Tunisian Lamb Sausage Premix 1240gm

Stampede 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 orange zest and juice along with crushed garlic completes the Tunisian-style flavour profile, delivering the balance of citrus, savoury depth and warmth associated with this style of lamb sausage.

You can add extras like fresh coriander, mint, onion, capsicum or crumbed feta if you want to put your own spin on it.

As part of the Stampede Signature-style range, it is gluten-free and preservative-free and hand blended from selected ingredients.

Key features

• Seasoning base for Tunisian-style lamb sausages

• Warm chilli, spice and herb character suited to lamb

• Can be used on its own or with your own inclusions

• Gluten-free and preservative-free

• Hand blended from selected ingredients

• 1240g pack – practical for butcher shops and home butchers

• Works well with lamb or lamb/beef blends

Best uses

• Tunisian lamb sausages for the main cabinet or feature runs

• BBQ and grill sausages with more spice interest than a plain lamb snag

• Sausage meat for couscous dishes, tagine-style bakes and wraps

• Special “lamb with spice” line for cooler months or themed promotions

• Home sausage making when you want something more adventurous but still approachable

What’s in the bag

• 1 × Stampede Tunisian Lamb Sausage Premix – 1240g

(Seasoning premix only – lamb and any extras such as herbs, onion, capsicum or cheese are added by you.)

How to use (general guide)

Always follow the specific mixing instructions on the bag. The outline below is a general guide only.

1. Weigh out your chilled lamb trim (or lamb with a small portion of beef, if preferred) to match the batch rate on the packet.

2. Add the required quantity of premix to your mixer or a suitable mixing bowl.

3. Add meat and your usual amount of cold water/ice, following your standard sausage-making method.

4. If you’re adding extras (e.g. fresh herbs, onion, capsicum, feta), add them at this stage.

5. Mix until the seasoning is evenly dispersed and the sausage mix binds properly.

6. Fill into natural or collagen casings, link to your preferred length, then chill thoroughly before display, packing or freezing.

Storage & handling tips

• Keep premix sealed in a cool, dry place, away from moisture and strong odours.

• Reseal or clip the bag if using across multiple batches.

• Use clean scoops, tubs and mixers to limit cross-contamination.

• Follow your normal allergen and food safety procedures in-store or at home.

FAQs

What meat suits Tunisian Lamb best?
Primarily lamb. Some butchers add a small amount of beef or pork to adjust texture or cost.

Is it very hot?
It 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.

Is it gluten-free and preservative-free?
Yes – the premix is supplied as gluten-free and preservative-free.

Can I add my own ingredients?
Definitely. Fresh herbs, onion, capsicum, olives or crumbed feta all work well if you want a signature shop or home recipe.

Is it suitable for home butchers?
Yes. It can be used in small mixers or mixed by hand in a large bowl, provided you follow the pack directions.

What casings should I use?
Sheep casings give a finer lamb sausage; hog casings around 28–32mm work well if you prefer a more substantial BBQ style.

SKU:
04ST701

Brand:
Stampede

Product:
Stampede Tunisian Lamb Sausage Premix

Pack size:
1240g

Dietary:
Gluten-free, preservative-free; hand blended from selected ingredients

Ideal meats & add-ins
Meats: Lamb, lamb-based blends
Optional add-ins: Fresh herbs, onion, capsicum, olives, crumbed feta, extra chilli

Technical specifications

Category:
Sausage premix – Tunisian-style lamb

Intended users:
Professional butchers, meat processors, home butchers

Batch size:
Use according to mixing directions on the pack

Storage:
Store cool, dry and sealed; follow best-before date

Applications:
Fresh lamb sausages for BBQ, grilling, pan frying, or as seasoned lamb mince in cooked dishes

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