Spice mixture for wild sausage from "Wilder Metzger"

Of course! Only with herbs & spices “Der Wilde Metzger” Conrad Baierl offers a guarantee of success with this spice blend for anyone who wants to make wild sausage themselves. An (wild) animal consists not only of leg and back but also of shoulder and belly. These parts and all trimmings can be processed into a natural, wild sausage with this spice blend. Our recommendation for use When using a 20/22 caliber (e.g. sheep casings) and a sausage weight of about 50 g, you can make about 200 wild sausages with one bag. Add the spice before grinding to prevent spice clumps from forming. Then mix the meat pieces so that the spice can distribute optimally. TIP: The spice blend is also excellent for minced meat, Mett, meatballs, and Bolognese! Simply weigh the corresponding amount and add the appropriate amount of spice, and it’s delicious. The addition of 42g per kg of mixture is identical. About Conrad Baierl Conrad Baierl from Bad Rothenfelde, since 1979, butchery has been his profession and passion. After working as a product developer for spices and stays in Spain, Portugal, and New Zealand, “Conny” was a chef and co-founder of Munich's legendary Red Hot Bar & Restaurant. Since 2012, he has specialized in butchering and preparing game meat. As a game meat expert, he travels to fairs such as “Pferd & Jagd” or the “Wild Food Festival” and works closely with the “Deutscher Jagdverband” and “HALALI - Magazin für Jagd, Natur und Lebensart.” Delivery includes: 420 g spice blend in a sealed, resealable bag Addition per application: Add 42 g per kg of mixture (one package is sufficient for 10 kg) Declaration-required ingredients: sea salt, spices, starch, lemon peel. Without caraway! (pure herb and spice blend with sea salt, without glutamate and without artificial flavorings, gluten-free) Manufacturer: Conrad Baierl Helferner Weg 30 49124 Bad Rothenfelde Germany [email protected]