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  1. #1
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    Any body used dunninghams sausage mix?

    I have brought some sauage mix, binder and spice mix from butcher suppliers dunninghams.

    Has any one used it and how did it turn out?

    Not the best instruitions on the packet.

    1 kg packet of spice/binder mix.

    Packet says 9 kg of meat and fat. So does that mean 9 kg of venison plus 30% of pork fat. Or is it 9 kilos combined?

    Goes on to say
    1kg of pre-mix
    1.55kg of iced water
    .45kg of red wine
    12 kg finished block?


    I understand that you need some liquid to help bind ingredients but 1.55kg of water sounds alot. Also says .45kg of wine when there is already wine powder in the pre-mix .....???

    Confused as.... last sausages i tried to make were shite , was my first attempt not enough fat and were dry as. Just worried about all the liquid will make it a wet mess.

    Any advice or experience using the dunninghams spice mix would be appreciated.


    Thanks

  2. #2
    Member Gapped axe's Avatar
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    Dad used to be the manager of the Rotorua branch and from memory the patties and sausages they we made were spot on. Sadly dad passed away 4yrs ago.
    "ars longa, vita brevis"

  3. #3
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    Thanks gapped axe, sorry to hear about your old man.

  4. #4
    SiB
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    Definitely keep the 30% pork belly fat. Feel the consistency as you add the water. For 9kg that's about 15% water. It probably relates to what's in their mix. Personally I'm a salt only fan. Let's taste the meat!

  5. #5
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    Quote Originally Posted by SiB View Post
    Definitely keep the 30% pork belly fat. Feel the consistency as you add the water. For 9kg that's about 15% water. It probably relates to what's in their mix. Personally I'm a salt only fan. Let's taste the meat!
    So should consistency be the same or similar to a meat paddie?

  6. #6
    SiB
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    In my book yes.

    Less if you're freezing them afterwards

 

 

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