23 November 2025

German Bratwurst Mild pork sausage with creamy texture and spice harmony. Ingredients: Pork Shoulder: 7.6 kg / 16.8 lb Pork Fat: 2.0 kg / 5.3 lb Salt: 140 g / 10 tbsp Pepper: 20 g / 4 tsp Nutmeg: 8 g / 2 tsp Ginger Powder: 4 g / 1 tsp Marjoram: 8 g / 1 tbsp Ice Water: 800 ml / 3.5 […]

Cabanossi Beef Trim: 10 kg / 22 lb Salt: 136 g / 9.5 tbsp Curing Salt: 20 g / 2 tsp Black Pepper: 20 g / 4 tsp Garlic Powder: 20 g / 4 tsp Sugar: 32 g / 6 tsp Coriander: 10 g / 2 tsp 250 ml Medium Cream Sherry (Optional) Method: Grind 6 mm, stuff 18-22 mm, smoke at

Spanish Chorizo Fresco Ingredients: Pork Shoulder: 7.5 kg / 16.5 lb Back Fat: 2.5 kg / 5.5 lb Sweet Paprika: 100 g / 10 tbsp Garlic: 50 g / 1.5 tbsp Oregano: 120 g / 8 tbsp Salt: 140 g / 10 tbsp Pepper: 30 g / 1 tbsp Steps: Mix thoroughly. Method: Grind through 6-8 mm, rest 12 hours, stuff 28-32

Dry Sausage Beef Trim (80/20): 10 kg / 22 lb Salt: 140 g / 10 tbsp Coriander: 60 g / 4 tbsp Black Pepper: 32 g / 8 tsp Nitrate: 8 g / 4 tsp Brown Sugar: 40 g / 8 tsp Vinegar: 240 ml / 1 cup No Water. Method: Grind through 4.5 mm, stuff 18-22 mm, dry at 18-30°C /