Cambridge Beef Sausage Meal 5 x 4kg — Makes 270kg

Cambridge is the traditional one. It is the premix behind the plain beef snag most people picture when they think of a butcher's sausage — the breakfast sausage and the BBQ sausage, seasoned rather than flavoured. Corona describe it as savoury herb and spice notes, and there is nothing gourmet about it. That is the point. This is the bulk format: a 20kg carton made up of five 4kg paper bags. Splitting a carton into five bags matters more than it sounds. You open one bag at a time, so the rest stays sealed and dry, and a part-used bag does not sit open across a fortnight of runs picking up moisture. It is built on tapioca starch and maize flour, so it is gluten free — Corona's specification records gluten as nil detected. That is worth knowing if you sell to customers who ask, because most traditional beef premixes are wheat based. It does contain sulphites. One 4kg bag seasons 40kg of meat and fat, giving around 54kg of finished sausage, so a full carton runs to roughly 270kg. Key features 20kg carton, supplied as five separate 4kg paper bags Gluten free — tapioca starch and maize flour base, gluten nil detected Around 54kg of finished sausage per bag, roughly 270kg per carton Traditional beef sausage seasoning, savoury herb and spice Suits beef and lamb Made by Corona, manufacturing sausage meals since 1898 12 month shelf life unopened Consistent result across batches without weighing out individual spices Best uses Beef breakfast sausages Standard BBQ snags for a shop counter Lamb sausages Gluten free sausage lines Market stalls and weekend production runs Butcher shops running a house sausage Anyone making sausage in volume rather than by the kilo How to use Mince 40kg of beef and fat through a 6–8mm plate. Keep it cold the whole way through. Mix one 4kg bag of Cambridge meal with 10 litres of iced water to form a slurry. Add the slurry to the minced meat. Mix until the meat turns tacky and starts binding, around 2–3 minutes. Under-mixing is what makes a sausage crumble. Keep the emulsion below 4°C while you make it. Corona specify this, and it is the single thing most likely to ruin a batch. Mince again through a finer plate if you want a smoother texture. Fill your casings without packing them tight, then twist into links. Refrigerate straight away and let the sausages set overnight before cooking, packing or freezing. Corona's stated method is 1kg premix to 2.5 litres of water to 10kg of meat and fat, a dosage of 7.41%. Hold that ratio whatever batch size you are running — for a quarter bag, that is 1kg of meal, 2.5L of iced water and 10kg of meat. Full ingredient, nutrition and handling detail is in the Specifications tab. Storage & handling Store in a cool dry place away from sunlight, off the floor. Best before 12 months from manufacture, stored unopened. Open one bag at a time and leave the other four sealed. These are paper bags, so decant a part-used bag into a sealed tub rather than trying to reseal it. Keep the meal well away from steam and washdown areas. Damp is what turns a premix into a solid block. Keep your meat cold from mincing through to filling, and the emulsion under 4°C. Use clean gear so flavours from the previous batch do not carry over. FAQs How much sausage does a carton make? One 4kg bag takes 40kg of meat and fat plus 10 litres of iced water, which gives around 54kg of finished sausage. Across five bags that is roughly 270kg from the carton. Is it gluten free? Yes. It is built on tapioca starch and maize flour, and Corona's specification records gluten as nil detected with a dietary status of gluten free. It does contain sulphites. What does a Cambridge sausage taste like? Savoury herb and spice. It is a traditional seasoning rather than a flavoured one, so it lifts the beef instead of covering it. If you want chilli, sweetness or a strong herb profile, that is the gourmet range, not this. Why five bags instead of one 20kg sack? So you only ever open what you are about to use. These are paper bags, and a premix left open picks up moisture and cakes. Once it cakes it will not disperse evenly through the mix. Can I use it on lamb? Yes. Cambridge is used for beef and lamb sausages. It suits any plain snag where the meat should still taste like the meat. Can I run a smaller batch? Yes, keep Corona's 1 : 2.5 : 10 proportions. A quarter bag is 1kg of meal, 2.5 litres of iced water and 10kg of meat and fat. Why does the temperature matter? Corona specify the emulsion should be below 4°C when made. Above that the fat starts to smear instead of staying in suspension, and the sausage renders out greasy no matter how well you seasoned it. Is there a smaller size? This is the bulk carton. If you only need a few kilos at a time, the 1kg gourmet and traditional meals cover the same job at a much smaller scale.