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*2kg brisket mince

*50g BBQ rub (Your choice)

*1 tsp salt

*1 tsp cracked pepper

*20g onion powder

*20g mustard powder

*2 tbsp parsley flakes

*1/2 cup rice flour

*1/2 cup water

*1/2 cup jalapeno finely chopped

*1/2 cup diced haloumi

Hog casings - 32-35mm in size

Soak these in water for at least 30 minutes before using.

I trick I use is turn the tap on very low and open the start of the skin up and run water through the middle of the skins before putting on the nozzle, this makes it easier to put on and fill your sausages.


-Combine all ingredients together then mix for at least 5 minutes ensuring all ingredients are spread evenly and mix has become quite sticky.

-Line the inside of your sausage filler with a little bit of water before adding all the meat inside, fill your sausages ensuring you don't get many air bubbles. Link and hang for 24 hours before cooking or freezing


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