Honey & Rosemary Sausage Meal 1kg — Makes 13kg

Honey & 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.

It'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.

Key features

• Makes around 13kg of finished sausage from one 1kg pack
• Honey sweetness balanced by piney rosemary
• No heat, so it suits the whole table
• Particularly good with lamb and pork
• Resealable 1kg bag so you can do part batches
• Consistent result without weighing out individual spices

Best uses

• Lamb sausages for a Sunday roast
• Pork snags for the BBQ
• Christmas and holiday cooking
• Sausages served with roast vegetables
• Market stalls and small-scale production

How to use

1. Mince 10kg of lamb, pork, beef or a blend through a 6–8mm plate
2. Add the 1kg of Honey & Rosemary 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

The honey browns faster than a plain sausage, so cook them a little gentler to stop the skins catching.

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	04SM327
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	Honey sweetness with piney rosemary
Ideal meats	Lamb, pork, or beef
Casings	Hog or collagen, 28–32mm
Origin	Made in Australia from local and imported ingredients
Category	Sausage premix, honey & herb style
Intended users	Home butchers, professional butchers, meat processors
Applications	Fresh sausages for BBQ, frying, grilling and roasting

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.

How sweet is it?
Sweet, but the rosemary keeps it in check. It's nowhere near as sweet as the Honey BBQ, which has nothing herby cutting through it.

What meat works best?
Lamb and pork both suit it. Lamb and rosemary is the classic pairing, and pork takes the honey particularly well.

Is there any heat in it?
No. It's sweet and herby with nothing spicy about it.

Do they burn on the BBQ?
They 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.

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.

Where is the ingredient list?
We'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.

04SM327

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