Misty Gully Greek Sausage Seasoning 200g

Ingredients: Salt, garlic, pepper, onion, sugar, marjoram, mint, cumin.

Directions for use: Use 5kg Lamb meat. Mince meat through a 10mm plate. Mix 5kg ground meat with Greek Seasoning, 6 eggs and 100g bread crumbs. Fill size 28-36 natural hog casings or collagen casing. Keep in refrigerator. Cook before serving.

Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.

Great care and responsibility needs to be taken when making any fermented sausage. Results can vary significantly due to a number of factors including ingredients, method, cleanliness, meat source and drying conditions. As such, Smoked and Cured Pty Ltd (Producer) and Firebrand Australia Pty Ltd (Retailer) will not be held responsible for the outcome.