sausage fresh high caliber kitchen

High Caliber Private Reserve Sausage

High Caliber Private Reserve Sausage

Have you ever wanted to create a fresh sausage with your own spice blend? Attendees at our sausage-making classes love to experiment, here is a tasty recipe developed in the kitchen at High Caliber, and you might just have what you need in the pantry!

Fresh Sausage Staples:

  • Salt 15grams/kilo*
  • Water 100grams/kilo*

Add the Flavour:

*Per kilo of meat

Use this home gourmet spice blend as is, or experiment with your favourite flavours!

New to sausage-making? Click here for our Fresh and Smoked Sausage-Making Cheat Sheet for step by step direction for sausage-making at home.


Want more tips and tricks of the trade? Click here to sign up for our newsletter!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to top