Casalinga Sausage Meal 1kg — Makes 13kg
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Casalinga is the Italian home-style blend. The name translates roughly as "home-made", and it describes the everyday sausage of an Italian kitchen rather than anything fancy — savoury, herbal and built to go into cooking as much as onto a plate.
Pork is the traditional meat for it. 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
- Traditional Italian home-style flavour
- Built for pork
- Suits cooking as much as grilling
- Resealable 1kg bag so you can do part batches
- Consistent result without weighing out individual spices
Best uses
- Italian pork sausages for the grill
- Pasta sauces and ragù
- Sausage and peppers, or sausage with lentils
- Pizza topping
- Market stalls and small-scale production
How to use
- Mince 10kg of pork, or a pork and beef blend, through a 6–8mm plate
- Add the 1kg of Casalinga meal
- Add 2kg of iced water
- Mix until the meat turns tacky and starts binding, around 2–3 minutes
- Fill your casings without packing them tight, then twist into links
- 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 | 04SM318 |
|---|---|
| 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 | Italian home-style |
| Ideal meats | Pork, or a pork and beef blend |
| Casings | Hog or collagen, 28–32mm |
| 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, grilling and cooking through dishes |
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.
What does casalinga mean?
Home-made, near enough. It's the name for the everyday Italian sausage rather than a specific regional recipe.
What meat works best?
Pork, traditionally. A pork and beef blend gives you a firmer sausage if you prefer that.
Can I use these in cooking?
That's where they earn their keep. Squeeze the meat out of the casings for a pasta sauce, or grill them whole and slice them through a dish.
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 an Italian sausage. 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.
04SM318
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