Dr Pepper Hot Link - What's the Würst that could happen?!

Combining Sweet ,Heat and Meat. Reducing down Dr Pepper to make a sticky sweet caramel-esque rich base flavour then turning up the heat with cayenne pepper and a touch of guajillo and pasilla to enhance the jammy notes.

Ingredients: British Beef, British Pork Shoulder, Dr Pepper, Amaretto, Mexican Oregano, Onion Granules, Pasilla Chilli, Guajillo Chilli, Smoked Paprika, Garlic, Cracked Black Pepper, Chinese Five Spice, Milk Powder (MILK), White Pepper, Red Chilli, Cayenne Pepper, Soft Brown Sugar, Sodium Nitrate, Sea Salt, Natural Hog Casing

Net Weight: 450g 

Pack of 3 Sausages

Product is sent Frozen

COOKING INSTRUCTIONS:

IF FROZEN DEFROST THOROUGHLY BEFORE USE

FAN OVEN:

150c for 30 Minutes

(Flip Half Way)

AIR FRYER:

110c - 30 Minutes

(Flip half way)

BBQ / GRILL:  

Low/Med Temp

Use the indirect cooking method (opposite side to heat source)

Move over coals at the end of the cook to crisp the skins up if you wish.

SMOKER: 

Set smoker to 80c for 1st hour, raising to 110 degrees until the internal temperature reaches 72c, then either serve or use an ice bath to stop them cooking, drain and store safely.

  
Please note these are a guideline only, cooking equipment can differ greatly.