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.
Dylan Torrey (verified owner) –
Iââ¬â¢ve had and love both the kielbasa,and the Midwest bratwurst,looking forward to trying the German!your seasoning blends have all been the best I have tried,and excellent customer service.Customer for life
Thanks,Dylan Torrey
Craig McDonald (verified owner) –
Great flavor.
William Sheppard (verified owner) –
I’ve used this seasoning longer than I can remember. I love the fact that I can make 1 or 50 lb. Batches. The seasoning also doubles as a BBQ smoking rub.
I enjoy mixing the German sausage with ground beef for an amazing meatloaf.
Paula Jordan (verified owner) –
Donald Glass (verified owner) –
Made this as A fresh sausage enjoyed the mild seasoning. Not all sausages have to taste like Johnsonville. Am looking forward to trying this as A cured sausage. May make A nice snack stick.
Don Coatney (verified owner) –
Everything came fast. Packaging was great and seasonings are ecelent
Richard Wolske (verified owner) –
Iâve been making this sausage for yearâs and itâs AWAYS great !
Michael Karst (verified owner) –
William Carpenter (verified owner) –
My #1 Link Sausage that I make from this Season and I have shared it with some of my friends and they love it also. My go to Link sausage to make when I need a snack.
Frank Zampella (verified owner) –
Very good.
Rod BEITELSPACHER (verified owner) –
MATT KOSTIELNEY (verified owner) –
Outstanding Flavor
RICHARD GRAVES (verified owner) –
Sandy S. (verified owner) –
We had a problem with our order going to the wrong location and they were so kind and thoughtful. they fixed us right up. What we ordered was way better then we thought. Definitely going to be our go to place for making sausage in the future.
Greg Ross (verified owner) –