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From French Guiana

Olley & Olley Italian Sausage Seasoning Mix Makes 20 LB

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Product ID: 189131142
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olley & olley a case of real sausages
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About the item

  • Traditional Italian pork sausage seasoning mix, Salsicce with Fennel and Chilli.
  • Homemade Sausage without a machine.
  • All purpose seasoning for Pork, Chicken, Beef, , Venison, Lamb, game, any meat.
  • Use also for Burgers, Nuggets, Patties, Kebabs, Meat Balls, Sausage Rolls, , Scotch Eggs, Stuffing.
  • For Home Cooks and Professional Chefs. Gluten free, Dairy free.
  • ›See more product details.
Make your own sausage and steak burgers at home with seasonings made by us for the Professionals. You can make not only Sausage and Skinless sausage, but also Burgers, Nuggets, Patties, Kebabs, Meat Balls, Sausage Rolls, , Scotch Eggs, Stuffing, Pork Pie filling etc. Just Sprinkle on minced meat and mix . Use with Pork, Chicken, Beef,, Venison, Lamb. Gluten Free and Dairy Free. No MSG or artificial colours or flavours. Fettled in Yorkshire by the Olley family. INSTRUCTIONS SICILIAN gf You will need 1 Kg minced meat (Pork) 20 gm Olley & Olley Seasoning Method Sprinkle Olley & Olley Seasoning on to minced meat and mix until sticky. Fill in to sausage casings if you have a machine. If not, roll in to the shape you want (Sausage, Burger, Meat ball, Nugget, Pattie etc) in cling film and twist the ends closed. Refigerate or freeze. Should last for a week in the fridge. Or try the Scottish way (Lorne or Square sausage). Line a bread tin with cling film and fill the tin with sausage meat. Cover with cling and put in the freezer for a couple of hours to firm up. Remove from freezer and cut loaf in to slices. Cling wrap and refrigerate / freeze the slices. Tip: To Cook Skinless sausage Steam cling wrapped sausage for 15 minutes. Remove from steamer and allow to cool. Remove the wrap and grill / fry / roast / barbeque for 10 minutes on moderate heat until cooked through. Enjoy !

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