A Polish classic and an Aussie favourite. Add 118g to 5kg of meat. Add 3g of cure #1 2% (sold separately) per kg if making semi-dired sausage. Ingredients: black pepper, garlic and salt., May contain traces of nuts, egg, and milk.
A Polish classic and an Aussie favourite. Add 118g to 5kg of meat. Add 3g of cure #1 2% (sold separately) per kg if making semi-dired sausage. Ingredients: black pepper, garlic and salt., May contain traces of nuts, egg, and milk.
