Britain's favourite source for sausage making and curing supplies...

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Supaphos

Supaphos

Phosphate cutter blend



This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat.

This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’.

This is an essential ingredient for a typical British banger.

 

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Supapres

Supapres

Preservative for fresh sausage E223

This is widely used by butchers and commercial sausage manufacturers to extend the shelf life of fresh sausages. When this is added at a rate of 0.08% of finished product i.e. 0.8 grammes per kilo of sausage will have a refrigerated shelf life of around 7 days

 

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Dextrose (monohydrate)

Dextrose (monohydrate)

An essential ingredient in sausage and salami making, helps fermentation and acts as a browning agent in fresh sausages (recommmended)!

 

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Sea Salt

Sea Salt

This is very high quality pure sea salt imported from Italy. It is essential in home curing and pickling and doesn’t contain anti caking agents which can affect the quality of your cured meat products.

 

 


 
Coarse grained sea salt

Coarse grained sea salt

 

1.50

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Fine grained sea salt

Fine grained sea salt

 

1.50

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Herb salt

Herb salt

A blend of crushed sea salt and European herbs that is ideal for all culinary purposes, it can be used as a substitute for salt in any curing recipe or as a tasteful addition to hot dishes. Used every day in our kitchen!

 

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Garlic Salt

Garlic Salt

An essential store cupboard ingredient, used for any dish where garlic is called for and is ideal for quick and easy garlic bread.

 

1.00

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Onion Powder

Onion Powder

Never run out of onions again with this great tasting powdered onion.

Great for any cooking application.

 

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Kibbled Onions

Kibbled Onions

These are chopped and dried onions, and are ideal for sausage and burger making. They are also extremely useful in general prupose cooking.

 

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Rusk 4Kg Bag

Rusk 4Kg Bag

Recommended Ingredient


Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage.

Makes between 20 to 40 Kilos of sausage.

 

9.99

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Rusk 6Kg Sack

Rusk 6Kg Sack

Recommended Ingredient


Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage.

Makes between 60 to 120 Kilos of sausage.

 

11.50

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Rusk 25 Kg Sack

Rusk 25 Kg Sack

Recommended Ingredient


Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage.

Makes between 250 to 500 Kilos of sausage.

 

45.00

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Hickory Smoke Powder

Hickory Smoke Powder

Add that authentic smoke flavour to sausages, bacon or any other recipe. This is a natural product that is simple to use and tastes great.

Please note that this is a highly concentrated powder and only tiny amounts are required to flavour food, the recommemded usage is 0.05% in the finished product, ie. 0.5 gramme per kilo of finished sausage etc.

 

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Online Catalogue |  Essential Ingredients