Jalapeño Chilli & Sour Cream Sausage Meal 1kg — Makes 13kg
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Jalapeño Chilli & Sour Cream is the sausage for people who actually want some heat. Jalapeño gives a bright, green chilli warmth instead of a blunt burn, and the sour cream softens the edge of it so the sausage stays eatable rather than punishing.
It suits chicken and pork especially well, where the meat is mild enough to let the chilli come through. Beef works if you want it heavier. 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
- Genuine jalapeño heat, softened by sour cream
- A proper chilli sausage for people who want one
- Suits chicken and pork as well as beef
- Resealable 1kg bag so you can do part batches
- Consistent result without weighing out individual spices
Best uses
- Chicken snags with a bit of bite
- Weekend BBQ batches for adults
- Sausages for burgers and hot dogs
- Mexican-style meals and loaded rolls
- Market stalls and small-scale production
How to use
- Mince 10kg of chicken, pork, beef or a blend through a 6–8mm plate
- Add the 1kg of Jalapeño Chilli & Sour Cream 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 the chilli doesn't carry into your next batch
Specifications
| SKU | 04SM316 |
|---|---|
| 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 | Jalapeño chilli heat with cooling sour cream |
| Heat level | Medium |
| Ideal meats | Chicken, pork, or beef |
| Casings | Hog or collagen, 28–32mm |
| Category | Sausage premix, chilli 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.
How hot is it really?
Warm without being brutal. Jalapeño sits at the milder end of the chilli range, and the sour cream takes the edge off further. There's a definite kick, but it won't clear the room. If you want spice with a tang instead, our Chorizo meal carries chilli at 1.5%.
Will kids eat them?
Some will, most won't. If you're feeding a mixed crowd it's worth doing a batch of Honey BBQ alongside.
What meat works best?
Chicken and pork let the chilli come through clearly. Beef works too and gives you a heavier sausage.
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.
04SM316
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