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218 Cooper St, Epping VIC 3076
📞 (03) 9422 1711
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Laverton North Branch
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Unit 2/176-178 Cherry Ln, Laverton North VIC 3026
📞 (03) 9422 1711
🕐 Mon – Fri: 9 am – 3 pmSat: 9 am – 1:30 pm
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Seasoning Packs
A seasoning premix is a shortcut in the best sense. Somebody has already worked out the ratio of salt to pepper to fennel to whatever else the style calls for, weighed at the scale you are actually mincing at. You bring good meat and a cold room, and the blend handles the rest.
The Italian blends here follow regional styles. Felino and the 1 kg Sweet Red Extra premix both come from Fratelli Pagani in Italy. Toscano is the fennel forward one. Calabrese Hot brings the chilli. Venetian is milder. There is a Luganega recipe kit if you want the whole thing set out for you. Beyond Italy there is Spanish chorizo in 875 g, German bratwurst in a 400 g pack and a 5 kg blend that does 85 kg of meat, and a cracked pepper and Worcestershire mix where 1 kg makes 10 kg. Hi Mountain from the USA do a five pack jerky cure and seasoning variety. If you are dry curing rather than making fresh sausage, we keep Bactoferm T-SPX and white mould culture from Chr Hansen, and Sacco SBI77 Lyocarni.
Weigh your meat before you open the packet, not after. Every premix is dosed per kilo, and eyeballing it is how you end up with a batch that is either bland or too salty to eat. Write the ratio on the tub while you still remember it.
We are at Laverton North and Epping. See also salami and sausages, natural casings and salts and cures.
A seasoning premix is a shortcut in the best sense. Somebody has already worked out the ratio of salt to pepper to fennel to whatever else the style calls for, weighed at the scale you are actually mincing at. You bring good meat and a cold room, and the blend handles the rest.
The Italian blends here follow regional styles. Felino and the 1 kg Sweet Red Extra premix both come from Fratelli Pagani in Italy. Toscano is the fennel forward one. Calabrese Hot brings the chilli. Venetian is milder. There is a Luganega recipe kit if you want the whole thing set out for you. Beyond Italy there is Spanish chorizo in 875 g, German bratwurst in a 400 g pack and a 5 kg blend that does 85 kg of meat, and a cracked pepper and Worcestershire mix where 1 kg makes 10 kg. Hi Mountain from the USA do a five pack jerky cure and seasoning variety. If you are dry curing rather than making fresh sausage, we keep Bactoferm T-SPX and white mould culture from Chr Hansen, and Sacco SBI77 Lyocarni.
Weigh your meat before you open the packet, not after. Every premix is dosed per kilo, and eyeballing it is how you end up with a batch that is either bland or too salty to eat. Write the ratio on the tub while you still remember it.
We are at Laverton North and Epping. See also salami and sausages, natural casings and salts and cures.
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An 875g beef meal base sausage pre mix that makes up to 10kg of snags, giving your bangers a rich, savoury backbone. Blend it through your minced beef for a consistent, well seasoned result without the guesswork. A handy base for sausage making day.
$14.50 AUD
An 875g Rosemary Lamb sausage pre mix that makes up to 10kg of fragrant, herby snags. Blend it through your minced lamb for a classic rosemary and lamb sausage that sings on the grill. An easy way to get a restaurant style result at home.
An 875g Chicken and Herbs sausage pre mix that makes up to 10kg of light, fragrant snags. Blend it through your minced chicken for a fresh, herby sausage the whole family will love. An easy way to get consistent, tasty results at home.
$15.50 AUD
An 875g Balkan Cevapcici sausage pre mix that makes up to 10kg of those moreish little skinless sausages. Blend it through your mince for the authentic garlicky, smoky flavour of the Balkans. Perfect for the grill, served with flatbread and ajvar.
$39.90 AUD
From $10.50 AUD
From $7.20 AUD
$29.90 AUD
$29.90 AUD
$82.40 AUD
$7.20 AUD
$77.00 AUD
$5.90 AUD
$58.00 AUD
Showing 45/45
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