Mustard & Sweet Herb Sausage Meal 1kg — Makes 13kg

Mustard & Sweet Herb is the sharp one. Mustard powder sits at 4% — a serious proportion, and you notice it — with sweet herbs and parsley taking the raw edge off so it comes across as tangy rather than hot. It's the flavour that goes best with something rich.

Pork is the natural partner, the same way mustard belongs next to a pork chop. 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
• Mustard powder at 4%, tangy and clearly there
• Sweet herbs balancing the sharpness
• Made from at least 62% Australian ingredients
• Resealable 1kg bag so you can do part batches
• Consistent result without weighing out individual spices

Best uses

• Pork snags, the classic pairing
• Bangers and mash with a sharper edge
• Sausages served with pickles and dark bread
• Weekend BBQ batches at home
• Market stalls and small-scale production

How to use

1. Mince 10kg of pork, beef or a blend through a 6–8mm plate
2. Add the 1kg of Mustard & Sweet Herb 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

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	04SM311
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	Tangy mustard with sweet herbs
Mustard content	4%
Ideal meats	Pork, beef, or a blend
Casings	Hog or collagen, 28–32mm
Allergens	Contains mustard. Contains sulphites at 10mg/kg or above.
Origin	Made in Australia from at least 62% Australian ingredients
Category	Sausage premix, mustard & herb 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 strong is the mustard?
Present and obvious. At 4% it's one of the highest single flavour proportions in the range, so this tastes of mustard rather than hinting at it. The sweet herbs keep it from being harsh.

Is it hot?
No chilli. Mustard brings a sharp tang and a little nose-heat, which isn't the same as chilli burn.

What meat works best?
Pork. Mustard and pork is a pairing for a reason, and the fat carries the tang well.

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.

Does it contain allergens?
Yes. It contains mustard, which is a declarable allergen, and sulphites at 10mg/kg or above. The full ingredient list is below.

Ingredients

Flour rice, Maize Flour, Salt, Spices (Mustard Powder 4%), Sugar, Herbs (Parsley 0.5%), Mineral Salt (451), Hydrolyzed Vegetable Protein, Dehydrated Vegetables, Preservative (223), Flavour Enhancer (635), Spice Extract, Vegetable Oil.

Contains mustard. Contains sulphite greater/equal to 10mg/kg. Made in Australia from at least 62% Australian ingredients.

04SM311

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