Red Wiener and Frankfurter Seasoning

Red wiener and frankfurter seasoning: colour and flavour in one bag

A seasoning blend for red wieners and frankfurters, dosed at 5 to 6 grams per kilo of mix. Paprika extract in an oil carrier gives the red tone people expect from a red sausage, while chili, coriander, mace and nutmeg carry the flavour. 100 grams covers between 16 and 20 kilos of mix, and the 1 kilo bag around 200 kilos.

The red in a classic red sausage does not come from the meat. It comes from paprika oleoresin, a fat soluble extract that spreads evenly through the mix and survives cooking. Because the extract is dissolved in sunflower oil it distributes better than ground paprika does, so you avoid the small red specks otherwise visible on the cut face. The blend also contains flavour enhancer (E621), which is why the dose can be kept as low as 5 to 6 grams per kilo.

Features

• Red colour: Paprika oleoresin in sunflower oil gives even colour with no visible spice specks.
• Goes a long way: 5 to 6 grams per kilo, so 100 grams covers 16 to 20 kilos of mix.
• Classic profile: Chili, coriander, mace and nutmeg.
• Low dosage: Flavour enhancer (E621) means a little seasoning carries a lot of flavour.
• No declarable allergens: None of the 14 allergens in EU 1169/2011 are listed.

How to use

1. Grind meat and fat ice cold and keep the mix below 12 degrees throughout.
2. Weigh the salt and curing salt and work them into the meat first.
3. Add 5 to 6 grams of seasoning per kilo of mix.
4. Knead in ice water gradually until the mix turns tacky and holds together.
5. Rest the mix 10 to 20 minutes before stuffing so seasoning and salt spread evenly.
6. Stuff into casings and poach at 75 to 80 degrees.

Dosage guide

Specifications

FAQ Frequently asked questions