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Smoked Italian Sausage Recipe 300 GM

80 EGP

Try serving this recipe for great Italian sausage with the exciting, smoky flavour.

  • Type: Seasoning
  • Taste: Smoky taste

Dissolve sachet contents in 600 g of cold water (small bottle of water), Leave for two minutes until the solution become homogeneous then place the mixture evenly on 5KG of minced meat. You may regrind the meat once again if needed. Stuff marinated minced meat in natural casing.

Tips and tricks
• Before grinding, it’s recommended to freeze fresh beef cuts in a temperature not less than negative 5ᵒ C for 4 hours.
• In case of using textured soy protein, grind it with the meat twice (before and after spicing).
• Preparation of textured soy protein: each 1KG of dry soy protein should be soaked in 2KG of water for 12 hours before use.


  • Salt -Spice Mix (Basil - Rosemary - Fennel - Other Seasonings) - Starch - Dried Vegetables - Sugar - Smoke Flavor - E621 - E451 - Food grade colorant E110, it is recommended to write the previous ingredients on the label under the title of carry over ingredients from seasoning mix.


  • starch
Fact Gram Percent
Fats 0.02 g 3%
soduim 0.08 g 0.02%
Carbohydrate 4 g 50%
Fiber 0.24 g 3%
Protein 0.4 g 5%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Customer`s reviews

19/11/2021 12:38

1 out of 5
1 Star