Cambridge Sausage Premix 1Kg - Three Chins Brewing

Cambridge Sausage Premix 1Kg

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Our Cambridge Sausage Premix is the easy way to make a traditional and tasty Aussie snag. It's most common use is for making beef/lamb based sausages suitable for breakfast and bbq's, etc.

Method for Cambridge Sausages



8 Kg Meat (Beef with @ 20% Fat Content) 
1 Kg Cambridge Sausage Premix
1.6 Kg Iced Water

Makes a 10.6 Kg Finished Block

(Use above ingredients in the same ratio regardless of pack or batch size).

Note: Any other type of meat may be used in desired proportions, including lamb, venison, etc. Just make sure there is @ 20% fat content overall.


1. Mince fresh meat through a coarse mincer plate.
2. Make a slurry of the premix and the water. Mix this slurry thoroughly with the minced meat.
3. Mince again (through a finer plate if desired).
4. Fill into collagen or natural sausage casings in the preferred caliber, and twist-link into sausages.
5. Refrigerate as soon as possible. Allow sausages to 'set' overnight before cooking or freezing.