Cheese & Cracked Pepper Sausage Meal 1kg — Makes 13kg
Sharp cheese with cracked black pepper through it, giving visible fleck across the cut face and a mild warmth. One 1kg bag makes around 13kg of finished sausage.
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Sharp cheese with cracked black pepper worked through it, giving visible fleck across the cut face and a mild warmth that carries without overpowering the meat.
The pepper is cracked, not ground, so you get flecks you can see and a bit of texture instead of an even background heat. It's a mild warmth, closer to aroma than spice, and it sits comfortably alongside the cheese.
One 1kg resealable pack seasons 10kg of meat and fat, making around 13kg of finished sausage. Suits beef, pork or a blend of the two, and works in natural or collagen casings. The bag reseals, so you can do a smaller batch and keep the rest for next time.
Key features
- Makes around 13kg of finished sausage from one 1kg pack
- Sharp cheese with visible cracked pepper fleck
- Mild warmth, no chilli heat
- Resealable 1kg bag, so you can do part batches
- Works with beef, pork or a blend
- Consistent result without weighing out individual spices
Best uses
- Weekend BBQ batches at home
- An everyday snag you'll come back to, not a one-off novelty
- First go at sausage making, since the seasoning is already balanced for you
- Market stalls and small-scale production
- Butcher shop display lines
What's in the bag
- 1 × Cheese & Cracked Pepper Sausage Meal, 1kg resealable pack
This is the seasoning only. Meat, fat and casings aren't included.
How to use
Go by the mixing instructions printed on the bag. The steps below are a general outline.
- Mince 10kg of beef, pork or a blend through a 6–8mm plate.
- Add the 1kg of Cheese & Cracked Pepper.
- Add 2kg of iced water. The ice keeps the mix under 4°C, which stops the fat smearing.
- Mix until it turns tacky and starts to bind, usually 2–3 minutes.
- Fill your casings without packing them too tight, then twist into links.
- Chill them right through before cooking, packing or freezing.
A coarser plate suits this one well. The bigger grind leaves more open texture for the pepper fleck to show through on the cut face.
Storage & handling
- Keep the bag sealed somewhere cool and dry, out of direct sun.
- Push the air out before you reseal a part-used bag.
- Keep the meat under 4°C from mincing through to filling.
- Use clean gear so you're not carrying flavours across from your last batch.
FAQs
How much sausage does one pack make?
One 1kg pack seasons 10kg of meat plus 2kg of iced water, so around 13kg of finished sausage.
How hot is the pepper?
Mild. Cracked pepper gives warmth and aroma, not chilli heat, so it suits most people including kids.
What meat works best?
Beef, pork, or roughly 70/30 beef to pork. The blend gives you a good balance of flavour and fat.
Do I need to add real cheese as well?
No, the cheese flavour is already in the blend. Some people add cheese cubes on top of it, just be aware they can leak out during cooking.
Can I do a smaller batch?
Yes. Keep the same 1:2:10 proportions. For example 250g of premix, 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 too.
How is this different from Cracked Pepper & Worcestershire?
This one leads with cheese and has pepper behind it. The Worcestershire version has no cheese and is tangier, coming from Worcestershire sauce powder.
SKU:
04SM320
Content Weight:
1kg re-sealable pack
Vendor:
Corona
Yield:
Approximately 13kg of finished sausage per 1kg pack
Mixing ratio:
1kg premix : 2kg iced water : 10kg meat & fat
Flavour profile:
Sharp cheese with visible cracked black pepper fleck; mild, clean warmth
Ideal meats:
Beef, pork, or a 70/30 beef-pork blend
Casings:
Hog or collagen, 28-32mm
Origin:
Made in Australia
Storage:
Store cool, dry and sealed. Reseal between batches. Follow best-before date.
Technical specifications
Category:
Sausage premix - cheese & cracked pepper style
Intended users:
Professional butchers, meat processors, home butchers
Batch size:
Use according to mixing directions on pack
Applications:
Fresh sausages for BBQ, frying and grilling; retail display lines
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