Olley & Olley Chorizo Seasoning Makes 15 LB

Product description ------------------- These are seasonings we have used to make sausage for the best Yorkshire Chefs since 2005. “Best in the Business” Robert Ramsden, Yorkshire Professional Chef of the Year. “First Rate” Michael Wignall, Michelin Chef. They can be used with all meats. Pork, Beef, Lamb, Chicken, Venison, and to make not only sausage but Burgers, Nuggets, Patties, Meat Balls, Sausage Rolls, Pie filling, Scotch Egg, Stuffing etc. No machine needed. Recipes are from around the World and are authentic. No artificial flavour, colour or msg. INSTRUCTIONS CHORIZO You will need 800 gm minced Pork 20 gm / 4 tsp Olley & Olley Seasoning Method Sprinkle Olley & Olley Seasoning on to minced meat and mix until sticky. Add a dollop of Ketchup or Passata at the end to round off. Fill in to sausage casings if you have a machine If not, roll in to the shape you want (Sausage, Burger, Meat ball, Nugget, Pattie etc) in cling film and twist the ends closed. Refigerate or freeze. Should last for a week in the fridge. Or try the Scottish way (Lorne or Square sausage). Line a bread tin with cling film and fill the tin with sausage meat. Cover with cling and put in the freezer for a couple of hours to firm up. Remove from freezer and cut loaf in to slices. Cling wrap and refrigerate / freeze the slices. Tip: To Cook Skinless sausage Steam cling wrapped sausage for 15 minutes. Remove from steamer and allow to cool. Remove the wrap and grill / fry / roast / barbeque for 10 minutes on moderate heat until cooked through. PSAll Reviews / Feedback gratefully received. PPSFeel Free to add chilli for extra heat or fresh s from your garden, and indeed a little salt if you fancy. PPPS If you have any suggestions or recipes you would like making up, please let me know. PPPPS Try our new Meat Rub. A rich warm blend of spices for grilled, barbecued, roasted meat and fish. Peter Olley North Yorkshire Ingredients ----------- Salt, pepper, dextrose, sodium tripolyphosphate (stabiliser), sodium sulphite (preservative), paprika, chilli powder, garlic powder, spices, dried s, citric and ascorbic ,(anti oxidants) P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Manufacturer Contact Information -------------------------------- Olley and Olley Limited. Wisteria House, Riverside YO8 8PS. Email: olleyandolley@gmail.com See more ( javascript:void(0) )

• Traditional Hot, Spicy Pork Sausage Seasoning. Italian and Spanish..
• Artisan Yorkshire Sausagemaker's Authentic Seasoning.
• Make Sausage that won't spit or split, with or without a machine. No artificial colour, flavour,msg..
• Also Sausagemeat, Burger, Nugget, Kebab, Sausage Roll, Pie, using Pork, Beef, Lamb, Chicken, Game.
• Visit our desertcart Shop to find recipes from around the World, video and Testiomonials from top Chefs.