Blue Ribbon Brat Seasoning

SeasoningsFresh Sausage

Mild, with hints of dill.

SKU #
178

9.95

USD

$

12.00

USD

Contains

low Inventory - order soon!
Total weight of meat You Are mixing
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currently out of stock

Ingredients

  • Salt, Nonfat Dry Milk Powder, Spices, Dextrose, Autolyzed Yeast. Net Wt. 1lb. 6oz.
  • Contains: Milk

Preparation directions

Quick Reference Guide

Fresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.

GRINDING AND STUFFING OPTIONS:

  • Grind once or twice through 3/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)
  • When mixing add 1 1/2 cups water.
  • Chunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.
  • Fresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.

Meat Ratio

Fresh sausages are usually 100% pork. But adding beef or wild game will yield a leaner product. 50% beef or wild game along with 50% pork is a suggestion. Mix to desired ratio is also an option.

Tip

  • Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
  • In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
  • Order a new knife and plate, and keep the set together instead of mixing knives and plates.
  • The plate and knife must run tightly together. Add or replace thrust washers if needed.
  • Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

Recommendations

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.

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