Bavarian Sausage Blend 950 g

Bavarian sausage blend 950 g: a mild, light sausage for ten kilos of meat

A complete seasoning and binder blend for classic Bavarian sausages, with pepper, mace, paprika and cardamom in a mild, rounded profile. The 950 gram bag goes with 150 grams of curing salt into 10 kilos of meat and around 4 litres of ice water. Potato starch, egg white powder, milk protein and phosphate (E451) handle the bind.

Bavarian sausages are light sausages where the seasoning should be noticeable without taking over. This blend therefore sits milder than a frankfurter or a grilling sausage: cardamom and mace give the sweet, almost perfumed note that defines the style, and the pepper is held back. The blend is built for cooked and pan fried sausages, so it works equally well for weisswurst inspired sausages and for Bavarian grilling sausages. Phosphate and milk protein let the mix take up four litres of ice water and hold on to it.

Features

• Mild profile: Pepper, mace, paprika and cardamom, balanced for light sausages.
• Complete blend: Seasoning, starch, protein and phosphate are pre weighed.
• Strong bind: Phosphate (E451) and milk protein hold around 4 litres of ice water per batch.
• Fixed dosage: 950 grams of blend plus 150 grams of curing salt to 10 kilos of meat.
• Declarable allergens: Contains egg and milk, which must be declared onwards if you sell the sausages.

How to use

1. Weigh out 10 kilos of well chilled meat and fat to your chosen formula.
2. Grind the meat coarsely and work in 150 grams of curing salt.
3. Run the mix in a cutter or grinder together with part of the ice water.
4. Add the whole bag of Bavarian blend and the rest of the ice water gradually until the mix is smooth and tacky.
5. Test fry a small patty and adjust with a little extra salt or seasoning if needed.
6. Stuff into suitable casings and cook by your preferred method.

Dosage guide

Specifications

FAQ Frequently asked questions