Tomato, Onion & Basil Sausage Meal 1kg — Makes 13kg

Tomato, Onion & 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.

It 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.

Key features

• Makes around 13kg of finished sausage from one 1kg pack
• Sweet onion at 4.5% with tomato and basil over it
• Italian-style flavour with no heat
• Works with pork, beef or a blend
• Resealable 1kg bag so you can do part batches
• Consistent result without weighing out individual spices

Best uses

• Italian-style sausages for pasta and ragù
• Pork and beef snags for the BBQ
• Sausage and onion rolls
• Meatballs and rissoles
• Market stalls and small-scale production

How to use

1. Mince 10kg of pork, beef or a blend through a 6–8mm plate
2. Add the 1kg of Tomato, Onion & Basil meal
3. Add 2kg of iced water
4. Mix until the meat turns tacky and starts binding, around 2–3 minutes
5. Fill your casings without packing them tight, then twist into links
6. Chill thoroughly before cooking, packing or freezing

Storage & handling

• Keep the bag sealed somewhere cool and dry, out of direct sun
• Push the air out before resealing a part-used bag
• Keep your meat below 4°C from mincing through to filling
• Use clean gear so flavours from the last batch don't carry over

Specifications

SKU	04SM300
Content weight	1kg resealable pack
Vendor	Corona
Yield	Approximately 13kg finished sausage per 1kg pack
Mixing ratio	1kg meal : 2kg iced water : 10kg meat & fat
Flavour profile	Sweet onion with tomato and basil
Ideal meats	Pork, beef, or a blend
Casings	Hog or collagen, 28–32mm
Allergens	Contains soy. Contains sulphites at 10mg/kg or above.
Origin	Made in Australia from local and imported ingredients
Category	Sausage premix, Italian style
Intended users	Home butchers, professional butchers, meat processors
Applications	Fresh sausages for BBQ, frying and grilling

FAQs

How much sausage does one pack make?
One 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.

Is there any heat in it?
No. It's sweet and savoury with nothing spicy in it, so it works for the whole table.

What meat works best?
Pork or beef both work. A blend of the two gives you the best of it, with pork bringing sweetness and beef bringing body.

Can I use these in pasta dishes?
That'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.

Can I do a smaller batch?
Yes, keep the same 1:2:10 proportions. For a small run that's 250g of meal, 500g of iced water and 2.5kg of meat.

What casings should I use?
Hog casings around 28–32mm suit a standard BBQ snag. Collagen casings in the same size work just as well.

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

Ingredients

Flour Rice, Salt, 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.

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

04SM300

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