The ultimate ‘all in one make your own sausages’ – starter kit

The ultimate all in one sausage starter kit! Everything you need to make any type of sausages. Fresh, cooked, dry cured. Make your own fresh sausage as well as Northern and Southern European style dry sausage and all types of cooked sausages (black pudding, cooked sausage, liver sausage)!

Make all the types!

Need a little more help? Add one or both of our English spoken online workshops and you’ll be on your way in an evening.

Contents

This package consists of (well, everything of course):

• Allround starter for medium-fast and slow fermentation (Hela Germet or Primal SK natur)
• 1 kg of nitrite salt (0,6%; comparable to cure #1)
• 50 grams of potassium nitrate (comparable to #cure 2)
• 100 grams of dextrose
• 100 grams of phosphates
• 50 grams of ascorbic acid
• 2 meters of beef middles
• 1 tube of hog casing
• 1 tube of sheeps casing
• 1 bag of Bactoferm 600 mold
• 5 pieces of 45 mm semi-permeable cellulose casings
• 5 pieces of 60 mm transparent plastic casing
• Sausage pricker
• 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
• ❕ Optional: online workshop ‘how to make your own fresh sausages’
• ❕ Optional: online workshop ‘how to make your own dry cured sausages’
• Optional: impress everybody with your equipment! Eg with le Porkert, known worldwide as ‘the Ferrari among the meat grinders’. Complete this rock-solid Czech classic with stuffing tubes and a meat stumper.

Online English spoken sausage making workshop

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.