Sausage Flavouring | Smoked Dutch Venison

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

Add 750ml of filtered water or crushed ice and use a 70/30 meat-to-pork-fat ratio when mincing through a 5mm plate.

Makes approximately 5kg of sausages with subtle smoky character and spice notes that let your venison shine.

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

Blended locally by The Casing Boutique in Sydney, NSW.