Carnivore Collective Italian Style Sausage Seasoning is a gluten-free, preservative-free seasoning mix for making 5kg of fresh sausage. It is designed primarily for pork and is used at 45g per 1kg of meat, with chilled water and optional white wine added during mixing. Carnivore Collective also recommends it with beef and as a seasoning for hamburger patties. 

The flavour is based on traditional Italian roast-pork seasonings, combining pepper, garlic, onion, herbs, spices, chilli and capsicum. Together, the alliums and herbs build the savoury aromatic base, while pepper and chilli contribute pungency and capsicum adds another layer of pepper character and colour. Pepper's pungency comes largely from piperine, which produces a different sensory warmth from the capsaicin-driven heat associated with chilli. 

For the full recipe, pork with approximately 30% fat is combined with chilled water and either Riesling or Pinot Grigio. The wine is optional; when used, its acidity and aromatics add another dimension to the sausage without changing the basic seasoning recipe. 

Flavour Profile

This is a savoury Italian roast-pork style seasoning built around herbs, alliums, pepper, chilli and capsicum.

Garlic, onion, herbs and spices provide the aromatic foundation that works naturally with rich pork, while pepper and chilli give the seasoning its spiced character. Capsicum rounds out the pepper component and can also contribute colour to the finished mixture.

The recommended 30% pork fat level is important to the finished sausage as well as the flavour. Fat contributes juiciness, mouthfeel and flavour delivery in sausage, while keeping the meat cold during grinding and mixing helps maintain good texture.

The optional white wine introduces acidity and additional aroma. Use Riesling or Pinot Grigio, or replace the wine with the same quantity of chilled water if you prefer to leave it out. 

Best Used For

This seasoning is particularly suited to:

• Fresh pork sausages
• Italian-style pork sausages
• Beef sausages
• Homemade beef or pork burgers

For pork sausage, use meat with approximately 30% fat as specified in the recipe. 

What You Need for a 5kg Batch

• 5kg pork, approximately 30% fat
• 1 full packet Carnivore Collective Italian Style Sausage Seasoning
• 250ml chilled Riesling or Pinot Grigio
• 250ml chilled water

The wine is optional. If leaving it out, use 500ml chilled water in total. 

Making a Smaller Batch

The seasoning rate is 45g per 1kg of meat.

For a 1kg batch, scale the full recipe to:

• 1kg pork
• 45g seasoning
• 50ml chilled Riesling or Pinot Grigio
• 50ml chilled water

If omitting the wine, use 100ml chilled water in total.

These quantities are a direct proportional scale-down of the 5kg recipe.

How to Use

1. Mince the meat through a medium mincer plate.
2. Add the seasoning, chilled water and chilled wine.
3. Mix thoroughly, kneading the mixture until it becomes sticky and cohesive.
4. Fill your chosen sausage casings.
5. Keep the finished fresh sausages chilled until cooking or freezing. 

The sticky texture developed during mixing is useful rather than accidental. Salt helps extract meat proteins during mixing, allowing the sausage mixture to bind together more effectively, while the soy protein in this seasoning can assist with binding water and fat in the meat mixture. Soy protein is widely used in processed meat for its water-binding, fat-binding and emulsifying properties.

Keep the meat and fat cold while mincing and mixing. Cold processing helps maintain the structure of the fat and meat mixture and is standard good practice when making fresh sausage. 

Choosing a Casing

The seasoning does not require one particular casing size, so the casing can be chosen according to the sausage diameter and eating style you want.

24/26mm natural lamb casings suit a slimmer sausage with the traditional appearance and bite of a natural casing.

26mm collagen casings are another good option when you want a consistent sausage diameter and straightforward preparation.

Larger natural hog casings can be used when you want a thicker Italian-style sausage. As the Sydney BBQs natural casing range expands, this seasoning will work across several casing diameters rather than being tied to one particular size.

Fresh Sausage, Not a Curing Mix

This seasoning is designed for fresh sausage that will be cooked before eating.

The ingredients do not contain curing salt, and the recipe does not call for curing salt to be added. It should not be used as a substitute for a properly formulated salami, fermented sausage or dry-curing mix. 

Because the seasoning is preservative free, the finished sausages should be frozen or consumed within 24 hours of making them.

Ingredients & Allergens

Ingredients: Salt, rice flour, soy protein, pepper, garlic, onion, spices, herbs, chilli, capsicum.

Contains: Soy

Gluten Free
Preservative Free 

Nutrition Information

Serving size: 10g
Servings per package: 22.5

Storage

Store the seasoning in a cool, dry place away from direct sunlight.

After making the preservative-free sausages, freeze them or consume them within 24 hours. 

Product Details

FAQs

Do I have to make the full 5kg batch?

No. The seasoning is used at 45g per 1kg of meat, so you can weigh out what you need for smaller batches.

For every 1kg of meat, use 45g seasoning, 50ml chilled water and 50ml chilled Riesling or Pinot Grigio. If you do not want to use wine, use 100ml chilled water instead.

Do I have to add wine?

No. Wine is optional. For the full 5kg recipe, replace the 250ml of wine with another 250ml of chilled water.

Which white wine should I use?

Use Riesling or Pinot Grigio. Keep it chilled before adding it to the sausage mixture. 

Can I use it with beef?

Yes. Pork and beef are both recommended pairings, and the seasoning can also be mixed through mince for hamburger patties.

Does this seasoning contain curing salt?

No. The ingredient list contains no curing salt, and this is a fresh sausage seasoning, not a salami or dry-curing mix. 

Does it contain gluten?

The product is gluten free. It does contain soy.