Make your own strasburg at home, healthier and tastier than the ones you buy at the supermarket. So simple to make as well, you mix the seasoning with the mince meat, fill your casing (fibrous or large all natural recommended), leave in your fridge overnight, they dry in your oven or smoker at a low temp until you reach an internal temp of around 65 degrees C.
You will need to add cure #1/2% as well to this mix if you are semi drying it.
Great for kids!
This pack will make over 3kg of Strasburg.