5kg Beef Trim Carnivore Collective Smoky BBQ Sausage Seasoning 2x Onions Caramelized 500ml Bundaberg Rum (Or water) 30mm Collagen Casing

• Cut the beef trim into long strips and mince through a 10mm plate.
• Add the seasonings, caramelised onions, and rum to the minced beef. Mix thoroughly until everything is evenly distributed.
• Mince the mixture a second time using a 6mm plate.
• Continue mixing until the meat develops a tacky, sticky consistency. This helps the sausages bind properly.
• Fill your sausage stuffer and stuff into 30mm sausage casings. Allow the casing to free spool as it fills to leave enough room for linking without stretching the casing too tightly.
• Refrigerate the sausages overnight. This helps improve the casing's elasticity and reducing the chance of splitting during cooking.
• Then vacuum seal and freeze until ready to use.