Fire Cracker Sausage Recipe

If you love a little spice in your sausages then the Fire cracker sausage mix is sure to do just that. This recipe uses the Fire Cracker Complete Mix blended by Leonards. Cayenne chilli, paprika chilli and serrano chillis are the main culprits for bringing the heat to this mix and we love it. This recipe certainly is not one for the faint-hearted, this mix produces a well-rounded sausage and is great for anyone who can handle the heat. Ideal served on a cold winter night but equally as nice on the Barbecue! 

So give it a try!

INGREDIENTS

- 6.810kg of Pork meat (20% visual pork fat)

- 0.999kg Firecracker Complete Mix

- 1.271ml Cold Water

- Natural hog casings

METHOD

1. Mince the meat through a fairly coarse plate 8mm or even 6mm depending on your preference.

2. Add 0.999kg firecracker mix to the meat.

3. Start adding the water to the meat adding a little bit each time before binding the mixture then add a bit more.

4. Once the mixture is bound, fill the casings.

5. Place sausages into a non-stick baking tray and cook in oil or a salty butter glaze.

6. Bake for 45 minutes to 1 hour at 180°C until cooked and sausages are not pink inside.