Sausage Flavouring | Fresh Danish Venison

For the deer hunters out there ready to turn their prize into something special.

This Danish-style blend brings together salt, white pepper, nutmeg, and warming spices to let your venison shine without overpowering it.

Use a 70/30 meat-to-pork-fat ratio when mincing through a 5mm plate. Add 750ml of filtered water or crushed ice to the mix for the right texture.

Makes approximately 5kg of venison sausages with clean, balanced flavour that respects the quality of your meat.

Blended locally by The Casing Boutique in Sydney, NSW.