Use: 295g for 11.34 (25 lbs) meat. Add 570ml dry red wine or dark vinegar.
Contains: Salt, Spices, Brown Sugar.
NOTE: This is a seasoning mix only. No Binder is used traditionally. Some do use a cure, many traditional recipes do not; and is simply a fresh grilling sausage.
Following authenticity and tradition... "it must be made up of at least 90% meat, with the remaining 10% being spices, seasonings, and preservatives like vinegar and salt. The sausages must contain beef, but can also include some pork or lamb. And, no more than 30% of the meat content may be made up of fat."
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