Bratwurst Seasoning

Bratwurst Sausage Seasoning is the classic blend for authentic homemade bratwurst — nutmeg, salt, pepper, dextrose, and supporting spices in the proportions that make a proper Wisconsin-style brat. It also works as a base for your own homemade bratwurst seasoning recipe if you like to adjust from there.

Blended without silicon dioxide, the anti-caking agent used in most commercial seasonings. If it cakes up, it hasn't spoiled — shake the container or crush it with your hand and it loosens right back up.

Features

• Ready to use — pre-blended to authentic proportions, no measuring or sourcing
• No silicon dioxide, fillers, or extenders
• No additional salt needed
• 4 oz. seasons approximately 10 lbs. of meat; 1 lb. 8 oz. seasons approximately 50 lbs.
• Made by The Sausage Maker in Buffalo, New York

10 lb. Recipe

• 10 lbs. pork butt
• 3 whole eggs
• 1 pint fresh milk
• 10 oz. soy protein concentrate (2 cups, not packed)
• 4 oz. Bratwurst Seasoning

Instructions

• Grind all the meat through a 3/8" plate.
• Add all ingredients and mix thoroughly until evenly distributed throughout the meat.
• Stuff into 32-35mm hog casings, or form into patties.
• Freeze any sausage that won't be eaten immediately.

Recommended Casings

• Natural hog casings, 32-35mm — the traditional choice for brats
• Pre-tubed natural hog casings — same casing, pre-strung for faster stuffing

Ingredients

Salt, pepper, dextrose, nutmeg, and other spices.

Allergens

Soybean oil is used as a mixing aid. *Casing capacity depends on meat/fill density, size/lengths of links or loops, and how tightly casings are being filled.

Storage

Store in a cool, dry place.

Yield depends on fill density, link length, and how tightly casings are stuffed.