" data-end=\"4505\"\u003eYes — the cylinder swings out for easier loading and cleaning.\u003c\/p\u003e\n\u003cp data-start=\"4569\" data-end=\"4641\"\u003e\u003cstrong data-start=\"4569\" data-end=\"4590\"\u003eWhere is it made?\u003c\/strong\u003e\u003cbr data-start=\"4590\" data-end=\"4593\"\u003eAll Tre Spade fillers are manufactured in Italy.\u003c\/p\u003e\n\u003cp data-start=\"4648\" data-end=\"4785\"\u003e\u003cstrong data-start=\"4648\" data-end=\"4672\"\u003eWarranty and support\u003c\/strong\u003e\u003cbr data-start=\"4672\" data-end=\"4675\"\u003eTre Spade fillers include manufacturer warranty. Butcherquip can help with seals, funnels and product support.\u003c\/p\u003e","brand":"Tre Spade","offers":[{"title":"Default Title","offer_id":7409642471473,"sku":"02TR626","price":990.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/10L_2.jpg?v=1754967134"},{"product_id":"tre-spade-sausage-filler-star-8-7l","title":"Tre Spade Sausage Filler Star 8 7L","description":"\u003cp data-start=\"436\" data-end=\"879\"\u003eThe Tre Spade Star 8 – 7L Sausage Filler is a well-built Italian unit designed for steady, reliable sausage making. The 7-litre capacity suits medium batches, giving plenty of room for fresh mixes while keeping the barrel easy to handle and clean. The stainless steel construction, metal gears and solid frame give the filler a strong working presence, ideal for everything from thin breakfast sausages to thick salamis.\u003c\/p\u003e\n\u003cp data-start=\"881\" data-end=\"1207\"\u003eThe upright design helps maintain a consistent flow as you crank, while the piston’s pressure plate and seal support even movement of the mix with minimal air pockets. The barrel lifts out completely for cleaning, and the handle turns smoothly without excessive effort, making it suitable for repeated use throughout the year.\u003c\/p\u003e\n\u003cp data-start=\"1380\" data-end=\"1423\"\u003e\u003cstrong data-start=\"1380\" data-end=\"1423\"\u003eTop 5 Facts — Tre Spade Sausage Fillers\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"1425\" data-end=\"2280\"\u003e\n\u003cli data-start=\"1425\" data-end=\"1617\"\u003e\n\u003cp data-start=\"1428\" data-end=\"1617\"\u003e\u003cstrong data-start=\"1428\" data-end=\"1470\"\u003eOver 120 years of Italian metalworking\u003c\/strong\u003e\u003cbr data-start=\"1470\" data-end=\"1473\"\u003eTre Spade began in the 1890s producing cast-metal tools for rural workshops; that heritage continues in their modern stainless steel fillers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1619\" data-end=\"1786\"\u003e\n\u003cp data-start=\"1622\" data-end=\"1786\"\u003e\u003cstrong data-start=\"1622\" data-end=\"1654\"\u003eFamily-led mechanical design\u003c\/strong\u003e\u003cbr data-start=\"1654\" data-end=\"1657\"\u003eLong-standing family involvement has kept traditional engineering methods in place, backed by updated materials and machining.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1788\" data-end=\"1974\"\u003e\n\u003cp data-start=\"1791\" data-end=\"1974\"\u003e\u003cstrong data-start=\"1791\" data-end=\"1832\"\u003eOriginally built for village butchers\u003c\/strong\u003e\u003cbr data-start=\"1832\" data-end=\"1835\"\u003eEarly Tre Spade gear was common across Italian countryside butcheries, influencing the rugged, straightforward style of today’s fillers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1976\" data-end=\"2138\"\u003e\n\u003cp data-start=\"1979\" data-end=\"2138\"\u003e\u003cstrong data-start=\"1979\" data-end=\"2012\"\u003eLegendary Three Swords emblem\u003c\/strong\u003e\u003cbr data-start=\"2012\" data-end=\"2015\"\u003eThe company’s historic logo symbolises strength and craftsmanship — values that remain central in the Star filler range.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2140\" data-end=\"2280\"\u003e\n\u003cp data-start=\"2143\" data-end=\"2280\"\u003e\u003cstrong data-start=\"2143\" data-end=\"2177\"\u003eManufactured entirely in Italy\u003c\/strong\u003e\u003cbr data-start=\"2177\" data-end=\"2180\"\u003eTre Spade still produces all sausage fillers in Italy, maintaining consistency and build quality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2287\" data-end=\"2305\"\u003e\u003cstrong data-start=\"2287\" data-end=\"2303\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2306\" data-end=\"2669\"\u003e\n\u003cli data-start=\"2306\" data-end=\"2359\"\u003e\n\u003cp data-start=\"2308\" data-end=\"2359\"\u003e7-litre capacity suited to medium sausage batches\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2360\" data-end=\"2409\"\u003e\n\u003cp data-start=\"2362\" data-end=\"2409\"\u003eItalian-made stainless steel barrel and frame\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2410\" data-end=\"2447\"\u003e\n\u003cp data-start=\"2412\" data-end=\"2447\"\u003eUpright design for smooth filling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2448\" data-end=\"2477\"\u003e\n\u003cp data-start=\"2450\" data-end=\"2477\"\u003eMetal gears for longevity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2478\" data-end=\"2518\"\u003e\n\u003cp data-start=\"2480\" data-end=\"2518\"\u003ePressure plate with reliable sealing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2519\" data-end=\"2560\"\u003e\n\u003cp data-start=\"2521\" data-end=\"2560\"\u003eBarrel removes fully for easy washing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2561\" data-end=\"2615\"\u003e\n\u003cp data-start=\"2563\" data-end=\"2615\"\u003eIncludes 4 funnels: \u003cstrong data-start=\"2583\" data-end=\"2613\"\u003e10 mm, 20 mm, 30 mm, 40 mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2616\" data-end=\"2669\"\u003e\n\u003cp data-start=\"2618\" data-end=\"2669\"\u003eSteady crank handle with good mechanical leverage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2676\" data-end=\"2691\"\u003e\u003cstrong data-start=\"2676\" data-end=\"2689\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2692\" data-end=\"2894\"\u003e\n\u003cli data-start=\"2692\" data-end=\"2719\"\u003e\n\u003cp data-start=\"2694\" data-end=\"2719\"\u003eThin breakfast sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2720\" data-end=\"2755\"\u003e\n\u003cp data-start=\"2722\" data-end=\"2755\"\u003eKranskys and continental styles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2756\" data-end=\"2786\"\u003e\n\u003cp data-start=\"2758\" data-end=\"2786\"\u003eThick sausages and salamis\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2787\" data-end=\"2820\"\u003e\n\u003cp data-start=\"2789\" data-end=\"2820\"\u003eSmall butcher shop production\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2821\" data-end=\"2851\"\u003e\n\u003cp data-start=\"2823\" data-end=\"2851\"\u003eFarm and home sausage days\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2852\" data-end=\"2894\"\u003e\n\u003cp data-start=\"2854\" data-end=\"2894\"\u003ePreparing mixes for freezing or curing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2901\" data-end=\"2924\"\u003e\u003cstrong data-start=\"2901\" data-end=\"2922\"\u003eWhat’s in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2925\" data-end=\"3120\"\u003e\n\u003cli data-start=\"2925\" data-end=\"2965\"\u003e\n\u003cp data-start=\"2927\" data-end=\"2965\"\u003eTre Spade Star 8 – 7L Sausage Filler\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2966\" data-end=\"2992\"\u003e\n\u003cp data-start=\"2968\" data-end=\"2992\"\u003eStainless steel barrel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2993\" data-end=\"3021\"\u003e\n\u003cp data-start=\"2995\" data-end=\"3021\"\u003ePressure plate with seal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3022\" data-end=\"3052\"\u003e\n\u003cp data-start=\"3024\" data-end=\"3052\"\u003eMetal gear system \u0026amp; handle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3053\" data-end=\"3098\"\u003e\n\u003cp data-start=\"3055\" data-end=\"3098\"\u003e4 funnels: \u003cstrong data-start=\"3066\" data-end=\"3096\"\u003e10 mm, 20 mm, 30 mm, 40 mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3099\" data-end=\"3120\"\u003e\n\u003cp data-start=\"3101\" data-end=\"3120\"\u003eInstruction sheet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3127\" data-end=\"3143\"\u003e\u003cstrong data-start=\"3127\" data-end=\"3141\"\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"3144\" data-end=\"3424\"\u003e\n\u003cli data-start=\"3144\" data-end=\"3192\"\u003e\n\u003cp data-start=\"3147\" data-end=\"3192\"\u003eChill your sausage mix for easier handling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3193\" data-end=\"3249\"\u003e\n\u003cp data-start=\"3196\" data-end=\"3249\"\u003eLoad the barrel evenly and seat the pressure plate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3250\" data-end=\"3306\"\u003e\n\u003cp data-start=\"3253\" data-end=\"3306\"\u003eFit your preferred funnel and secure the lock ring.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3307\" data-end=\"3364\"\u003e\n\u003cp data-start=\"3310\" data-end=\"3364\"\u003eCrank steadily to fill casings at a consistent pace.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3365\" data-end=\"3424\"\u003e\n\u003cp data-start=\"3368\" data-end=\"3424\"\u003eWash all parts with warm soapy water and dry thoroughly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"3431\" data-end=\"3456\"\u003e\u003cstrong data-start=\"3431\" data-end=\"3454\"\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3457\" data-end=\"3661\"\u003e\n\u003cli data-start=\"3457\" data-end=\"3495\"\u003e\n\u003cp data-start=\"3459\" data-end=\"3495\"\u003eHand wash only; avoid dishwashers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3496\" data-end=\"3538\"\u003e\n\u003cp data-start=\"3498\" data-end=\"3538\"\u003eDry fully to prevent moisture buildup.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3539\" data-end=\"3584\"\u003e\n\u003cp data-start=\"3541\" data-end=\"3584\"\u003eLightly oil the gears if used frequently.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3585\" data-end=\"3617\"\u003e\n\u003cp data-start=\"3587\" data-end=\"3617\"\u003eStore covered in a dry area.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3618\" data-end=\"3661\"\u003e\n\u003cp data-start=\"3620\" data-end=\"3661\"\u003eReplace seals if they show signs of wear.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3668\" data-end=\"3676\"\u003e\u003cstrong data-start=\"3668\" data-end=\"3676\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3678\" data-end=\"3793\"\u003e\u003cstrong data-start=\"3678\" data-end=\"3723\"\u003eIs the Star 8 suitable for butcher shops?\u003c\/strong\u003e\u003cbr data-start=\"3723\" data-end=\"3726\"\u003eYes — the 7-litre capacity is ideal for small to medium production.\u003c\/p\u003e\n\u003cp data-start=\"3795\" data-end=\"3912\"\u003e\u003cstrong data-start=\"3795\" data-end=\"3834\"\u003eCan it handle thick salami casings?\u003c\/strong\u003e\u003cbr data-start=\"3834\" data-end=\"3837\"\u003eYes — the 30 mm and 40 mm funnels are ideal for salamis and large sausages.\u003c\/p\u003e\n\u003cp data-start=\"3914\" data-end=\"4008\"\u003e\u003cstrong data-start=\"3914\" data-end=\"3954\"\u003eDoes the barrel remove for cleaning?\u003c\/strong\u003e\u003cbr data-start=\"3954\" data-end=\"3957\"\u003eYes — the entire barrel lifts out for easy washing.\u003c\/p\u003e\n\u003cp data-start=\"4010\" data-end=\"4093\"\u003e\u003cstrong data-start=\"4010\" data-end=\"4034\"\u003eIs it made in Italy?\u003c\/strong\u003e\u003cbr data-start=\"4034\" data-end=\"4037\"\u003eAll Tre Spade sausage fillers are manufactured in Italy.\u003c\/p\u003e\n\u003cp data-start=\"4095\" data-end=\"4193\"\u003e\u003cstrong data-start=\"4095\" data-end=\"4125\"\u003eCan one person operate it?\u003c\/strong\u003e\u003cbr data-start=\"4125\" data-end=\"4128\"\u003eYes — the upright design and gearing allow smooth hand operation.\u003c\/p\u003e\n\u003cp data-start=\"4200\" data-end=\"4365\"\u003e\u003cstrong data-start=\"4200\" data-end=\"4224\"\u003eWarranty and support\u003c\/strong\u003e\u003cbr data-start=\"4224\" data-end=\"4227\"\u003eTre Spade fillers include manufacturer warranty on materials and workmanship. Butcherquip can supply extra funnels, seals and accessories.\u003c\/p\u003e","brand":"Tre Spade","offers":[{"title":"Default Title","offer_id":7409670029361,"sku":"02TR624","price":583.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/8L.jpg?v=1754897624"},{"product_id":"trespade-meat-mincer-0-65hp-no-12","title":"Tre Spade #12 Eco Meat Mincer 0.65HP","description":"\u003cp data-start=\"496\" data-end=\"841\"\u003eThe Tre Spade 0.65HP No.12 Electric Meat Mincer is an upgraded, Italian-built model suited to users who need more strength and capacity than the smaller No.8. The 0.65HP motor supports steady throughput on beef, lamb, pork and game, while the larger No.12 head size increases feed volume and reduces time spent processing.\u003c\/p\u003e\n\u003cp data-start=\"843\" data-end=\"1256\"\u003eConstructed with a cast metal housing and Tre Spade’s long-standing mechanical design, the machine maintains consistent movement through the meat. The stainless steel knife and plate cut cleanly, helping retain texture and ensuring the mince forms evenly as it exits the head. The metal screw, hopper and lock ring are built to handle repeated use, giving the unit a long working life when looked after correctly.\u003c\/p\u003e\n\u003cp data-start=\"1258\" data-end=\"1582\"\u003eTre Spade’s reputation for Italian engineering carries through this model — durable materials, easy-to-remove components and a layout that suits both small butcher setups and farm processing. For users who need a mincer with more capability without stepping into full commercial territory, the No.12 is a dependable step up.\u003c\/p\u003e\n\u003cp data-start=\"1589\" data-end=\"1629\"\u003e\u003cstrong data-start=\"1589\" data-end=\"1629\"\u003eTop 5 Facts — Tre Spade Meat Mincers\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"1631\" data-end=\"2432\"\u003e\n\u003cli data-start=\"1631\" data-end=\"1790\"\u003e\n\u003cp data-start=\"1634\" data-end=\"1790\"\u003e\u003cstrong data-start=\"1634\" data-end=\"1681\"\u003eOver a century of Italian mechanical design\u003c\/strong\u003e\u003cbr data-start=\"1681\" data-end=\"1684\"\u003eSince 1894, Tre Spade has produced cast-metal tools and meat-processing gear with a focus on longevity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1792\" data-end=\"1955\"\u003e\n\u003cp data-start=\"1795\" data-end=\"1955\"\u003e\u003cstrong data-start=\"1795\" data-end=\"1833\"\u003eStill a family-linked manufacturer\u003c\/strong\u003e\u003cbr data-start=\"1833\" data-end=\"1836\"\u003eEngineering traditions are carried through multiple generations, shaping how each machine is designed and assembled.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1957\" data-end=\"2135\"\u003e\n\u003cp data-start=\"1960\" data-end=\"2135\"\u003e\u003cstrong data-start=\"1960\" data-end=\"1990\"\u003eRural heritage at the core\u003c\/strong\u003e\u003cbr data-start=\"1990\" data-end=\"1993\"\u003eTre Spade products were originally used by farmers and hunters across Italy, influencing the robust style of their modern electric mincers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2137\" data-end=\"2287\"\u003e\n\u003cp data-start=\"2140\" data-end=\"2287\"\u003e\u003cstrong data-start=\"2140\" data-end=\"2183\"\u003eThe Three Swords logo has never changed\u003c\/strong\u003e\u003cbr data-start=\"2183\" data-end=\"2186\"\u003eThe emblem reflects resilience and precision, the same values applied to every machine they build.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2289\" data-end=\"2432\"\u003e\n\u003cp data-start=\"2292\" data-end=\"2432\"\u003e\u003cstrong data-start=\"2292\" data-end=\"2327\"\u003eBuilt in Italy — not outsourced\u003c\/strong\u003e\u003cbr data-start=\"2327\" data-end=\"2330\"\u003eManufacturing remains in Italy, maintaining the same regional craftsmanship the brand started with.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2439\" data-end=\"2457\"\u003e\u003cstrong data-start=\"2439\" data-end=\"2455\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2458\" data-end=\"2779\"\u003e\n\u003cli data-start=\"2458\" data-end=\"2514\"\u003e\n\u003cp data-start=\"2460\" data-end=\"2514\"\u003e0.65HP motor suited to medium-scale meat preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2515\" data-end=\"2556\"\u003e\n\u003cp data-start=\"2517\" data-end=\"2556\"\u003eNo.12 head size for higher throughput\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2557\" data-end=\"2589\"\u003e\n\u003cp data-start=\"2559\" data-end=\"2589\"\u003eItalian-made cast metal body\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2590\" data-end=\"2642\"\u003e\n\u003cp data-start=\"2592\" data-end=\"2642\"\u003eStainless steel knife and plate for neat cutting\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2643\" data-end=\"2684\"\u003e\n\u003cp data-start=\"2645\" data-end=\"2684\"\u003eMetal screw, hopper and head assembly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2685\" data-end=\"2744\"\u003e\n\u003cp data-start=\"2687\" data-end=\"2744\"\u003eStable footprint suited to benches and processing areas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2745\" data-end=\"2779\"\u003e\n\u003cp data-start=\"2747\" data-end=\"2779\"\u003eSimple on\/off switch operation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2786\" data-end=\"2801\"\u003e\u003cstrong data-start=\"2786\" data-end=\"2799\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2802\" data-end=\"3020\"\u003e\n\u003cli data-start=\"2802\" data-end=\"2859\"\u003e\n\u003cp data-start=\"2804\" data-end=\"2859\"\u003eLarger batches of mince for burgers, rissoles and BBQ\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2860\" data-end=\"2901\"\u003e\n\u003cp data-start=\"2862\" data-end=\"2901\"\u003eSausage making (with optional funnel)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2902\" data-end=\"2933\"\u003e\n\u003cp data-start=\"2904\" data-end=\"2933\"\u003ePreparing meat for freezing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2934\" data-end=\"2974\"\u003e\n\u003cp data-start=\"2936\" data-end=\"2974\"\u003eProcessing beef, lamb, pork and game\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2975\" data-end=\"3020\"\u003e\n\u003cp data-start=\"2977\" data-end=\"3020\"\u003eFarm, shed or small shop meat preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3027\" data-end=\"3050\"\u003e\u003cstrong data-start=\"3027\" data-end=\"3048\"\u003eWhat’s in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3051\" data-end=\"3263\"\u003e\n\u003cli data-start=\"3051\" data-end=\"3098\"\u003e\n\u003cp data-start=\"3053\" data-end=\"3098\"\u003eTre Spade 0.65HP No.12 Electric Meat Mincer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3099\" data-end=\"3124\"\u003e\n\u003cp data-start=\"3101\" data-end=\"3124\"\u003eStainless steel knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3125\" data-end=\"3184\"\u003e\n\u003cp data-start=\"3127\" data-end=\"3184\"\u003eStainless steel plate (commonly 6 mm or model-specific)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3185\" data-end=\"3200\"\u003e\n\u003cp data-start=\"3187\" data-end=\"3200\"\u003eMetal screw\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3201\" data-end=\"3211\"\u003e\n\u003cp data-start=\"3203\" data-end=\"3211\"\u003eHopper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3212\" data-end=\"3225\"\u003e\n\u003cp data-start=\"3214\" data-end=\"3225\"\u003eLock ring\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3226\" data-end=\"3241\"\u003e\n\u003cp data-start=\"3228\" data-end=\"3241\"\u003eFood pusher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3242\" data-end=\"3263\"\u003e\n\u003cp data-start=\"3244\" data-end=\"3263\"\u003eInstruction sheet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3270\" data-end=\"3286\"\u003e\u003cstrong data-start=\"3270\" data-end=\"3284\"\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"3287\" data-end=\"3601\"\u003e\n\u003cli data-start=\"3287\" data-end=\"3335\"\u003e\n\u003cp data-start=\"3290\" data-end=\"3335\"\u003eCut meat into small pieces to help feeding.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3336\" data-end=\"3395\"\u003e\n\u003cp data-start=\"3339\" data-end=\"3395\"\u003eKeep meat chilled for a tidy result through the plate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3396\" data-end=\"3466\"\u003e\n\u003cp data-start=\"3399\" data-end=\"3466\"\u003eAssemble knife and plate firmly before locking the head in place.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3467\" data-end=\"3542\"\u003e\n\u003cp data-start=\"3470\" data-end=\"3542\"\u003eSwitch the machine on and guide meat into the hopper using the pusher.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3543\" data-end=\"3601\"\u003e\n\u003cp data-start=\"3546\" data-end=\"3601\"\u003eWash all parts thoroughly and dry completely after use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"3608\" data-end=\"3633\"\u003e\u003cstrong data-start=\"3608\" data-end=\"3631\"\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3634\" data-end=\"3866\"\u003e\n\u003cli data-start=\"3634\" data-end=\"3700\"\u003e\n\u003cp data-start=\"3636\" data-end=\"3700\"\u003eHand wash only; ensure all parts are fully dry before storage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3701\" data-end=\"3764\"\u003e\n\u003cp data-start=\"3703\" data-end=\"3764\"\u003eLightly oil the knife and plate to reduce the risk of rust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3765\" data-end=\"3801\"\u003e\n\u003cp data-start=\"3767\" data-end=\"3801\"\u003eStore covered in a dry location.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3802\" data-end=\"3866\"\u003e\n\u003cp data-start=\"3804\" data-end=\"3866\"\u003eMaintain sharp spare plates and knives for consistent results.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3873\" data-end=\"3881\"\u003e\u003cstrong data-start=\"3873\" data-end=\"3881\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3883\" data-end=\"4031\"\u003e\u003cstrong data-start=\"3883\" data-end=\"3927\"\u003eHow does the No.12 differ from the No.8?\u003c\/strong\u003e\u003cbr data-start=\"3927\" data-end=\"3930\"\u003eIt has a larger head, faster throughput and more strength, making it better for medium-sized batches.\u003c\/p\u003e\n\u003cp data-start=\"4033\" data-end=\"4106\"\u003e\u003cstrong data-start=\"4033\" data-end=\"4057\"\u003eCan it process bone?\u003c\/strong\u003e\u003cbr data-start=\"4057\" data-end=\"4060\"\u003eNo — this model is strictly for boneless meat.\u003c\/p\u003e\n\u003cp data-start=\"4108\" data-end=\"4204\"\u003e\u003cstrong data-start=\"4108\" data-end=\"4146\"\u003eDoes it include a knife and plate?\u003c\/strong\u003e\u003cbr data-start=\"4146\" data-end=\"4149\"\u003eYes — both are stainless steel and included in the box.\u003c\/p\u003e\n\u003cp data-start=\"4206\" data-end=\"4288\"\u003e\u003cstrong data-start=\"4206\" data-end=\"4237\"\u003eIs sausage making possible?\u003c\/strong\u003e\u003cbr data-start=\"4237\" data-end=\"4240\"\u003eYes, with an optional sausage funnel attachment.\u003c\/p\u003e\n\u003cp data-start=\"4290\" data-end=\"4367\"\u003e\u003cstrong data-start=\"4290\" data-end=\"4311\"\u003eWhere is it made?\u003c\/strong\u003e\u003cbr data-start=\"4311\" data-end=\"4314\"\u003eTre Spade mincers are manufactured entirely in Italy.\u003c\/p\u003e\n\u003cp data-start=\"4374\" data-end=\"4522\"\u003e\u003cstrong data-start=\"4374\" data-end=\"4398\"\u003eWarranty and support\u003c\/strong\u003e\u003cbr data-start=\"4398\" data-end=\"4401\"\u003eTre Spade machinery includes manufacturer warranty. Butcherquip can assist with plates, knives, funnels and setup advice.\u003c\/p\u003e","brand":"Tre Spade","offers":[{"title":"Default Title","offer_id":7409670946865,"sku":"02TR560","price":795.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/Mincer_12.jpg?v=1754876617"},{"product_id":"tre-spade-meat-mincer-0-8hp-no-22","title":"Tre Spade #22 Meat Mincer 0.8HP","description":"\u003cp data-start=\"396\" data-end=\"731\"\u003eThe Tre Spade 0.8HP No.22 Electric Meat Mincer is a heavier-duty option for those who need more capability than the smaller No.8 or No.12 models. The 0.8HP motor maintains steady power under load, and the larger No.22 head size moves more meat with each pass, making it well suited to bigger processing sessions.\u003c\/p\u003e\n\u003cp data-start=\"733\" data-end=\"1073\"\u003eManufactured in Italy with a cast metal body, metal gearing and a full metal feed system, the No.22 is built for repeated use on beef, lamb, pork and game. The stainless steel knife and plate create a tidy cut that helps keep texture consistent, while the screw and head assembly guide the meat forward smoothly without strain on the motor.\u003c\/p\u003e\n\u003cp data-start=\"1075\" data-end=\"1356\"\u003eTre Spade’s long-standing engineering style is evident in the simplicity of operation, the durability of materials and the straightforward cleaning process. The machine sits firmly on a bench and suits users who want a stronger mincer without moving into full commercial equipment.\u003c\/p\u003e\n\u003cp data-start=\"1363\" data-end=\"1403\"\u003e\u003cstrong data-start=\"1363\" data-end=\"1403\"\u003eTop 5 Facts — Tre Spade Meat Mincers\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"1405\" data-end=\"2205\"\u003e\n\u003cli data-start=\"1405\" data-end=\"1583\"\u003e\n\u003cp data-start=\"1408\" data-end=\"1583\"\u003e\u003cstrong data-start=\"1408\" data-end=\"1459\"\u003eMore than 120 years of Italian mechanical skill\u003c\/strong\u003e\u003cbr data-start=\"1459\" data-end=\"1462\"\u003eTre Spade has produced metal tools since 1894, refining traditional engineering into modern meat-processing equipment.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1585\" data-end=\"1774\"\u003e\n\u003cp data-start=\"1588\" data-end=\"1774\"\u003e\u003cstrong data-start=\"1588\" data-end=\"1629\"\u003eA brand shaped by rural craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"1629\" data-end=\"1632\"\u003eTheir early products were made for small farms and workshops across northern Italy, influencing the rugged build of their electric mincers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1776\" data-end=\"1911\"\u003e\n\u003cp data-start=\"1779\" data-end=\"1911\"\u003e\u003cstrong data-start=\"1779\" data-end=\"1819\"\u003eFamily-driven engineering traditions\u003c\/strong\u003e\u003cbr data-start=\"1819\" data-end=\"1822\"\u003eMulti-generation involvement keeps the company’s original manufacturing values intact.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1913\" data-end=\"2055\"\u003e\n\u003cp data-start=\"1916\" data-end=\"2055\"\u003e\u003cstrong data-start=\"1916\" data-end=\"1948\"\u003eHistoric Three Swords emblem\u003c\/strong\u003e\u003cbr data-start=\"1948\" data-end=\"1951\"\u003eThe logo speaks to resilience and strength, reflecting Tre Spade’s identity since the very beginning.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2057\" data-end=\"2205\"\u003e\n\u003cp data-start=\"2060\" data-end=\"2205\"\u003e\u003cstrong data-start=\"2060\" data-end=\"2086\"\u003eMade entirely in Italy\u003c\/strong\u003e\u003cbr data-start=\"2086\" data-end=\"2089\"\u003eProduction has never been outsourced — every mincer is manufactured in Italy using long-standing local expertise.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2212\" data-end=\"2230\"\u003e\u003cstrong data-start=\"2212\" data-end=\"2228\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2231\" data-end=\"2510\"\u003e\n\u003cli data-start=\"2231\" data-end=\"2280\"\u003e\n\u003cp data-start=\"2233\" data-end=\"2280\"\u003e0.8HP motor suited to medium–large quantities\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2281\" data-end=\"2337\"\u003e\n\u003cp data-start=\"2283\" data-end=\"2337\"\u003eNo.22 head size for increased meat handling capacity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2338\" data-end=\"2370\"\u003e\n\u003cp data-start=\"2340\" data-end=\"2370\"\u003eItalian-made cast metal body\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2371\" data-end=\"2406\"\u003e\n\u003cp data-start=\"2373\" data-end=\"2406\"\u003eStainless steel knife and plate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2407\" data-end=\"2449\"\u003e\n\u003cp data-start=\"2409\" data-end=\"2449\"\u003eMetal screw, hopper and locking system\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2450\" data-end=\"2485\"\u003e\n\u003cp data-start=\"2452\" data-end=\"2485\"\u003eWide, stable base for bench use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2486\" data-end=\"2510\"\u003e\n\u003cp data-start=\"2488\" data-end=\"2510\"\u003eSimple on\/off switch\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2517\" data-end=\"2532\"\u003e\u003cstrong data-start=\"2517\" data-end=\"2530\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2533\" data-end=\"2759\"\u003e\n\u003cli data-start=\"2533\" data-end=\"2591\"\u003e\n\u003cp data-start=\"2535\" data-end=\"2591\"\u003eLarger batches of mince for BBQ, roasts and bulk meals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2592\" data-end=\"2632\"\u003e\n\u003cp data-start=\"2594\" data-end=\"2632\"\u003eSausage making with optional funnels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2633\" data-end=\"2673\"\u003e\n\u003cp data-start=\"2635\" data-end=\"2673\"\u003eProcessing beef, lamb, pork and game\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2674\" data-end=\"2725\"\u003e\n\u003cp data-start=\"2676\" data-end=\"2725\"\u003eFarm processing and small-shop meat preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2726\" data-end=\"2759\"\u003e\n\u003cp data-start=\"2728\" data-end=\"2759\"\u003eFreezer-ready bulk portioning\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2766\" data-end=\"2789\"\u003e\u003cstrong data-start=\"2766\" data-end=\"2787\"\u003eWhat’s in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2790\" data-end=\"2995\"\u003e\n\u003cli data-start=\"2790\" data-end=\"2836\"\u003e\n\u003cp data-start=\"2792\" data-end=\"2836\"\u003eTre Spade 0.8HP No.22 Electric Meat Mincer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2837\" data-end=\"2862\"\u003e\n\u003cp data-start=\"2839\" data-end=\"2862\"\u003eStainless steel knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2863\" data-end=\"2916\"\u003e\n\u003cp data-start=\"2865\" data-end=\"2916\"\u003eStainless steel plate (No.22 size, commonly 6 mm)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2917\" data-end=\"2932\"\u003e\n\u003cp data-start=\"2919\" data-end=\"2932\"\u003eMetal screw\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2933\" data-end=\"2943\"\u003e\n\u003cp data-start=\"2935\" data-end=\"2943\"\u003eHopper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2944\" data-end=\"2957\"\u003e\n\u003cp data-start=\"2946\" data-end=\"2957\"\u003eLock ring\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2958\" data-end=\"2973\"\u003e\n\u003cp data-start=\"2960\" data-end=\"2973\"\u003eFood pusher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2974\" data-end=\"2995\"\u003e\n\u003cp data-start=\"2976\" data-end=\"2995\"\u003eInstruction sheet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3002\" data-end=\"3018\"\u003e\u003cstrong data-start=\"3002\" data-end=\"3016\"\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"3019\" data-end=\"3312\"\u003e\n\u003cli data-start=\"3019\" data-end=\"3074\"\u003e\n\u003cp data-start=\"3022\" data-end=\"3074\"\u003eChill meat to help maintain texture while mincing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3075\" data-end=\"3133\"\u003e\n\u003cp data-start=\"3078\" data-end=\"3133\"\u003eCut meat into even-sized pieces for smoother feeding.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3134\" data-end=\"3195\"\u003e\n\u003cp data-start=\"3137\" data-end=\"3195\"\u003eAssemble the knife and plate firmly and secure the head.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3196\" data-end=\"3254\"\u003e\n\u003cp data-start=\"3199\" data-end=\"3254\"\u003eSwitch on the machine and guide meat with the pusher.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3255\" data-end=\"3312\"\u003e\n\u003cp data-start=\"3258\" data-end=\"3312\"\u003eWash and dry all components thoroughly after each use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"3319\" data-end=\"3344\"\u003e\u003cstrong data-start=\"3319\" data-end=\"3342\"\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3345\" data-end=\"3549\"\u003e\n\u003cli data-start=\"3345\" data-end=\"3379\"\u003e\n\u003cp data-start=\"3347\" data-end=\"3379\"\u003eHand wash parts and dry fully.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3380\" data-end=\"3431\"\u003e\n\u003cp data-start=\"3382\" data-end=\"3431\"\u003eLightly oil the plate and knife before storage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3432\" data-end=\"3491\"\u003e\n\u003cp data-start=\"3434\" data-end=\"3491\"\u003eKeep the unit in a dry place and cover when not in use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3492\" data-end=\"3549\"\u003e\n\u003cp data-start=\"3494\" data-end=\"3549\"\u003eMaintain sharp cutting components for the best results.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3556\" data-end=\"3564\"\u003e\u003cstrong data-start=\"3556\" data-end=\"3564\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3566\" data-end=\"3682\"\u003e\u003cstrong data-start=\"3566\" data-end=\"3599\"\u003eWho is this mincer suited to?\u003c\/strong\u003e\u003cbr data-start=\"3599\" data-end=\"3602\"\u003eIdeal for hobby butchers, farms and users processing medium-to-large quantities.\u003c\/p\u003e\n\u003cp data-start=\"3684\" data-end=\"3764\"\u003e\u003cstrong data-start=\"3684\" data-end=\"3708\"\u003eCan it process bone?\u003c\/strong\u003e\u003cbr data-start=\"3708\" data-end=\"3711\"\u003eNo — this machine is intended for boneless meat only.\u003c\/p\u003e\n\u003cp data-start=\"3766\" data-end=\"3852\"\u003e\u003cstrong data-start=\"3766\" data-end=\"3796\"\u003eDoes it come with a plate?\u003c\/strong\u003e\u003cbr data-start=\"3796\" data-end=\"3799\"\u003eYes — a stainless steel knife and plate are included.\u003c\/p\u003e\n\u003cp data-start=\"3854\" data-end=\"3945\"\u003e\u003cstrong data-start=\"3854\" data-end=\"3894\"\u003eCan it be set up for sausage making?\u003c\/strong\u003e\u003cbr data-start=\"3894\" data-end=\"3897\"\u003eYes, with an optional sausage funnel attachment.\u003c\/p\u003e\n\u003cp data-start=\"3947\" data-end=\"4021\"\u003e\u003cstrong data-start=\"3947\" data-end=\"3968\"\u003eWhere is it made?\u003c\/strong\u003e\u003cbr data-start=\"3968\" data-end=\"3971\"\u003eTre Spade mincers are fully manufactured in Italy.\u003c\/p\u003e\n\u003cp data-start=\"4028\" data-end=\"4203\"\u003e\u003cstrong data-start=\"4028\" data-end=\"4052\"\u003eWarranty and support\u003c\/strong\u003e\u003cbr data-start=\"4052\" data-end=\"4055\"\u003eTre Spade machinery includes manufacturer warranty on parts and workmanship. Butcherquip can assist with plates, knives, funnels and setup guidance.\u003c\/p\u003e","brand":"Tre Spade","offers":[{"title":"Default Title","offer_id":7409671110705,"sku":"02TR570","price":950.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/mincer_sample_e492454d-a19d-4206-9dd2-26c2d254e0e2.jpg?v=1754876650"},{"product_id":"natural-hog-casings-32-36mm-90m","title":"Natural Hog Casing 32\/36mm 90m","description":"\u003cp data-start=\"515\" data-end=\"766\"\u003eStampede Natural Hog Casings 32–36mm are suited to producers requiring a natural casing in a larger hog size. This diameter is commonly used for thicker sausages and traditional styles where a robust casing is required to support stuffing and cooking.\u003c\/p\u003e\n\u003cp data-start=\"768\" data-end=\"1066\"\u003eEach pack contains approximately 90 metres of casing, carefully selected, salted and vacuum packed to maintain quality during storage and handling. With an estimated fill capacity of around 50kg, the pack will typically produce approximately 417 sausages, depending on portion size and link length.\u003c\/p\u003e\n\u003cp data-start=\"1068\" data-end=\"1358\"\u003eAs with all natural casings, preparation before use is important. Soaking the casings prior to stuffing softens them and allows steady, even filling.\u003c\/p\u003e\n\u003cp data-start=\"1365\" data-end=\"1382\"\u003e\u003cstrong\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1384\" data-end=\"1649\"\u003e\n\u003cli data-start=\"1384\" data-end=\"1425\"\u003e\n\u003cp data-start=\"1386\" data-end=\"1425\"\u003eNatural hog casings, 32–36mm diameter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1426\" data-end=\"1450\"\u003e\n\u003cp data-start=\"1428\" data-end=\"1450\"\u003eApprox. 90m per pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1451\" data-end=\"1503\"\u003e\n\u003cp data-start=\"1453\" data-end=\"1503\"\u003eApprox. 50kg fill capacity (around 417 sausages)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1504\" data-end=\"1542\"\u003e\n\u003cp data-start=\"1506\" data-end=\"1542\"\u003eSelected, salted and vacuum packed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1543\" data-end=\"1594\"\u003e\n\u003cp data-start=\"1545\" data-end=\"1594\"\u003eSuitable for medium to larger-diameter sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1595\" data-end=\"1649\"\u003e\n\u003cp data-start=\"1597\" data-end=\"1649\"\u003eAppropriate for commercial and home sausage making\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1656\" data-end=\"1670\"\u003e\u003cstrong\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1672\" data-end=\"1835\"\u003e\n\u003cli data-start=\"1672\" data-end=\"1705\"\u003e\n\u003cp data-start=\"1674\" data-end=\"1705\"\u003eThicker pork or beef sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1706\" data-end=\"1752\"\u003e\n\u003cp data-start=\"1708\" data-end=\"1752\"\u003eTraditional and continental-style sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1753\" data-end=\"1781\"\u003e\n\u003cp data-start=\"1755\" data-end=\"1781\"\u003eMixed-meat sausage lines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1782\" data-end=\"1835\"\u003e\n\u003cp data-start=\"1784\" data-end=\"1835\"\u003eHome sausage making requiring a larger hog casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1842\" data-end=\"1864\"\u003e\u003cstrong\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1866\" data-end=\"1924\"\u003e\n\u003cli data-start=\"1866\" data-end=\"1924\"\u003e\n\u003cp data-start=\"1868\" data-end=\"1924\"\u003e1 × Stampede Natural Hog Casings 32–36mm – approx. 90m\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1926\" data-end=\"1987\"\u003e\u003cem data-start=\"1926\" data-end=\"1987\"\u003e(Casings only. Meat, seasoning and equipment not included.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"1994\" data-end=\"2025\"\u003e\u003cstrong\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2027\" data-end=\"2135\"\u003eAlways follow standard food safety and sausage-making procedures. The outline below is a general guide only.\u003c\/p\u003e\n\u003cul data-start=\"2137\" data-end=\"2439\"\u003e\n\u003cli data-start=\"2137\" data-end=\"2182\"\u003e\n\u003cp data-start=\"2139\" data-end=\"2182\"\u003eKeep casings refrigerated until required.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2183\" data-end=\"2274\"\u003e\n\u003cp data-start=\"2185\" data-end=\"2274\"\u003eRinse and soak for a minimum of 45 minutes before use to remove excess salt and soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2275\" data-end=\"2348\"\u003e\n\u003cp data-start=\"2277\" data-end=\"2348\"\u003eLoad onto the stuffing tube and fill steadily, avoiding over-packing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2349\" data-end=\"2439\"\u003e\n\u003cp data-start=\"2351\" data-end=\"2439\"\u003eLink to your preferred length and chill before cooking, packing or further processing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2446\" data-end=\"2474\"\u003e\u003cstrong\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2476\" data-end=\"2665\"\u003e\n\u003cli data-start=\"2476\" data-end=\"2528\"\u003e\n\u003cp data-start=\"2478\" data-end=\"2528\"\u003eStore sealed casings in a refrigerator at 1–3°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2529\" data-end=\"2596\"\u003e\n\u003cp data-start=\"2531\" data-end=\"2596\"\u003eKeep covered to prevent drying and absorption of strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2597\" data-end=\"2665\"\u003e\n\u003cp data-start=\"2599\" data-end=\"2665\"\u003eMaintain clean handling practices to reduce cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2672\" data-end=\"2681\"\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2683\" data-end=\"2746\"\u003e\u003cstrong data-start=\"2683\" data-end=\"2719\"\u003eHow much casing is in each pack?\u003c\/strong\u003e\u003cbr data-start=\"2719\" data-end=\"2722\"\u003eApproximately 90 metres.\u003c\/p\u003e\n\u003cp data-start=\"2748\" data-end=\"2904\"\u003e\u003cstrong data-start=\"2748\" data-end=\"2785\"\u003eHow many sausages will this make?\u003c\/strong\u003e\u003cbr data-start=\"2785\" data-end=\"2788\"\u003eAround 417 sausages, based on an estimated 50kg fill capacity. Actual yield depends on portion size and link length.\u003c\/p\u003e\n\u003cp data-start=\"2906\" data-end=\"3002\"\u003e\u003cstrong data-start=\"2906\" data-end=\"2938\"\u003eDo hog casings need soaking?\u003c\/strong\u003e\u003cbr data-start=\"2938\" data-end=\"2941\"\u003eYes. A soak of at least 45 minutes is recommended before use.\u003c\/p\u003e\n\u003cp data-start=\"3004\" data-end=\"3126\"\u003e\u003cstrong data-start=\"3004\" data-end=\"3046\"\u003eWhat are these casings best suited to?\u003c\/strong\u003e\u003cbr data-start=\"3046\" data-end=\"3049\"\u003eThey suit thicker sausages and other medium to large-diameter sausage styles.\u003c\/p\u003e\n\u003cp data-start=\"3128\" data-end=\"3239\"\u003e\u003cstrong data-start=\"3128\" data-end=\"3166\"\u003eAre these suitable for home users?\u003c\/strong\u003e\u003cbr data-start=\"3166\" data-end=\"3169\"\u003eYes. They are suitable for both butcher shops and home sausage making.\u003c\/p\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":48966973948190,"sku":"04NC121","price":60.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/NaturalHogCasing32_36mm90m.jpg?v=1754970527"},{"product_id":"natural-hog-casings-28-32mm-90m","title":"Natural Hog Casing 28\/32mm 90m","description":"\u003cp data-start=\"527\" data-end=\"834\"\u003eStampede Natural Hog Casings 28–32mm (90m) are designed for producers who require a dependable natural casing in a medium diameter. This size is widely used for traditional sausages such as breakfast links, boerewors and continental styles where a natural casing is preferred for presentation and taste.\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1133\"\u003eEach pack contains approximately 90 metres of casing, carefully selected, salted and vacuum packed to protect quality during storage and handling. With an estimated fill capacity of around 43kg, the pack will typically produce approximately 358 sausages, depending on portion size and link length.\u003c\/p\u003e\n\u003cp data-start=\"1135\" data-end=\"1474\"\u003eCorrect preparation is important before use. Soaking the casings prior to stuffing softens them and supports controlled filling on the stuffing tube. \u003c\/p\u003e\n\u003cp data-start=\"1481\" data-end=\"1498\"\u003e\u003cstrong\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1500\" data-end=\"1757\"\u003e\n\u003cli data-start=\"1500\" data-end=\"1541\"\u003e\n\u003cp data-start=\"1502\" data-end=\"1541\"\u003eNatural hog casings, 28–32mm diameter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1542\" data-end=\"1566\"\u003e\n\u003cp data-start=\"1544\" data-end=\"1566\"\u003eApprox. 90m per pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1567\" data-end=\"1619\"\u003e\n\u003cp data-start=\"1569\" data-end=\"1619\"\u003eApprox. 43kg fill capacity (around 358 sausages)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1620\" data-end=\"1658\"\u003e\n\u003cp data-start=\"1622\" data-end=\"1658\"\u003eSelected, salted and vacuum packed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1659\" data-end=\"1700\"\u003e\n\u003cp data-start=\"1661\" data-end=\"1700\"\u003eSuitable for medium-diameter sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1701\" data-end=\"1757\"\u003e\n\u003cp data-start=\"1703\" data-end=\"1757\"\u003eAppropriate for professional and home sausage making\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1780\" data-end=\"1940\"\u003e\n\u003cli data-start=\"1780\" data-end=\"1814\"\u003e\n\u003cp data-start=\"1782\" data-end=\"1814\"\u003eBreakfast sausages and bangers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1815\" data-end=\"1845\"\u003e\n\u003cp data-start=\"1817\" data-end=\"1845\"\u003eContinental-style sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1846\" data-end=\"1889\"\u003e\n\u003cp data-start=\"1848\" data-end=\"1889\"\u003ePork, beef and mixed-meat sausage lines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1890\" data-end=\"1940\"\u003e\n\u003cp data-start=\"1892\" data-end=\"1940\"\u003eHome sausage making requiring a classic casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1947\" data-end=\"1969\"\u003e\u003cstrong\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1971\" data-end=\"2029\"\u003e\n\u003cli data-start=\"1971\" data-end=\"2029\"\u003e\n\u003cp data-start=\"1973\" data-end=\"2029\"\u003e1 × Stampede Natural Hog Casings 28–32mm – approx. 90m\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2031\" data-end=\"2092\"\u003e\u003cem data-start=\"2031\" data-end=\"2092\"\u003e(Casings only. Meat, seasoning and equipment not included.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"2099\" data-end=\"2130\"\u003e\u003cstrong\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2132\" data-end=\"2240\"\u003eAlways follow standard food safety and sausage-making procedures. The outline below is a general guide only.\u003c\/p\u003e\n\u003cul data-start=\"2242\" data-end=\"2544\"\u003e\n\u003cli data-start=\"2242\" data-end=\"2287\"\u003e\n\u003cp data-start=\"2244\" data-end=\"2287\"\u003eKeep casings refrigerated until required.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2288\" data-end=\"2379\"\u003e\n\u003cp data-start=\"2290\" data-end=\"2379\"\u003eRinse and soak for a minimum of 45 minutes before use to remove excess salt and soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2380\" data-end=\"2453\"\u003e\n\u003cp data-start=\"2382\" data-end=\"2453\"\u003eLoad onto the stuffing tube and fill steadily, avoiding over-packing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2454\" data-end=\"2544\"\u003e\n\u003cp data-start=\"2456\" data-end=\"2544\"\u003eLink to your preferred length and chill before cooking, packing or further processing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2551\" data-end=\"2579\"\u003e\u003cstrong\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2581\" data-end=\"2770\"\u003e\n\u003cli data-start=\"2581\" data-end=\"2633\"\u003e\n\u003cp data-start=\"2583\" data-end=\"2633\"\u003eStore sealed casings in a refrigerator at 1–3°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2634\" data-end=\"2701\"\u003e\n\u003cp data-start=\"2636\" data-end=\"2701\"\u003eKeep covered to prevent drying and absorption of strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2702\" data-end=\"2770\"\u003e\n\u003cp data-start=\"2704\" data-end=\"2770\"\u003eMaintain clean handling practices to reduce cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2777\" data-end=\"2786\"\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2788\" data-end=\"2851\"\u003e\u003cstrong data-start=\"2788\" data-end=\"2824\"\u003eHow much casing is in each pack?\u003c\/strong\u003e\u003cbr data-start=\"2824\" data-end=\"2827\"\u003eApproximately 90 metres.\u003c\/p\u003e\n\u003cp data-start=\"2853\" data-end=\"3009\"\u003e\u003cstrong data-start=\"2853\" data-end=\"2890\"\u003eHow many sausages will this make?\u003c\/strong\u003e\u003cbr data-start=\"2890\" data-end=\"2893\"\u003eAround 358 sausages, based on an estimated 43kg fill capacity. Actual yield depends on portion size and link length.\u003c\/p\u003e\n\u003cp data-start=\"3011\" data-end=\"3107\"\u003e\u003cstrong data-start=\"3011\" data-end=\"3043\"\u003eDo hog casings need soaking?\u003c\/strong\u003e\u003cbr data-start=\"3043\" data-end=\"3046\"\u003eYes. A soak of at least 45 minutes is recommended before use.\u003c\/p\u003e\n\u003cp data-start=\"3109\" data-end=\"3232\"\u003e\u003cstrong data-start=\"3109\" data-end=\"3151\"\u003eWhat are these casings best suited to?\u003c\/strong\u003e\u003cbr data-start=\"3151\" data-end=\"3154\"\u003eThey are suited to breakfast sausages, boerewors and continental-style sausages.\u003c\/p\u003e\n\u003cp data-start=\"3234\" data-end=\"3364\"\u003e\u003cstrong data-start=\"3234\" data-end=\"3275\"\u003eAre these suitable for home butchers?\u003c\/strong\u003e\u003cbr data-start=\"3275\" data-end=\"3278\"\u003eYes. They are suitable for both professional butcher shops and experienced home users.\u003c\/p\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":48966973915422,"sku":"04NC120","price":70.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/NaturalHogCasing28_32mm90m.jpg?v=1754970520"},{"product_id":"tre-spade-sausage-filler-star-5-5l","title":"Tre Spade Sausage Filler Star 5 5L","description":"\u003cp data-start=\"430\" data-end=\"864\"\u003eThe Tre Spade Star 5 Sausage Filler is a 5-litre, Italian-made unit designed for anyone who wants a reliable and easy-to-handle stuffer for regular sausage production. The horizontal design keeps the filler stable on the bench while giving you good leverage with the hand crank. This layout suits everything from traditional snags and thick country-style sausages to continental styles like chorizo and kransky.\u003c\/p\u003e\n\u003cp data-start=\"866\" data-end=\"1182\"\u003eA steel cylinder, metal gearing and a solid drive system form the backbone of the Star 5. The action is smooth and predictable, letting you fill casings at a steady pace without sudden pressure changes. The cylinder removes easily for washing, and the stainless steel base plate anchors the unit firmly during use.\u003c\/p\u003e\n\u003cp data-start=\"1361\" data-end=\"1404\"\u003e\u003cstrong data-start=\"1361\" data-end=\"1404\"\u003eTop 5 Facts — Tre Spade Sausage Fillers\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"1406\" data-end=\"2089\"\u003e\n\u003cli data-start=\"1406\" data-end=\"1557\"\u003e\n\u003cp data-start=\"1409\" data-end=\"1557\"\u003e\u003cstrong data-start=\"1409\" data-end=\"1454\"\u003eItalian craftsmanship dating back to 1894\u003c\/strong\u003e\u003cbr data-start=\"1454\" data-end=\"1457\"\u003eLike their mincers, Tre Spade sausage fillers reflect more than 120 years of mechanical know-how.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1559\" data-end=\"1723\"\u003e\n\u003cp data-start=\"1562\" data-end=\"1723\"\u003e\u003cstrong data-start=\"1562\" data-end=\"1602\"\u003eHorizontal design for better control\u003c\/strong\u003e\u003cbr data-start=\"1602\" data-end=\"1605\"\u003eTre Spade popularised the horizontal hand-crank layout, which gives smoother pressure and easier casing management.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1725\" data-end=\"1837\"\u003e\n\u003cp data-start=\"1728\" data-end=\"1837\"\u003e\u003cstrong data-start=\"1728\" data-end=\"1749\"\u003eAll-metal gearing\u003c\/strong\u003e\u003cbr data-start=\"1749\" data-end=\"1752\"\u003eThe internal drive system uses metal components, built to withstand long-term use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1839\" data-end=\"1970\"\u003e\n\u003cp data-start=\"1842\" data-end=\"1970\"\u003e\u003cstrong data-start=\"1842\" data-end=\"1877\"\u003eTraditional Three Swords emblem\u003c\/strong\u003e\u003cbr data-start=\"1877\" data-end=\"1880\"\u003eA symbol of engineering strength and heritage, carried by Tre Spade for over a century.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1972\" data-end=\"2089\"\u003e\n\u003cp data-start=\"1975\" data-end=\"2089\"\u003e\u003cstrong data-start=\"1975\" data-end=\"2009\"\u003eManufactured entirely in Italy\u003c\/strong\u003e\u003cbr data-start=\"2009\" data-end=\"2012\"\u003eEvery Star-series filler is built in Italy — production is not outsourced.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2096\" data-end=\"2114\"\u003e\u003cstrong data-start=\"2096\" data-end=\"2112\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2115\" data-end=\"2438\"\u003e\n\u003cli data-start=\"2115\" data-end=\"2163\"\u003e\n\u003cp data-start=\"2117\" data-end=\"2163\"\u003e5L capacity suited to medium sausage batches\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2164\" data-end=\"2212\"\u003e\n\u003cp data-start=\"2166\" data-end=\"2212\"\u003eItalian-made construction with metal gearing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2213\" data-end=\"2256\"\u003e\n\u003cp data-start=\"2215\" data-end=\"2256\"\u003eHorizontal design for stable bench work\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2257\" data-end=\"2300\"\u003e\n\u003cp data-start=\"2259\" data-end=\"2300\"\u003eStainless steel cylinder and base plate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2301\" data-end=\"2334\"\u003e\n\u003cp data-start=\"2303\" data-end=\"2334\"\u003eEasy disassembly for cleaning\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2335\" data-end=\"2393\"\u003e\n\u003cp data-start=\"2337\" data-end=\"2393\"\u003eSupplied with four filling funnels (10, 20, 30, 40 mm)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2394\" data-end=\"2438\"\u003e\n\u003cp data-start=\"2396\" data-end=\"2438\"\u003eHand-crank system for smooth casing fill\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2445\" data-end=\"2460\"\u003e\u003cstrong data-start=\"2445\" data-end=\"2458\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2461\" data-end=\"2644\"\u003e\n\u003cli data-start=\"2461\" data-end=\"2499\"\u003e\n\u003cp data-start=\"2463\" data-end=\"2499\"\u003eTraditional beef and pork sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2500\" data-end=\"2531\"\u003e\n\u003cp data-start=\"2502\" data-end=\"2531\"\u003eThick coarse-style sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2532\" data-end=\"2581\"\u003e\n\u003cp data-start=\"2534\" data-end=\"2581\"\u003eChorizo, kransky and other continental styles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2582\" data-end=\"2612\"\u003e\n\u003cp data-start=\"2584\" data-end=\"2612\"\u003eFarm and home sausage days\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2613\" data-end=\"2644\"\u003e\n\u003cp data-start=\"2615\" data-end=\"2644\"\u003eSmall-batch production runs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2651\" data-end=\"2674\"\u003e\u003cstrong data-start=\"2651\" data-end=\"2672\"\u003eWhat’s in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2675\" data-end=\"2921\"\u003e\n\u003cli data-start=\"2675\" data-end=\"2720\"\u003e\n\u003cp data-start=\"2677\" data-end=\"2720\"\u003eTre Spade Star 5 Sausage Filler – 5 Litre\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2721\" data-end=\"2749\"\u003e\n\u003cp data-start=\"2723\" data-end=\"2749\"\u003eStainless steel cylinder\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2750\" data-end=\"2764\"\u003e\n\u003cp data-start=\"2752\" data-end=\"2764\"\u003eHand crank\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2765\" data-end=\"2795\"\u003e\n\u003cp data-start=\"2767\" data-end=\"2795\"\u003eStainless steel base plate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2796\" data-end=\"2822\"\u003e\n\u003cp data-start=\"2798\" data-end=\"2822\"\u003eMetal gearing assembly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2823\" data-end=\"2868\"\u003e\n\u003cp data-start=\"2825\" data-end=\"2868\"\u003eFour funnels (10 mm, 20 mm, 30 mm, 40 mm)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2869\" data-end=\"2899\"\u003e\n\u003cp data-start=\"2871\" data-end=\"2899\"\u003eLocking rings and fittings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2900\" data-end=\"2921\"\u003e\n\u003cp data-start=\"2902\" data-end=\"2921\"\u003eInstruction sheet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2928\" data-end=\"2944\"\u003e\u003cstrong data-start=\"2928\" data-end=\"2942\"\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"2945\" data-end=\"3241\"\u003e\n\u003cli data-start=\"2945\" data-end=\"3006\"\u003e\n\u003cp data-start=\"2948\" data-end=\"3006\"\u003eChill the meat mixture so it holds shape during filling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3007\" data-end=\"3058\"\u003e\n\u003cp data-start=\"3010\" data-end=\"3058\"\u003eSelect the funnel that suits your casing size.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3059\" data-end=\"3110\"\u003e\n\u003cp data-start=\"3062\" data-end=\"3110\"\u003ePack the cylinder evenly to avoid air pockets.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3111\" data-end=\"3181\"\u003e\n\u003cp data-start=\"3114\" data-end=\"3181\"\u003eTurn the crank steadily while guiding the casing onto the nozzle.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3182\" data-end=\"3241\"\u003e\n\u003cp data-start=\"3185\" data-end=\"3241\"\u003eClean and dry the cylinder, gears and funnels after use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"3248\" data-end=\"3273\"\u003e\u003cstrong data-start=\"3248\" data-end=\"3271\"\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3274\" data-end=\"3492\"\u003e\n\u003cli data-start=\"3274\" data-end=\"3324\"\u003e\n\u003cp data-start=\"3276\" data-end=\"3324\"\u003eHand wash all removable parts; dry thoroughly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3325\" data-end=\"3379\"\u003e\n\u003cp data-start=\"3327\" data-end=\"3379\"\u003eLightly oil the gears if storing for long periods.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3380\" data-end=\"3427\"\u003e\n\u003cp data-start=\"3382\" data-end=\"3427\"\u003eStore the filler covered to keep dust away.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3428\" data-end=\"3492\"\u003e\n\u003cp data-start=\"3430\" data-end=\"3492\"\u003eKeep funnels together so the correct sizes are always on hand.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3499\" data-end=\"3507\"\u003e\u003cstrong data-start=\"3499\" data-end=\"3507\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3509\" data-end=\"3652\"\u003e\u003cstrong data-start=\"3509\" data-end=\"3553\"\u003eIs the Star 5 suitable for frequent use?\u003c\/strong\u003e\u003cbr data-start=\"3553\" data-end=\"3556\"\u003eYes — the metal gearing and steel cylinder are built to handle repeated sausage-making sessions.\u003c\/p\u003e\n\u003cp data-start=\"3654\" data-end=\"3796\"\u003e\u003cstrong data-start=\"3654\" data-end=\"3685\"\u003eDoes it clamp to the bench?\u003c\/strong\u003e\u003cbr data-start=\"3685\" data-end=\"3688\"\u003eThe stainless base plate provides good stability, though some users choose to place a rubber mat underneath.\u003c\/p\u003e\n\u003cp data-start=\"3798\" data-end=\"3896\"\u003e\u003cstrong data-start=\"3798\" data-end=\"3822\"\u003eIs it easy to clean?\u003c\/strong\u003e\u003cbr data-start=\"3822\" data-end=\"3825\"\u003eYes — the cylinder slides out and the parts are simple to wash and dry.\u003c\/p\u003e\n\u003cp data-start=\"3898\" data-end=\"4008\"\u003e\u003cstrong data-start=\"3898\" data-end=\"3936\"\u003eCan it be used for thick sausages?\u003c\/strong\u003e\u003cbr data-start=\"3936\" data-end=\"3939\"\u003eYes — the 30 mm and 40 mm funnels suit thick styles and coarse mixes.\u003c\/p\u003e\n\u003cp data-start=\"4010\" data-end=\"4086\"\u003e\u003cstrong data-start=\"4010\" data-end=\"4039\"\u003eWhere is it manufactured?\u003c\/strong\u003e\u003cbr data-start=\"4039\" data-end=\"4042\"\u003eTre Spade sausage fillers are made in Italy.\u003c\/p\u003e\n\u003cp data-start=\"4093\" data-end=\"4276\"\u003e\u003cstrong data-start=\"4093\" data-end=\"4117\"\u003eWarranty and support\u003c\/strong\u003e\u003cbr data-start=\"4117\" data-end=\"4120\"\u003eTre Spade equipment includes manufacturer warranty on parts and workmanship. Butcherquip can help with casings, cleaning brushes, funnels and sausage mixes.\u003c\/p\u003e\n\u003cp data-start=\"90\" data-end=\"425\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Tre Spade","offers":[{"title":"Default Title","offer_id":7409674092593,"sku":"02TR622","price":425.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/5L.jpg?v=1754897611"},{"product_id":"natural-sheep-casings-22-24mm-45m","title":"Natural Sheep Casing 22\/24mm 45m","description":"\u003cp data-start=\"469\" data-end=\"753\"\u003eStampede Natural Sheep Casings 22–24mm are suited to producers who require a reliable natural casing in a slightly wider sheep casing size. This diameter is commonly used for breakfast sausages, chipolatas and other small to medium-format sausages where a natural casing is preferred.\u003c\/p\u003e\n\u003cp data-start=\"755\" data-end=\"1052\"\u003eEach pack contains approximately 45 metres of casing, carefully selected, salted and vacuum packed to protect quality during storage and handling.\u003c\/p\u003e\n\u003cp data-start=\"1054\" data-end=\"1345\"\u003eAs with all natural casings, correct preparation is important. Soaking the casings before use softens them and allows for smooth, controlled stuffing. These casings are suitable for both commercial butcher shops and experienced home butchers who value consistency and dependable performance.\u003c\/p\u003e\n\u003cp data-start=\"1352\" data-end=\"1369\"\u003e\u003cstrong\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1371\" data-end=\"1639\"\u003e\n\u003cli data-start=\"1371\" data-end=\"1414\"\u003e\n\u003cp data-start=\"1373\" data-end=\"1414\"\u003eNatural sheep casings, 22–24mm diameter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1415\" data-end=\"1439\"\u003e\n\u003cp data-start=\"1417\" data-end=\"1439\"\u003eApprox. 45m per pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1440\" data-end=\"1492\"\u003e\n\u003cp data-start=\"1442\" data-end=\"1492\"\u003eApprox. 13kg fill capacity (around 130 sausages)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1493\" data-end=\"1531\"\u003e\n\u003cp data-start=\"1495\" data-end=\"1531\"\u003eSelected, salted and vacuum packed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1532\" data-end=\"1582\"\u003e\n\u003cp data-start=\"1534\" data-end=\"1582\"\u003eSuitable for small to medium-diameter sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1583\" data-end=\"1639\"\u003e\n\u003cp data-start=\"1585\" data-end=\"1639\"\u003eAppropriate for professional and home sausage making\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1646\" data-end=\"1660\"\u003e\u003cstrong\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1662\" data-end=\"1824\"\u003e\n\u003cli data-start=\"1662\" data-end=\"1699\"\u003e\n\u003cp data-start=\"1664\" data-end=\"1699\"\u003eBreakfast sausages and chipolatas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1700\" data-end=\"1736\"\u003e\n\u003cp data-start=\"1702\" data-end=\"1736\"\u003eSmall continental-style sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1737\" data-end=\"1773\"\u003e\n\u003cp data-start=\"1739\" data-end=\"1773\"\u003eThin pork or mixed-meat sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1774\" data-end=\"1824\"\u003e\n\u003cp data-start=\"1776\" data-end=\"1824\"\u003eHome sausage making requiring a natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1831\" data-end=\"1853\"\u003e\u003cstrong\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1855\" data-end=\"1915\"\u003e\n\u003cli data-start=\"1855\" data-end=\"1915\"\u003e\n\u003cp data-start=\"1857\" data-end=\"1915\"\u003e1 × Stampede Natural Sheep Casings 22–24mm – approx. 45m\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1917\" data-end=\"1978\"\u003e\u003cem data-start=\"1917\" data-end=\"1978\"\u003e(Casings only. Meat, seasoning and equipment not included.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"1985\" data-end=\"2016\"\u003e\u003cstrong\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2018\" data-end=\"2126\"\u003eAlways follow standard food safety and sausage-making procedures. The outline below is a general guide only.\u003c\/p\u003e\n\u003cul data-start=\"2128\" data-end=\"2430\"\u003e\n\u003cli data-start=\"2128\" data-end=\"2173\"\u003e\n\u003cp data-start=\"2130\" data-end=\"2173\"\u003eKeep casings refrigerated until required.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2174\" data-end=\"2265\"\u003e\n\u003cp data-start=\"2176\" data-end=\"2265\"\u003eRinse and soak for a minimum of 45 minutes before use to remove excess salt and soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2266\" data-end=\"2339\"\u003e\n\u003cp data-start=\"2268\" data-end=\"2339\"\u003eLoad onto the stuffing tube and fill steadily, avoiding over-packing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2340\" data-end=\"2430\"\u003e\n\u003cp data-start=\"2342\" data-end=\"2430\"\u003eLink to your preferred length and chill before cooking, packing or further processing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2437\" data-end=\"2465\"\u003e\u003cstrong\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2467\" data-end=\"2656\"\u003e\n\u003cli data-start=\"2467\" data-end=\"2519\"\u003e\n\u003cp data-start=\"2469\" data-end=\"2519\"\u003eStore sealed casings in a refrigerator at 1–3°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2520\" data-end=\"2587\"\u003e\n\u003cp data-start=\"2522\" data-end=\"2587\"\u003eKeep covered to prevent drying and absorption of strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2588\" data-end=\"2656\"\u003e\n\u003cp data-start=\"2590\" data-end=\"2656\"\u003eMaintain clean handling practices to reduce cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2663\" data-end=\"2672\"\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2674\" data-end=\"2737\"\u003e\u003cstrong data-start=\"2674\" data-end=\"2710\"\u003eHow much casing is in each pack?\u003c\/strong\u003e\u003cbr data-start=\"2710\" data-end=\"2713\"\u003eApproximately 45 metres.\u003c\/p\u003e\n\u003cp data-start=\"2739\" data-end=\"2895\"\u003e\u003cstrong data-start=\"2739\" data-end=\"2776\"\u003eHow many sausages will this make?\u003c\/strong\u003e\u003cbr data-start=\"2776\" data-end=\"2779\"\u003eAround 130 sausages, based on an estimated 13kg fill capacity. Actual yield depends on portion size and link length.\u003c\/p\u003e\n\u003cp data-start=\"2897\" data-end=\"2995\"\u003e\u003cstrong data-start=\"2897\" data-end=\"2931\"\u003eDo sheep casings need soaking?\u003c\/strong\u003e\u003cbr data-start=\"2931\" data-end=\"2934\"\u003eYes. A soak of at least 45 minutes is recommended before use.\u003c\/p\u003e\n\u003cp data-start=\"2997\" data-end=\"3136\"\u003e\u003cstrong data-start=\"2997\" data-end=\"3039\"\u003eWhat are these casings best suited to?\u003c\/strong\u003e\u003cbr data-start=\"3039\" data-end=\"3042\"\u003eThey are suited to breakfast sausages, chipolatas and other small to medium-diameter sausages.\u003c\/p\u003e\n\u003cp data-start=\"3138\" data-end=\"3268\"\u003e\u003cstrong data-start=\"3138\" data-end=\"3179\"\u003eAre these suitable for home butchers?\u003c\/strong\u003e\u003cbr data-start=\"3179\" data-end=\"3182\"\u003eYes. They are suitable for both professional butcher shops and experienced home users.\u003c\/p\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":46198056255774,"sku":"04NC101","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/NaturalSheepCasing22_24mm45m.jpg?v=1754969157"},{"product_id":"beefy-gluten-free-sausage-meal-1kg","title":"Beefy Gluten Free Sausage Meal 1kg — Makes 10.6kg","description":"\u003cp\u003eBeefy is the stripped-back option. The ingredient list runs to nine items, there's no preservative in it and no added sugar, which makes it the cleanest-reading blend in the range. It seasons beef simply and honestly without trying to be a flavour.\u003c\/p\u003e\n\u003cp\u003eNote the ratio is different from the rest of the range — this one takes \u003cstrong\u003e8kg of meat and 1.6kg of water\u003c\/strong\u003e, giving you around 10.6kg of finished sausage from a 1kg pack.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 10.6kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eGluten free\u003c\/li\u003e\n\u003cli\u003eShort ingredient list with no preservative and no added sugar\u003c\/li\u003e\n\u003cli\u003ePlain beef seasoning that doesn't dominate the meat\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSausages for anyone avoiding gluten\u003c\/li\u003e\n\u003cli\u003eEveryday beef snags for the BBQ\u003c\/li\u003e\n\u003cli\u003eFamilies where one person is coeliac and nobody wants two batches\u003c\/li\u003e\n\u003cli\u003eA clean base to add your own herbs or onion to\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 8kg of beef, or beef and pork, through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Beefy Gluten Free meal\u003c\/li\u003e\n\u003cli\u003eAdd 1.6kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThis blend uses 8kg of meat and 1.6kg of water, not the 10kg and 2kg the rest of the range uses. Going by the usual ratio will leave it under-seasoned.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean, separately-washed gear if you're making these for a coeliac — the blend is gluten free but your equipment may not be\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM303\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 10.6kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 1.6kg iced water : 8kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDietary\u003c\/th\u003e\n\u003ctd\u003eGluten free\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003ePlain savoury beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003eBeef, or beef and pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003ctd\u003eContains soy. No preservative and no declared sulphites.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade in Australia from local and imported ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, gluten free beef style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 8kg of meat and fat plus 1.6kg of iced water, which gives you around 10.6kg of finished sausage. This ratio is different from the rest of the range.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs it really gluten free?\u003c\/strong\u003e\u003cbr\u003e\nYes, that's what the G\/F in the original name stands for. It's built on rice flour rather than wheat rusk. If you're making these for someone coeliac, wash your mincer and filler down first — the blend is gluten free but shared equipment isn't.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it contain sulphites?\u003c\/strong\u003e\u003cbr\u003e\nNo. Unlike most of the range there's no preservative 223 in this blend, so there's no sulphite declaration. It does contain vitamin E derived from soy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy is the ratio different?\u003c\/strong\u003e\u003cbr\u003e\nIt's a more concentrated blend, so it seasons less meat per kilo. Follow the 1 : 1.6 : 8 on the pack rather than the ratio you might know from the other meals.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, keep the same 1 : 1.6 : 8 proportions. For a small run that's 250g of meal, 400g of iced water and 2kg of meat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr\u003e\nHog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eFlour rice, Salt, Mineral Salt (451), Vegetable Oil, Colour (160c), Herb Extract, Spice Extract, Vitamin E (derived from soy) (307b), Natural Flavour.\u003c\/p\u003e\n\u003cp\u003eMade in Australia from local and imported ingredients.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":46199832674590,"sku":"04SM303","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04SM303BeefyG_FMeal1kg_6b785fa9-6e4a-4529-9fa5-5ed709aa9e5b.jpg?v=1755047144"},{"product_id":"cracked-pepper-wshire-sausage-meal-1kg","title":"Cracked Pepper \u0026 Worcestershire Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eCracked Pepper \u0026amp; 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eCoarse cracked pepper with a tangy Worcestershire base\u003c\/li\u003e\n\u003cli\u003ePepper-warm with no chilli heat\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eWorks with beef, pork or a blend\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSteak-style beef snags for the BBQ\u003c\/li\u003e\n\u003cli\u003eBreakfast sausages alongside eggs\u003c\/li\u003e\n\u003cli\u003eWeekend batches at home\u003c\/li\u003e\n\u003cli\u003eSausage sizzles and club fundraisers\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of beef, pork or a blend through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Cracked Pepper \u0026amp; Worcestershire meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so flavours from the last batch don't carry over\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM305\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAlso known as\u003c\/th\u003e\n\u003ctd\u003eCracked Pepper \u0026amp; W'Shire\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eCoarse cracked pepper over a tangy Worcestershire base\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003eBeef, or a 70\/30 beef-pork blend\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade in Australia from local and imported ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, pepper \u0026amp; Worcestershire style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003e\nThere'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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr\u003e\nBeef 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does the Worcestershire actually taste like in a sausage?\u003c\/strong\u003e\u003cbr\u003e\nDark 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr\u003e\nHog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eFlour 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.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":46199872454942,"sku":"04SM305","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04SM305CrckedPepper_W_ShireMeal1kg_6a267b50-d0e2-4c28-ad79-be879cb406a1.jpg?v=1755047152"},{"product_id":"traditional-beef-sausage-meal-1kg","title":"Traditional Roast Beef Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eTraditional Roast Beef is the blend for people who don't want a flavour, they want a sausage. It seasons the beef and gets out of the way — savoury, rounded, with the roast-dinner character the name promises and nothing sharp or sweet on top of it.\u003c\/p\u003e\n\u003cp\u003eIt's the safest thing in the range to put in front of a crowd, and the most useful base if you like adding your own herbs or onion. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eClassic savoury beef flavour, nothing competing with the meat\u003c\/li\u003e\n\u003cli\u003eA good base if you want to add your own herbs or onion\u003c\/li\u003e\n\u003cli\u003eNo heat, suits every table\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEveryday beef snags for the BBQ\u003c\/li\u003e\n\u003cli\u003eBangers and mash\u003c\/li\u003e\n\u003cli\u003eSausage sizzles, fetes and club fundraisers\u003c\/li\u003e\n\u003cli\u003eA house base to build your own flavours on\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of beef through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Traditional Roast Beef meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so flavours from the last batch don't carry over\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM308\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eSavoury roast beef, no added heat or sweetness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003eBeef with around 20% fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003ctd\u003eContains soy. Contains sulphites at 10mg\/kg or above.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade in Australia from local and imported ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, traditional beef style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there actual roast beef in it?\u003c\/strong\u003e\u003cbr\u003e\nNo. Roast beef describes the flavour it's built to give. You supply the beef and the meal seasons it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I add my own flavours to it?\u003c\/strong\u003e\u003cbr\u003e\nYes, and it's a good base for exactly that. Onion, herbs, cheese or a little chilli all work over the top of it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr\u003e\nBeef, around 20% fat. Too lean and a plain sausage turns dry, with no other flavours to cover it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nYes. It contains vitamin E derived from soy, and sulphites at 10mg\/kg or above. The full ingredient list is below.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eFlour rice, Salt, Hydrolyzed Vegetable Protein, Mineral Salt (451), Preservative (223), Colour (150c, 160c), Vegetable Oil, Spice Extract, Vitamin E (derived from soy) (307b), Herb Extract.\u003c\/p\u003e\n\u003cp\u003eContains sulphite greater\/equal to 10mg\/kg. Made in Australia from local and imported ingredients.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":46200034492702,"sku":"04SM308","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04SM308TraditionalRoastBeefMeal1kg_d3bb3993-bc5a-478d-82c5-e3fa85e212dd.jpg?v=1755047408"},{"product_id":"natural-sheep-casings-24-26mm-dble-180m","title":"Natural Sheep Casing 24\/26mm180m","description":"\u003cp data-start=\"538\" data-end=\"774\"\u003eStampede Natural Sheep Casings 24–26mm are designed for producers who require a consistent natural casing in a larger sheep casing size. This diameter is commonly used for medium sheep-style sausages where a natural casing is preferred.\u003c\/p\u003e\n\u003cp data-start=\"776\" data-end=\"1075\"\u003eEach pack contains approximately 180 metres of casing, carefully selected, salted and vacuum packed to maintain quality during storage and handling. With an estimated fill capacity of around 56kg, the pack will typically produce approximately 560 sausages, depending on portion size and link length.\u003c\/p\u003e\n\u003cp data-start=\"1077\" data-end=\"1346\"\u003eAs with all natural casings, preparation before use is important. Soaking the casings prior to use softens them and helps ensure smooth handling during sausage making. \u003c\/p\u003e\n\u003cp data-start=\"1353\" data-end=\"1370\"\u003e\u003cstrong\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1372\" data-end=\"1642\"\u003e\n\u003cli data-start=\"1372\" data-end=\"1415\"\u003e\n\u003cp data-start=\"1374\" data-end=\"1415\"\u003eNatural sheep casings, 24–26mm diameter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1416\" data-end=\"1441\"\u003e\n\u003cp data-start=\"1418\" data-end=\"1441\"\u003eApprox. 180m per pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1442\" data-end=\"1494\"\u003e\n\u003cp data-start=\"1444\" data-end=\"1494\"\u003eApprox. 56kg fill capacity (around 560 sausages)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1495\" data-end=\"1533\"\u003e\n\u003cp data-start=\"1497\" data-end=\"1533\"\u003eSelected, salted and vacuum packed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1534\" data-end=\"1585\"\u003e\n\u003cp data-start=\"1536\" data-end=\"1585\"\u003eSuitable for medium sheep casing sausage styles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1586\" data-end=\"1642\"\u003e\n\u003cp data-start=\"1588\" data-end=\"1642\"\u003eAppropriate for professional and home sausage making\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1649\" data-end=\"1663\"\u003e\u003cstrong\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1665\" data-end=\"1820\"\u003e\n\u003cli data-start=\"1665\" data-end=\"1706\"\u003e\n\u003cp data-start=\"1667\" data-end=\"1706\"\u003eMedium-diameter sheep casing sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1707\" data-end=\"1742\"\u003e\n\u003cp data-start=\"1709\" data-end=\"1742\"\u003eContinental-style sausage lines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1743\" data-end=\"1774\"\u003e\n\u003cp data-start=\"1745\" data-end=\"1774\"\u003ePork or mixed-meat sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1775\" data-end=\"1820\"\u003e\n\u003cp data-start=\"1777\" data-end=\"1820\"\u003eHome sausage making for larger batch runs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1827\" data-end=\"1849\"\u003e\u003cstrong\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1851\" data-end=\"1912\"\u003e\n\u003cli data-start=\"1851\" data-end=\"1912\"\u003e\n\u003cp data-start=\"1853\" data-end=\"1912\"\u003e1 × Stampede Natural Sheep Casings 24–26mm – approx. 180m\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1914\" data-end=\"1975\"\u003e\u003cem data-start=\"1914\" data-end=\"1975\"\u003e(Casings only. Meat, seasoning and equipment not included.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"1982\" data-end=\"2013\"\u003e\u003cstrong\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2015\" data-end=\"2123\"\u003eAlways follow standard food safety and sausage-making procedures. The outline below is a general guide only.\u003c\/p\u003e\n\u003cul data-start=\"2125\" data-end=\"2440\"\u003e\n\u003cli data-start=\"2125\" data-end=\"2170\"\u003e\n\u003cp data-start=\"2127\" data-end=\"2170\"\u003eKeep casings refrigerated until required.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2171\" data-end=\"2262\"\u003e\n\u003cp data-start=\"2173\" data-end=\"2262\"\u003eRinse and soak for a minimum of 45 minutes before use to remove excess salt and soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2263\" data-end=\"2349\"\u003e\n\u003cp data-start=\"2265\" data-end=\"2349\"\u003eLoad onto your filling equipment and work at a steady pace, avoiding over-packing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2350\" data-end=\"2440\"\u003e\n\u003cp data-start=\"2352\" data-end=\"2440\"\u003eLink to your preferred length and chill before cooking, packing or further processing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2447\" data-end=\"2475\"\u003e\u003cstrong\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2477\" data-end=\"2666\"\u003e\n\u003cli data-start=\"2477\" data-end=\"2529\"\u003e\n\u003cp data-start=\"2479\" data-end=\"2529\"\u003eStore sealed casings in a refrigerator at 1–3°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2530\" data-end=\"2597\"\u003e\n\u003cp data-start=\"2532\" data-end=\"2597\"\u003eKeep covered to prevent drying and absorption of strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2598\" data-end=\"2666\"\u003e\n\u003cp data-start=\"2600\" data-end=\"2666\"\u003eMaintain clean handling practices to reduce cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2673\" data-end=\"2682\"\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2684\" data-end=\"2748\"\u003e\u003cstrong data-start=\"2684\" data-end=\"2720\"\u003eHow much casing is in each pack?\u003c\/strong\u003e\u003cbr data-start=\"2720\" data-end=\"2723\"\u003eApproximately 180 metres.\u003c\/p\u003e\n\u003cp data-start=\"2750\" data-end=\"2906\"\u003e\u003cstrong data-start=\"2750\" data-end=\"2787\"\u003eHow many sausages will this make?\u003c\/strong\u003e\u003cbr data-start=\"2787\" data-end=\"2790\"\u003eAround 560 sausages, based on an estimated 56kg fill capacity. Actual yield depends on portion size and link length.\u003c\/p\u003e\n\u003cp data-start=\"2908\" data-end=\"3006\"\u003e\u003cstrong data-start=\"2908\" data-end=\"2942\"\u003eDo sheep casings need soaking?\u003c\/strong\u003e\u003cbr data-start=\"2942\" data-end=\"2945\"\u003eYes. A soak of at least 45 minutes is recommended before use.\u003c\/p\u003e\n\u003cp data-start=\"3008\" data-end=\"3138\"\u003e\u003cstrong data-start=\"3008\" data-end=\"3050\"\u003eWhat are these casings best suited to?\u003c\/strong\u003e\u003cbr data-start=\"3050\" data-end=\"3053\"\u003eThey are suited to medium-diameter sheep casing sausages and continental-style lines.\u003c\/p\u003e\n\u003cp data-start=\"3140\" data-end=\"3249\"\u003e\u003cstrong data-start=\"3140\" data-end=\"3176\"\u003eAre these suitable for home use?\u003c\/strong\u003e\u003cbr data-start=\"3176\" data-end=\"3179\"\u003eYes. They are suitable for both butcher shops and home sausage makers.\u003c\/p\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":7409694769201,"sku":"04NC103","price":165.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/NaturalSheepCasing26_mm180mSalted_fc9e6729-d2a6-4a5d-a59a-9a0f74436934.jpg?v=1754968882"},{"product_id":"honey-bbq-sausage-meal-1kg","title":"Honey BBQ Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eHoney BBQ is the sweet end of the sausage range. Real honey powder does the heavy lifting, sitting on a savoury BBQ base with tomato behind it for depth. The result is a mild, slightly sticky snag that caramelises nicely on the grill.\u003c\/p\u003e\n\u003cp\u003eIt works with beef, pork or a blend, though pork suits the sweetness particularly well. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eSweet honey flavour over a smoky BBQ base\u003c\/li\u003e\n\u003cli\u003eMild and sweet, so it goes down well with kids\u003c\/li\u003e\n\u003cli\u003eCaramelises on the BBQ for a bit of colour\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFamily BBQs where the kids are eating too\u003c\/li\u003e\n\u003cli\u003eSausage sizzles, fetes and club fundraisers\u003c\/li\u003e\n\u003cli\u003ePork snags with a sticky, caramelised skin\u003c\/li\u003e\n\u003cli\u003eBirthday parties and school events\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of beef, pork or a blend through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Honey BBQ meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe sugar in the mix browns faster than a plain sausage, so cook them a little gentler on the BBQ to stop the skins catching.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so flavours from the last batch don't carry over\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM301\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eSweet honey over a smoky BBQ base with tomato\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003ePork, beef, or a 70\/30 pork-beef blend\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003ctd\u003eContains soy. Contains sulphites at 10mg\/kg or above.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade in Australia from local and imported ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, honey \u0026amp; BBQ style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWill kids eat these?\u003c\/strong\u003e\u003cbr\u003e\nThat's largely what it's for. It's sweet and mild with no heat, so it tends to be the safe choice at a sausage sizzle or a party.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr\u003e\nPork suits the honey best. Beef works well too, and a 70\/30 pork-to-beef blend gives you good flavour with a sensible fat balance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo they burn on the BBQ?\u003c\/strong\u003e\u003cbr\u003e\nThey colour faster than a plain snag because of the sugar in the mix. Cook them over a lower heat and turn them more often and you'll get a good caramelised skin without catching them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr\u003e\nHog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nYes. It contains soy protein, and sulphites at 10mg\/kg or above. The full ingredient list is below.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eSugar, Salt, Soy protein (contains soy bean products), Honey Powder (maltodextrin honey) 7%, Spices, Dehydrated Fruit (Tomato 7%), Mineral Salt (451), Preservative (223).\u003c\/p\u003e\n\u003cp\u003eContains sulphite greater\/equal to 10mg\/kg. Made in Australia from local and imported ingredients.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":46199898734878,"sku":"04SM301","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04SM301HoneyBBQMeal_b0c945f3-9125-4e6d-82e9-a00f8b07d344.jpg?v=1755047238"},{"product_id":"tomato-onion-basil-sausage-meal-1kg","title":"Tomato, Onion \u0026 Basil Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eTomato, Onion \u0026amp; Basil is the Mediterranean one. Onion powder does most of the work at 4.5%, giving it a sweet, savoury base, with tomato at 2.5% and basil at 1% sitting over the top. The result tastes like something you'd want in a pasta sauce as much as in a roll.\u003c\/p\u003e\n\u003cp\u003eIt suits pork and beef equally well, and a blend of the two is arguably better than either alone. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eSweet onion at 4.5% with tomato and basil over it\u003c\/li\u003e\n\u003cli\u003eItalian-style flavour with no heat\u003c\/li\u003e\n\u003cli\u003eWorks with pork, beef or a blend\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eItalian-style sausages for pasta and ragù\u003c\/li\u003e\n\u003cli\u003ePork and beef snags for the BBQ\u003c\/li\u003e\n\u003cli\u003eSausage and onion rolls\u003c\/li\u003e\n\u003cli\u003eMeatballs and rissoles\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of pork, beef or a blend through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Tomato, Onion \u0026amp; Basil meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so flavours from the last batch don't carry over\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM300\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eSweet onion with tomato and basil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003ePork, beef, or a blend\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003ctd\u003eContains soy. Contains sulphites at 10mg\/kg or above.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade in Australia from local and imported ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, Italian style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there any heat in it?\u003c\/strong\u003e\u003cbr\u003e\nNo. It's sweet and savoury with nothing spicy in it, so it works for the whole table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr\u003e\nPork or beef both work. A blend of the two gives you the best of it, with pork bringing sweetness and beef bringing body.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I use these in pasta dishes?\u003c\/strong\u003e\u003cbr\u003e\nThat's where they're at their best. Squeeze the meat out of the casings and brown it off as the base for a ragù, or slice the cooked snags into a sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr\u003e\nHog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nYes. It contains vitamin E derived from soy, and sulphites at 10mg\/kg or above. The full ingredient list is below.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eFlour Rice, Salt, Dehydrated Vegetable (Onion Powder 4.5%), Sugar, Flavour Enhancer (621), Dehydrated Fruit (Tomato 2.5%), Mineral Salt (451), Hydrolyzed Vegetable Protein, Spices, Preservative (223), Herbs (Basil 1%), Vegetable Oil, Food Acid (262), Colour (160c), Spice Extract, Vitamin E (derived from soy) (307b), Herb Extract, Natural Flavour.\u003c\/p\u003e\n\u003cp\u003eContains sulphite greater\/equal to 10mg\/kg. Made in Australia from local and imported ingredients.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":46200006902046,"sku":"04SM300","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/tomatoonionbasil.jpg?v=1755047433"},{"product_id":"kosher-salt-3kg","title":"Kosher Salt 3kg","description":"\u003cp\u003eKosher salt, 3kg. Coarse grain, clean tasting, without the harsh edge commercial table salt leaves behind.\u003c\/p\u003e\n\u003cp\u003eThis is the size for anyone actually working through a season rather than seasoning the odd steak. Salt is the ingredient people most often run short of mid batch, and stopping a salami run to go and buy more is a genuinely annoying way to lose an afternoon.\u003c\/p\u003e\n\u003cp\u003eThe coarse grain is the reason people reach for it. It is easy to pick up and scatter by hand, you can see where it has landed on the meat, and it dissolves at a rate that gives you time to correct a heavy patch rather than discovering it after the fact.\u003c\/p\u003e\n\u003ch3\u003eWhich size\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg\u003c\/strong\u003e for general seasoning, dry brining and the occasional cure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3kg\u003c\/strong\u003e for a salami run, bulk curing, or a shop going through it steadily\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThis is not a curing salt\u003c\/h3\u003e\n\u003cp\u003eKosher salt is plain salt. It does not contain sodium nitrite or sodium nitrate, and it is not a substitute for Cure #1 or Cure #2. Salt on its own does not give you the bacterial protection a cured product needs. For bacon and anything hot smoked you need Cure #1, and for salami and anything air dried and eaten without cooking you need Cure #2. \u003ca href=\"\/blogs\/news\/cure-1-vs-cure-2-what-s-the-difference\"\u003eCure #1 vs Cure #2: what is the difference?\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep it sealed and dry. Salt draws moisture out of the air and a 3kg bag left open in a humid shed will set solid.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":7416979882033,"sku":"04SC503","price":30.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/butchersalt_cc557002-3fd4-452d-a2ca-8c1c6a9e55e4.jpg?v=1754983281"},{"product_id":"truffle-parmesan-sausage-meal-1kg","title":"Truffle \u0026 Parmesan Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eTruffle \u0026amp; Parmesan is the special-occasion blend. Real parmesan cheese gives it a sharp, salty depth and the truffle sits underneath as an earthy, savoury note that lingers. Yeast extract rounds it out. It tastes considerably dearer than it is, which is the whole appeal.\u003c\/p\u003e\n\u003cp\u003ePork suits it best, where the meat stays out of the way of the flavours. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eReal parmesan cheese with earthy truffle behind it\u003c\/li\u003e\n\u003cli\u003eGluten free\u003c\/li\u003e\n\u003cli\u003eMade from at least 91% Australian ingredients\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePork sausages for a dinner party\u003c\/li\u003e\n\u003cli\u003eChristmas and special-occasion cooking\u003c\/li\u003e\n\u003cli\u003eSausages served with pasta or polenta\u003c\/li\u003e\n\u003cli\u003eA premium line on a butcher's display counter\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of pork, or a pork and beef blend, through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Truffle \u0026amp; Parmesan meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so flavours from the last batch don't carry over\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM310\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDosage level\u003c\/th\u003e\n\u003ctd\u003e7.7%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eSharp parmesan with earthy truffle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDietary\u003c\/th\u003e\n\u003ctd\u003eGluten free\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003ePork, or a pork and beef blend\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003ctd\u003eContains milk. Contains sulphites at 10mg\/kg or above.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade in Australia from at least 91% Australian ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, truffle \u0026amp; cheese style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003e\nYes. Gluten free is stated on the pack, which makes this the one blend in the range suitable for a coeliac guest.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it contain dairy?\u003c\/strong\u003e\u003cbr\u003e\nYes. It contains real parmesan cheese, so it contains milk. That's worth knowing before you serve them to someone dairy free.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there real truffle in it?\u003c\/strong\u003e\u003cbr\u003e\nThe truffle character comes through the blend's flavours and spices. It gives you the earthy note without the price of fresh truffle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr\u003e\nPork. It's mild enough to let the parmesan and truffle carry, which is what you're paying for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nYes. It contains milk from the parmesan cheese, and sulphites at 10mg\/kg or above. The full ingredient list is below.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eFlour rice, Salt, Parmesan Cheese (contains milk products), Sugar, Herbs, Mineral Salt (451), Preservative (223), Yeast Extract, Dehydrated Vegetables, Natural Flavour, Vegetable Oil, Spices. (GLUTEN FREE)\u003c\/p\u003e\n\u003cp\u003eContains milk. Contains sulphite greater\/equal to 10mg\/kg. Dosage Level: 7.7%. Made in Australia from at least 91% Australian ingredients.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":7434326769713,"sku":"04SM310","price":25.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04SM310Truffle_ParmesanMeal1kg_6d3a293f-1f91-4881-855a-4dafb6c81914.jpg?v=1755047441"},{"product_id":"mustard-sweet-herb-sausage-meal-1kg","title":"Mustard \u0026 Sweet Herb Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eMustard \u0026amp; Sweet Herb is the sharp one. Mustard powder sits at 4% — a serious proportion, and you notice it — with sweet herbs and parsley taking the raw edge off so it comes across as tangy rather than hot. It's the flavour that goes best with something rich.\u003c\/p\u003e\n\u003cp\u003ePork is the natural partner, the same way mustard belongs next to a pork chop. Beef works if you want it heavier. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eMustard powder at 4%, tangy and clearly there\u003c\/li\u003e\n\u003cli\u003eSweet herbs balancing the sharpness\u003c\/li\u003e\n\u003cli\u003eMade from at least 62% Australian ingredients\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePork snags, the classic pairing\u003c\/li\u003e\n\u003cli\u003eBangers and mash with a sharper edge\u003c\/li\u003e\n\u003cli\u003eSausages served with pickles and dark bread\u003c\/li\u003e\n\u003cli\u003eWeekend BBQ batches at home\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of pork, beef or a blend through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Mustard \u0026amp; Sweet Herb meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so flavours from the last batch don't carry over\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM311\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eTangy mustard with sweet herbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMustard content\u003c\/th\u003e\n\u003ctd\u003e4%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003ePork, beef, or a blend\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003ctd\u003eContains mustard. Contains sulphites at 10mg\/kg or above.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade in Australia from at least 62% Australian ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, mustard \u0026amp; herb style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow strong is the mustard?\u003c\/strong\u003e\u003cbr\u003e\nPresent and obvious. At 4% it's one of the highest single flavour proportions in the range, so this tastes of mustard rather than hinting at it. The sweet herbs keep it from being harsh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003e\nNo chilli. Mustard brings a sharp tang and a little nose-heat, which isn't the same as chilli burn.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr\u003e\nPork. Mustard and pork is a pairing for a reason, and the fat carries the tang well.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr\u003e\nHog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nYes. It contains mustard, which is a declarable allergen, and sulphites at 10mg\/kg or above. The full ingredient list is below.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eFlour rice, Maize Flour, Salt, Spices (Mustard Powder 4%), Sugar, Herbs (Parsley 0.5%), Mineral Salt (451), Hydrolyzed Vegetable Protein, Dehydrated Vegetables, Preservative (223), Flavour Enhancer (635), Spice Extract, Vegetable Oil.\u003c\/p\u003e\n\u003cp\u003eContains mustard. Contains sulphite greater\/equal to 10mg\/kg. Made in Australia from at least 62% Australian ingredients.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":46199916364062,"sku":"04SM311","price":25.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04SM311MustardSweetHerbMeal1kg_10a84d86-ebe1-404f-b1a1-0b251a0d4a9e.jpg?v=1755047316"},{"product_id":"minted-lamb-sausage-meal-1kg-1","title":"Minted Lamb Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eMinted 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.\u003c\/p\u003e\n\u003cp\u003eIt'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.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eFresh mint at 2%, clean and clearly minty\u003c\/li\u003e\n\u003cli\u003eShort ingredient list with no added sugar\u003c\/li\u003e\n\u003cli\u003eBuilt for lamb with around 20% fat\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLamb snags for the BBQ\u003c\/li\u003e\n\u003cli\u003eGreek and Mediterranean-style sausages\u003c\/li\u003e\n\u003cli\u003eLamb rissoles and kofta-style patties\u003c\/li\u003e\n\u003cli\u003eSpring and Easter cooking\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of lamb with around 20% fat through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Minted Lamb meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so the mint doesn't carry into your next batch\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM312\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDosage level\u003c\/th\u003e\n\u003ctd\u003e7.69%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eClean fresh mint, no sweetness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003eLamb with around 20% fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003ctd\u003eContains sulphites at 10mg\/kg or above.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade in Australia from at least 62% Australian ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, lamb \u0026amp; mint style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there lamb in the mix?\u003c\/strong\u003e\u003cbr\u003e\nNo. Minted Lamb is the flavour name and describes what it's designed for. You supply the lamb and the meal seasons it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it have to be lamb?\u003c\/strong\u003e\u003cbr\u003e\nNo, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow minty is it?\u003c\/strong\u003e\u003cbr\u003e\nMint 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr\u003e\nHog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nIt contains sulphites at 10mg\/kg or above. There's no soy in this one. The full ingredient list is below.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eMaize Flour, Salt, Mineral Salt (451), Herbs (Mint 2%), Preservative (223), Herb Extract.\u003c\/p\u003e\n\u003cp\u003eDosage level: 7.69%. Contains sulphite greater\/equal to 10mg\/kg. Made in Australia from at least 62% Australian ingredients.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":46199904370974,"sku":"04SM312","price":25.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04SM312MintedLambSausageMeal1kg_ce5719a4-f214-4628-ab1b-f336c9727971.jpg?v=1755047330"},{"product_id":"honey-rosemary-meal-1kg","title":"Honey \u0026 Rosemary Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eHoney \u0026amp; Rosemary is the roast-dinner flavour of the range. The honey gives it a gentle sweetness and helps the skins colour, while the rosemary brings a piney, resinous note that stops the whole thing tipping into dessert territory. The two hold each other in check, which is why the combination has stuck around so long.\u003c\/p\u003e\n\u003cp\u003eIt's especially good with lamb and pork, where the sweetness has some richness to work against. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eHoney sweetness balanced by piney rosemary\u003c\/li\u003e\n\u003cli\u003eNo heat, so it suits the whole table\u003c\/li\u003e\n\u003cli\u003eParticularly good with lamb and pork\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLamb sausages for a Sunday roast\u003c\/li\u003e\n\u003cli\u003ePork snags for the BBQ\u003c\/li\u003e\n\u003cli\u003eChristmas and holiday cooking\u003c\/li\u003e\n\u003cli\u003eSausages served with roast vegetables\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of lamb, pork, beef or a blend through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Honey \u0026amp; Rosemary meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe honey browns faster than a plain sausage, so cook them a little gentler to stop the skins catching.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so flavours from the last batch don't carry over\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM327\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eHoney sweetness with piney rosemary\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003eLamb, pork, or beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade in Australia from local and imported ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, honey \u0026amp; herb style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying, grilling and roasting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow sweet is it?\u003c\/strong\u003e\u003cbr\u003e\nSweet, but the rosemary keeps it in check. It's nowhere near as sweet as the Honey BBQ, which has nothing herby cutting through it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr\u003e\nLamb and pork both suit it. Lamb and rosemary is the classic pairing, and pork takes the honey particularly well.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there any heat in it?\u003c\/strong\u003e\u003cbr\u003e\nNo. It's sweet and herby with nothing spicy about it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo they burn on the BBQ?\u003c\/strong\u003e\u003cbr\u003e\nThey colour faster than a plain snag because of the honey. Cook them over a lower heat and turn them more often and you'll get good colour without catching them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr\u003e\nHog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhere is the ingredient list?\u003c\/strong\u003e\u003cbr\u003e\nWe're confirming it against the current pack and it will be on this page shortly. If you need the ingredients or allergen details before then, contact us and we'll read them off the bag for you.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":48966973784350,"sku":"04SM327","price":25.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04SM327Honey_RosemaryMeal1kg_55054e01-1485-4da4-ac43-2a353a91f938.jpg?v=1755047231"},{"product_id":"cambridge-beef-sausage-meal-5x4kg","title":"Cambridge Beef Sausage Meal 5 x 4kg — Makes 270kg","description":"\u003cp\u003eCambridge is the traditional one. It is the premix behind the plain beef snag most people picture when they think of a butcher's sausage — the breakfast sausage and the BBQ sausage, seasoned rather than flavoured. Corona describe it as savoury herb and spice notes, and there is nothing gourmet about it. That is the point.\u003c\/p\u003e\n\u003cp\u003eThis is the bulk format: a 20kg carton made up of five 4kg paper bags. Splitting a carton into five bags matters more than it sounds. You open one bag at a time, so the rest stays sealed and dry, and a part-used bag does not sit open across a fortnight of runs picking up moisture.\u003c\/p\u003e\n\u003cp\u003eIt is built on tapioca starch and maize flour, so it is \u003cstrong\u003egluten free\u003c\/strong\u003e — Corona's specification records gluten as nil detected. That is worth knowing if you sell to customers who ask, because most traditional beef premixes are wheat based. It does contain sulphites.\u003c\/p\u003e\n\u003cp\u003eOne 4kg bag seasons 40kg of meat and fat, giving around 54kg of finished sausage, so a full carton runs to roughly 270kg.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e20kg carton, supplied as five separate 4kg paper bags\u003c\/li\u003e\n\u003cli\u003eGluten free — tapioca starch and maize flour base, gluten nil detected\u003c\/li\u003e\n\u003cli\u003eAround 54kg of finished sausage per bag, roughly 270kg per carton\u003c\/li\u003e\n\u003cli\u003eTraditional beef sausage seasoning, savoury herb and spice\u003c\/li\u003e\n\u003cli\u003eSuits beef and lamb\u003c\/li\u003e\n\u003cli\u003eMade by Corona, manufacturing sausage meals since 1898\u003c\/li\u003e\n\u003cli\u003e12 month shelf life unopened\u003c\/li\u003e\n\u003cli\u003eConsistent result across batches without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBeef breakfast sausages\u003c\/li\u003e\n\u003cli\u003eStandard BBQ snags for a shop counter\u003c\/li\u003e\n\u003cli\u003eLamb sausages\u003c\/li\u003e\n\u003cli\u003eGluten free sausage lines\u003c\/li\u003e\n\u003cli\u003eMarket stalls and weekend production runs\u003c\/li\u003e\n\u003cli\u003eButcher shops running a house sausage\u003c\/li\u003e\n\u003cli\u003eAnyone making sausage in volume rather than by the kilo\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 40kg of beef and fat through a 6–8mm plate. Keep it cold the whole way through.\u003c\/li\u003e\n\u003cli\u003eMix one 4kg bag of Cambridge meal with 10 litres of iced water to form a slurry.\u003c\/li\u003e\n\u003cli\u003eAdd the slurry to the minced meat.\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes. Under-mixing is what makes a sausage crumble.\u003c\/li\u003e\n\u003cli\u003eKeep the emulsion below 4°C while you make it. Corona specify this, and it is the single thing most likely to ruin a batch.\u003c\/li\u003e\n\u003cli\u003eMince again through a finer plate if you want a smoother texture.\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links.\u003c\/li\u003e\n\u003cli\u003eRefrigerate straight away and let the sausages set overnight before cooking, packing or freezing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eCorona's stated method is 1kg premix to 2.5 litres of water to 10kg of meat and fat, a dosage of 7.41%. Hold that ratio whatever batch size you are running — for a quarter bag, that is 1kg of meal, 2.5L of iced water and 10kg of meat. Full ingredient, nutrition and handling detail is in the Specifications tab.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a cool dry place away from sunlight, off the floor.\u003c\/li\u003e\n\u003cli\u003eBest before 12 months from manufacture, stored unopened.\u003c\/li\u003e\n\u003cli\u003eOpen one bag at a time and leave the other four sealed.\u003c\/li\u003e\n\u003cli\u003eThese are paper bags, so decant a part-used bag into a sealed tub rather than trying to reseal it.\u003c\/li\u003e\n\u003cli\u003eKeep the meal well away from steam and washdown areas. Damp is what turns a premix into a solid block.\u003c\/li\u003e\n\u003cli\u003eKeep your meat cold from mincing through to filling, and the emulsion under 4°C.\u003c\/li\u003e\n\u003cli\u003eUse clean gear so flavours from the previous batch do not carry over.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does a carton make?\u003c\/strong\u003e\u003cbr\u003e\nOne 4kg bag takes 40kg of meat and fat plus 10 litres of iced water, which gives around 54kg of finished sausage. Across five bags that is roughly 270kg from the carton.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003e\nYes. It is built on tapioca starch and maize flour, and Corona's specification records gluten as nil detected with a dietary status of gluten free. It does contain sulphites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does a Cambridge sausage taste like?\u003c\/strong\u003e\u003cbr\u003e\nSavoury herb and spice. It is a traditional seasoning rather than a flavoured one, so it lifts the beef instead of covering it. If you want chilli, sweetness or a strong herb profile, that is the gourmet range, not this.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy five bags instead of one 20kg sack?\u003c\/strong\u003e\u003cbr\u003e\nSo you only ever open what you are about to use. These are paper bags, and a premix left open picks up moisture and cakes. Once it cakes it will not disperse evenly through the mix.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I use it on lamb?\u003c\/strong\u003e\u003cbr\u003e\nYes. Cambridge is used for beef and lamb sausages. It suits any plain snag where the meat should still taste like the meat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I run a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, keep Corona's 1 : 2.5 : 10 proportions. A quarter bag is 1kg of meal, 2.5 litres of iced water and 10kg of meat and fat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy does the temperature matter?\u003c\/strong\u003e\u003cbr\u003e\nCorona specify the emulsion should be below 4°C when made. Above that the fat starts to smear instead of staying in suspension, and the sausage renders out greasy no matter how well you seasoned it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there a smaller size?\u003c\/strong\u003e\u003cbr\u003e\nThis is the bulk carton. If you only need a few kilos at a time, the 1kg gourmet and traditional meals cover the same job at a much smaller scale.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":45572301652254,"sku":"04SM360","price":175.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/20230607_141417.jpg?v=1788232930"},{"product_id":"jalapeno-chilli-sourcream-sausage-meal-1kg","title":"Jalapeño Chilli \u0026 Sour Cream Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eJalapeño Chilli \u0026amp; Sour Cream is the sausage for people who actually want some heat. Jalapeño gives a bright, green chilli warmth instead of a blunt burn, and the sour cream softens the edge of it so the sausage stays eatable rather than punishing.\u003c\/p\u003e\n\u003cp\u003eIt suits chicken and pork especially well, where the meat is mild enough to let the chilli come through. Beef works if you want it heavier. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eGenuine jalapeño heat, softened by sour cream\u003c\/li\u003e\n\u003cli\u003eA proper chilli sausage for people who want one\u003c\/li\u003e\n\u003cli\u003eSuits chicken and pork as well as beef\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChicken snags with a bit of bite\u003c\/li\u003e\n\u003cli\u003eWeekend BBQ batches for adults\u003c\/li\u003e\n\u003cli\u003eSausages for burgers and hot dogs\u003c\/li\u003e\n\u003cli\u003eMexican-style meals and loaded rolls\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of chicken, pork, beef or a blend through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Jalapeño Chilli \u0026amp; Sour Cream meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so the chilli doesn't carry into your next batch\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM316\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eJalapeño chilli heat with cooling sour cream\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat level\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003eChicken, pork, or beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, chilli style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is it really?\u003c\/strong\u003e\u003cbr\u003e\nWarm without being brutal. Jalapeño sits at the milder end of the chilli range, and the sour cream takes the edge off further. There's a definite kick, but it won't clear the room. If you want spice with a tang instead, our Chorizo meal carries chilli at 1.5%.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWill kids eat them?\u003c\/strong\u003e\u003cbr\u003e\nSome will, most won't. If you're feeding a mixed crowd it's worth doing a batch of Honey BBQ alongside.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr\u003e\nChicken and pork let the chilli come through clearly. Beef works too and gives you a heavier sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr\u003e\nHog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":45811750830366,"sku":"04SM316","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04SM316JalapenoChilliSourcreamMeal1kg_dadbaef3-c22a-4310-820d-1b0c37b1491a.jpg?v=1755047307"},{"product_id":"kosher-salt-1kg","title":"Kosher Salt 1kg","description":"\u003cp\u003eKosher salt, 1kg. Coarse grain, clean tasting, without the harsh edge commercial table salt leaves behind.\u003c\/p\u003e\n\u003cp\u003eThe coarse grain is the reason people reach for it. It is easy to pick up and scatter by hand, you can see where it has landed on the meat, and it dissolves at a rate that gives you time to correct a heavy patch rather than discovering it after the fact.\u003c\/p\u003e\n\u003cp\u003eUsed for dry brining, salt curing, brisket and general seasoning. Naturally sourced and free of the anti caking additives that put a metallic note into a lot of table salt.\u003c\/p\u003e\n\u003ch3\u003eWhich size\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg\u003c\/strong\u003e for general seasoning, dry brining and the occasional cure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3kg\u003c\/strong\u003e for a salami run, bulk curing, or a shop going through it steadily\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you are working through a salami season, the 3kg is the one. Salt is the ingredient you are most likely to run out of mid batch.\u003c\/p\u003e\n\u003ch3\u003eThis is not a curing salt\u003c\/h3\u003e\n\u003cp\u003eKosher salt is plain salt. It does not contain sodium nitrite or sodium nitrate, and it is not a substitute for Cure #1 or Cure #2. Salt on its own does not give you the bacterial protection a cured product needs. For bacon and anything hot smoked you need Cure #1, and for salami and anything air dried and eaten without cooking you need Cure #2. \u003ca href=\"\/blogs\/news\/cure-1-vs-cure-2-what-s-the-difference\"\u003eCure #1 vs Cure #2: what is the difference?\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep it sealed and dry. Salt draws moisture out of the air and will cake solid in a humid shed.\u003c\/p\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":46053462933790,"sku":"04SC502","price":20.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/butchersalt1kg.jpg?v=1754983262"},{"product_id":"steak-onion-sausage-meal-1kg","title":"Steak \u0026 Onion Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eSteak \u0026amp; Onion is the traditional one in the range. Onion and herbs carry the flavour, giving you the savoury, familiar snag that suits a plate of mash and gravy as much as a barbecue.\u003c\/p\u003e\n\u003cp\u003eIt's built for beef and works best with a decent fat content, around 20%. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eSavoury onion and herb flavour\u003c\/li\u003e\n\u003cli\u003eTraditional flavour that suits every table\u003c\/li\u003e\n\u003cli\u003eMade for beef with around 20% fat\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBangers and mash with onion gravy\u003c\/li\u003e\n\u003cli\u003eWeekend BBQ batches at home\u003c\/li\u003e\n\u003cli\u003eBraised or slow-cooked sausage dishes\u003c\/li\u003e\n\u003cli\u003eSausage sizzles, fetes and club fundraisers\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of beef with around 20% fat through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Steak \u0026amp; Onion meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so flavours from the last batch don't carry over\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM325\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eSavoury onion and herb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003eBeef with around 20% fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, traditional beef style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying, grilling and braising\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there any heat in it?\u003c\/strong\u003e\u003cbr\u003e\nNo. It's a savoury, traditional onion and herb flavour, so there's nothing spicy about it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr\u003e\nBeef, and don't go too lean. Around 20% fat gives you the texture and flavour this blend is built for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there actual steak in the mix?\u003c\/strong\u003e\u003cbr\u003e\nNo. Steak \u0026amp; Onion is the flavour name. You supply the beef and the meal seasons it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr\u003e\nHog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhere is the ingredient list?\u003c\/strong\u003e\u003cbr\u003e\nWe're confirming it against the current pack and it will be back on this page shortly. If you need the ingredients or allergen details before then, contact us and we'll read them off the bag for you.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":48636799811870,"sku":"04SM325","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04SM325Steak_OnionMeal1kg_afa0575e-8f85-49d7-8e1c-57d282bf9f2b.jpg?v=1755047402"},{"product_id":"nat-sheep-casing-26-mm-180m-salted","title":"Natural Sheep Casing 26+mm 180m Salted","description":"\u003cp\u003eNatural sheep casing, 26mm and up, 180m, salted and supplied in a hank.\u003c\/p\u003e\n\u003cp\u003eAll natural casings are packed in salt. That is how they are preserved, and it is why every natural casing needs rinsing and soaking before it goes anywhere near a stuffer. So the choice here is not salted or unsalted. It is how the casing is presented to you: loose in a hank, or already loaded onto tubes.\u003c\/p\u003e\n\u003cp\u003eThis is the hank. You take a length, find the end, and thread it onto the horn yourself. It is the format butchers have always worked with, it costs less than tubed, and an unused hank keeps well in the fridge once it is re-salted and sealed.\u003c\/p\u003e\n\u003ch3\u003eHank or tubed\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalted hank\u003c\/strong\u003e this one. Lower cost, and you load each length onto the horn yourself.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTubed\u003c\/strong\u003e the same salted casing, already loaded onto tubes so it slides straight onto the horn.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSame casing, same diameter, same fill capacity. The only difference is how much time you spend loading. If you fill occasionally, the hank is fine and it is what most people are used to. If you are filling for hours at a stretch, tubed earns its money back in loading time.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDiameter: 26mm and up\u003c\/li\u003e\n\u003cli\u003eApprox. length 180m, around 60kg fill capacity\u003c\/li\u003e\n\u003cli\u003eMakes approximately 560 sausages\u003c\/li\u003e\n\u003cli\u003eSelected, salted and vacuum packed\u003c\/li\u003e\n\u003cli\u003eSuits pork sausages, bratwurst, frankfurters and Italian sausage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBefore you start\u003c\/h3\u003e\n\u003cp\u003eMost natural casings need soaking for at least 45 minutes before use. Rinse the salt off, then run water through the inside of each length as well as around the outside. A casing soaked properly is far less likely to split as it fills, and the 45 minutes is not the step to shortcut when you are in a hurry.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep unused casing in the fridge, re-salted and sealed. Do not store it rinsed and wet.\u003c\/p\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49383528464670,"sku":"04NC105","price":175.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/NaturalSheepCasing26_mm180mSalted.jpg?v=1754968803"},{"product_id":"nat-sheep-casing-26-mm-180m-tubed","title":"Natural Sheep Casing 26+mm 180m Tubed","description":"\u003cp\u003eNatural sheep casing, 26mm and up, 180m, salted and supplied on tubes.\u003c\/p\u003e\n\u003cp\u003eAll natural casings are packed in salt, this one included. What you are choosing here is not a different casing, it is a different presentation. The casing comes already loaded onto tubes, so you slide a length straight onto the stuffer horn instead of finding the end and threading it on by hand.\u003c\/p\u003e\n\u003cp\u003eLoading is the part of filling that eats the most time and the most patience, particularly with sheep casing, which is fine enough to be fiddly when your hands are cold and wet. Tubed takes that step out.\u003c\/p\u003e\n\u003ch3\u003eTubed or hank\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTubed\u003c\/strong\u003e this one. Salted casing pre-loaded onto tubes, straight onto the horn.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalted hank\u003c\/strong\u003e the same casing loose in a hank. Lower cost, and you thread each length on yourself.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSame casing, same diameter, same fill capacity. The difference is time at the machine, not anything about the finished sausage.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDiameter: 26mm and up\u003c\/li\u003e\n\u003cli\u003eApprox. length 180m, around 60kg fill capacity\u003c\/li\u003e\n\u003cli\u003eMakes approximately 560 sausages\u003c\/li\u003e\n\u003cli\u003eSelected, salted and vacuum packed, supplied on tubes\u003c\/li\u003e\n\u003cli\u003eSuits pork sausages, bratwurst, frankfurters and Italian sausage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBefore you start\u003c\/h3\u003e\n\u003cp\u003eBeing on a tube does not skip the soak. Most natural casings need soaking for at least 45 minutes before use. Rinse the salt off and run water through the casing as well as around it. A casing soaked properly is far less likely to split as it fills.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep unused casing in the fridge, re-salted and sealed. Do not store it rinsed and wet.\u003c\/p\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49383585808670,"sku":"04NC104","price":185.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/NaturalSheepCasing26_mm180mSalted_3df54bc8-2d44-45b0-a408-561bcc927d71.jpg?v=1754968812"},{"product_id":"stampede-signature-cheese-bacon-sausage-premix-1300g","title":"Signature Cheese \u0026 Bacon Sausage Premix 1300gm","description":"\u003cp data-end=\"549\" data-start=\"272\"\u003eStampede Signature Cheese \u0026amp; Bacon Sausage Premix sits in Stampede’s \u003cstrong data-end=\"396\" data-start=\"363\"\u003eaward-winning Signature range.  \u003c\/strong\u003eThis premix is the \u003cstrong data-end=\"588\" data-start=\"570\"\u003ebase seasoning\u003c\/strong\u003e – it sets up the savoury backbone with salt, white pepper and paprika. You then bring the recipe together by adding your own favourite \u003cstrong data-end=\"729\" data-start=\"714\"\u003echeese\u003c\/strong\u003e and \u003cstrong data-end=\"750\" data-start=\"734\"\u003ebacon pieces\u003c\/strong\u003e into the sausage mix. That lets you control the style: mild or sharp cheese, fine or chunky bacon, and how generous you want to be with inclusions.\u003c\/p\u003e\n\u003cp data-end=\"1230\" data-start=\"900\"\u003eThe blend is \u003cstrong data-end=\"950\" data-start=\"913\"\u003egluten-free and preservative-free\u003c\/strong\u003e, hand blended in Australia using carefully selected ingredients, so you’re working with a clean seasoning base that supports your own meat and add-ins rather than masking them.\u003c\/p\u003e\n\u003cp data-end=\"1255\" data-start=\"1237\"\u003e\u003cstrong data-end=\"1253\" data-start=\"1237\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1602\" data-start=\"1256\"\u003e\n\u003cli data-end=\"1312\" data-start=\"1256\"\u003e\n\u003cp data-end=\"1312\" data-start=\"1258\"\u003eSeasoning \u003cstrong data-end=\"1282\" data-start=\"1268\"\u003efoundation\u003c\/strong\u003e for cheese \u0026amp; bacon sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1378\" data-start=\"1313\"\u003e\n\u003cp data-end=\"1378\" data-start=\"1315\"\u003eYou add your own real cheese and bacon to complete the recipe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1443\" data-start=\"1379\"\u003e\n\u003cp data-end=\"1443\" data-start=\"1381\"\u003ePart of the Stampede Signature, award-winning sausage range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1486\" data-start=\"1444\"\u003e\n\u003cp data-end=\"1486\" data-start=\"1446\"\u003eHand blended from selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1524\" data-start=\"1487\"\u003e\n\u003cp data-end=\"1524\" data-start=\"1489\"\u003eGluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1547\" data-start=\"1525\"\u003e\n\u003cp data-end=\"1547\" data-start=\"1527\"\u003eMade in Australia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1602\" data-start=\"1548\"\u003e\n\u003cp data-end=\"1602\" data-start=\"1550\"\u003eSuited to pork, beef or mixed meat sausage batches\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1624\" data-start=\"1609\"\u003e\u003cstrong data-end=\"1622\" data-start=\"1609\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1926\" data-start=\"1625\"\u003e\n\u003cli data-end=\"1676\" data-start=\"1625\"\u003e\n\u003cp data-end=\"1676\" data-start=\"1627\"\u003eCheese \u0026amp; bacon BBQ sausages for retail cabinets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1744\" data-start=\"1677\"\u003e\n\u003cp data-end=\"1744\" data-start=\"1679\"\u003eFamily-friendly snags for weeknight dinners and weekend cookups\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1802\" data-start=\"1745\"\u003e\n\u003cp data-end=\"1802\" data-start=\"1747\"\u003eSausages for breakfast menus, rolls and brekkie wraps\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1862\" data-start=\"1803\"\u003e\n\u003cp data-end=\"1862\" data-start=\"1805\"\u003eSausage meat for pies, pastas, bakes and loaded hotdogs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1926\" data-start=\"1863\"\u003e\n\u003cp data-end=\"1926\" data-start=\"1865\"\u003eHome sausage making when you want a “crowd-pleaser” flavour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1956\" data-start=\"1933\"\u003e\u003cstrong data-end=\"1954\" data-start=\"1933\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2023\" data-start=\"1957\"\u003e\n\u003cli data-end=\"2023\" data-start=\"1957\"\u003e\n\u003cp data-end=\"2023\" data-start=\"1959\"\u003e1 × \u003cstrong data-end=\"2023\" data-start=\"1963\"\u003eStampede Signature Cheese \u0026amp; Bacon Sausage Premix – 1300g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cblockquote data-end=\"2139\" data-start=\"2025\"\u003e\n\u003cp data-end=\"2139\" data-start=\"2027\"\u003eThis is a seasoning premix. \u003cstrong data-end=\"2092\" data-start=\"2055\"\u003eCheese and bacon are not included\u003c\/strong\u003e – you add those yourself to finish the recipe.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-end=\"2178\" data-start=\"2146\"\u003e\u003cstrong data-end=\"2176\" data-start=\"2146\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-end=\"2282\" data-start=\"2179\"\u003e\n\u003cp data-end=\"2282\" data-start=\"2181\"\u003eAlways follow the mixing instructions printed on the bag. The steps below are a general outline only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-end=\"2843\" data-start=\"2284\"\u003e\n\u003cli data-end=\"2385\" data-start=\"2284\"\u003e\n\u003cp data-end=\"2385\" data-start=\"2287\"\u003eWeigh out your chilled meat (pork, beef or a blend) to the batch size recommended on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2502\" data-start=\"2386\"\u003e\n\u003cp data-end=\"2502\" data-start=\"2389\"\u003eDice or grate your \u003cstrong data-end=\"2418\" data-start=\"2408\"\u003echeese\u003c\/strong\u003e, and chop your \u003cstrong data-end=\"2450\" data-start=\"2434\"\u003ecooked bacon\u003c\/strong\u003e to your preferred inclusion rate or house recipe.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2575\" data-start=\"2503\"\u003e\n\u003cp data-end=\"2575\" data-start=\"2506\"\u003ePlace the required amount of premix into your mixer or mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2645\" data-start=\"2576\"\u003e\n\u003cp data-end=\"2645\" data-start=\"2579\"\u003eAdd meat, cheese, bacon and your usual amount of cold water\/ice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2726\" data-start=\"2646\"\u003e\n\u003cp data-end=\"2726\" data-start=\"2649\"\u003eMix until the seasoning is evenly dispersed and the sausage mix binds well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2843\" data-start=\"2727\"\u003e\n\u003cp data-end=\"2843\" data-start=\"2730\"\u003eFill into natural or collagen casings, link to length, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"2879\" data-start=\"2850\"\u003e\u003cstrong data-end=\"2877\" data-start=\"2850\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"3192\" data-start=\"2880\"\u003e\n\u003cli data-end=\"2975\" data-start=\"2880\"\u003e\n\u003cp data-end=\"2975\" data-start=\"2882\"\u003eStore premix sealed in a \u003cstrong data-end=\"2926\" data-start=\"2907\"\u003ecool, dry place\u003c\/strong\u003e, away from direct sunlight and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3046\" data-start=\"2976\"\u003e\n\u003cp data-end=\"3046\" data-start=\"2978\"\u003eReseal or clip the bag if you’re using it across multiple batches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3115\" data-start=\"3047\"\u003e\n\u003cp data-end=\"3115\" data-start=\"3049\"\u003eUse clean scoops, tubs and mixers to reduce cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3192\" data-start=\"3116\"\u003e\n\u003cp data-end=\"3192\" data-start=\"3118\"\u003eFollow your usual allergen and food safety procedures in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3207\" data-start=\"3199\"\u003e\u003cstrong data-end=\"3207\" data-start=\"3199\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3356\" data-start=\"3209\"\u003e\u003cstrong data-end=\"3263\" data-start=\"3209\"\u003eDoes this premix already contain cheese and bacon?\u003c\/strong\u003e\u003cbr data-end=\"3266\" data-start=\"3263\"\u003eNo. It’s the \u003cstrong data-end=\"3297\" data-start=\"3279\"\u003eseasoning base\u003c\/strong\u003e – you supply and add the real cheese and bacon to the mix.\u003c\/p\u003e\n\u003cp data-end=\"3487\" data-start=\"3358\"\u003e\u003cstrong data-end=\"3383\" data-start=\"3358\"\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr data-end=\"3386\" data-start=\"3383\"\u003eCommonly used with pork, beef, or a pork\/beef blend, depending on your shop style or home preference.\u003c\/p\u003e\n\u003cp data-end=\"3672\" data-start=\"3489\"\u003e\u003cstrong data-end=\"3533\" data-start=\"3489\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-end=\"3536\" data-start=\"3533\"\u003eYes – the Stampede Signature premix range is promoted as gluten-free and preservative-free, made with carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-end=\"3807\" data-start=\"3674\"\u003e\u003cstrong data-end=\"3706\" data-start=\"3674\"\u003eIs the flavour kid-friendly?\u003c\/strong\u003e\u003cbr data-end=\"3709\" data-start=\"3706\"\u003eYes. It’s a savoury cheese \u0026amp; bacon profile without strong chilli heat, so it suits most customers.\u003c\/p\u003e\n\u003cp data-end=\"3955\" data-start=\"3809\"\u003e\u003cstrong data-end=\"3859\" data-start=\"3809\"\u003eCan home butchers use this as easily as shops?\u003c\/strong\u003e\u003cbr data-end=\"3862\" data-start=\"3859\"\u003eYes. It works fine in small mixers or by hand in a large bowl, following the pack directions.\u003c\/p\u003e\n\u003cp data-end=\"4109\" data-start=\"3957\"\u003e\u003cstrong data-end=\"3987\" data-start=\"3957\"\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr data-end=\"3990\" data-start=\"3987\"\u003eHog casings around 28–32mm are ideal for standard BBQ snags; collagen casings in a similar size are also commonly used.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49613439467806,"sku":"04ST700","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/signaturecheesebacon.jpg?v=1755043804"},{"product_id":"stampede-tunisian-lamb-sausage-premix-1240g","title":"Tunisian Lamb Sausage Premix 1240gm","description":"\u003cp data-end=\"528\" data-start=\"239\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eStampede Tunisian Lamb Sausage Premix is part of the Stampede Signature award-winning range. This premix forms the seasoning base for the sausage, developed to complement lamb and lamb-based blends. The addition of \u003cstrong data-start=\"285\" data-end=\"310\"\u003eorange zest and juice\u003c\/strong\u003e along with \u003cstrong data-start=\"322\" data-end=\"340\"\u003ecrushed garlic\u003c\/strong\u003e completes the Tunisian-style flavour profile, delivering the balance of citrus, savoury depth and warmth associated with this style of lamb sausage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"528\" data-start=\"239\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eYou can add extras like fresh coriander, mint, onion, capsicum or crumbed feta if you want to put your own spin on it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1149\" data-start=\"936\"\u003eAs part of the Stampede Signature-style range, it is \u003cstrong data-end=\"1026\" data-start=\"989\"\u003egluten-free and preservative-free\u003c\/strong\u003e and \u003cstrong data-end=\"1047\" data-start=\"1031\"\u003ehand blended\u003c\/strong\u003e from selected ingredients.\u003c\/p\u003e\n\u003cp data-end=\"1174\" data-start=\"1156\"\u003e\u003cstrong data-end=\"1172\" data-start=\"1156\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1531\" data-start=\"1175\"\u003e\n\u003cli data-end=\"1230\" data-start=\"1175\"\u003e\n\u003cp data-end=\"1230\" data-start=\"1177\"\u003eSeasoning base for Tunisian-style lamb sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1287\" data-start=\"1231\"\u003e\n\u003cp data-end=\"1287\" data-start=\"1233\"\u003eWarm chilli, spice and herb character suited to lamb\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1342\" data-start=\"1288\"\u003e\n\u003cp data-end=\"1342\" data-start=\"1290\"\u003eCan be used on its own or with your own inclusions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1380\" data-start=\"1343\"\u003e\n\u003cp data-end=\"1380\" data-start=\"1345\"\u003eGluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1423\" data-start=\"1381\"\u003e\n\u003cp data-end=\"1423\" data-start=\"1383\"\u003eHand blended from selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1486\" data-start=\"1424\"\u003e\n\u003cp data-end=\"1486\" data-start=\"1426\"\u003e1240g pack – practical for butcher shops and home butchers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1531\" data-start=\"1487\"\u003e\n\u003cp data-end=\"1531\" data-start=\"1489\"\u003eWorks well with lamb or lamb\/beef blends\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1553\" data-start=\"1538\"\u003e\u003cstrong data-end=\"1551\" data-start=\"1538\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1919\" data-start=\"1554\"\u003e\n\u003cli data-end=\"1617\" data-start=\"1554\"\u003e\n\u003cp data-end=\"1617\" data-start=\"1556\"\u003eTunisian lamb sausages for the main cabinet or feature runs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1692\" data-start=\"1618\"\u003e\n\u003cp data-end=\"1692\" data-start=\"1620\"\u003eBBQ and grill sausages with more spice interest than a plain lamb snag\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1759\" data-start=\"1693\"\u003e\n\u003cp data-end=\"1759\" data-start=\"1695\"\u003eSausage meat for couscous dishes, tagine-style bakes and wraps\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1833\" data-start=\"1760\"\u003e\n\u003cp data-end=\"1833\" data-start=\"1762\"\u003eSpecial “lamb with spice” line for cooler months or themed promotions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1919\" data-start=\"1834\"\u003e\n\u003cp data-end=\"1919\" data-start=\"1836\"\u003eHome sausage making when you want something more adventurous but still approachable\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1949\" data-start=\"1926\"\u003e\u003cstrong data-end=\"1947\" data-start=\"1926\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2007\" data-start=\"1950\"\u003e\n\u003cli data-end=\"2007\" data-start=\"1950\"\u003e\n\u003cp data-end=\"2007\" data-start=\"1952\"\u003e1 × \u003cstrong data-end=\"2005\" data-start=\"1956\"\u003eStampede Tunisian Lamb Sausage Premix – 1240g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2115\" data-start=\"2009\"\u003e\u003cem data-end=\"2115\" data-start=\"2009\"\u003e(Seasoning premix only – lamb and any extras such as herbs, onion, capsicum or cheese are added by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"2154\" data-start=\"2122\"\u003e\u003cstrong data-end=\"2152\" data-start=\"2122\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-end=\"2258\" data-start=\"2155\"\u003e\n\u003cp data-end=\"2258\" data-start=\"2157\"\u003eAlways follow the specific mixing instructions on the bag. The outline below is a general guide only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-end=\"2886\" data-start=\"2260\"\u003e\n\u003cli data-end=\"2389\" data-start=\"2260\"\u003e\n\u003cp data-end=\"2389\" data-start=\"2263\"\u003eWeigh out your chilled lamb trim (or lamb with a small portion of beef, if preferred) to match the batch rate on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2471\" data-start=\"2390\"\u003e\n\u003cp data-end=\"2471\" data-start=\"2393\"\u003eAdd the required quantity of premix to your mixer or a suitable mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2573\" data-start=\"2472\"\u003e\n\u003cp data-end=\"2573\" data-start=\"2475\"\u003eAdd meat and your usual amount of cold water\/ice, following your standard sausage-making method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2669\" data-start=\"2574\"\u003e\n\u003cp data-end=\"2669\" data-start=\"2577\"\u003eIf you’re adding extras (e.g. fresh herbs, onion, capsicum, feta), add them at this stage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2754\" data-start=\"2670\"\u003e\n\u003cp data-end=\"2754\" data-start=\"2673\"\u003eMix until the seasoning is evenly dispersed and the sausage mix binds properly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2886\" data-start=\"2755\"\u003e\n\u003cp data-end=\"2886\" data-start=\"2758\"\u003eFill into natural or collagen casings, link to your preferred length, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"2922\" data-start=\"2893\"\u003e\u003cstrong data-end=\"2920\" data-start=\"2893\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"3216\" data-start=\"2923\"\u003e\n\u003cli data-end=\"3009\" data-start=\"2923\"\u003e\n\u003cp data-end=\"3009\" data-start=\"2925\"\u003eKeep premix sealed in a \u003cstrong data-end=\"2968\" data-start=\"2949\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3070\" data-start=\"3010\"\u003e\n\u003cp data-end=\"3070\" data-start=\"3012\"\u003eReseal or clip the bag if using across multiple batches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3138\" data-start=\"3071\"\u003e\n\u003cp data-end=\"3138\" data-start=\"3073\"\u003eUse clean scoops, tubs and mixers to limit cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3216\" data-start=\"3139\"\u003e\n\u003cp data-end=\"3216\" data-start=\"3141\"\u003eFollow your normal allergen and food safety procedures in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3231\" data-start=\"3223\"\u003e\u003cstrong data-end=\"3231\" data-start=\"3223\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3366\" data-start=\"3233\"\u003e\u003cstrong data-end=\"3272\" data-start=\"3233\"\u003eWhat meat suits Tunisian Lamb best?\u003c\/strong\u003e\u003cbr data-end=\"3275\" data-start=\"3272\"\u003ePrimarily lamb. Some butchers add a small amount of beef or pork to adjust texture or cost.\u003c\/p\u003e\n\u003cp data-end=\"3558\" data-start=\"3368\"\u003e\u003cstrong data-end=\"3387\" data-start=\"3368\"\u003eIs it very hot?\u003c\/strong\u003e\u003cbr data-end=\"3390\" data-start=\"3387\"\u003eIt has noticeable chilli and spice, but is blended to be enjoyable rather than extreme. You can always lift the heat with extra chilli if your customers like it hotter.\u003c\/p\u003e\n\u003cp data-end=\"3673\" data-start=\"3560\"\u003e\u003cstrong data-end=\"3604\" data-start=\"3560\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-end=\"3607\" data-start=\"3604\"\u003eYes – the premix is supplied as gluten-free and preservative-free.\u003c\/p\u003e\n\u003cp data-end=\"3834\" data-start=\"3675\"\u003e\u003cstrong data-end=\"3708\" data-start=\"3675\"\u003eCan I add my own ingredients?\u003c\/strong\u003e\u003cbr data-end=\"3711\" data-start=\"3708\"\u003eDefinitely. Fresh herbs, onion, capsicum, olives or crumbed feta all work well if you want a signature shop or home recipe.\u003c\/p\u003e\n\u003cp data-end=\"3986\" data-start=\"3836\"\u003e\u003cstrong data-end=\"3873\" data-start=\"3836\"\u003eIs it suitable for home butchers?\u003c\/strong\u003e\u003cbr data-end=\"3876\" data-start=\"3873\"\u003eYes. It can be used in small mixers or mixed by hand in a large bowl, provided you follow the pack directions.\u003c\/p\u003e\n\u003cp data-end=\"4142\" data-start=\"3988\"\u003e\u003cstrong data-end=\"4018\" data-start=\"3988\"\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr data-end=\"4021\" data-start=\"4018\"\u003eSheep casings give a finer lamb sausage; hog casings around 28–32mm work well if you prefer a more substantial BBQ style.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49613496647966,"sku":"04ST701","price":29.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/tunisianlamb.jpg?v=1754983704"},{"product_id":"stampede-signature-honey-lamb-rosemary-sausage-premix-1300g","title":"Honey, Lamb \u0026 Rosemary Sausage Premix 1300gm","description":"\u003cp data-start=\"250\" data-end=\"516\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eStampede Signature Honey Lamb \u0026amp; Rosemary Sausage Premix is part of the Stampede Signature award-winning range. This premix forms the seasoning base for the sausage, developed to suit lamb. Honey and rosemary are then added to complete the flavour, delivering the familiar balance of sweetness and herbaceous character associated with honey lamb \u0026amp; rosemary sausages. You can add in extras like feta, mint, garlic or caramelised onion for a more gourmet line.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"870\" data-end=\"1241\"\u003eEach batch is \u003cstrong data-start=\"884\" data-end=\"900\"\u003ehand blended\u003c\/strong\u003e from selected ingredients and is \u003cstrong data-start=\"934\" data-end=\"971\"\u003egluten-free and preservative-free\u003c\/strong\u003e, so you’re working with a modern lamb profile that suits a wide range of customers without loading them up with unnecessary additives. \u003c\/p\u003e\n\u003cp data-start=\"1248\" data-end=\"1266\"\u003e\u003cstrong data-start=\"1248\" data-end=\"1264\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1267\" data-end=\"1725\"\u003e\n\u003cli data-start=\"1267\" data-end=\"1337\"\u003e\n\u003cp data-start=\"1269\" data-end=\"1337\"\u003eSeasoning \u003cstrong data-start=\"1279\" data-end=\"1293\"\u003efoundation\u003c\/strong\u003e for honey, lamb \u0026amp; rosemary-style sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1338\" data-end=\"1394\"\u003e\n\u003cp data-start=\"1340\" data-end=\"1394\"\u003eHoney, rosemary and herb notes designed to suit lamb\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1395\" data-end=\"1466\"\u003e\n\u003cp data-start=\"1397\" data-end=\"1466\"\u003eUse on its own or add your own inclusions (e.g. feta, mint, garlic)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1467\" data-end=\"1529\"\u003e\n\u003cp data-start=\"1469\" data-end=\"1529\"\u003ePart of the Stampede Signature award-winning sausage range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1530\" data-end=\"1581\"\u003e\n\u003cp data-start=\"1532\" data-end=\"1581\"\u003eHand blended, gluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1582\" data-end=\"1651\"\u003e\n\u003cp data-start=\"1584\" data-end=\"1651\"\u003eDeveloped with lamb in mind, but also works with lamb\/beef blends\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1652\" data-end=\"1725\"\u003e\n\u003cp data-start=\"1654\" data-end=\"1725\"\u003eSuitable for professional butchers, meat processors and home butchers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1732\" data-end=\"1747\"\u003e\u003cstrong data-start=\"1732\" data-end=\"1745\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1748\" data-end=\"2126\"\u003e\n\u003cli data-start=\"1748\" data-end=\"1822\"\u003e\n\u003cp data-start=\"1750\" data-end=\"1822\"\u003eHoney Lamb \u0026amp; Rosemary BBQ sausages for cabinet trays and weekend packs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1823\" data-end=\"1929\"\u003e\n\u003cp data-start=\"1825\" data-end=\"1929\"\u003eFeature flavour for lamb-focused displays and seasonal promotions (Easter, winter roasts, spring lamb)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1930\" data-end=\"1996\"\u003e\n\u003cp data-start=\"1932\" data-end=\"1996\"\u003eSausage meat for gourmet hotdogs, burgers, pies and tray bakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1997\" data-end=\"2055\"\u003e\n\u003cp data-start=\"1999\" data-end=\"2055\"\u003eSmaller batch runs for farm shops and farmer’s markets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2056\" data-end=\"2126\"\u003e\n\u003cp data-start=\"2058\" data-end=\"2126\"\u003eHome sausage days where you want something a step up from plain lamb\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2133\" data-end=\"2156\"\u003e\u003cstrong data-start=\"2133\" data-end=\"2154\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2157\" data-end=\"2230\"\u003e\n\u003cli data-start=\"2157\" data-end=\"2230\"\u003e\n\u003cp data-start=\"2159\" data-end=\"2230\"\u003e1 × \u003cstrong data-start=\"2163\" data-end=\"2230\"\u003eStampede Signature Honey Lamb \u0026amp; Rosemary Sausage Premix – 1300g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2232\" data-end=\"2325\"\u003e\u003cem data-start=\"2232\" data-end=\"2325\"\u003e(Seasoning premix only – meat and any extras like feta, mint or onion are supplied by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"2332\" data-end=\"2364\"\u003e\u003cstrong data-start=\"2332\" data-end=\"2362\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-start=\"2365\" data-end=\"2467\"\u003e\n\u003cp data-start=\"2367\" data-end=\"2467\"\u003eAlways follow the mixing instructions printed on the bag. The outline below is a general guide only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-start=\"2469\" data-end=\"3072\"\u003e\n\u003cli data-start=\"2469\" data-end=\"2580\"\u003e\n\u003cp data-start=\"2472\" data-end=\"2580\"\u003eWeigh out your chilled lamb trim (or lamb\/beef blend) according to the batch size specified on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2581\" data-end=\"2660\"\u003e\n\u003cp data-start=\"2584\" data-end=\"2660\"\u003eAdd the required amount of premix to your mixer or a suitable mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2661\" data-end=\"2767\"\u003e\n\u003cp data-start=\"2664\" data-end=\"2767\"\u003eAdd the meat and your usual amount of cold water\/ice, following your standard sausage-making process.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2768\" data-end=\"2857\"\u003e\n\u003cp data-start=\"2771\" data-end=\"2857\"\u003eIf you’re using inclusions (e.g. feta, mint, garlic, onion), add them at this point.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2858\" data-end=\"2942\"\u003e\n\u003cp data-start=\"2861\" data-end=\"2942\"\u003eMix until the seasoning is evenly dispersed and the sausage mix binds properly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2943\" data-end=\"3072\"\u003e\n\u003cp data-start=\"2946\" data-end=\"3072\"\u003eFill into natural or collagen casings, link to your preferred size, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"3079\" data-end=\"3108\"\u003e\u003cstrong data-start=\"3079\" data-end=\"3106\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3109\" data-end=\"3413\"\u003e\n\u003cli data-start=\"3109\" data-end=\"3196\"\u003e\n\u003cp data-start=\"3111\" data-end=\"3196\"\u003eStore premix sealed in a \u003cstrong data-start=\"3136\" data-end=\"3155\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong smells.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3197\" data-end=\"3267\"\u003e\n\u003cp data-start=\"3199\" data-end=\"3267\"\u003eReseal or clip the bag if you’re using it across multiple batches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3268\" data-end=\"3336\"\u003e\n\u003cp data-start=\"3270\" data-end=\"3336\"\u003eUse clean scoops, tubs and mixers to reduce cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3337\" data-end=\"3413\"\u003e\n\u003cp data-start=\"3339\" data-end=\"3413\"\u003eFollow your usual allergen and food safety procedures in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3420\" data-end=\"3428\"\u003e\u003cstrong data-start=\"3420\" data-end=\"3428\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3430\" data-end=\"3575\"\u003e\u003cstrong data-start=\"3430\" data-end=\"3463\"\u003eIs this premix only for lamb?\u003c\/strong\u003e\u003cbr data-start=\"3463\" data-end=\"3466\"\u003eIt’s tailored for lamb, but also works well with lamb\/beef blends if you prefer a slightly milder lamb taste.\u003c\/p\u003e\n\u003cp data-start=\"3577\" data-end=\"3751\"\u003e\u003cstrong data-start=\"3577\" data-end=\"3597\"\u003eHow sweet is it?\u003c\/strong\u003e\u003cbr data-start=\"3597\" data-end=\"3600\"\u003eIt has a noticeable honey note, balanced with rosemary and savoury seasoning so it stays suitable for everyday eating, not just “sweet sausage” lovers.\u003c\/p\u003e\n\u003cp data-start=\"3753\" data-end=\"3936\"\u003e\u003cstrong data-start=\"3753\" data-end=\"3797\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-start=\"3797\" data-end=\"3800\"\u003eYes – it’s part of the Stampede Signature range, which is gluten-free and preservative-free, and hand blended from selected ingredients.\u003c\/p\u003e\n\u003cp data-start=\"3938\" data-end=\"4072\"\u003e\u003cstrong data-start=\"3938\" data-end=\"3966\"\u003eCan I add my own extras?\u003c\/strong\u003e\u003cbr data-start=\"3966\" data-end=\"3969\"\u003eDefinitely. Popular options include feta, fresh or dried mint, garlic, onion or even a touch of chilli.\u003c\/p\u003e\n\u003cp data-start=\"4074\" data-end=\"4224\"\u003e\u003cstrong data-start=\"4074\" data-end=\"4111\"\u003eIs it suitable for home butchers?\u003c\/strong\u003e\u003cbr data-start=\"4111\" data-end=\"4114\"\u003eYes. It works well in small mixers or by hand in a large bowl, provided you follow the directions on the pack.\u003c\/p\u003e\n\u003cp data-start=\"4226\" data-end=\"4379\"\u003e\u003cstrong data-start=\"4226\" data-end=\"4256\"\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr data-start=\"4256\" data-end=\"4259\"\u003eSheep casings give a more traditional lamb sausage bite, though hog casings can be used if you prefer a thicker sausage.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49613497008414,"sku":"04ST702","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/honeylambrosemary.jpg?v=1754983768"},{"product_id":"stampede-beef-cheese-chives-sausage-premix-1380g","title":"Beef, Cheese \u0026 Chives Sausage Premix 1380gm","description":"\u003cp data-end=\"590\" data-start=\"311\"\u003eStampede Beef, Cheese \u0026amp; Chives Sausage Premix is part of the Stampede Signature award-winning range. This premix provides the core seasoning for the sausage, delivering a savoury, beef-friendly base. Cheese and chives are then added to complete the classic beef, cheese \u0026amp; chives flavour profile. \u003c\/p\u003e\n\u003cp data-end=\"1227\" data-start=\"995\"\u003eLike the rest of the range, it’s \u003cstrong data-end=\"1065\" data-start=\"1028\"\u003egluten-free and preservative-free\u003c\/strong\u003e, and is \u003cstrong data-end=\"1090\" data-start=\"1074\"\u003ehand blended\u003c\/strong\u003e from carefully selected ingredients, giving you a clean starting point to pair with your own quality meat and any add-ins you choose.\u003c\/p\u003e\n\u003cp data-end=\"1350\" data-start=\"1332\"\u003e\u003cstrong data-end=\"1348\" data-start=\"1332\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1741\" data-start=\"1351\"\u003e\n\u003cli data-end=\"1420\" data-start=\"1351\"\u003e\n\u003cp data-end=\"1420\" data-start=\"1353\"\u003eSeasoning \u003cstrong data-end=\"1377\" data-start=\"1363\"\u003efoundation\u003c\/strong\u003e for beef, cheese \u0026amp; chives style sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1494\" data-start=\"1421\"\u003e\n\u003cp data-end=\"1494\" data-start=\"1423\"\u003eWorks well as-is, or with extra real cheese and chives folded through\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1553\" data-start=\"1495\"\u003e\n\u003cp data-end=\"1553\" data-start=\"1497\"\u003ePart of Stampede’s award-winning sausage premix range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1591\" data-start=\"1554\"\u003e\n\u003cp data-end=\"1591\" data-start=\"1556\"\u003eGluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1636\" data-start=\"1592\"\u003e\n\u003cp data-end=\"1636\" data-start=\"1594\"\u003eHand blended using selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1701\" data-start=\"1637\"\u003e\n\u003cp data-end=\"1701\" data-start=\"1639\"\u003e1380g pack – suited to butcher shops and serious home users\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1741\" data-start=\"1702\"\u003e\n\u003cp data-end=\"1741\" data-start=\"1704\"\u003eIdeal with beef or beef\/pork blends\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1763\" data-start=\"1748\"\u003e\u003cstrong data-end=\"1761\" data-start=\"1748\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2092\" data-start=\"1764\"\u003e\n\u003cli data-end=\"1821\" data-start=\"1764\"\u003e\n\u003cp data-end=\"1821\" data-start=\"1766\"\u003eBeef, cheese \u0026amp; chives BBQ sausages for everyday trays\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1885\" data-start=\"1822\"\u003e\n\u003cp data-end=\"1885\" data-start=\"1824\"\u003eFamily-friendly sausages for weeknight meals and gatherings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1954\" data-start=\"1886\"\u003e\n\u003cp data-end=\"1954\" data-start=\"1888\"\u003eFeature line in the cabinet alongside plain beef and pork styles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2016\" data-start=\"1955\"\u003e\n\u003cp data-end=\"2016\" data-start=\"1957\"\u003eSausage meat for hotdogs, bakes, burgers and pasta dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2092\" data-start=\"2017\"\u003e\n\u003cp data-end=\"2092\" data-start=\"2019\"\u003eHome sausage days when you want a crowd-pleasing beef and cheese option\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2122\" data-start=\"2099\"\u003e\u003cstrong data-end=\"2120\" data-start=\"2099\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2188\" data-start=\"2123\"\u003e\n\u003cli data-end=\"2188\" data-start=\"2123\"\u003e\n\u003cp data-end=\"2188\" data-start=\"2125\"\u003e1 × \u003cstrong data-end=\"2186\" data-start=\"2129\"\u003eStampede Beef, Cheese \u0026amp; Chives Sausage Premix – 1380g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2283\" data-start=\"2190\"\u003e\u003cem data-end=\"2281\" data-start=\"2190\"\u003e(Seasoning premix only – meat and any extra cheese or chive inclusions are added by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"2322\" data-start=\"2290\"\u003e\u003cstrong data-end=\"2320\" data-start=\"2290\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-end=\"2424\" data-start=\"2323\"\u003e\n\u003cp data-end=\"2424\" data-start=\"2325\"\u003eAlways follow the mixing directions printed on the bag. The steps below are a general outline only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-end=\"3022\" data-start=\"2426\"\u003e\n\u003cli data-end=\"2533\" data-start=\"2426\"\u003e\n\u003cp data-end=\"2533\" data-start=\"2429\"\u003eWeigh out your chilled beef trim (or beef\/pork blend) according to the batch size shown on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2613\" data-start=\"2534\"\u003e\n\u003cp data-end=\"2613\" data-start=\"2537\"\u003eAdd the required amount of premix to your mixer or a suitable mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2715\" data-start=\"2614\"\u003e\n\u003cp data-end=\"2715\" data-start=\"2617\"\u003eAdd meat and your usual amount of cold water\/ice, following your standard sausage-making method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2817\" data-start=\"2716\"\u003e\n\u003cp data-end=\"2817\" data-start=\"2719\"\u003eIf you’re adding extra cheese or fresh chives, add them at this stage to suit your house recipe.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2890\" data-start=\"2818\"\u003e\n\u003cp data-end=\"2890\" data-start=\"2821\"\u003eMix until the seasoning is evenly dispersed and the mix binds well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3022\" data-start=\"2891\"\u003e\n\u003cp data-end=\"3022\" data-start=\"2894\"\u003eFill into natural or collagen casings, link to the size you prefer, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"3058\" data-start=\"3029\"\u003e\u003cstrong data-end=\"3056\" data-start=\"3029\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"3371\" data-start=\"3059\"\u003e\n\u003cli data-end=\"3151\" data-start=\"3059\"\u003e\n\u003cp data-end=\"3151\" data-start=\"3061\"\u003eStore the premix sealed in a \u003cstrong data-end=\"3109\" data-start=\"3090\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3220\" data-start=\"3152\"\u003e\n\u003cp data-end=\"3220\" data-start=\"3154\"\u003eReseal or clip the bag if you’re using it over multiple batches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3291\" data-start=\"3221\"\u003e\n\u003cp data-end=\"3291\" data-start=\"3223\"\u003eUse clean scoops, tubs and mixers to minimise cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3371\" data-start=\"3292\"\u003e\n\u003cp data-end=\"3371\" data-start=\"3294\"\u003eFollow your normal allergen and food safety procedures in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3386\" data-start=\"3378\"\u003e\u003cstrong data-end=\"3386\" data-start=\"3378\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3630\" data-start=\"3388\"\u003e\u003cstrong data-end=\"3443\" data-start=\"3388\"\u003eDoes this premix already contain cheese and chives?\u003c\/strong\u003e\u003cbr data-end=\"3446\" data-start=\"3443\"\u003eIt’s formulated as a beef, cheese \u0026amp; chives style seasoning. Many butchers are happy with it as-is; others like to add extra real cheese and chives if they want more visible inclusions.\u003c\/p\u003e\n\u003cp data-end=\"3741\" data-start=\"3632\"\u003e\u003cstrong data-end=\"3657\" data-start=\"3632\"\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr data-end=\"3660\" data-start=\"3657\"\u003ePrimarily beef, though plenty of users run a beef\/pork blend for extra juiciness.\u003c\/p\u003e\n\u003cp data-end=\"3936\" data-start=\"3743\"\u003e\u003cstrong data-end=\"3787\" data-start=\"3743\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-end=\"3790\" data-start=\"3787\"\u003eYes – the Stampede sausage premix range is promoted as \u003cstrong data-end=\"3882\" data-start=\"3845\"\u003egluten-free and preservative-free\u003c\/strong\u003e, hand blended from carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-end=\"4095\" data-start=\"3938\"\u003e\u003cstrong data-end=\"3964\" data-start=\"3938\"\u003eIs the flavour strong?\u003c\/strong\u003e\u003cbr data-end=\"3967\" data-start=\"3964\"\u003eIt’s a full, savoury beef and cheese profile with herb and chive notes, shaped to suit everyday eating rather than heavy chilli.\u003c\/p\u003e\n\u003cp data-end=\"4255\" data-start=\"4097\"\u003e\u003cstrong data-end=\"4134\" data-start=\"4097\"\u003eIs it suitable for home butchers?\u003c\/strong\u003e\u003cbr data-end=\"4137\" data-start=\"4134\"\u003eYes. It works well in small mixers or mixed by hand in a large bowl, as long as you follow the directions on the pack.\u003c\/p\u003e\n\u003cp data-end=\"4408\" data-start=\"4257\"\u003e\u003cstrong data-end=\"4287\" data-start=\"4257\"\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr data-end=\"4290\" data-start=\"4287\"\u003eHog casings around 28–32mm are the usual choice for beef BBQ sausages; similar-size collagen casings also work well.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49613504151838,"sku":"04ST703","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/beefcheesechive.jpg?v=1754983835"},{"product_id":"stampede-signature-tennesse-trail-beef-sausage-premix-1360g","title":"Tennesse Trail Beef Sausage Premix 1360gm","description":"\u003cp data-end=\"528\" data-start=\"308\"\u003eStampede Signature Tennessee Trail Beef Sausage Premix is a \u003cstrong data-end=\"422\" data-start=\"391\"\u003echampionship-winning recipe\u003c\/strong\u003e from the Stampede Signature range.  This premix forms the \u003cstrong data-end=\"570\" data-start=\"552\"\u003ebase seasoning\u003c\/strong\u003e for your sausages, giving you a bold, beef-friendly profile with layered spice and savoury notes. Used on its own with good beef (or a beef\/pork blend), it delivers a standout “house beef” sausage. You can also use it as your own foundation and build on it with additions like cheese, onion, herbs or a touch of chilli to suit your taste.\u003c\/p\u003e\n\u003cp data-end=\"1273\" data-start=\"965\"\u003eLike the rest of the Stampede sausage range, Tennessee Trail is \u003cstrong data-end=\"1066\" data-start=\"1029\"\u003egluten-free and preservative-free\u003c\/strong\u003e, and is \u003cstrong data-end=\"1091\" data-start=\"1075\"\u003ehand blended\u003c\/strong\u003e using carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-end=\"1298\" data-start=\"1280\"\u003e\u003cstrong data-end=\"1296\" data-start=\"1280\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1713\" data-start=\"1299\"\u003e\n\u003cli data-end=\"1361\" data-start=\"1299\"\u003e\n\u003cp data-end=\"1361\" data-start=\"1301\"\u003eSeasoning \u003cstrong data-end=\"1325\" data-start=\"1311\"\u003efoundation\u003c\/strong\u003e for Tennessee Trail beef sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1423\" data-start=\"1362\"\u003e\n\u003cp data-end=\"1423\" data-start=\"1364\"\u003eChampionship-winning recipe and proven cabinet favourite\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1477\" data-start=\"1424\"\u003e\n\u003cp data-end=\"1477\" data-start=\"1426\"\u003eHand blended from carefully selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1515\" data-start=\"1478\"\u003e\n\u003cp data-end=\"1515\" data-start=\"1480\"\u003eGluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1580\" data-start=\"1516\"\u003e\n\u003cp data-end=\"1580\" data-start=\"1518\"\u003e1360g pack – suited to butcher shops and serious home users\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1643\" data-start=\"1581\"\u003e\n\u003cp data-end=\"1643\" data-start=\"1583\"\u003eDeveloped specifically for beef or beef\/pork sausage mixes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1713\" data-start=\"1644\"\u003e\n\u003cp data-end=\"1713\" data-start=\"1646\"\u003ePart of Stampede’s Australian award-winning sausage premix range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1735\" data-start=\"1720\"\u003e\u003cstrong data-end=\"1733\" data-start=\"1720\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2066\" data-start=\"1736\"\u003e\n\u003cli data-end=\"1790\" data-start=\"1736\"\u003e\n\u003cp data-end=\"1790\" data-start=\"1738\"\u003eSignature beef sausages for everyday cabinet trays\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1863\" data-start=\"1791\"\u003e\n\u003cp data-end=\"1863\" data-start=\"1793\"\u003e“House” beef sausage where you want a premium, set-and-forget recipe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1926\" data-start=\"1864\"\u003e\n\u003cp data-end=\"1926\" data-start=\"1866\"\u003eSausages for BBQs, functions, catering and fundraiser days\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1993\" data-start=\"1927\"\u003e\n\u003cp data-end=\"1993\" data-start=\"1929\"\u003eSausage meat for burgers, hotdogs, pasta dishes and oven bakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2066\" data-start=\"1994\"\u003e\n\u003cp data-end=\"2066\" data-start=\"1996\"\u003eHome sausage making when you want a proven, competition-level beef mix\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2096\" data-start=\"2073\"\u003e\u003cstrong data-end=\"2094\" data-start=\"2073\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2169\" data-start=\"2097\"\u003e\n\u003cli data-end=\"2169\" data-start=\"2097\"\u003e\n\u003cp data-end=\"2169\" data-start=\"2099\"\u003e1 × \u003cstrong data-end=\"2169\" data-start=\"2103\"\u003eStampede Signature Tennessee Trail Beef Sausage Premix – 1360g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2274\" data-start=\"2171\"\u003e\u003cem data-end=\"2274\" data-start=\"2171\"\u003e(Seasoning premix only – meat and any extra inclusions like cheese, onion or herbs are added by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"2313\" data-start=\"2281\"\u003e\u003cstrong data-end=\"2311\" data-start=\"2281\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-end=\"2414\" data-start=\"2314\"\u003e\n\u003cp data-end=\"2414\" data-start=\"2316\"\u003eAlways follow the mixing directions printed on the bag. The outline below is a general guide only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-end=\"3029\" data-start=\"2416\"\u003e\n\u003cli data-end=\"2523\" data-start=\"2416\"\u003e\n\u003cp data-end=\"2523\" data-start=\"2419\"\u003eWeigh out your chilled beef trim (or beef\/pork blend) according to the batch size shown on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2603\" data-start=\"2524\"\u003e\n\u003cp data-end=\"2603\" data-start=\"2527\"\u003eAdd the required amount of premix to your mixer or a suitable mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2705\" data-start=\"2604\"\u003e\n\u003cp data-end=\"2705\" data-start=\"2607\"\u003eAdd meat and your usual amount of cold water\/ice, following your standard sausage-making method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2826\" data-start=\"2706\"\u003e\n\u003cp data-end=\"2826\" data-start=\"2709\"\u003eIf you’re adding extras (e.g. cheese, onion, herbs, mild chilli), add them at this stage to suit your house recipe.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2899\" data-start=\"2827\"\u003e\n\u003cp data-end=\"2899\" data-start=\"2830\"\u003eMix until the seasoning is evenly dispersed and the mix binds well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3029\" data-start=\"2900\"\u003e\n\u003cp data-end=\"3029\" data-start=\"2903\"\u003eFill into natural or collagen casings, link to your preferred size, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"3065\" data-start=\"3036\"\u003e\u003cstrong data-end=\"3063\" data-start=\"3036\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"3383\" data-start=\"3066\"\u003e\n\u003cli data-end=\"3158\" data-start=\"3066\"\u003e\n\u003cp data-end=\"3158\" data-start=\"3068\"\u003eStore the premix sealed in a \u003cstrong data-end=\"3116\" data-start=\"3097\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3235\" data-start=\"3159\"\u003e\n\u003cp data-end=\"3235\" data-start=\"3161\"\u003eReseal or clip the bag if you’re running multiple batches from one pack.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3306\" data-start=\"3236\"\u003e\n\u003cp data-end=\"3306\" data-start=\"3238\"\u003eUse clean scoops, tubs and mixers to minimise cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3383\" data-start=\"3307\"\u003e\n\u003cp data-end=\"3383\" data-start=\"3309\"\u003eFollow your usual allergen and food safety procedures in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3398\" data-start=\"3390\"\u003e\u003cstrong data-end=\"3398\" data-start=\"3390\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3555\" data-start=\"3400\"\u003e\u003cstrong data-end=\"3444\" data-start=\"3400\"\u003eWhat meat is this premix best suited to?\u003c\/strong\u003e\u003cbr data-end=\"3447\" data-start=\"3444\"\u003eDesigned primarily for beef sausages, though many users include a small portion of pork for extra juiciness.\u003c\/p\u003e\n\u003cp data-end=\"3712\" data-start=\"3557\"\u003e\u003cstrong data-end=\"3591\" data-start=\"3557\"\u003eIs this a hot or mild sausage?\u003c\/strong\u003e\u003cbr data-end=\"3594\" data-start=\"3591\"\u003eIt has a robust, savoury beef profile with spice character, blended to appeal broadly rather than being extremely hot.\u003c\/p\u003e\n\u003cp data-end=\"3892\" data-start=\"3714\"\u003e\u003cstrong data-end=\"3758\" data-start=\"3714\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-end=\"3761\" data-start=\"3758\"\u003eYes – Stampede sausage premixes are proudly gluten-free and preservative-free, hand blended from carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-end=\"4055\" data-start=\"3894\"\u003e\u003cstrong data-end=\"3927\" data-start=\"3894\"\u003eCan I add my own ingredients?\u003c\/strong\u003e\u003cbr data-end=\"3930\" data-start=\"3927\"\u003eYes. Onion, cheese, herbs or a touch of chilli are common additions for shops wanting a unique Tennessee Trail house sausage.\u003c\/p\u003e\n\u003cp data-end=\"4228\" data-start=\"4057\"\u003e\u003cstrong data-end=\"4100\" data-start=\"4057\"\u003eIs it suitable for home sausage makers?\u003c\/strong\u003e\u003cbr data-end=\"4103\" data-start=\"4100\"\u003eAbsolutely. It works well in small mixers or mixed by hand in a large bowl, so long as you follow the directions on the pack.\u003c\/p\u003e\n\u003cp data-end=\"4375\" data-start=\"4230\"\u003e\u003cstrong data-end=\"4260\" data-start=\"4230\"\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr data-end=\"4263\" data-start=\"4260\"\u003eHog casings around 28–32mm are the standard for beef BBQ sausages; similar-size collagen casings also work well.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49613515653406,"sku":"04ST706","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/tennessetrailbeef.jpg?v=1755043678"},{"product_id":"stampede-signature-chilli-con-carne-sausage-premix-1000g","title":"Chilli Con Carne Sausage Premix 1000gm","description":"\u003cp data-end=\"482\" data-start=\"247\"\u003eStampede Signature Chilli Con Carne Sausage Premix is part of the \u003cstrong data-end=\"546\" data-start=\"496\"\u003eaward-winning Stampede Signature Sausage range\u003c\/strong\u003e, this mix draws on classic chilli con carne notes: gentle chilli warmth, rounded spice, and a depth that works perfectly with beef and beef\/pork blends. On the plate it suits BBQ, hotdogs, tacos, loaded fries and easy mid-week meals.\u003c\/p\u003e\n\u003cp data-end=\"1227\" data-start=\"1031\"\u003eStampede Signature premixes are made using \u003cstrong data-end=\"1136\" data-start=\"1074\"\u003ereal ingredients with no added preservatives and no gluten\u003c\/strong\u003e, ideal for customers looking for strong character in their snags without the usual extras.\u003c\/p\u003e\n\u003cp data-end=\"1252\" data-start=\"1234\"\u003e\u003cstrong data-end=\"1250\" data-start=\"1234\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1675\" data-start=\"1253\"\u003e\n\u003cli data-end=\"1333\" data-start=\"1253\"\u003e\n\u003cp data-end=\"1333\" data-start=\"1255\"\u003eChilli con carne–style sausage premix with a savoury, warming chilli profile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1390\" data-start=\"1334\"\u003e\n\u003cp data-end=\"1390\" data-start=\"1336\"\u003e\u003cstrong data-end=\"1388\" data-start=\"1336\"\u003e1kg bag makes approx. 11.5kg of finished sausage\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1441\" data-start=\"1391\"\u003e\n\u003cp data-end=\"1441\" data-start=\"1393\"\u003eAward-winning Stampede Signature Sausage range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1514\" data-start=\"1442\"\u003e\n\u003cp data-end=\"1514\" data-start=\"1444\"\u003eMade with real ingredients – \u003cstrong data-end=\"1512\" data-start=\"1473\"\u003eno added preservatives, gluten free\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1576\" data-start=\"1515\"\u003e\n\u003cp data-end=\"1576\" data-start=\"1517\"\u003eDesigned for both professional butchers and home butchers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1623\" data-start=\"1577\"\u003e\n\u003cp data-end=\"1623\" data-start=\"1579\"\u003eBest matched with beef or beef\/pork blends\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1675\" data-start=\"1624\"\u003e\n\u003cp data-end=\"1675\" data-start=\"1626\"\u003eSuitable for BBQ, pan frying and everyday meals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1697\" data-start=\"1682\"\u003e\u003cstrong data-end=\"1695\" data-start=\"1682\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1992\" data-start=\"1698\"\u003e\n\u003cli data-end=\"1758\" data-start=\"1698\"\u003e\n\u003cp data-end=\"1758\" data-start=\"1700\"\u003eBeef or beef\/pork sausages with a chilli con carne twist\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1809\" data-start=\"1759\"\u003e\n\u003cp data-end=\"1809\" data-start=\"1761\"\u003eBBQ snags for tacos, nachos and loaded hotdogs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1865\" data-start=\"1810\"\u003e\n\u003cp data-end=\"1865\" data-start=\"1812\"\u003eSausage meat for pasta sauces, bakes and tray meals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1924\" data-start=\"1866\"\u003e\n\u003cp data-end=\"1924\" data-start=\"1868\"\u003eIn-store feature flavour or rotating “special” sausage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1992\" data-start=\"1925\"\u003e\n\u003cp data-end=\"1992\" data-start=\"1927\"\u003eFarm kill and home sausage days where you want a proven seasoning\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2022\" data-start=\"1999\"\u003e\u003cstrong data-end=\"2020\" data-start=\"1999\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2089\" data-start=\"2023\"\u003e\n\u003cli data-end=\"2089\" data-start=\"2023\"\u003e\n\u003cp data-end=\"2089\" data-start=\"2025\"\u003e1 × \u003cstrong data-end=\"2089\" data-start=\"2029\"\u003eStampede Signature Chilli Con Carne Sausage Premix 1000g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2163\" data-start=\"2091\"\u003e\u003cem data-end=\"2163\" data-start=\"2091\"\u003e(Always check the label on the bag for exact mixing ratios and method.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2170\"\u003e\u003cstrong data-end=\"2200\" data-start=\"2170\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-end=\"2297\" data-start=\"2203\"\u003e\n\u003cp data-end=\"2297\" data-start=\"2205\"\u003eAlways follow the directions printed on the bag. The steps below are a general outline only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-end=\"2741\" data-start=\"2299\"\u003e\n\u003cli data-end=\"2389\" data-start=\"2299\"\u003e\n\u003cp data-end=\"2389\" data-start=\"2302\"\u003eWeigh chilled meat trim to suit a \u003cstrong data-end=\"2386\" data-start=\"2336\"\u003etotal batch of approx. 11.5kg finished product\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2432\" data-start=\"2390\"\u003e\n\u003cp data-end=\"2432\" data-start=\"2393\"\u003eAdd the \u003cstrong data-end=\"2415\" data-start=\"2401\"\u003e1kg premix\u003c\/strong\u003e to your mixer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2527\" data-start=\"2433\"\u003e\n\u003cp data-end=\"2527\" data-start=\"2436\"\u003eAdd the meat and the required amount of cold water\/ice as per your usual sausage process.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2606\" data-start=\"2528\"\u003e\n\u003cp data-end=\"2606\" data-start=\"2531\"\u003eMix until the seasoning is evenly distributed and the mix has bound well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2684\" data-start=\"2607\"\u003e\n\u003cp data-end=\"2684\" data-start=\"2610\"\u003eFill into natural or collagen casings and link to your preferred length.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2741\" data-start=\"2685\"\u003e\n\u003cp data-end=\"2741\" data-start=\"2688\"\u003eChill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"2777\" data-start=\"2748\"\u003e\u003cstrong data-end=\"2775\" data-start=\"2748\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"3090\" data-start=\"2778\"\u003e\n\u003cli data-end=\"2845\" data-start=\"2778\"\u003e\n\u003cp data-end=\"2845\" data-start=\"2780\"\u003eStore sealed in a \u003cstrong data-end=\"2817\" data-start=\"2798\"\u003ecool, dry place\u003c\/strong\u003e, away from strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2921\" data-start=\"2846\"\u003e\n\u003cp data-end=\"2921\" data-start=\"2848\"\u003eClose or clip the bag firmly if you’re not using the whole 1kg at once.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3012\" data-start=\"2922\"\u003e\n\u003cp data-end=\"3012\" data-start=\"2924\"\u003eUse clean scoops, containers and scales to keep allergens and other flavours separate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3090\" data-start=\"3013\"\u003e\n\u003cp data-end=\"3090\" data-start=\"3015\"\u003eFollow your normal food safety and allergen procedures in store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3105\" data-start=\"3097\"\u003e\u003cstrong data-end=\"3105\" data-start=\"3097\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3242\" data-start=\"3107\"\u003e\u003cstrong data-end=\"3150\" data-start=\"3107\"\u003eHow much sausage does one 1kg bag make?\u003c\/strong\u003e\u003cbr data-end=\"3153\" data-start=\"3150\"\u003eEach bag is designed to make \u003cstrong data-end=\"3219\" data-start=\"3182\"\u003earound 11.5kg of finished sausage\u003c\/strong\u003e when used as directed.\u003c\/p\u003e\n\u003cp data-end=\"3380\" data-start=\"3244\"\u003e\u003cstrong data-end=\"3278\" data-start=\"3244\"\u003eWhat meat suits this mix best?\u003c\/strong\u003e\u003cbr data-end=\"3281\" data-start=\"3278\"\u003eBeef on its own works very well, or a beef and pork blend for a more rounded texture and mouthfeel.\u003c\/p\u003e\n\u003cp data-end=\"3530\" data-start=\"3382\"\u003e\u003cstrong data-end=\"3400\" data-start=\"3382\"\u003eHow hot is it?\u003c\/strong\u003e\u003cbr data-end=\"3403\" data-start=\"3400\"\u003eIt has a noticeable chilli presence with a steady warmth, designed to appeal to most customers rather than only “chilli heads”.\u003c\/p\u003e\n\u003cp data-end=\"3672\" data-start=\"3532\"\u003e\u003cstrong data-end=\"3576\" data-start=\"3532\"\u003eIs it gluten free and preservative free?\u003c\/strong\u003e\u003cbr data-end=\"3579\" data-start=\"3576\"\u003eYes – this Stampede Signature premix is \u003cstrong data-end=\"3671\" data-start=\"3619\"\u003egluten free and made without added preservatives\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"3812\" data-start=\"3674\"\u003e\u003cstrong data-end=\"3709\" data-start=\"3674\"\u003eIs this only for butcher shops?\u003c\/strong\u003e\u003cbr data-end=\"3712\" data-start=\"3709\"\u003eNo – it’s popular with both professional butchers and home butchers running small or medium batches.\u003c\/p\u003e\n\u003cp data-end=\"3931\" data-start=\"3814\"\u003e\u003cstrong data-end=\"3841\" data-start=\"3814\"\u003eWhat casings work well?\u003c\/strong\u003e\u003cbr data-end=\"3844\" data-start=\"3841\"\u003eHog casings around 28–32mm or similar collagen sizes are common choices for this style.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49613529219358,"sku":"04ST707","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/chilliconcarne.jpg?v=1755043871"},{"product_id":"stampede-chicken-bacon-mushroom-sausage-premix","title":"Chicken, Bacon Mushroom Sausage Premix 1345gm","description":"\u003cp data-start=\"273\" data-end=\"507\"\u003eStampede Chicken, Bacon \u0026amp; Mushroom Sausage Premix sits within the Stampede \u003cstrong data-start=\"371\" data-end=\"404\"\u003eSignature award-winning range\u003c\/strong\u003e, this premix is the \u003cstrong data-start=\"528\" data-end=\"546\"\u003ebase seasoning\u003c\/strong\u003e – it sets up the chicken, savoury and herb notes. You then bring the recipe to life by adding your own \u003cstrong data-start=\"650\" data-end=\"684\"\u003ereal bacon and mushroom pieces \u003c\/strong\u003einto the meat mix. \u003c\/p\u003e\n\u003cp data-start=\"859\" data-end=\"1155\"\u003eEvery batch is \u003cstrong data-start=\"874\" data-end=\"890\"\u003ehand blended\u003c\/strong\u003e, using carefully selected herbs, spices and ingredients, and is both \u003cstrong data-start=\"960\" data-end=\"997\"\u003egluten-free and preservative-free\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1162\" data-end=\"1180\"\u003e\u003cstrong data-start=\"1162\" data-end=\"1178\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1181\" data-end=\"1553\"\u003e\n\u003cli data-start=\"1181\" data-end=\"1242\"\u003e\n\u003cp data-start=\"1183\" data-end=\"1242\"\u003eSeasoning \u003cstrong data-start=\"1193\" data-end=\"1201\"\u003ebase\u003c\/strong\u003e for chicken, bacon \u0026amp; mushroom sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1243\" data-end=\"1298\"\u003e\n\u003cp data-start=\"1245\" data-end=\"1298\"\u003eYou add your own real bacon and mushroom to the mix\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1299\" data-end=\"1354\"\u003e\n\u003cp data-start=\"1301\" data-end=\"1354\"\u003ePart of the Stampede Signature, award-winning range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1355\" data-end=\"1401\"\u003e\n\u003cp data-start=\"1357\" data-end=\"1401\"\u003eHand blended from quality herbs and spices\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1402\" data-end=\"1439\"\u003e\n\u003cp data-start=\"1404\" data-end=\"1439\"\u003eGluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1440\" data-end=\"1494\"\u003e\n\u003cp data-start=\"1442\" data-end=\"1494\"\u003eSuitable for chicken or chicken\/pork sausage mixes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1495\" data-end=\"1553\"\u003e\n\u003cp data-start=\"1497\" data-end=\"1553\"\u003eIdeal for both professional butchers and home butchers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1560\" data-end=\"1575\"\u003e\u003cstrong data-start=\"1560\" data-end=\"1573\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1576\" data-end=\"1909\"\u003e\n\u003cli data-start=\"1576\" data-end=\"1635\"\u003e\n\u003cp data-start=\"1578\" data-end=\"1635\"\u003eChicken sausages with visible bacon and mushroom pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1636\" data-end=\"1702\"\u003e\n\u003cp data-start=\"1638\" data-end=\"1702\"\u003eCabinet feature flavours and weekend specials in butcher shops\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1703\" data-end=\"1767\"\u003e\n\u003cp data-start=\"1705\" data-end=\"1767\"\u003eBreakfast sausages, BBQ sausages and “gourmet chicken” lines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1768\" data-end=\"1829\"\u003e\n\u003cp data-start=\"1770\" data-end=\"1829\"\u003eSausage meat for rolls, pasta dishes, tray bakes and pies\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1830\" data-end=\"1909\"\u003e\n\u003cp data-start=\"1832\" data-end=\"1909\"\u003eHome sausage days where you want something more upmarket than plain chicken\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1916\" data-end=\"1939\"\u003e\u003cstrong data-start=\"1916\" data-end=\"1937\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1940\" data-end=\"2007\"\u003e\n\u003cli data-start=\"1940\" data-end=\"2007\"\u003e\n\u003cp data-start=\"1942\" data-end=\"2007\"\u003e1 × \u003cstrong data-start=\"1946\" data-end=\"2007\"\u003eStampede Chicken, Bacon \u0026amp; Mushroom Sausage Premix – 1345g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cblockquote data-start=\"2009\" data-end=\"2127\"\u003e\n\u003cp data-start=\"2011\" data-end=\"2127\"\u003eThis is a seasoning premix. \u003cstrong data-start=\"2039\" data-end=\"2078\"\u003eBacon and mushroom are not included\u003c\/strong\u003e – you add those yourself to complete the recipe.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-start=\"2134\" data-end=\"2166\"\u003e\u003cstrong data-start=\"2134\" data-end=\"2164\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-start=\"2167\" data-end=\"2269\"\u003e\n\u003cp data-start=\"2169\" data-end=\"2269\"\u003eAlways follow the specific mixing directions on the bag. The steps below are a general outline only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-start=\"2271\" data-end=\"2836\"\u003e\n\u003cli data-start=\"2271\" data-end=\"2375\"\u003e\n\u003cp data-start=\"2274\" data-end=\"2375\"\u003eWeigh out your chilled chicken (or chicken\/pork blend) to the batch size recommended on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2376\" data-end=\"2500\"\u003e\n\u003cp data-start=\"2379\" data-end=\"2500\"\u003eDice or finely chop your \u003cstrong data-start=\"2404\" data-end=\"2413\"\u003ebacon\u003c\/strong\u003e and \u003cstrong data-start=\"2418\" data-end=\"2430\"\u003emushroom\u003c\/strong\u003e to your preferred inclusion rate or as guided by your house recipe.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2501\" data-end=\"2573\"\u003e\n\u003cp data-start=\"2504\" data-end=\"2573\"\u003ePlace the required amount of premix into your mixer or mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2574\" data-end=\"2645\"\u003e\n\u003cp data-start=\"2577\" data-end=\"2645\"\u003eAdd meat, bacon, mushroom and your usual amount of cold water\/ice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2646\" data-end=\"2721\"\u003e\n\u003cp data-start=\"2649\" data-end=\"2721\"\u003eMix until the seasoning is evenly dispersed and the mix is well bound.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2722\" data-end=\"2836\"\u003e\n\u003cp data-start=\"2725\" data-end=\"2836\"\u003eFill into natural or collagen casings, link to size, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2843\" data-end=\"2872\"\u003e\u003cstrong data-start=\"2843\" data-end=\"2870\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2873\" data-end=\"3173\"\u003e\n\u003cli data-start=\"2873\" data-end=\"2960\"\u003e\n\u003cp data-start=\"2875\" data-end=\"2960\"\u003eStore premix sealed in a \u003cstrong data-start=\"2900\" data-end=\"2919\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2961\" data-end=\"3023\"\u003e\n\u003cp data-start=\"2963\" data-end=\"3023\"\u003eReseal or clip the bag if you’re running multiple batches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3024\" data-end=\"3091\"\u003e\n\u003cp data-start=\"3026\" data-end=\"3091\"\u003eUse clean scoops, tubs and mixers to avoid cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3092\" data-end=\"3173\"\u003e\n\u003cp data-start=\"3094\" data-end=\"3173\"\u003eFollow your standard allergen and food safety procedures in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3180\" data-end=\"3188\"\u003e\u003cstrong data-start=\"3180\" data-end=\"3188\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3190\" data-end=\"3349\"\u003e\u003cstrong data-start=\"3190\" data-end=\"3246\"\u003eDoes this premix already contain bacon and mushroom?\u003c\/strong\u003e\u003cbr data-start=\"3246\" data-end=\"3249\"\u003eNo. This is the \u003cstrong data-start=\"3265\" data-end=\"3283\"\u003eseasoning base\u003c\/strong\u003e – you supply and add the real bacon and mushroom to the meat mix.\u003c\/p\u003e\n\u003cp data-start=\"3351\" data-end=\"3477\"\u003e\u003cstrong data-start=\"3351\" data-end=\"3376\"\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr data-start=\"3376\" data-end=\"3379\"\u003ePrimarily chicken, though many butchers include a portion of pork for extra juiciness and texture.\u003c\/p\u003e\n\u003cp data-start=\"3479\" data-end=\"3625\"\u003e\u003cstrong data-start=\"3479\" data-end=\"3523\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-start=\"3523\" data-end=\"3526\"\u003eYes. The blend is gluten-free and preservative-free, and is hand blended from selected ingredients.\u003c\/p\u003e\n\u003cp data-start=\"3627\" data-end=\"3780\"\u003e\u003cstrong data-start=\"3627\" data-end=\"3660\"\u003eIs the flavour profile spicy?\u003c\/strong\u003e\u003cbr data-start=\"3660\" data-end=\"3663\"\u003eNo. It’s savoury and full-flavoured, but not chilli-hot, making it suitable for families and broader customer appeal.\u003c\/p\u003e\n\u003cp data-start=\"3782\" data-end=\"3934\"\u003e\u003cstrong data-start=\"3782\" data-end=\"3818\"\u003eCan home butchers use it easily?\u003c\/strong\u003e\u003cbr data-start=\"3818\" data-end=\"3821\"\u003eYes. It’s straightforward to use in small mixers or by hand in a large bowl, following the directions on the bag.\u003c\/p\u003e\n\u003cp data-start=\"3936\" data-end=\"4104\"\u003e\u003cstrong data-start=\"3936\" data-end=\"3969\"\u003eWhat casings are recommended?\u003c\/strong\u003e\u003cbr data-start=\"3969\" data-end=\"3972\"\u003eHog casings around 28–32mm suit BBQ and everyday sausages; smaller collagen casings are good for breakfast or chipolata-style links.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49678877491486,"sku":"04ST710","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04ST710_chicken_bacon_mushroom.jpg?v=1771295798"},{"product_id":"stampede-signature-honey-bbq-sausage-premix","title":"Signature Honey BBQ Sausage Premix 1100gm","description":"\u003cp data-end=\"475\" data-start=\"240\"\u003eStampede Signature Honey BBQ Sausage Premix sits in the Stampede \u003cstrong data-end=\"361\" data-start=\"328\"\u003eSignature award-winning range\u003c\/strong\u003e, created for butchers and home sausage makers who want a family-friendly sausage.\u003c\/p\u003e\n\u003cp data-end=\"797\" data-start=\"477\"\u003eThis premix is the \u003cstrong data-end=\"514\" data-start=\"496\"\u003ebase seasoning\u003c\/strong\u003e – it sets up a balanced honey BBQ character with gentle sweetness, mild smoke and a light spice backdrop. You can run it on its own for a clean Honey BBQ sausage, or add extras like cheese, onion, herbs or chilli if you want to develop your own spin.\u003c\/p\u003e\n\u003cp data-end=\"1098\" data-start=\"799\"\u003eLike the other Signature meals, Honey BBQ is \u003cstrong data-end=\"881\" data-start=\"844\"\u003egluten-free and preservative-free\u003c\/strong\u003e, and is \u003cstrong data-end=\"906\" data-start=\"890\"\u003ehand blended\u003c\/strong\u003e from carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-end=\"1123\" data-start=\"1105\"\u003e\u003cstrong data-end=\"1121\" data-start=\"1105\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1554\" data-start=\"1124\"\u003e\n\u003cli data-end=\"1181\" data-start=\"1124\"\u003e\n\u003cp data-end=\"1181\" data-start=\"1126\"\u003eSeasoning \u003cstrong data-end=\"1150\" data-start=\"1136\"\u003efoundation\u003c\/strong\u003e for Honey BBQ-style sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1234\" data-start=\"1182\"\u003e\n\u003cp data-end=\"1234\" data-start=\"1184\"\u003eSweet-and-smoky profile with honey and BBQ notes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1304\" data-start=\"1235\"\u003e\n\u003cp data-end=\"1304\" data-start=\"1237\"\u003eUse as-is or add your own inclusions (cheese, onion, herbs, etc.)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1366\" data-start=\"1305\"\u003e\n\u003cp data-end=\"1366\" data-start=\"1307\"\u003ePart of Stampede’s Signature, award-winning sausage range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1404\" data-start=\"1367\"\u003e\n\u003cp data-end=\"1404\" data-start=\"1369\"\u003eGluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1447\" data-start=\"1405\"\u003e\n\u003cp data-end=\"1447\" data-start=\"1407\"\u003eHand blended from selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1500\" data-start=\"1448\"\u003e\n\u003cp data-end=\"1500\" data-start=\"1450\"\u003eSuitable for pork, beef or blended sausage mixes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1554\" data-start=\"1501\"\u003e\n\u003cp data-end=\"1554\" data-start=\"1503\"\u003eIdeal for professional butchers and home butchers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1576\" data-start=\"1561\"\u003e\u003cstrong data-end=\"1574\" data-start=\"1561\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1888\" data-start=\"1577\"\u003e\n\u003cli data-end=\"1626\" data-start=\"1577\"\u003e\n\u003cp data-end=\"1626\" data-start=\"1579\"\u003eHoney BBQ sausages for everyday cabinet trays\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1693\" data-start=\"1627\"\u003e\n\u003cp data-end=\"1693\" data-start=\"1629\"\u003eFamily-friendly sausages for BBQs, parties and weeknight meals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1753\" data-start=\"1694\"\u003e\n\u003cp data-end=\"1753\" data-start=\"1696\"\u003eFeature flavour for weekend specials or seasonal promos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1820\" data-start=\"1754\"\u003e\n\u003cp data-end=\"1820\" data-start=\"1756\"\u003eSausage meat for hotdogs, burgers, pasta dishes and tray bakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1888\" data-start=\"1821\"\u003e\n\u003cp data-end=\"1888\" data-start=\"1823\"\u003eHome sausage days where you want something a bit sweeter and mild\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1918\" data-start=\"1895\"\u003e\u003cstrong data-end=\"1916\" data-start=\"1895\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1974\" data-start=\"1919\"\u003e\n\u003cli data-end=\"1974\" data-start=\"1919\"\u003e\n\u003cp data-end=\"1974\" data-start=\"1921\"\u003e1 × \u003cstrong data-end=\"1972\" data-start=\"1925\"\u003eStampede Signature Honey BBQ Sausage Premix\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2063\" data-start=\"1976\"\u003e\u003cem data-end=\"2063\" data-start=\"1976\"\u003e(Seasoning premix only – meat and any add-ins like cheese or onion are added by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"2102\" data-start=\"2070\"\u003e\u003cstrong data-end=\"2100\" data-start=\"2070\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-end=\"2203\" data-start=\"2103\"\u003e\n\u003cp data-end=\"2203\" data-start=\"2105\"\u003eAlways follow the mixing directions printed on the bag. The outline below is a general guide only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-end=\"2753\" data-start=\"2205\"\u003e\n\u003cli data-end=\"2302\" data-start=\"2205\"\u003e\n\u003cp data-end=\"2302\" data-start=\"2208\"\u003eWeigh out your chilled meat (pork, beef or a mix) according to the batch size on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2382\" data-start=\"2303\"\u003e\n\u003cp data-end=\"2382\" data-start=\"2306\"\u003eAdd the required amount of premix to your mixer or a suitable mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2484\" data-start=\"2383\"\u003e\n\u003cp data-end=\"2484\" data-start=\"2386\"\u003eAdd meat and your usual amount of cold water\/ice, following your standard sausage-making method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2555\" data-start=\"2485\"\u003e\n\u003cp data-end=\"2555\" data-start=\"2488\"\u003eIf you’re using extras (e.g. cheese, onion, herbs), add them now.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2636\" data-start=\"2556\"\u003e\n\u003cp data-end=\"2636\" data-start=\"2559\"\u003eMix until the seasoning is evenly dispersed and the sausage mix binds well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2753\" data-start=\"2637\"\u003e\n\u003cp data-end=\"2753\" data-start=\"2640\"\u003eFill into natural or collagen casings, link to length, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"2789\" data-start=\"2760\"\u003e\u003cstrong data-end=\"2787\" data-start=\"2760\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"3080\" data-start=\"2790\"\u003e\n\u003cli data-end=\"2876\" data-start=\"2790\"\u003e\n\u003cp data-end=\"2876\" data-start=\"2792\"\u003eKeep premix sealed in a \u003cstrong data-end=\"2835\" data-start=\"2816\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2934\" data-start=\"2877\"\u003e\n\u003cp data-end=\"2934\" data-start=\"2879\"\u003eReseal or clip the bag if used over multiple batches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3002\" data-start=\"2935\"\u003e\n\u003cp data-end=\"3002\" data-start=\"2937\"\u003eUse clean scoops, tubs and mixers to avoid cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3080\" data-start=\"3003\"\u003e\n\u003cp data-end=\"3080\" data-start=\"3005\"\u003eFollow your normal allergen and food safety procedures in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3095\" data-start=\"3087\"\u003e\u003cstrong data-end=\"3095\" data-start=\"3087\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3222\" data-start=\"3097\"\u003e\u003cstrong data-end=\"3132\" data-start=\"3097\"\u003eWhat meat suits Honey BBQ best?\u003c\/strong\u003e\u003cbr data-end=\"3135\" data-start=\"3132\"\u003eWorks very well with pork, beef, or a pork\/beef blend, depending on your customer base.\u003c\/p\u003e\n\u003cp data-end=\"3349\" data-start=\"3224\"\u003e\u003cstrong data-end=\"3245\" data-start=\"3224\"\u003eIs it very sweet?\u003c\/strong\u003e\u003cbr data-end=\"3248\" data-start=\"3245\"\u003eIt has a noticeable honey and BBQ note, but still keeps a savoury backbone suited to everyday eating.\u003c\/p\u003e\n\u003cp data-end=\"3498\" data-start=\"3351\"\u003e\u003cstrong data-end=\"3395\" data-start=\"3351\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-end=\"3398\" data-start=\"3395\"\u003eYes – Honey BBQ is part of the Stampede Signature range, which is gluten-free and preservative-free.\u003c\/p\u003e\n\u003cp data-end=\"3642\" data-start=\"3500\"\u003e\u003cstrong data-end=\"3532\" data-start=\"3500\"\u003eCan I add my own inclusions?\u003c\/strong\u003e\u003cbr data-end=\"3535\" data-start=\"3532\"\u003eYes. Many butchers add cheese, onion, herbs or a touch of chilli to create their own house Honey BBQ style.\u003c\/p\u003e\n\u003cp data-end=\"3802\" data-start=\"3644\"\u003e\u003cstrong data-end=\"3681\" data-start=\"3644\"\u003eIs it suitable for home butchers?\u003c\/strong\u003e\u003cbr data-end=\"3684\" data-start=\"3681\"\u003eAbsolutely. It works well in small mixers or by hand in a large bowl, as long as you follow the directions on the bag.\u003c\/p\u003e\n\u003cp data-end=\"3944\" data-start=\"3804\"\u003e\u003cstrong data-end=\"3834\" data-start=\"3804\"\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr data-end=\"3837\" data-start=\"3834\"\u003eHog casings around 28–32mm are the standard for BBQ sausages; similar-size collagen casings also work well.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49678879883550,"sku":"04ST712","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/honeybbq.jpg?v=1755043954"},{"product_id":"stampede-alpine-harvest-cranberry-pistachio-sausage-premix","title":"Cranberry Pistachio \u0026 Apple Sausage Premix 750gm","description":"\u003cp data-end=\"532\" data-start=\"274\"\u003eStampede Cranberry Pistachio Sausage Premix is part of the Stampede Signature, \u003cstrong data-end=\"408\" data-start=\"391\"\u003eaward-winning\u003c\/strong\u003e sausage range, created for butchers and home sausage makers who want something a bit more special than a standard BBQ snag.\u003c\/p\u003e\n\u003cp data-end=\"914\" data-start=\"534\"\u003eThis premix lays down a \u003cstrong data-end=\"595\" data-start=\"564\"\u003efruit-and-nut style profile\u003c\/strong\u003e – sweet cranberry character, pistachio nuttiness and gentle apple notes, all tied together with a balanced seasoning blend. Paired with pork, chicken or a mixed meat base, it produces a sausage that fits beautifully into Christmas and entertaining menus, but also works year-round as a great “gourmet” option.\u003c\/p\u003e\n\u003cp data-end=\"1185\" data-start=\"916\"\u003eThe mix is \u003cstrong data-end=\"964\" data-start=\"927\"\u003egluten-free and preservative-free\u003c\/strong\u003e, and is \u003cstrong data-end=\"989\" data-start=\"973\"\u003ehand blended\u003c\/strong\u003e in Australia from carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-end=\"1210\" data-start=\"1192\"\u003e\u003cstrong data-end=\"1208\" data-start=\"1192\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1582\" data-start=\"1211\"\u003e\n\u003cli data-end=\"1264\" data-start=\"1211\"\u003e\n\u003cp data-end=\"1264\" data-start=\"1213\"\u003eCranberry, pistachio \u0026amp; apple style sausage premix\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1321\" data-start=\"1265\"\u003e\n\u003cp data-end=\"1321\" data-start=\"1267\"\u003e750g bag – suitable for trade and home sausage runs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1383\" data-start=\"1322\"\u003e\n\u003cp data-end=\"1383\" data-start=\"1324\"\u003ePart of Stampede’s Signature, award-winning sausage range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1437\" data-start=\"1384\"\u003e\n\u003cp data-end=\"1437\" data-start=\"1386\"\u003eHand blended using carefully selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1475\" data-start=\"1438\"\u003e\n\u003cp data-end=\"1475\" data-start=\"1440\"\u003eGluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1531\" data-start=\"1476\"\u003e\n\u003cp data-end=\"1531\" data-start=\"1478\"\u003eIdeal with pork, chicken or blended sausage recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1582\" data-start=\"1532\"\u003e\n\u003cp data-end=\"1582\" data-start=\"1534\"\u003eSuits both butcher shops and home sausage makers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1604\" data-start=\"1589\"\u003e\u003cstrong data-end=\"1602\" data-start=\"1589\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1959\" data-start=\"1605\"\u003e\n\u003cli data-end=\"1669\" data-start=\"1605\"\u003e\n\u003cp data-end=\"1669\" data-start=\"1607\"\u003eFestive or “gourmet” sausages for Christmas and entertaining\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1744\" data-start=\"1670\"\u003e\n\u003cp data-end=\"1744\" data-start=\"1672\"\u003eYear-round feature sausages in the cabinet alongside traditional lines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1818\" data-start=\"1745\"\u003e\n\u003cp data-end=\"1818\" data-start=\"1747\"\u003eSausage meat for sausage rolls, stuffing, tray bakes and pasta dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1895\" data-start=\"1819\"\u003e\n\u003cp data-end=\"1895\" data-start=\"1821\"\u003eSpecial-occasion sausages for gift packs, BBQ packs or mixed dozen trays\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1959\" data-start=\"1896\"\u003e\n\u003cp data-end=\"1959\" data-start=\"1898\"\u003eHome sausage days when you want something a bit more upmarket\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1989\" data-start=\"1966\"\u003e\u003cstrong data-end=\"1987\" data-start=\"1966\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2066\" data-start=\"1990\"\u003e\n\u003cli data-end=\"2066\" data-start=\"1990\"\u003e\n\u003cp data-end=\"2066\" data-start=\"1992\"\u003e1 × \u003cstrong data-end=\"2066\" data-start=\"1996\"\u003eStampede Cranberry Pistachio Sausage Premix – 750g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2173\" data-start=\"2068\"\u003e\u003cem data-end=\"2173\" data-start=\"2068\"\u003e(Seasoning premix only – your meat and any extra fruit or nut inclusions are added in your own recipe.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"2212\" data-start=\"2180\"\u003e\u003cstrong data-end=\"2210\" data-start=\"2180\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-end=\"2313\" data-start=\"2213\"\u003e\n\u003cp data-end=\"2313\" data-start=\"2215\"\u003eAlways follow the mixing directions printed on the bag. The outline below is a general guide only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-end=\"2953\" data-start=\"2315\"\u003e\n\u003cli data-end=\"2432\" data-start=\"2315\"\u003e\n\u003cp data-end=\"2432\" data-start=\"2318\"\u003eWeigh out your chilled meat (commonly pork, chicken or a blend) according to the batch size shown on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2512\" data-start=\"2433\"\u003e\n\u003cp data-end=\"2512\" data-start=\"2436\"\u003eAdd the required amount of premix to your mixer or a suitable mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2614\" data-start=\"2513\"\u003e\n\u003cp data-end=\"2614\" data-start=\"2516\"\u003eAdd meat and your usual amount of cold water\/ice, following your standard sausage-making method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2738\" data-start=\"2615\"\u003e\n\u003cp data-end=\"2738\" data-start=\"2618\"\u003eIf you choose to add extra dried fruit, pistachios or herbs, mix them through at this stage to suit your house recipe.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2823\" data-start=\"2739\"\u003e\n\u003cp data-end=\"2823\" data-start=\"2742\"\u003eMix until the seasoning is evenly dispersed and the sausage mix binds properly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2953\" data-start=\"2824\"\u003e\n\u003cp data-end=\"2953\" data-start=\"2827\"\u003eFill into natural or collagen casings, link to the size you prefer, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"2989\" data-start=\"2960\"\u003e\u003cstrong data-end=\"2987\" data-start=\"2960\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"3299\" data-start=\"2990\"\u003e\n\u003cli data-end=\"3080\" data-start=\"2990\"\u003e\n\u003cp data-end=\"3080\" data-start=\"2992\"\u003eKeep the premix sealed in a \u003cstrong data-end=\"3039\" data-start=\"3020\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3151\" data-start=\"3081\"\u003e\n\u003cp data-end=\"3151\" data-start=\"3083\"\u003eReseal or clip the bag if you’re using it across multiple batches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3222\" data-start=\"3152\"\u003e\n\u003cp data-end=\"3222\" data-start=\"3154\"\u003eUse clean scoops, tubs and mixers to minimise cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3299\" data-start=\"3223\"\u003e\n\u003cp data-end=\"3299\" data-start=\"3225\"\u003eFollow your usual allergen and food safety procedures in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3314\" data-start=\"3306\"\u003e\u003cstrong data-end=\"3314\" data-start=\"3306\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3456\" data-start=\"3316\"\u003e\u003cstrong data-end=\"3361\" data-start=\"3316\"\u003eWhat meats work best with Alpine Harvest?\u003c\/strong\u003e\u003cbr data-end=\"3364\" data-start=\"3361\"\u003ePork is the most common choice, but it also pairs well with chicken or a pork\/chicken blend.\u003c\/p\u003e\n\u003cp data-end=\"3609\" data-start=\"3458\"\u003e\u003cstrong data-end=\"3489\" data-start=\"3458\"\u003eIs this only for Christmas?\u003c\/strong\u003e\u003cbr data-end=\"3492\" data-start=\"3489\"\u003eIt’s very popular in the lead-up to Christmas, but many butchers keep it on as a regular “gourmet” option year-round.\u003c\/p\u003e\n\u003cp data-end=\"3780\" data-start=\"3611\"\u003e\u003cstrong data-end=\"3655\" data-start=\"3611\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-end=\"3658\" data-start=\"3655\"\u003eYes – Stampede Signature premixes are supplied as gluten-free and preservative-free, using carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-end=\"3971\" data-start=\"3782\"\u003e\u003cstrong data-end=\"3835\" data-start=\"3782\"\u003eCan I add my own extra cranberries or pistachios?\u003c\/strong\u003e\u003cbr data-end=\"3838\" data-start=\"3835\"\u003eYes. You can run it as supplied, or increase inclusions like dried cranberries, pistachios or herbs to create your own house version.\u003c\/p\u003e\n\u003cp data-end=\"4129\" data-start=\"3973\"\u003e\u003cstrong data-end=\"4010\" data-start=\"3973\"\u003eIs it suitable for home butchers?\u003c\/strong\u003e\u003cbr data-end=\"4013\" data-start=\"4010\"\u003eDefinitely. It works well in small mixers or mixed by hand in a large bowl – just follow the directions on the pack.\u003c\/p\u003e\n\u003cp data-end=\"4282\" data-start=\"4131\"\u003e\u003cstrong data-end=\"4161\" data-start=\"4131\"\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr data-end=\"4164\" data-start=\"4161\"\u003eHog casings around 28–32mm are ideal for a “gourmet BBQ” style; sheep casings work well if you prefer a finer sausage.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49678880801054,"sku":"04ST713","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/04ST713_cranberry_pistachio_apple.jpg?v=1771295797"},{"product_id":"stampede-island-estate-jamaican-jerk-sausage-premix","title":"Jamaican Jerk Sausage Premix 740gm","description":"\u003cp data-start=\"295\" data-end=\"558\"\u003eStampede Island Estate Jamaican Jerk Sausage Premix brings a Caribbean twist to the Stampede \u003cstrong data-start=\"411\" data-end=\"449\"\u003eaward-winning sausage premix range\u003c\/strong\u003e, giving butchers and home sausage makers a bold, aromatic option alongside the more traditional flavours.\u003c\/p\u003e\n\u003cp data-start=\"560\" data-end=\"961\"\u003eThis premix forms the \u003cstrong data-start=\"582\" data-end=\"600\"\u003ebase seasoning\u003c\/strong\u003e of your sausage – a jerk-inspired blend with chilli warmth, spice notes and herbs suited to pork, chicken or mixed meats. Used on its own, it creates a lively, savoury sausage with a distinct island character. You can also treat it as your house base and layer in extras like spring onion, chilli, fresh herbs or a touch of citrus to create your own version.\u003c\/p\u003e\n\u003cp data-start=\"963\" data-end=\"1229\"\u003eLike the rest of the Stampede range, Island Estate Jamaican Jerk is \u003cstrong data-start=\"1031\" data-end=\"1068\"\u003egluten-free and preservative-free\u003c\/strong\u003e, and is \u003cstrong data-start=\"1077\" data-end=\"1093\"\u003ehand blended\u003c\/strong\u003e using carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-start=\"1236\" data-end=\"1254\"\u003e\u003cstrong data-start=\"1236\" data-end=\"1252\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1255\" data-end=\"1637\"\u003e\n\u003cli data-start=\"1255\" data-end=\"1316\"\u003e\n\u003cp data-start=\"1257\" data-end=\"1316\"\u003eSeasoning \u003cstrong data-start=\"1267\" data-end=\"1281\"\u003efoundation\u003c\/strong\u003e for Jamaican jerk-style sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1317\" data-end=\"1365\"\u003e\n\u003cp data-start=\"1319\" data-end=\"1365\"\u003eJerk-inspired chilli, spice and herb profile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1366\" data-end=\"1426\"\u003e\n\u003cp data-start=\"1368\" data-end=\"1426\"\u003e740g pack size – suited to trade and serious home users\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1427\" data-end=\"1485\"\u003e\n\u003cp data-start=\"1429\" data-end=\"1485\"\u003ePart of Stampede’s award-winning sausage premix range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1486\" data-end=\"1532\"\u003e\n\u003cp data-start=\"1488\" data-end=\"1532\"\u003eProudly gluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1533\" data-end=\"1586\"\u003e\n\u003cp data-start=\"1535\" data-end=\"1586\"\u003eHand blended from carefully selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1587\" data-end=\"1637\"\u003e\n\u003cp data-start=\"1589\" data-end=\"1637\"\u003eIdeal for pork, chicken or mixed meat sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1644\" data-end=\"1659\"\u003e\u003cstrong data-start=\"1644\" data-end=\"1657\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1660\" data-end=\"1998\"\u003e\n\u003cli data-start=\"1660\" data-end=\"1729\"\u003e\n\u003cp data-start=\"1662\" data-end=\"1729\"\u003eJamaican jerk-style pork or chicken sausages for the main cabinet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1730\" data-end=\"1782\"\u003e\n\u003cp data-start=\"1732\" data-end=\"1782\"\u003eSausages for BBQs, smoker cooks and grill plates\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1783\" data-end=\"1858\"\u003e\n\u003cp data-start=\"1785\" data-end=\"1858\"\u003eFeature flavour for limited runs, food truck menus or seasonal displays\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1859\" data-end=\"1922\"\u003e\n\u003cp data-start=\"1861\" data-end=\"1922\"\u003eSausage meat for rice dishes, wraps, burgers and tray bakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1923\" data-end=\"1998\"\u003e\n\u003cp data-start=\"1925\" data-end=\"1998\"\u003eHome sausage making when you want something with more spice and character\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2005\" data-end=\"2028\"\u003e\u003cstrong data-start=\"2005\" data-end=\"2026\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2029\" data-end=\"2100\"\u003e\n\u003cli data-start=\"2029\" data-end=\"2100\"\u003e\n\u003cp data-start=\"2031\" data-end=\"2100\"\u003e1 × \u003cstrong data-start=\"2035\" data-end=\"2097\"\u003eStampede Island Estate Jamaican Jerk Sausage Premix – 740g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2102\" data-end=\"2213\"\u003e\u003cem data-start=\"2102\" data-end=\"2213\"\u003e(Seasoning premix only – meat and any extras such as fresh herbs, capsicum or spring onion are added by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"2220\" data-end=\"2252\"\u003e\u003cstrong data-start=\"2220\" data-end=\"2250\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-start=\"2253\" data-end=\"2353\"\u003e\n\u003cp data-start=\"2255\" data-end=\"2353\"\u003eAlways follow the mixing directions printed on the bag. The outline below is a general guide only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-start=\"2355\" data-end=\"2934\"\u003e\n\u003cli data-start=\"2355\" data-end=\"2468\"\u003e\n\u003cp data-start=\"2358\" data-end=\"2468\"\u003eWeigh out your chilled meat (commonly pork, chicken or a blend) to the batch size recommended on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2469\" data-end=\"2537\"\u003e\n\u003cp data-start=\"2472\" data-end=\"2537\"\u003eAdd the required amount of premix to your mixer or mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2538\" data-end=\"2639\"\u003e\n\u003cp data-start=\"2541\" data-end=\"2639\"\u003eAdd meat and your usual amount of cold water\/ice, following your standard sausage-making method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2640\" data-end=\"2729\"\u003e\n\u003cp data-start=\"2643\" data-end=\"2729\"\u003eIf you’re adding extras (e.g. fresh herbs, onion, capsicum), add them at this stage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2730\" data-end=\"2802\"\u003e\n\u003cp data-start=\"2733\" data-end=\"2802\"\u003eMix until the seasoning is evenly dispersed and the mix binds well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2803\" data-end=\"2934\"\u003e\n\u003cp data-start=\"2806\" data-end=\"2934\"\u003eFill into natural or collagen casings, link to your preferred length, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2941\" data-end=\"2970\"\u003e\u003cstrong data-start=\"2941\" data-end=\"2968\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2971\" data-end=\"3263\"\u003e\n\u003cli data-start=\"2971\" data-end=\"3059\"\u003e\n\u003cp data-start=\"2973\" data-end=\"3059\"\u003eStore premix sealed in a \u003cstrong data-start=\"2998\" data-end=\"3017\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3060\" data-end=\"3120\"\u003e\n\u003cp data-start=\"3062\" data-end=\"3120\"\u003eReseal or clip the bag if using across multiple batches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3121\" data-end=\"3188\"\u003e\n\u003cp data-start=\"3123\" data-end=\"3188\"\u003eUse clean scoops, tubs and mixers to avoid cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3189\" data-end=\"3263\"\u003e\n\u003cp data-start=\"3191\" data-end=\"3263\"\u003eFollow your normal allergen and food safety systems in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3270\" data-end=\"3278\"\u003e\u003cstrong data-start=\"3270\" data-end=\"3278\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3280\" data-end=\"3398\"\u003e\u003cstrong data-start=\"3280\" data-end=\"3319\"\u003eWhat meat suits Jamaican Jerk best?\u003c\/strong\u003e\u003cbr data-start=\"3319\" data-end=\"3322\"\u003ePork and chicken both work very well, either on their own or in combination.\u003c\/p\u003e\n\u003cp data-start=\"3400\" data-end=\"3593\"\u003e\u003cstrong data-start=\"3400\" data-end=\"3420\"\u003eHow spicy is it?\u003c\/strong\u003e\u003cbr data-start=\"3420\" data-end=\"3423\"\u003eIt has a noticeable jerk-style chilli and spice kick, but is blended to remain enjoyable rather than extreme. Adjust heat further with fresh chilli if you want it hotter.\u003c\/p\u003e\n\u003cp data-start=\"3595\" data-end=\"3780\"\u003e\u003cstrong data-start=\"3595\" data-end=\"3639\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-start=\"3639\" data-end=\"3642\"\u003eYes – the Stampede sausage premix range is proudly gluten-free and preservative-free, hand blended with carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-start=\"3782\" data-end=\"3951\"\u003e\u003cstrong data-start=\"3782\" data-end=\"3815\"\u003eCan I add my own ingredients?\u003c\/strong\u003e\u003cbr data-start=\"3815\" data-end=\"3818\"\u003eYes. Many butchers add spring onion, capsicum, extra chilli, herbs or a touch of lime to create their own island-style house sausage.\u003c\/p\u003e\n\u003cp data-start=\"3953\" data-end=\"4115\"\u003e\u003cstrong data-start=\"3953\" data-end=\"3990\"\u003eIs it suitable for home butchers?\u003c\/strong\u003e\u003cbr data-start=\"3990\" data-end=\"3993\"\u003eAbsolutely. It is easy to use in small mixers or by hand in a large bowl, as long as you follow the directions on the bag.\u003c\/p\u003e\n\u003cp data-start=\"4117\" data-end=\"4255\"\u003e\u003cstrong data-start=\"4117\" data-end=\"4147\"\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr data-start=\"4147\" data-end=\"4150\"\u003eHog casings around 28–32mm are common for BBQ sausages; collagen casings in similar sizes also work well.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49678881816862,"sku":"04ST714","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/jamaicanjerk.jpg?v=1755043671"},{"product_id":"stampede-signature-beef-sausage-premix","title":"Signature Beef Sausage Premix 1345gm","description":"\u003cp data-end=\"473\" data-start=\"245\"\u003eStampede Signature Beef Sausage Premix sits in the Stampede Signature range as the \u003cstrong data-end=\"365\" data-start=\"351\"\u003ego-to base\u003c\/strong\u003e for a traditional beef sausage – the kind of flavour customers expect when they ask for a “good beef snag”.\u003c\/p\u003e\n\u003cp data-end=\"822\" data-start=\"475\"\u003eThis premix forms the \u003cstrong data-end=\"519\" data-start=\"497\"\u003eseasoning backbone\u003c\/strong\u003e of the sausage: balanced salt, pepper and supporting spices that let the beef stay front and centre. You can use it exactly as it is for a straight, honest beef sausage, or treat it as your house base and layer in extras like herbs, onion, cheese or a touch of chilli to create your own signature line.\u003c\/p\u003e\n\u003cp data-end=\"1090\" data-start=\"824\"\u003eEach batch is \u003cstrong data-end=\"854\" data-start=\"838\"\u003ehand blended\u003c\/strong\u003e, giving you a consistent mix that’s easy to run in both commercial and home setups.\u003c\/p\u003e\n\u003cp data-end=\"1115\" data-start=\"1097\"\u003e\u003cstrong data-end=\"1113\" data-start=\"1097\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1463\" data-start=\"1116\"\u003e\n\u003cli data-end=\"1170\" data-start=\"1116\"\u003e\n\u003cp data-end=\"1170\" data-start=\"1118\"\u003eSeasoning \u003cstrong data-end=\"1142\" data-start=\"1128\"\u003efoundation\u003c\/strong\u003e for classic beef sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1227\" data-start=\"1171\"\u003e\n\u003cp data-end=\"1227\" data-start=\"1173\"\u003eNeutral enough to use alone or with your own add-ins\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1276\" data-start=\"1228\"\u003e\n\u003cp data-end=\"1276\" data-start=\"1230\"\u003ePart of the Stampede Signature sausage range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1328\" data-start=\"1277\"\u003e\n\u003cp data-end=\"1328\" data-start=\"1279\"\u003eHand blended for an even seasoning distribution\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1386\" data-start=\"1329\"\u003e\n\u003cp data-end=\"1386\" data-start=\"1331\"\u003eDeveloped specifically for beef and beef-based blends\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1463\" data-start=\"1387\"\u003e\n\u003cp data-end=\"1463\" data-start=\"1389\"\u003eSuitable for butcher shops, abattoirs, meat processors and home butchers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1485\" data-start=\"1470\"\u003e\u003cstrong data-end=\"1483\" data-start=\"1470\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1799\" data-start=\"1486\"\u003e\n\u003cli data-end=\"1537\" data-start=\"1486\"\u003e\n\u003cp data-end=\"1537\" data-start=\"1488\"\u003eStraight beef BBQ sausages for the main cabinet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1604\" data-start=\"1538\"\u003e\n\u003cp data-end=\"1604\" data-start=\"1540\"\u003eBase mix for beef \u0026amp; onion, beef \u0026amp; herb or chilli beef sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1659\" data-start=\"1605\"\u003e\n\u003cp data-end=\"1659\" data-start=\"1607\"\u003eEveryday “house” beef sausage for repeat customers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1723\" data-start=\"1660\"\u003e\n\u003cp data-end=\"1723\" data-start=\"1662\"\u003eSausage meat for pies, pastas, bakes and bulk cooked dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1799\" data-start=\"1724\"\u003e\n\u003cp data-end=\"1799\" data-start=\"1726\"\u003eHome sausage days where you want a dependable, traditional beef profile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1829\" data-start=\"1806\"\u003e\u003cstrong data-end=\"1827\" data-start=\"1806\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1880\" data-start=\"1830\"\u003e\n\u003cli data-end=\"1880\" data-start=\"1830\"\u003e\n\u003cp data-end=\"1880\" data-start=\"1832\"\u003e1 × \u003cstrong data-end=\"1878\" data-start=\"1836\"\u003eStampede Signature Beef Sausage Premix\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1985\" data-start=\"1882\"\u003e\u003cem data-end=\"1985\" data-start=\"1882\"\u003e(Seasoning premix only – meat and any extra add-ins like herbs, onion or cheese are supplied by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"2024\" data-start=\"1992\"\u003e\u003cstrong data-end=\"2022\" data-start=\"1992\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-end=\"2125\" data-start=\"2025\"\u003e\n\u003cp data-end=\"2125\" data-start=\"2027\"\u003eAlways follow the mixing directions printed on the bag. The outline below is a general guide only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-end=\"2716\" data-start=\"2127\"\u003e\n\u003cli data-end=\"2241\" data-start=\"2127\"\u003e\n\u003cp data-end=\"2241\" data-start=\"2130\"\u003eWeigh out your chilled beef trim (or beef-based blend) according to the batch size recommended on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2325\" data-start=\"2242\"\u003e\n\u003cp data-end=\"2325\" data-start=\"2245\"\u003ePlace the required amount of premix into your mixer or a suitable mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2427\" data-start=\"2326\"\u003e\n\u003cp data-end=\"2427\" data-start=\"2329\"\u003eAdd meat and your usual amount of cold water\/ice, following your standard sausage-making method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2501\" data-start=\"2428\"\u003e\n\u003cp data-end=\"2501\" data-start=\"2431\"\u003eIf using extras (e.g. onion, herbs, cheese), add them at this stage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2586\" data-start=\"2502\"\u003e\n\u003cp data-end=\"2586\" data-start=\"2505\"\u003eMix until the seasoning is evenly dispersed and the sausage mix binds properly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2716\" data-start=\"2587\"\u003e\n\u003cp data-end=\"2716\" data-start=\"2590\"\u003eFill into natural or collagen casings, link to your preferred size, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"2752\" data-start=\"2723\"\u003e\u003cstrong data-end=\"2750\" data-start=\"2723\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"3049\" data-start=\"2753\"\u003e\n\u003cli data-end=\"2840\" data-start=\"2753\"\u003e\n\u003cp data-end=\"2840\" data-start=\"2755\"\u003eStore premix sealed in a \u003cstrong data-end=\"2799\" data-start=\"2780\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2903\" data-start=\"2841\"\u003e\n\u003cp data-end=\"2903\" data-start=\"2843\"\u003eReseal or clip the bag if it’s used over multiple batches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2971\" data-start=\"2904\"\u003e\n\u003cp data-end=\"2971\" data-start=\"2906\"\u003eUse clean scoops, tubs and mixers to avoid cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3049\" data-start=\"2972\"\u003e\n\u003cp data-end=\"3049\" data-start=\"2974\"\u003eFollow your standard food safety and allergen controls in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3064\" data-start=\"3056\"\u003e\u003cstrong data-end=\"3064\" data-start=\"3056\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3240\" data-start=\"3066\"\u003e\u003cstrong data-end=\"3110\" data-start=\"3066\"\u003eWhat meat is this premix best suited to?\u003c\/strong\u003e\u003cbr data-end=\"3113\" data-start=\"3110\"\u003eIt’s formulated for beef sausages, but can also be used in beef-based blends if you like to add a small amount of pork or lamb.\u003c\/p\u003e\n\u003cp data-end=\"3432\" data-start=\"3242\"\u003e\u003cstrong data-end=\"3302\" data-start=\"3242\"\u003eCan I add my own ingredients to make different flavours?\u003c\/strong\u003e\u003cbr data-end=\"3305\" data-start=\"3302\"\u003eYes – many butchers use this as a base and add onion, herbs, cheese, chilli or other inclusions to create their own variations.\u003c\/p\u003e\n\u003cp data-end=\"3593\" data-start=\"3434\"\u003e\u003cstrong data-end=\"3473\" data-start=\"3434\"\u003eIs this suitable for home butchers?\u003c\/strong\u003e\u003cbr data-end=\"3476\" data-start=\"3473\"\u003eAbsolutely. It works well in small mixers or by hand in a large bowl, provided you follow the directions on the pack.\u003c\/p\u003e\n\u003cp data-end=\"3723\" data-start=\"3595\"\u003e\u003cstrong data-end=\"3621\" data-start=\"3595\"\u003eIs it strongly spiced?\u003c\/strong\u003e\u003cbr data-end=\"3624\" data-start=\"3621\"\u003eNo – it’s a traditional beef sausage profile, designed to support the meat rather than dominate it.\u003c\/p\u003e\n\u003cp data-end=\"3875\" data-start=\"3725\"\u003e\u003cstrong data-end=\"3755\" data-start=\"3725\"\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr data-end=\"3758\" data-start=\"3755\"\u003eHog casings around 28–32mm are the most common for standard beef BBQ sausages, but you can adjust to suit your style.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49678883520798,"sku":"04ST715","price":29.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/signaturebeef.jpg?v=1755043698"},{"product_id":"stampede-signature-pork-sausage-premix","title":"Signature Pork Sausage Premix 1244gm","description":"\u003cp data-end=\"543\" data-start=\"264\"\u003eStampede Signature Pork Sausage Premix is part of Stampede’s \u003cstrong data-end=\"381\" data-start=\"348\"\u003eaward-winning Signature range\u003c\/strong\u003e, created to showcase pork properly – gentle savoury notes, balanced herbs and spice, and a profile that works across breakfast, BBQ and everyday family meals.\u003c\/p\u003e\n\u003cp data-end=\"865\" data-start=\"545\"\u003eThis premix forms the \u003cstrong data-end=\"585\" data-start=\"567\"\u003eseasoning base\u003c\/strong\u003e of your sausage. It’s blended to support the natural sweetness of pork rather than overpower it, so you can use it straight for a traditional pork sausage, or add extras like apple, leek, cheese, garlic or chilli to create your own signature line.\u003c\/p\u003e\n\u003cp data-end=\"1193\" data-start=\"867\"\u003eEach bag is part of a \u003cstrong data-end=\"923\" data-start=\"889\"\u003egluten-free, preservative-free\u003c\/strong\u003e range, hand blended using carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-end=\"1218\" data-start=\"1200\"\u003e\u003cstrong data-end=\"1216\" data-start=\"1200\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1586\" data-start=\"1219\"\u003e\n\u003cli data-end=\"1277\" data-start=\"1219\"\u003e\n\u003cp data-end=\"1277\" data-start=\"1221\"\u003eSeasoning \u003cstrong data-end=\"1245\" data-start=\"1231\"\u003efoundation\u003c\/strong\u003e for traditional pork sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1320\" data-start=\"1278\"\u003e\n\u003cp data-end=\"1320\" data-start=\"1280\"\u003eBalanced to let the pork flavour shine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1372\" data-start=\"1321\"\u003e\n\u003cp data-end=\"1372\" data-start=\"1323\"\u003eUse as-is or customise with your own inclusions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1431\" data-start=\"1373\"\u003e\n\u003cp data-end=\"1431\" data-start=\"1375\"\u003ePart of Stampede’s award-winning sausage premix range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1469\" data-start=\"1432\"\u003e\n\u003cp data-end=\"1469\" data-start=\"1434\"\u003eGluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1512\" data-start=\"1470\"\u003e\n\u003cp data-end=\"1512\" data-start=\"1472\"\u003eHand blended from selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1586\" data-start=\"1513\"\u003e\n\u003cp data-end=\"1586\" data-start=\"1515\"\u003eIdeal for butcher shops, abattoirs, meat processors and home butchers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1608\" data-start=\"1593\"\u003e\u003cstrong data-end=\"1606\" data-start=\"1593\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1951\" data-start=\"1609\"\u003e\n\u003cli data-end=\"1666\" data-start=\"1609\"\u003e\n\u003cp data-end=\"1666\" data-start=\"1611\"\u003eStraight pork BBQ sausages for cabinet and bulk trays\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1760\" data-start=\"1667\"\u003e\n\u003cp data-end=\"1760\" data-start=\"1669\"\u003ePork \u0026amp; apple, pork \u0026amp; leek, pork \u0026amp; garlic or pork \u0026amp; chilli sausages using this as the base\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1817\" data-start=\"1761\"\u003e\n\u003cp data-end=\"1817\" data-start=\"1763\"\u003eBreakfast sausages, snags for pan frying or grilling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1878\" data-start=\"1818\"\u003e\n\u003cp data-end=\"1878\" data-start=\"1820\"\u003eSausage meat for pies, pastries, pasta dishes and roasts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1951\" data-start=\"1879\"\u003e\n\u003cp data-end=\"1951\" data-start=\"1881\"\u003eHome sausage making when you want a dependable, traditional pork style\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1981\" data-start=\"1958\"\u003e\u003cstrong data-end=\"1979\" data-start=\"1958\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2038\" data-start=\"1982\"\u003e\n\u003cli data-end=\"2038\" data-start=\"1982\"\u003e\n\u003cp data-end=\"2038\" data-start=\"1984\"\u003e1 × \u003cstrong data-end=\"2038\" data-start=\"1988\"\u003eStampede Signature Pork Sausage Premix – 1244g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2142\" data-start=\"2040\"\u003e\u003cem data-end=\"2142\" data-start=\"2040\"\u003e(Seasoning premix only – meat and any extra inclusions like apple, leek or cheese are added by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"2181\" data-start=\"2149\"\u003e\u003cstrong data-end=\"2179\" data-start=\"2149\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-end=\"2282\" data-start=\"2182\"\u003e\n\u003cp data-end=\"2282\" data-start=\"2184\"\u003eAlways follow the mixing directions printed on the bag. The outline below is a general guide only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-end=\"2840\" data-start=\"2284\"\u003e\n\u003cli data-end=\"2392\" data-start=\"2284\"\u003e\n\u003cp data-end=\"2392\" data-start=\"2287\"\u003eWeigh out your chilled pork trim (or pork-based blend) according to the batch size shown on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2461\" data-start=\"2393\"\u003e\n\u003cp data-end=\"2461\" data-start=\"2396\"\u003eAdd the required amount of premix to your mixer or mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2563\" data-start=\"2462\"\u003e\n\u003cp data-end=\"2563\" data-start=\"2465\"\u003eAdd meat and your usual amount of cold water\/ice, following your standard sausage-making method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2650\" data-start=\"2564\"\u003e\n\u003cp data-end=\"2650\" data-start=\"2567\"\u003eIf you’re using extras (e.g. apple, leek, herbs, cheese), add them at this stage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2723\" data-start=\"2651\"\u003e\n\u003cp data-end=\"2723\" data-start=\"2654\"\u003eMix until the seasoning is evenly dispersed and the mix binds well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2840\" data-start=\"2724\"\u003e\n\u003cp data-end=\"2840\" data-start=\"2727\"\u003eFill into natural or collagen casings, link to length, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"2876\" data-start=\"2847\"\u003e\u003cstrong data-end=\"2874\" data-start=\"2847\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"3193\" data-start=\"2877\"\u003e\n\u003cli data-end=\"2969\" data-start=\"2877\"\u003e\n\u003cp data-end=\"2969\" data-start=\"2879\"\u003eStore the premix sealed in a \u003cstrong data-end=\"2927\" data-start=\"2908\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong smells.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3046\" data-start=\"2970\"\u003e\n\u003cp data-end=\"3046\" data-start=\"2972\"\u003eReseal or clip the bag if you’re running multiple batches from one pack.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3115\" data-start=\"3047\"\u003e\n\u003cp data-end=\"3115\" data-start=\"3049\"\u003eUse clean scoops, tubs and mixers to reduce cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3193\" data-start=\"3116\"\u003e\n\u003cp data-end=\"3193\" data-start=\"3118\"\u003eFollow your normal allergen and food safety procedures in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3208\" data-start=\"3200\"\u003e\u003cstrong data-end=\"3208\" data-start=\"3200\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3366\" data-start=\"3210\"\u003e\u003cstrong data-end=\"3254\" data-start=\"3210\"\u003eWhat meat is this premix best suited to?\u003c\/strong\u003e\u003cbr data-end=\"3257\" data-start=\"3254\"\u003ePrimarily pork, though some butchers like to add a small percentage of beef or lamb depending on their style.\u003c\/p\u003e\n\u003cp data-end=\"3524\" data-start=\"3368\"\u003e\u003cstrong data-end=\"3423\" data-start=\"3368\"\u003eCan I use it as a base for flavoured pork sausages?\u003c\/strong\u003e\u003cbr data-end=\"3426\" data-start=\"3423\"\u003eYes – it’s ideal as a base for pork \u0026amp; apple, pork \u0026amp; leek, pork \u0026amp; herb or pork \u0026amp; chilli variations.\u003c\/p\u003e\n\u003cp data-end=\"3659\" data-start=\"3526\"\u003e\u003cstrong data-end=\"3570\" data-start=\"3526\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-end=\"3573\" data-start=\"3570\"\u003eYes. The Stampede Signature range is promoted as gluten-free and preservative-free.\u003c\/p\u003e\n\u003cp data-end=\"3812\" data-start=\"3661\"\u003e\u003cstrong data-end=\"3695\" data-start=\"3661\"\u003eIs the profile mild or strong?\u003c\/strong\u003e\u003cbr data-end=\"3698\" data-start=\"3695\"\u003eIt’s a traditional pork seasoning – savoury and well-rounded, made to complement the pork rather than dominate it.\u003c\/p\u003e\n\u003cp data-end=\"3971\" data-start=\"3814\"\u003e\u003cstrong data-end=\"3851\" data-start=\"3814\"\u003eIs it suitable for home butchers?\u003c\/strong\u003e\u003cbr data-end=\"3854\" data-start=\"3851\"\u003eAbsolutely. It works well in small mixers or by hand in a large bowl, provided you follow the directions on the pack.\u003c\/p\u003e\n\u003cp data-end=\"4128\" data-start=\"3973\"\u003e\u003cstrong data-end=\"4006\" data-start=\"3973\"\u003eWhat casings are recommended?\u003c\/strong\u003e\u003cbr data-end=\"4009\" data-start=\"4006\"\u003eHog casings around 28–32mm are most common for pork BBQ sausages, but you can adjust size and type to suit your market.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49678885093662,"sku":"04ST716","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/signaturepork.jpg?v=1755043949"},{"product_id":"stampede-signature-spanish-chorizo-sausage-premix","title":"Spanish Chorizo Sausage Premix 500gm(Salt Cure 230gm)","description":"\u003cp data-end=\"477\" data-start=\"276\"\u003eStampede Signature Spanish Chorizo Sausage Premix is put together for butchers and home sausage makers who want a authentic Spanish-style chorizo.\u003c\/p\u003e\n\u003cp data-end=\"515\" data-start=\"479\"\u003eIn the pack you get \u003cstrong data-end=\"512\" data-start=\"499\"\u003etwo parts\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul data-end=\"747\" data-start=\"517\"\u003e\n\u003cli data-end=\"644\" data-start=\"517\"\u003e\n\u003cp data-end=\"644\" data-start=\"519\"\u003e\u003cstrong data-end=\"550\" data-start=\"519\"\u003e500g Spanish Chorizo premix\u003c\/strong\u003e – your seasoning base, giving that deep red chorizo-style colour and savoury spice profile.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"747\" data-start=\"645\"\u003e\n\u003cp data-end=\"747\" data-start=\"647\"\u003e\u003cstrong data-end=\"672\" data-start=\"647\"\u003e230g salt cure sachet\u003c\/strong\u003e – supplied separately so you can follow a proper chorizo curing method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"997\" data-start=\"749\"\u003eThe premix itself is \u003cstrong data-end=\"807\" data-start=\"770\"\u003egluten-free and preservative-free\u003c\/strong\u003e, hand blended from carefully selected ingredients. The cure is added according to the directions on the bag, so you can follow a controlled process for traditional-style Spanish chorizo.\u003c\/p\u003e\n\u003cblockquote data-end=\"1366\" data-start=\"1243\"\u003e\n\u003cp data-end=\"1366\" data-start=\"1245\"\u003eAlways follow the curing and handling directions on the pack when making cured products.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-end=\"1391\" data-start=\"1373\"\u003e\u003cstrong data-end=\"1389\" data-start=\"1373\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1790\" data-start=\"1392\"\u003e\n\u003cli data-end=\"1437\" data-start=\"1392\"\u003e\n\u003cp data-end=\"1437\" data-start=\"1394\"\u003eSpanish-style chorizo premix and cure set\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1494\" data-start=\"1438\"\u003e\n\u003cp data-end=\"1494\" data-start=\"1440\"\u003e\u003cstrong data-end=\"1479\" data-start=\"1440\"\u003e500g premix + 230g salt cure sachet\u003c\/strong\u003e in one pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1566\" data-start=\"1495\"\u003e\n\u003cp data-end=\"1566\" data-start=\"1497\"\u003eSeasoning base for paprika-style colour and chorizo spice character\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1619\" data-start=\"1567\"\u003e\n\u003cp data-end=\"1619\" data-start=\"1569\"\u003ePremix is \u003cstrong data-end=\"1616\" data-start=\"1579\"\u003egluten-free and preservative-free\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1672\" data-start=\"1620\"\u003e\n\u003cp data-end=\"1672\" data-start=\"1622\"\u003eHand blended from carefully selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1717\" data-start=\"1673\"\u003e\n\u003cp data-end=\"1717\" data-start=\"1675\"\u003eDeveloped for pork and pork-based blends\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1790\" data-start=\"1718\"\u003e\n\u003cp data-end=\"1790\" data-start=\"1720\"\u003eSuits both professional butchers and experienced home sausage makers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1812\" data-start=\"1797\"\u003e\u003cstrong data-end=\"1810\" data-start=\"1797\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2055\" data-start=\"1813\"\u003e\n\u003cli data-end=\"1876\" data-start=\"1813\"\u003e\n\u003cp data-end=\"1876\" data-start=\"1815\"\u003eTraditional-style Spanish chorizo links for retail cabinets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1935\" data-start=\"1877\"\u003e\n\u003cp data-end=\"1935\" data-start=\"1879\"\u003eChorizo for BBQ, paella, stews, pasta and tapas plates\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2001\" data-start=\"1936\"\u003e\n\u003cp data-end=\"2001\" data-start=\"1938\"\u003eBulk chorizo production in butcher shops and smallgoods rooms\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2055\" data-start=\"2002\"\u003e\n\u003cp data-end=\"2055\" data-start=\"2004\"\u003eHome batches for curing, smoking or fresh cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2085\" data-start=\"2062\"\u003e\u003cstrong data-end=\"2083\" data-start=\"2062\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2172\" data-start=\"2086\"\u003e\n\u003cli data-end=\"2135\" data-start=\"2086\"\u003e\n\u003cp data-end=\"2135\" data-start=\"2088\"\u003e1 × \u003cstrong data-end=\"2133\" data-start=\"2092\"\u003eSpanish Chorizo Sausage Premix – 500g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2172\" data-start=\"2136\"\u003e\n\u003cp data-end=\"2172\" data-start=\"2138\"\u003e1 × \u003cstrong data-end=\"2169\" data-start=\"2142\"\u003eSalt Cure Sachet – 230g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2266\" data-start=\"2174\"\u003e\u003cem data-end=\"2266\" data-start=\"2174\"\u003e(Meat and any optional extras such as wine, garlic or diced capsicum are supplied by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"2305\" data-start=\"2273\"\u003e\u003cstrong data-end=\"2303\" data-start=\"2273\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-end=\"2423\" data-start=\"2306\"\u003e\n\u003cp data-end=\"2423\" data-start=\"2308\"\u003eAlways follow the \u003cstrong data-end=\"2362\" data-start=\"2326\"\u003eexact instructions on the packet\u003c\/strong\u003e and your own food safety guidelines, especially when curing.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-end=\"3104\" data-start=\"2425\"\u003e\n\u003cli data-end=\"2536\" data-start=\"2425\"\u003e\n\u003cp data-end=\"2536\" data-start=\"2428\"\u003eWeigh out your pork (and any added fat or beef, if using) according to the batch size printed on the pack.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2627\" data-start=\"2537\"\u003e\n\u003cp data-end=\"2627\" data-start=\"2540\"\u003eAdd the required quantity of \u003cstrong data-end=\"2595\" data-start=\"2569\"\u003eSpanish Chorizo premix\u003c\/strong\u003e to your mixer or mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2685\" data-start=\"2628\"\u003e\n\u003cp data-end=\"2685\" data-start=\"2631\"\u003eAdd the \u003cstrong data-end=\"2652\" data-start=\"2639\"\u003esalt cure\u003c\/strong\u003e at the rate stated on the bag.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2744\" data-start=\"2686\"\u003e\n\u003cp data-end=\"2744\" data-start=\"2689\"\u003eAdd meat and cold water\/ice as per your usual method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2850\" data-start=\"2745\"\u003e\n\u003cp data-end=\"2850\" data-start=\"2748\"\u003eIf desired, add extras such as garlic, a splash of wine or diced capsicum to suit your house recipe.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2934\" data-start=\"2851\"\u003e\n\u003cp data-end=\"2934\" data-start=\"2854\"\u003eMix until seasoning and cure are evenly worked through and the mix binds well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2987\" data-start=\"2935\"\u003e\n\u003cp data-end=\"2987\" data-start=\"2938\"\u003eFill into suitable natural or collagen casings.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3104\" data-start=\"2988\"\u003e\n\u003cp data-end=\"3104\" data-start=\"2991\"\u003eFrom here, follow the on-pack directions and your in-house procedure for either fresh cooking, drying or smoking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"3140\" data-start=\"3111\"\u003e\u003cstrong data-end=\"3138\" data-start=\"3111\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"3502\" data-start=\"3141\"\u003e\n\u003cli data-end=\"3241\" data-start=\"3141\"\u003e\n\u003cp data-end=\"3241\" data-start=\"3143\"\u003eKeep the premix and cure \u003cstrong data-end=\"3178\" data-start=\"3168\"\u003esealed\u003c\/strong\u003e, in a cool, dry place away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3314\" data-start=\"3242\"\u003e\n\u003cp data-end=\"3314\" data-start=\"3244\"\u003eDo not mix the cure through until you’re ready to prepare the batch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3382\" data-start=\"3315\"\u003e\n\u003cp data-end=\"3382\" data-start=\"3317\"\u003eUse clean scoops, tubs and mixers to avoid cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3502\" data-start=\"3383\"\u003e\n\u003cp data-end=\"3502\" data-start=\"3385\"\u003eWhen curing or drying, follow your food safety program, including correct temperatures, humidity and time controls.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3517\" data-start=\"3509\"\u003e\u003cstrong data-end=\"3517\" data-start=\"3509\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3670\" data-start=\"3519\"\u003e\u003cstrong data-end=\"3565\" data-start=\"3519\"\u003eWhat meat is best for this chorizo premix?\u003c\/strong\u003e\u003cbr data-end=\"3568\" data-start=\"3565\"\u003ePork shoulder and pork trim are most common; some butchers add a little beef depending on their style.\u003c\/p\u003e\n\u003cp data-end=\"3906\" data-start=\"3672\"\u003e\u003cstrong data-end=\"3731\" data-start=\"3672\"\u003eIs the premix itself gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-end=\"3734\" data-start=\"3731\"\u003eYes – the \u003cstrong data-end=\"3754\" data-start=\"3744\"\u003epremix\u003c\/strong\u003e is gluten-free and preservative-free, hand blended from carefully selected ingredients. A separate salt cure sachet is provided for the curing step.\u003c\/p\u003e\n\u003cp data-end=\"4201\" data-start=\"3908\"\u003e\u003cstrong data-end=\"3976\" data-start=\"3908\"\u003eDo I have to make a dried\/cured chorizo, or can I sell it fresh?\u003c\/strong\u003e\u003cbr data-end=\"3979\" data-start=\"3976\"\u003eYou can use the flavour profile for fresh chorizo-style sausages, or follow appropriate curing\/smoking\/drying steps for a more traditional product. In all cases, follow the directions on the pack and your food safety plan.\u003c\/p\u003e\n\u003cp data-end=\"4379\" data-start=\"4203\"\u003e\u003cstrong data-end=\"4239\" data-start=\"4203\"\u003eCan home butchers use this pack?\u003c\/strong\u003e\u003cbr data-end=\"4242\" data-start=\"4239\"\u003eYes, but curing needs extra care. Home users should be comfortable with accurate weighing, temperature control and safe curing practices.\u003c\/p\u003e\n\u003cp data-end=\"4538\" data-start=\"4381\"\u003e\u003cstrong data-end=\"4408\" data-start=\"4381\"\u003eWhat casings work best?\u003c\/strong\u003e\u003cbr data-end=\"4411\" data-start=\"4408\"\u003eHog casings are the usual choice for Spanish chorizo, but you can adjust size and type to match your market or preferred style.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49678885716254,"sku":"04ST717","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/spanishchorizo.jpg?v=1755052394"},{"product_id":"stampede-filipino-longanisa-sausage-premix","title":"Filipino Longanisa Sausage Premix 483gm","description":"\u003cp data-start=\"264\" data-end=\"581\"\u003eStampede Filipino Longanisa Sausage Premix is Stampede’s take on a much-loved Filipino breakfast sausage – sweet, garlicky and full of character. Longanisa (or longganisa) is known for its mix of gentle sweetness and strong garlic notes, usually made with pork and served with rice and eggs.\u003c\/p\u003e\n\u003cp data-start=\"583\" data-end=\"1007\"\u003eThis premix gives you the \u003cstrong data-start=\"609\" data-end=\"627\"\u003eseasoning core\u003c\/strong\u003e – balancing sweetness, savoury depth and spice so you can make a longanisa-style sausage in a butcher shop or home meat processing setup without chasing down a long list of specialty ingredients. Use it straight with quality pork for a classic profile, or personalise it with extras like a little vinegar, extra garlic or chilli if you want to nod to regional Filipino variations.\u003c\/p\u003e\n\u003cp data-start=\"1009\" data-end=\"1266\"\u003eLike the rest of the Stampede range, this premix is \u003cstrong data-start=\"1061\" data-end=\"1098\"\u003egluten-free and preservative-free\u003c\/strong\u003e, and is \u003cstrong data-start=\"1107\" data-end=\"1123\"\u003ehand blended\u003c\/strong\u003e from carefully chosen ingredients.\u003c\/p\u003e\n\u003cp data-start=\"1454\" data-end=\"1472\"\u003e\u003cstrong data-start=\"1454\" data-end=\"1470\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1473\" data-end=\"1889\"\u003e\n\u003cli data-start=\"1473\" data-end=\"1540\"\u003e\n\u003cp data-start=\"1475\" data-end=\"1540\"\u003eFilipino-style longanisa sausage seasoning – sweet and garlicky\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1541\" data-end=\"1600\"\u003e\n\u003cp data-start=\"1543\" data-end=\"1600\"\u003eActs as the \u003cstrong data-start=\"1555\" data-end=\"1573\"\u003eseasoning core\u003c\/strong\u003e for your pork longanisa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1601\" data-end=\"1668\"\u003e\n\u003cp data-start=\"1603\" data-end=\"1668\"\u003e483g pack – ideal for smaller commercial runs and home batches\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1669\" data-end=\"1707\"\u003e\n\u003cp data-start=\"1671\" data-end=\"1707\"\u003eGluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1708\" data-end=\"1762\"\u003e\n\u003cp data-start=\"1710\" data-end=\"1762\"\u003eHand blended using carefully selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1763\" data-end=\"1829\"\u003e\n\u003cp data-start=\"1765\" data-end=\"1829\"\u003eSuited mainly to pork, but can be adapted to blends if desired\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1830\" data-end=\"1889\"\u003e\n\u003cp data-start=\"1832\" data-end=\"1889\"\u003ePart of Stampede’s award-winning sausage premix family\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1896\" data-end=\"1911\"\u003e\u003cstrong data-start=\"1896\" data-end=\"1909\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1912\" data-end=\"2234\"\u003e\n\u003cli data-start=\"1912\" data-end=\"1974\"\u003e\n\u003cp data-start=\"1914\" data-end=\"1974\"\u003ePork longanisa-style sausages for cabinet or custom orders\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1975\" data-end=\"2023\"\u003e\n\u003cp data-start=\"1977\" data-end=\"2023\"\u003eBreakfast sausages served with rice and eggs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2024\" data-end=\"2093\"\u003e\n\u003cp data-start=\"2026\" data-end=\"2093\"\u003eFeature flavour for “world foods” or Filipino-inspired promotions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2094\" data-end=\"2159\"\u003e\n\u003cp data-start=\"2096\" data-end=\"2159\"\u003eSausage meat for rice bowls, skewers, pasta dishes or sliders\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2160\" data-end=\"2234\"\u003e\n\u003cp data-start=\"2162\" data-end=\"2234\"\u003eHome sausage days for customers keen on trying Filipino-style flavours\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2241\" data-end=\"2264\"\u003e\u003cstrong data-start=\"2241\" data-end=\"2262\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2265\" data-end=\"2327\"\u003e\n\u003cli data-start=\"2265\" data-end=\"2327\"\u003e\n\u003cp data-start=\"2267\" data-end=\"2327\"\u003e1 × \u003cstrong data-start=\"2271\" data-end=\"2324\"\u003eStampede Filipino Longanisa Sausage Premix – 483g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2329\" data-end=\"2446\"\u003e\u003cem data-start=\"2329\" data-end=\"2446\"\u003e(Seasoning premix only – pork and any extra inclusions like additional garlic, vinegar or chilli are added by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"2453\" data-end=\"2485\"\u003e\u003cstrong data-start=\"2453\" data-end=\"2483\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-start=\"2486\" data-end=\"2585\"\u003e\n\u003cp data-start=\"2488\" data-end=\"2585\"\u003eAlways follow the specific directions printed on the bag. The steps below are a broad guide only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-start=\"2587\" data-end=\"3205\"\u003e\n\u003cli data-start=\"2587\" data-end=\"2676\"\u003e\n\u003cp data-start=\"2590\" data-end=\"2676\"\u003eWeigh out your chilled pork mince or pork trim to suit the batch size on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2677\" data-end=\"2755\"\u003e\n\u003cp data-start=\"2680\" data-end=\"2755\"\u003eTip the required amount of premix into your mixer or a large mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2756\" data-end=\"2846\"\u003e\n\u003cp data-start=\"2759\" data-end=\"2846\"\u003eAdd the pork and your usual cold water\/ice according to your standard sausage method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2847\" data-end=\"2975\"\u003e\n\u003cp data-start=\"2850\" data-end=\"2975\"\u003eIf you want to personalise the flavour (e.g. extra garlic, a splash of vinegar, a little chilli), add those at this stage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2976\" data-end=\"3048\"\u003e\n\u003cp data-start=\"2979\" data-end=\"3048\"\u003eMix until the seasoning is spread evenly and the mix is well bound.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3049\" data-end=\"3205\"\u003e\n\u003cp data-start=\"3052\" data-end=\"3205\"\u003eFill into hog casings for traditional sausages, or form as skinless longanisa if preferred, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"3212\" data-end=\"3241\"\u003e\u003cstrong data-start=\"3212\" data-end=\"3239\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3242\" data-end=\"3553\"\u003e\n\u003cli data-start=\"3242\" data-end=\"3333\"\u003e\n\u003cp data-start=\"3244\" data-end=\"3333\"\u003eKeep the premix sealed in a \u003cstrong data-start=\"3272\" data-end=\"3291\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3334\" data-end=\"3407\"\u003e\n\u003cp data-start=\"3336\" data-end=\"3407\"\u003eReseal or clip the bag if you’re using it across more than one batch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3408\" data-end=\"3475\"\u003e\n\u003cp data-start=\"3410\" data-end=\"3475\"\u003eUse clean scoops, tubs and mixers to avoid cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3476\" data-end=\"3553\"\u003e\n\u003cp data-start=\"3478\" data-end=\"3553\"\u003eFollow your normal allergen and food safety procedures in shops or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3560\" data-end=\"3568\"\u003e\u003cstrong data-start=\"3560\" data-end=\"3568\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3570\" data-end=\"3717\"\u003e\u003cstrong data-start=\"3570\" data-end=\"3608\"\u003eWhat meat is best for this premix?\u003c\/strong\u003e\u003cbr data-start=\"3608\" data-end=\"3611\"\u003eTraditionally, Filipino longanisa is made with pork, often with a reasonable fat content for juiciness.\u003c\/p\u003e\n\u003cp data-start=\"3719\" data-end=\"3918\"\u003e\u003cstrong data-start=\"3719\" data-end=\"3740\"\u003eIs it very sweet?\u003c\/strong\u003e\u003cbr data-start=\"3740\" data-end=\"3743\"\u003eIt has a noticeable sweet–savory balance typical of longanisa, with clear garlic notes. You can adjust sweetness or tang (e.g. with a touch of vinegar) to suit your market.\u003c\/p\u003e\n\u003cp data-start=\"3920\" data-end=\"4095\"\u003e\u003cstrong data-start=\"3920\" data-end=\"3964\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-start=\"3964\" data-end=\"3967\"\u003eYes – the Stampede sausage premix range is proudly gluten-free and preservative-free, hand blended from selected ingredients.\u003c\/p\u003e\n\u003cp data-start=\"4097\" data-end=\"4292\"\u003e\u003cstrong data-start=\"4097\" data-end=\"4141\"\u003eCan I make skinless longanisa with this?\u003c\/strong\u003e\u003cbr data-start=\"4141\" data-end=\"4144\"\u003eYes. You can use the premix in a skinless style by forming logs or patties instead of filling casings, following your preferred longanisa method.\u003c\/p\u003e\n\u003cp data-start=\"4294\" data-end=\"4435\"\u003e\u003cstrong data-start=\"4294\" data-end=\"4331\"\u003eIs it suitable for home butchers?\u003c\/strong\u003e\u003cbr data-start=\"4331\" data-end=\"4334\"\u003eDefinitely. The 483g size is very manageable in a small mixer or when mixing by hand in a large bowl.\u003c\/p\u003e\n\u003cp data-start=\"4437\" data-end=\"4618\"\u003e\u003cstrong data-start=\"4437\" data-end=\"4489\"\u003eWhat casings should I use for traditional links?\u003c\/strong\u003e\u003cbr data-start=\"4489\" data-end=\"4492\"\u003eHog casings are typical for Filipino-style links; you can adjust size based on your cabinet layout and customer preference.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":49678890795294,"sku":"04ST718","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/filipinolonganisa.jpg?v=1755043878"},{"product_id":"louisiana-chilli-sausage-premix-1115gm","title":"Louisiana Chilli Sausage Premix 1115gm","description":"\u003cp data-start=\"312\" data-end=\"552\"\u003eStampede Louisiana Chilli Sausage Premix sits in Stampede’s \u003cstrong data-start=\"395\" data-end=\"426\"\u003eaward-winning sausage range\u003c\/strong\u003e, made for butchers and home sausage makers who want a proper, Southern-style chilli sausage with some punch and character.\u003c\/p\u003e\n\u003cp data-start=\"554\" data-end=\"974\"\u003eThis premix forms the \u003cstrong data-start=\"576\" data-end=\"594\"\u003ebase seasoning\u003c\/strong\u003e for your batch – a blend of chilli warmth, savoury depth and spice notes that suits pork, beef or mixed meats. You can also build on it with extras like fresh chilli, capsicum, onion or herbs if you want your own signature version.\u003c\/p\u003e\n\u003cp data-start=\"976\" data-end=\"1229\"\u003eLike the rest of the Stampede line, Louisiana Chilli is \u003cstrong data-start=\"1032\" data-end=\"1069\"\u003egluten-free and preservative-free\u003c\/strong\u003e, and the premix is \u003cstrong data-start=\"1089\" data-end=\"1105\"\u003ehand blended\u003c\/strong\u003e using carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-start=\"1236\" data-end=\"1254\"\u003e\u003cstrong data-start=\"1236\" data-end=\"1252\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1255\" data-end=\"1660\"\u003e\n\u003cli data-start=\"1255\" data-end=\"1319\"\u003e\n\u003cp data-start=\"1257\" data-end=\"1319\"\u003eSeasoning \u003cstrong data-start=\"1267\" data-end=\"1281\"\u003efoundation\u003c\/strong\u003e for Louisiana-style chilli sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1320\" data-end=\"1384\"\u003e\n\u003cp data-start=\"1322\" data-end=\"1384\"\u003eSouth-inspired chilli, garlic and spice profile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"1440\"\u003e\n\u003cp data-start=\"1387\" data-end=\"1440\"\u003ePart of Stampede’s new, award-winning premix range\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1441\" data-end=\"1487\"\u003e\n\u003cp data-start=\"1443\" data-end=\"1487\"\u003eProudly gluten-free and preservative-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1488\" data-end=\"1541\"\u003e\n\u003cp data-start=\"1490\" data-end=\"1541\"\u003eHand blended from carefully selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1542\" data-end=\"1609\"\u003e\n\u003cp data-start=\"1544\" data-end=\"1609\"\u003e1115g pack – suited to butcher shops and serious home butchers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1610\" data-end=\"1660\"\u003e\n\u003cp data-start=\"1612\" data-end=\"1660\"\u003eWorks well with pork, beef or pork\/beef blends\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1667\" data-end=\"1682\"\u003e\u003cstrong data-start=\"1667\" data-end=\"1680\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1683\" data-end=\"2031\"\u003e\n\u003cli data-start=\"1683\" data-end=\"1741\"\u003e\n\u003cp data-start=\"1685\" data-end=\"1741\"\u003eLouisiana chilli sausages for the main sausage cabinet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1742\" data-end=\"1811\"\u003e\n\u003cp data-start=\"1744\" data-end=\"1811\"\u003eBBQ sausages with more chilli and spice than a standard beef snag\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1812\" data-end=\"1882\"\u003e\n\u003cp data-start=\"1814\" data-end=\"1882\"\u003eSausages for loaded hotdogs, jambalaya-style dishes and rice bowls\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1883\" data-end=\"1948\"\u003e\n\u003cp data-start=\"1885\" data-end=\"1948\"\u003eFeature flavour for weekend runs, food truck menus and events\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1949\" data-end=\"2031\"\u003e\n\u003cp data-start=\"1951\" data-end=\"2031\"\u003eHome sausage days when you want something with a bit more heat and personality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2038\" data-end=\"2061\"\u003e\u003cstrong data-start=\"2038\" data-end=\"2059\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2062\" data-end=\"2120\"\u003e\n\u003cli data-start=\"2062\" data-end=\"2120\"\u003e\n\u003cp data-start=\"2064\" data-end=\"2120\"\u003e1 × \u003cstrong data-start=\"2068\" data-end=\"2120\"\u003eStampede Louisiana Chilli Sausage Premix – 1115g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2122\" data-end=\"2231\"\u003e\u003cem data-start=\"2122\" data-end=\"2231\"\u003e(Seasoning premix only – meat and any fresh add-ins like extra chilli, onion or capsicum are added by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"2238\" data-end=\"2270\"\u003e\u003cstrong data-start=\"2238\" data-end=\"2268\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-start=\"2271\" data-end=\"2371\"\u003e\n\u003cp data-start=\"2273\" data-end=\"2371\"\u003eAlways follow the mixing directions printed on the bag. The outline below is a general guide only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-start=\"2373\" data-end=\"2946\"\u003e\n\u003cli data-start=\"2373\" data-end=\"2474\"\u003e\n\u003cp data-start=\"2376\" data-end=\"2474\"\u003eWeigh out your chilled meat (pork, beef or a blend) to match the batch size shown on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2475\" data-end=\"2554\"\u003e\n\u003cp data-start=\"2478\" data-end=\"2554\"\u003eAdd the required amount of premix to your mixer or a suitable mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2555\" data-end=\"2652\"\u003e\n\u003cp data-start=\"2558\" data-end=\"2652\"\u003eAdd meat and your usual amount of cold water\/ice, using your standard sausage-making method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2653\" data-end=\"2750\"\u003e\n\u003cp data-start=\"2656\" data-end=\"2750\"\u003eIf you’re adding extras (e.g. fresh chilli, onion, capsicum, herbs), add them at this stage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2751\" data-end=\"2831\"\u003e\n\u003cp data-start=\"2754\" data-end=\"2831\"\u003eMix until the seasoning is evenly dispersed and the sausage mix binds well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2832\" data-end=\"2946\"\u003e\n\u003cp data-start=\"2835\" data-end=\"2946\"\u003eFill into natural or collagen casings, link to size, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2953\" data-end=\"2982\"\u003e\u003cstrong data-start=\"2953\" data-end=\"2980\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2983\" data-end=\"3298\"\u003e\n\u003cli data-start=\"2983\" data-end=\"3074\"\u003e\n\u003cp data-start=\"2985\" data-end=\"3074\"\u003eKeep the premix sealed in a \u003cstrong data-start=\"3013\" data-end=\"3032\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3075\" data-end=\"3151\"\u003e\n\u003cp data-start=\"3077\" data-end=\"3151\"\u003eReseal or clip the bag if you’re running multiple batches from one pack.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3152\" data-end=\"3220\"\u003e\n\u003cp data-start=\"3154\" data-end=\"3220\"\u003eUse clean scoops, tubs and mixers to reduce cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3221\" data-end=\"3298\"\u003e\n\u003cp data-start=\"3223\" data-end=\"3298\"\u003eFollow your normal allergen and food safety procedures in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3305\" data-end=\"3313\"\u003e\u003cstrong data-start=\"3305\" data-end=\"3313\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3315\" data-end=\"3464\"\u003e\u003cstrong data-start=\"3315\" data-end=\"3354\"\u003eWhat meat is this premix best with?\u003c\/strong\u003e\u003cbr data-start=\"3354\" data-end=\"3357\"\u003eCommonly used with pork, beef or a pork\/beef blend, depending on the style you want and your customer base.\u003c\/p\u003e\n\u003cp data-start=\"3466\" data-end=\"3675\"\u003e\u003cstrong data-start=\"3466\" data-end=\"3484\"\u003eHow hot is it?\u003c\/strong\u003e\u003cbr data-start=\"3484\" data-end=\"3487\"\u003eIt has a clear chilli kick and plenty of spice, but is blended to be enjoyable for most customers. You can lift the heat further with extra fresh or dried chilli if you want a hotter line.\u003c\/p\u003e\n\u003cp data-start=\"3677\" data-end=\"3858\"\u003e\u003cstrong data-start=\"3677\" data-end=\"3721\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-start=\"3721\" data-end=\"3724\"\u003eYes – the Stampede sausage premix range is promoted as gluten-free and preservative-free, made with carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-start=\"3860\" data-end=\"4041\"\u003e\u003cstrong data-start=\"3860\" data-end=\"3893\"\u003eCan I add my own ingredients?\u003c\/strong\u003e\u003cbr data-start=\"3893\" data-end=\"3896\"\u003eYes. Extra chilli, onion, capsicum, herbs or a squeeze of lime are all common additions for shops wanting a house-style Louisiana chilli sausage.\u003c\/p\u003e\n\u003cp data-start=\"4043\" data-end=\"4207\"\u003e\u003cstrong data-start=\"4043\" data-end=\"4080\"\u003eIs it suitable for home butchers?\u003c\/strong\u003e\u003cbr data-start=\"4080\" data-end=\"4083\"\u003eAbsolutely. It works well in small mixers or mixed by hand in a large bowl, as long as you follow the directions on the bag.\u003c\/p\u003e\n\u003cp data-start=\"4209\" data-end=\"4359\"\u003e\u003cstrong data-start=\"4209\" data-end=\"4239\"\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr data-start=\"4239\" data-end=\"4242\"\u003eHog casings around 28–32mm are the usual choice for BBQ sausages; similar-size collagen casings also suit this style.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":50028419154206,"sku":"04ST720","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/louisianachilli.jpg?v=1755047837"},{"product_id":"cacciatore-sausage-premix-1015gm","title":"Cacciatore Sausage Premix 1015gm","description":"\u003cp data-start=\"241\" data-end=\"564\"\u003eStampede Cacciatore Sausage Premix 1015g brings an Italian “hunter-style” flavour into a simple, ready-to-use sausage meal. Think garlic, herbs and spice tailored for pork or pork\/beef mixes.\u003c\/p\u003e\n\u003cp data-start=\"566\" data-end=\"814\"\u003ePart of Stampede’s \u003cstrong data-start=\"585\" data-end=\"623\"\u003eaward-winning sausage premix range\u003c\/strong\u003e, this Cacciatore blend is \u003cstrong data-start=\"650\" data-end=\"695\"\u003eproudly gluten-free and preservative-free\u003c\/strong\u003e, and \u003cstrong data-start=\"701\" data-end=\"717\"\u003ehand blended\u003c\/strong\u003e from carefully selected ingredients.\u003c\/p\u003e\n\u003cp data-start=\"816\" data-end=\"1223\"\u003eUse it as your main cacciatore profile or as a starting point: some butchers and home users like to add a splash of red wine, extra chilli, garlic or herbs to create their own regional twist.\u003c\/p\u003e\n\u003cp data-start=\"1230\" data-end=\"1248\"\u003e\u003cstrong data-start=\"1230\" data-end=\"1246\"\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1249\" data-end=\"1594\"\u003e\n\u003cli data-start=\"1249\" data-end=\"1292\"\u003e\n\u003cp data-start=\"1251\" data-end=\"1292\"\u003eItalian-style cacciatore sausage premix\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1293\" data-end=\"1346\"\u003e\n\u003cp data-start=\"1295\" data-end=\"1346\"\u003eHand blended from carefully selected ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1347\" data-end=\"1397\"\u003e\n\u003cp data-start=\"1349\" data-end=\"1397\"\u003eProudly \u003cstrong data-start=\"1357\" data-end=\"1394\"\u003egluten-free and preservative-free\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1398\" data-end=\"1443\"\u003e\n\u003cp data-start=\"1400\" data-end=\"1443\"\u003eSuited to pork or pork\/beef sausage mixes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1444\" data-end=\"1510\"\u003e\n\u003cp data-start=\"1446\" data-end=\"1510\"\u003eDeveloped for butcher shops, farm processing and home butchers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1511\" data-end=\"1594\"\u003e\n\u003cp data-start=\"1513\" data-end=\"1594\"\u003eFlexible enough to use as-is or with your own touches (wine, extra herbs, chilli)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1601\" data-end=\"1616\"\u003e\u003cstrong data-start=\"1601\" data-end=\"1614\"\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1617\" data-end=\"1944\"\u003e\n\u003cli data-start=\"1617\" data-end=\"1673\"\u003e\n\u003cp data-start=\"1619\" data-end=\"1673\"\u003eCacciatore-style fresh sausages for the main cabinet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1674\" data-end=\"1739\"\u003e\n\u003cp data-start=\"1676\" data-end=\"1739\"\u003ePan-fried or grilled sausages for pasta, stews and tray bakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1740\" data-end=\"1801\"\u003e\n\u003cp data-start=\"1742\" data-end=\"1801\"\u003eContinental-style lines alongside other European flavours\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1802\" data-end=\"1868\"\u003e\n\u003cp data-start=\"1804\" data-end=\"1868\"\u003eSausages for antipasto plates, grazing boards and entertaining\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1869\" data-end=\"1944\"\u003e\n\u003cp data-start=\"1871\" data-end=\"1944\"\u003eHome sausage making days when you want a more traditional Italian profile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1951\" data-end=\"1974\"\u003e\u003cstrong data-start=\"1951\" data-end=\"1972\"\u003eWhat’s in the bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1975\" data-end=\"2027\"\u003e\n\u003cli data-start=\"1975\" data-end=\"2027\"\u003e\n\u003cp data-start=\"1977\" data-end=\"2027\"\u003e1 × \u003cstrong data-start=\"1981\" data-end=\"2027\"\u003eStampede Cacciatore Sausage Premix – 1015g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2029\" data-end=\"2145\"\u003e\u003cem data-start=\"2029\" data-end=\"2145\"\u003e(Seasoning premix only – meat, casings and any extra ingredients such as wine or fresh herbs are supplied by you.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"2152\" data-end=\"2184\"\u003e\u003cstrong data-start=\"2152\" data-end=\"2182\"\u003eHow to use (general guide)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote data-start=\"2185\" data-end=\"2285\"\u003e\n\u003cp data-start=\"2187\" data-end=\"2285\"\u003eAlways follow the mixing directions printed on the bag. The outline below is a general guide only.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003col data-start=\"2287\" data-end=\"2914\"\u003e\n\u003cli data-start=\"2287\" data-end=\"2403\"\u003e\n\u003cp data-start=\"2290\" data-end=\"2403\"\u003eWeigh out your chilled meat (typically pork, or pork with some beef) according to the batch size on the packet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2404\" data-end=\"2480\"\u003e\n\u003cp data-start=\"2407\" data-end=\"2480\"\u003eAdd the required amount of premix to your mixer or a large mixing bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2481\" data-end=\"2582\"\u003e\n\u003cp data-start=\"2484\" data-end=\"2582\"\u003eAdd meat and your usual amount of cold water\/ice, following your standard sausage-making method.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2583\" data-end=\"2694\"\u003e\n\u003cp data-start=\"2586\" data-end=\"2694\"\u003eIf you want to personalise the mix (e.g. red wine, extra chilli, garlic or herbs), add them at this stage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2695\" data-end=\"2784\"\u003e\n\u003cp data-start=\"2698\" data-end=\"2784\"\u003eMix until the seasoning is evenly dispersed and the sausage mix holds together well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2785\" data-end=\"2914\"\u003e\n\u003cp data-start=\"2788\" data-end=\"2914\"\u003eFill into natural or collagen casings, link to your preferred size, then chill thoroughly before display, packing or freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2921\" data-end=\"2950\"\u003e\u003cstrong data-start=\"2921\" data-end=\"2948\"\u003eStorage \u0026amp; handling tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2951\" data-end=\"3257\"\u003e\n\u003cli data-start=\"2951\" data-end=\"3042\"\u003e\n\u003cp data-start=\"2953\" data-end=\"3042\"\u003eKeep the premix sealed in a \u003cstrong data-start=\"2981\" data-end=\"3000\"\u003ecool, dry place\u003c\/strong\u003e, away from moisture and strong odours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3043\" data-end=\"3110\"\u003e\n\u003cp data-start=\"3045\" data-end=\"3110\"\u003eReseal or clip the bag if you’re using it over several batches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3111\" data-end=\"3179\"\u003e\n\u003cp data-start=\"3113\" data-end=\"3179\"\u003eUse clean scoops, tubs and mixers to reduce cross-contamination.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3180\" data-end=\"3257\"\u003e\n\u003cp data-start=\"3182\" data-end=\"3257\"\u003eFollow your normal allergen and food safety procedures in-store or at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3264\" data-end=\"3272\"\u003e\u003cstrong data-start=\"3264\" data-end=\"3272\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3274\" data-end=\"3393\"\u003e\u003cstrong data-start=\"3274\" data-end=\"3315\"\u003eWhat meat works best with Cacciatore?\u003c\/strong\u003e\u003cbr data-start=\"3315\" data-end=\"3318\"\u003ePork is the classic choice, but a pork and beef blend also works very well.\u003c\/p\u003e\n\u003cp data-start=\"3395\" data-end=\"3573\"\u003e\u003cstrong data-start=\"3395\" data-end=\"3426\"\u003eIs this a cured salami mix?\u003c\/strong\u003e\u003cbr data-start=\"3426\" data-end=\"3429\"\u003eNo – this is sold as a sausage premix under the \u003cstrong data-start=\"3477\" data-end=\"3504\"\u003eStampede Sausage Premix\u003c\/strong\u003e range, intended for fresh sausages that are cooked before eating.\u003c\/p\u003e\n\u003cp data-start=\"3575\" data-end=\"3717\"\u003e\u003cstrong data-start=\"3575\" data-end=\"3619\"\u003eIs it gluten-free and preservative-free?\u003c\/strong\u003e\u003cbr data-start=\"3619\" data-end=\"3622\"\u003eYes. The Stampede sausage premix range is promoted as \u003cstrong data-start=\"3676\" data-end=\"3713\"\u003egluten-free and preservative-free\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"3719\" data-end=\"3875\"\u003e\u003cstrong data-start=\"3719\" data-end=\"3757\"\u003eCan I add red wine or extra spice?\u003c\/strong\u003e\u003cbr data-start=\"3757\" data-end=\"3760\"\u003eYes. Many butchers and home users add wine, extra garlic, chilli or herbs to tailor the flavour to their own style.\u003c\/p\u003e\n\u003cp data-start=\"3877\" data-end=\"4019\"\u003e\u003cstrong data-start=\"3877\" data-end=\"3931\"\u003eIs it suitable for home butchers as well as shops?\u003c\/strong\u003e\u003cbr data-start=\"3931\" data-end=\"3934\"\u003eAbsolutely – it’s designed for both professional use and serious home sausage makers.\u003c\/p\u003e\n\u003cp data-start=\"4021\" data-end=\"4170\"\u003e\u003cstrong data-start=\"4021\" data-end=\"4051\"\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr data-start=\"4051\" data-end=\"4054\"\u003eBeef casings around 40–43mm suit a robust Italian-style sausage; smaller diameters work if you prefer a slimmer link.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":50028423479582,"sku":"04ST721","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/cacciatore.jpg?v=1755047841"},{"product_id":"natural-sheep-casing-22-24mm-20m-syellow","title":"Natural Sheep Casing 22\/24mm 20m","description":"\u003cp\u003eNatural Sheep Casing 22\/24mm (20m) used for making thin sausages, snack-style links, and smaller diameter fresh sausages. This size suits anyone wanting a traditional natural casing with a clean bite and consistent diameter for hand-linking.\u003c\/p\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":50417048355102,"sku":"04NC106","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/NaturalSheepCasing22_24mm45m.jpg?v=1754969157"},{"product_id":"natural-hog-casing-28-32mm-20mblack","title":"Natural Hog Casing 28\/32mm 20m","description":"\u003cdiv\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eApprox. length 20m\u003c\/li\u003e\n\u003cli\u003eMakes Approx. \u003cspan\u003e11kg or 90\u003c\/span\u003e Sausages\u003c\/li\u003e\n\u003cli\u003eSelected, salted \u0026amp; vacuum packed\u003c\/li\u003e\n\u003cli\u003eGreat for Pork Sausages, Bratwurst, Frankfurters \u0026amp; Italian Sausage.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMost of the Natural Casings Require Soaking for at least 45 Minutes before use.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"STAMPEDE","offers":[{"title":"Default Title","offer_id":50417051500830,"sku":"04NC124","price":40.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/NaturalHogCasing28_32mm90m.jpg?v=1754970520"},{"product_id":"traditional-english-pork-sausage-meal-1kg","title":"Traditional English Pork Sausage Meal 1kg — Makes 13kg","description":"\u003cp\u003eTraditional English Pork is the blend for a proper banger. It's the herby, gently spiced style you'd recognise from a butcher's window in England — savoury rather than sweet, built to let good pork carry the sausage.\u003c\/p\u003e\n\u003cp\u003ePork is the point of it, ideally with a decent fat content. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003ch3\u003eKey features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMakes around 13kg of finished sausage from one 1kg pack\u003c\/li\u003e\n\u003cli\u003eTraditional English banger flavour\u003c\/li\u003e\n\u003cli\u003eHerby and savoury with no heat\u003c\/li\u003e\n\u003cli\u003eBuilt for pork\u003c\/li\u003e\n\u003cli\u003eResealable 1kg bag so you can do part batches\u003c\/li\u003e\n\u003cli\u003eConsistent result without weighing out individual spices\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBangers and mash with onion gravy\u003c\/li\u003e\n\u003cli\u003eFull English breakfasts\u003c\/li\u003e\n\u003cli\u003eToad in the hole\u003c\/li\u003e\n\u003cli\u003ePork snags for the BBQ\u003c\/li\u003e\n\u003cli\u003eMarket stalls and small-scale production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMince 10kg of pork through a 6–8mm plate\u003c\/li\u003e\n\u003cli\u003eAdd the 1kg of Traditional English Pork meal\u003c\/li\u003e\n\u003cli\u003eAdd 2kg of iced water\u003c\/li\u003e\n\u003cli\u003eMix until the meat turns tacky and starts binding, around 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eFill your casings without packing them tight, then twist into links\u003c\/li\u003e\n\u003cli\u003eChill thoroughly before cooking, packing or freezing\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eStorage \u0026amp; handling\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the bag sealed somewhere cool and dry, out of direct sun\u003c\/li\u003e\n\u003cli\u003ePush the air out before resealing a part-used bag\u003c\/li\u003e\n\u003cli\u003eKeep your meat below 4°C from mincing through to filling\u003c\/li\u003e\n\u003cli\u003eUse clean gear so flavours from the last batch don't carry over\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003e04SM307\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eContent weight\u003c\/th\u003e\n\u003ctd\u003e1kg resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eCorona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eYield\u003c\/th\u003e\n\u003ctd\u003eApproximately 13kg finished sausage per 1kg pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMixing ratio\u003c\/th\u003e\n\u003ctd\u003e1kg meal : 2kg iced water : 10kg meat \u0026amp; fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavour profile\u003c\/th\u003e\n\u003ctd\u003eTraditional English banger, herby and savoury\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIdeal meats\u003c\/th\u003e\n\u003ctd\u003ePork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCasings\u003c\/th\u003e\n\u003ctd\u003eHog or collagen, 28–32mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade in Australia from local and imported ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003ctd\u003eSausage premix, traditional English style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIntended users\u003c\/th\u003e\n\u003ctd\u003eHome butchers, professional butchers, meat processors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApplications\u003c\/th\u003e\n\u003ctd\u003eFresh sausages for BBQ, frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much sausage does one pack make?\u003c\/strong\u003e\u003cbr\u003e\nOne 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat makes it English?\u003c\/strong\u003e\u003cbr\u003e\nThe style. English bangers are herby and savoury rather than sweet or hot, and they're traditionally pork. It's the sausage you'd get with mash and onion gravy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there any heat in it?\u003c\/strong\u003e\u003cbr\u003e\nNo. It's a savoury, herby flavour with nothing spicy about it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat meat works best?\u003c\/strong\u003e\u003cbr\u003e\nPork, with a decent fat content. A traditional banger relies on the pork, so a lean mince will leave it dry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I do a smaller batch?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat casings should I use?\u003c\/strong\u003e\u003cbr\u003e\nHog casings around 28–32mm suit a traditional banger. Collagen casings in the same size work just as well.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhere is the ingredient list?\u003c\/strong\u003e\u003cbr\u003e\nWe're confirming it against the current pack and it will be on this page shortly. If you need the ingredients or allergen details before then, contact us and we'll read them off the bag for you.\u003c\/p\u003e","brand":"CORONA","offers":[{"title":"Default Title","offer_id":59713390248222,"sku":"04SM307","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/TraditionalEnglishPorkMeal1kg.jpg?v=1785823689"},{"product_id":"foodtek-22-meat-mincer","title":"Foodtek #22 Meat Mincer 1.5HP","description":"\u003cp\u003eThe Foodtek 1.5HP No.22 Electric Meat Mincer is a heavier-duty option for users who need more capacity than a basic meat grinder provides. The 1.5HP motor maintains steady power under load, and the No.22 head size moves a substantial amount of meat with each pass, giving a rated throughput of 220 kg per hour.\u003c\/p\u003e\n\u003cp\u003eBuilt with a full stainless steel body and stainless steel machine head, the unit is made for repeated use on beef, lamb, pork and game. The No.22 knife and holeplates produce a consistent cut, and the screw and head assembly guide meat forward smoothly without strain on the motor.\u003c\/p\u003e\n\u003cp\u003eThe machine sits firmly on a bench and runs from a standard 240V outlet. It suits users who want a stronger mincer without moving into full commercial equipment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTop 5 Facts — Foodtek Meat Mincers\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eOutput Rated at 220 kg per hour\u003c\/strong\u003e\u003cbr\u003eThe manufacturer's rating for the machine, suited to full processing sessions.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e1.5HP motor\u003c\/strong\u003e\u003cbr\u003eRated at 1100W and 240V single-phase, making light work of any mincing task.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eNo.22 head size\u003c\/strong\u003e\u003cbr\u003eThe larger head size moves a substantial amount of meat with each pass.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFull stainless steel mincer and body\u003c\/strong\u003e\u003cbr\u003eBoth the outer housing and the machine head are stainless steel.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTwo holeplates included\u003c\/strong\u003e\u003cbr\u003eSupplied with both 6 mm and 8 mm hole plates for fine and medium-coarse mincing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e1.5HP motor suited to medium–large quantities\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNo.22 head size for increased meat handling capacity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOutput Rated at 220 kg per hour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFull stainless steel mincer and body\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSupplied with a No.22 knife plus 6 mm and 8 mm holeplates\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWide stainless hopper tray\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStable bench footprint at 23 kg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSimple on\/off switch\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eLarger batches of mince for bulk sausage making sessions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eProcessing beef, lamb, pork and game\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHome butchering and on-farm meat preparation\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eFoodtek 1.5HP No.22 Electric Meat Mincer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMincer knife (No.22)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHoleplates (No.22 size, 6 mm and 8 mm)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMetal screw\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStainless steel hopper tray\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLock ring\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFood pusher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eInstruction manual\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eChill meat to help maintain texture while mincing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCut meat into even-sized pieces for smoother feeding.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAssemble the knife and plate firmly and secure the head with the lock ring.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSwitch on the machine and guide meat with the pusher.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWash and dry all components thoroughly after each use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHand wash parts and dry fully.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLightly oil the plate and knife before storage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eKeep the unit in a dry place and cover when not in use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMaintain sharp cutting components for the best results.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is this mincer suited to?\u003c\/strong\u003e\u003cbr\u003eIdeal for home butchers, farms and users processing medium-to-large quantities.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much can it mince?\u003c\/strong\u003e\u003cbr\u003eThe unit is rated at 220 kg per hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it process bone?\u003c\/strong\u003e\u003cbr\u003eNo — this machine is intended for boneless meat only.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it come with a plate?\u003c\/strong\u003e\u003cbr\u003eYes — a No.22 knife plus 6 mm and 8 mm holeplates are included.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the machine stainless steel?\u003c\/strong\u003e\u003cbr\u003eYes — the mincer and body are full stainless steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWarranty and support\u003c\/strong\u003e\u003cbr\u003eFoodtek machinery includes manufacturer warranty on parts and workmanship. Butcherquip can assist with replacement parts and setup guidance.\u003c\/p\u003e","brand":"FOODTEK","offers":[{"title":"Default Title","offer_id":59762768970014,"sku":"02FT311","price":649.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/02FT311-foodtek-22-meat-mincer.jpg?v=1786512412"},{"product_id":"sausage-making-starter-kit","title":"Sausage Making Starter Kit","description":"\u003cp\u003eThis kit includes a 5 litre Tre Spade filler and a bag of Signature Pork Sausage Premix and a bag of Signature Beef Sausage Premix and a pack of 26mm collagen casings. It is a starting point for anyone who wants to make their own sausages and it arrives as one order.\u003c\/p\u003e\n\u003cp\u003eThe 26mm collagen is the beginner default for a standard fresh sausage and it needs no soaking and no prep before it goes on the funnel. Six tubes come in the pack at roughly 13.7 metres each and that is enough casing for about 24kg of mix or around 258 sausages depending on how long you link them.\u003c\/p\u003e\n\u003cp\u003eThe two premixes are the seasoning base and one is blended for pork and the other for beef and both are gluten free and preservative free. Run either as it comes for a traditional snag or build on it with your own inclusions. The pork base takes apple or leek or garlic or chilli and the beef base takes onion or herbs or cheese or chilli. The batch size each bag covers is printed on the packet.\u003c\/p\u003e\n\u003cp\u003eOne bag of each gets you going and you can reorder either premix or the casings on their own once you know what you like.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTop 5 facts about making your own sausages\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eCollagen casings need no soaking\u003c\/strong\u003e\u003cbr\u003eThey go straight onto the funnel out of the pack and that is what makes them easy on a first batch.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e26mm is the standard fresh sausage size\u003c\/strong\u003e\u003cbr\u003eIt is the beginner default and it is what a standard fresh sausage gets filled at.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eOne pack of casings goes a long way\u003c\/strong\u003e\u003cbr\u003eSix tubes at roughly 13.7 metres each will take about 24kg of mix.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eThe seasoning is a base and not a finished recipe\u003c\/strong\u003e\u003cbr\u003eYou can run it as it comes or you can add your own inclusions and end up with a blend of your own.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eCold meat is easier to work with\u003c\/strong\u003e\u003cbr\u003eThe premix directions start with chilled trim and the mix holds together better when it stays cold.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e5 litre Tre Spade sausage filler\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFour filling funnels at 10mm, 20mm, 30mm and 40mm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eOne bag of Signature Pork Sausage Premix, 1244gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eOne bag of Signature Beef Sausage Premix, 1345gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003ePremixes that are gluten free and preservative free\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSix tubes of 26mm collagen casing\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eAround 24kg of casing capacity, or roughly 258 sausages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eCasings that need no soaking and no prep\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eTwo sausage styles from one kit\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eA first go at making your own sausages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eTraditional pork snags for the BBQ or the pan\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eStraight beef BBQ sausages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eBreakfast sausages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eBuilding your own blend with apple or leek or garlic or onion or herbs or chilli\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSausage meat for pies, pastries, pasta dishes and roasts\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e1 × Tre Spade Sausage Filler Star 5 5L\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e4 × filling funnels (10mm, 20mm, 30mm, 40mm)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e1 × Stampede Signature Pork Sausage Premix 1244gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e1 × Stampede Signature Beef Sausage Premix 1345gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e1 × Stampede Collagen Casing Med 26mm Fresh 6 Tubes\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cp\u003eMix the premix through your chilled meat following the directions printed on the bag.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eLoad the mix into the filler and press it down as you go so you don't trap air in it.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFit the funnel that sits comfortably inside the casing you are using.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSlide a casing onto the funnel. Collagen needs no soaking first.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFill at a steady rate and support the sausage as it comes off and then link it to length and chill it before you cook or freeze it.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eWash the filler parts by hand and dry them fully before you put them away.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eKeep each premix sealed in a cool dry place and reseal the bag between batches.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eKeep unused casings sealed and cool and dry and out of direct sunlight.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the two premixes?\u003c\/strong\u003e\u003cbr\u003eOne is blended for pork and the other for beef. Both are seasoning bases and you supply the meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the premixes gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Stampede Signature range is gluten free and preservative free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size sausage does this kit make?\u003c\/strong\u003e\u003cbr\u003e26mm, which is the standard fresh sausage size and the usual place to start. Four funnels are supplied, at 10mm, 20mm, 30mm and 40mm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many sausages will the casings make?\u003c\/strong\u003e\u003cbr\u003eAround 258, or about 24kg of mix, depending on how long you link them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo the casings need soaking?\u003c\/strong\u003e\u003cbr\u003eCollagen goes straight onto the funnel out of the pack and needs no soaking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I change the seasoning?\u003c\/strong\u003e\u003cbr\u003eEach premix is a base and you can add your own inclusions and make a blend of your own from it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much meat does a bag of premix season?\u003c\/strong\u003e\u003cbr\u003eThe batch size is printed on the packet and the directions on the bag are the ones to follow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I buy the premixes and casings again on their own?\u003c\/strong\u003e\u003cbr\u003eBoth premixes and the casings are stocked separately and you can reorder whichever one you run out of first.\u003c\/p\u003e","brand":"BUTCHERQUIP","offers":[{"title":"Default Title","offer_id":59900568076574,"sku":"01BQ701","price":432.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/SausageMakingKit.png?v=1788842594"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/collections\/sausage.jpg?v=1755211367","url":"https:\/\/butcherquip.com.au\/collections\/sausage-making-1.oembed?page=2","provider":"BUTCHERQUIP","version":"1.0","type":"link"}