Description
Our German Sausage Seasoning 1lb 8oz is a great addition to any Oktoberfest celebration or any other time of the year. This popular blend can be made fresh or smoked.
It is made with salt, nutmeg, pepper, other spices and spice extractives.
The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen.
Recommend Casings
Ready to Use
Because the German Sausage Seasoning 1lb 8oz comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.
- Net weight: 24 oz. (1 lbs. 8 oz.)
- Yield: approx. 50 lbs.*
- Use Insta Cure No. 1 and Soy Protein Concentrate if smoking the sausage (sold separately)
10 lbs. Recipe
- 10 lbs. boneless pork butt or use 7 lbs. venison & 3 lbs. fatty pork butt.
- 1-2 pints of ice water
- 4 1/2 oz. of German seasoning
- 2 cups soy protein concentrate (for smoked sausage)
- 2 teaspoons lnstacure #1 (for smoked sausage)
Pork butts are ground through a 3/16″ grinder plate. Venison is ground through a 1/4″ or 3/8″ grinder plate.
Thoroughly mix ingredients with meat and may be Stuffed into 32-35 or 35-38mm hog casings.
Refrigerate overnight. Sausage can either be cooked or frozen for future use.
When making smoked German sausage, 2 teaspoons lnstacure #1 and 2 cups soy protein concentrate must be added.
Sausage is placed in a preheated smokehouse at 130°F with dampers wide open, until casings are dry. Gradually increase temperature to 165-170°F with dampers 1/4″ open. Apply heavy smoke until internal temperature reaches 152°F.
Remove from smokehouse and shower with cold water until internal temperature is below 120°F. Allow sausage to hang at room temperature for about 30 minutes or until the desired bloom is obtained. Place in refrigerator for at least 24 hours.
Allergens: MSG
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
charles keltz (verified owner) –
Love this stuff
Scott Manson (verified owner) –
Good flavor
Melissa (verified owner) –
These remind of me the homemade ones my grandma made.the seasoning is so good
Anonymous (verified owner) –
The balance of spices in this seasoning is perfect.
John Smith (verified owner) –
TJ Smalley (verified owner) –
Ben Mendoza (verified owner) –
I have used this product in the past and is a favorite with my family
Dan Whitney (verified owner) –
Made this and all who have tried my german sausage give it great reviews in the flavor and texture.
Nicholas (verified owner) –
Used the German Sausage Seasoning for the first time and plan to use it now every time. Loved the taste
DOINA DUMITRESCU (verified owner) –
Already used the seasoning.
Wonderful taste!
Brian (verified owner) –
Made 20lbs of German Sausage. Seasonings are the best.
CP (verified owner) –
Mild flavor with a hint of bologna on the back-end taste. Not a favorite of mine, but would definitely be better cold smoked.
Georgette Rath (verified owner) –
Fantastic! We really loved the sausages with this spice.
David Harold Foster (verified owner) –
Never tried before, but expecting it to be as good as the others we have used in the past.
David Canada (verified owner) –
Great product!! Seasoning was excellent , and easy recipe to make my first time at home sausage.. Ty