Swiss Sausage

Description

A Central Coast favorite, our Swiss Sausage blends tradition with taste. Crafted from coarse-ground pork or a mix of 60% pork and 40% red game meat, it’s seasoned with nutmeg, allspice, garlic, cinnamon, clove, and a custom spice blend to create an authentic alpine flavor. Ideal for grilling or hearty plated meals.

A well-balanced Pork sausage or a combination of 60% pork and 40% red meat. To be a traditional “Swiss,” it’s usually pork and venison.

This seasoning is made with No MSG or anticaking agents. If the seasoning does cake, just break it up; it’s not bad.

Recommended fat content:

20-25% fat of your choice, some like beef, some like pork fat.

Recommend casings:

For links 32-35 mm Hog casings or size of your choice or patties

Seasoning is pre-mixed and complete with my recipe. No additional dry ingredients needed.

Customer to provide:

• 4 cups Burgundy wine, honestly, the cheaper the better.

Makes Approximately 25 lbs.

Cube meat and mix in the seasoning. Use the wine as a binder and pour over seasoned cubed meat. Grind through grinder plate of your choice.

I prefer a course grind, but that’s a personal choice.

*Please Note: seasonings may taste a bit different from time to time due to freshness, supplier, and the fact that they are small-run in hand batches.*