You offer tasty specialties — have you also thought about offering international products? Perhaps during a themed week? Try the following recipes with sausage-linker.com — you cannot fail to be inspired. Inspired not only by the taste of the sausages, but also by the filler itself. Quick, safe, simple and good value.
And we have also listed some international sausage specialties here for you to try out. Give them a try!
And if you have a recipe that we should publish, just send it in to us.
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47.5% pork shoulder, fresh
47.5% pork shoulder, frozen
5% back fat
10% R 2 beef, de-sinewed, with max. 5% visible fat, raw
50% S 2 pork without sinew, with max. 5% visible fat, raw
40% S 21 leaf fat
10% R 2b beef with higher sinew proportion and max. 5% visible fat, raw
35% R 3b pork with higher sinew proportion and max. 5% visible fat, raw
33.5% R 1 beef, fat and sinew removed, raw
1.5% L 1 lamb, fat and sinew removed, raw
40% S 1 pork, fat and sinew removed, raw
70% pork shoulder
30% fresh back fat, rind removed