Spice mixture wild sausage Jalapeno style from "Wilden Metzger"

Jalapeno Style – The special wild sausage spice blend from 'wilden Metzger' “Der Wilde Metzger” Conrad Baierl offers a guarantee of success for anyone who wants to make a spicy wild sausage themselves. A (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 produce about 200 wild sausages with one bag's contents. Add the spice before grinding to prevent spice clumps from forming. Then mix the meat pieces so that the spice can distribute optimally. Tip: If you like it spicy, use 42g per kg of mixture; if you prefer it hotter, use 45g. Wild tip: This spice blend can also be used to make spicy minced meat or hot meatballs. The addition of 42g-45g per kg of mixture is the same. About Conrad Baierl: Conrad Baierl from Bad Rothenfelde has been in the butcher trade since 1979, which is his profession and passion. After working as a product developer for spices and spending time 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 “Deutschen Jagdverband” and “HALALI - Magazin für Jagd, Natur und Lebensart.” Delivery includes: 420 g spice blend in a sealed, resealable bag. Addition / application: Add 42-45 g per kg of mixture. Declaration-required ingredients: sea salt, spices, starch, lemon peels, herbs. Without caraway! (pure herb and spice blend with sea salt, without glutamate and without artificial flavorings, gluten-free) Manufacturer: Conrad Baierl Helferner Weg 30 49214 Bad Rothenfelde Deutschland [email protected]