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:
- Black Pepper 5 grams/kilo*
- Anise .5 grams/kilo*
- Caraway .5 grams/kilo*
- Garlic 3 grams/kilo*
- Paprika 2 grams/kilo*
*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.
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