Sausage Flavouring | Smoked Dutch Venison

A ripper sausage seasoning for the deer hunters looking to mix things up. 

This Dutch-style blend brings a warming mix of brown sugar, white pepper, nutmeg, clove, ginger, and ground coriander with salt and potato starch for something a bit more complex than your standard venison snag.

Add 750ml of filtered water or crushed ice to the mix and use a 70/30 meat-to-pork-fat ratio when mincing. Makes approximately 5kg of sausages with a subtle smoky character and spice notes that really let your venison shine.

Perfect for when you want to impress without getting too fancy.

Blended in Sydney, NSW.