Traditional English Pork Sausage Meal 1kg — Makes 13kg

Traditional English Pork is the blend for a proper banger. It's the herby, gently spiced style you'd recognise from a butcher's window in England — savoury rather than sweet, built to let good pork carry the sausage. Pork is the point of it, ideally with a decent fat content. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage. Key features Makes around 13kg of finished sausage from one 1kg pack Traditional English banger flavour Herby and savoury with no heat Built for pork Resealable 1kg bag so you can do part batches Consistent result without weighing out individual spices Best uses Bangers and mash with onion gravy Full English breakfasts Toad in the hole Pork snags for the BBQ Market stalls and small-scale production How to use Mince 10kg of pork through a 6–8mm plate Add the 1kg of Traditional English Pork meal Add 2kg of iced water Mix until the meat turns tacky and starts binding, around 2–3 minutes Fill your casings without packing them tight, then twist into links Chill thoroughly before cooking, packing or freezing Storage & handling Keep the bag sealed somewhere cool and dry, out of direct sun Push the air out before resealing a part-used bag Keep your meat below 4°C from mincing through to filling Use clean gear so flavours from the last batch don't carry over Specifications SKU 04SM307 Content weight 1kg resealable pack Vendor Corona Yield Approximately 13kg finished sausage per 1kg pack Mixing ratio 1kg meal : 2kg iced water : 10kg meat & fat Flavour profile Traditional English banger, herby and savoury Ideal meats Pork Casings Hog or collagen, 28–32mm Origin Made in Australia from local and imported ingredients Category Sausage premix, traditional English style Intended users Home butchers, professional butchers, meat processors Applications Fresh sausages for BBQ, frying and grilling FAQs How much sausage does one pack make? One 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage. What makes it English? The style. English bangers are herby and savoury rather than sweet or hot, and they're traditionally pork. It's the sausage you'd get with mash and onion gravy. Is there any heat in it? No. It's a savoury, herby flavour with nothing spicy about it. What meat works best? Pork, with a decent fat content. A traditional banger relies on the pork, so a lean mince will leave it dry. Can I do a smaller batch? Yes, keep the same 1:2:10 proportions. For a small run that's 250g of meal, 500g of iced water and 2.5kg of meat. What casings should I use? Hog casings around 28–32mm suit a traditional banger. Collagen casings in the same size work just as well. Where is the ingredient list? We're confirming it against the current pack and it will be on this page shortly. If you need the ingredients or allergen details before then, contact us and we'll read them off the bag for you.