Vienna Sausage Seasoning

Name: Vienna Sausage Seasoning
Brand: Foodstuff Collection
SKU: 1171
Price: 33.00 NOK
Availability: InStock

Classic Vienna seasoning with pepper, coriander and nutmeg. 10 to 12 grams per kilo. Spice only, salt is added separately.

33,-

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Item No.: 1171

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Information

Vienna sausage seasoning: the classic flavour, with the rest left to you

A free flowing seasoning developed for cooked meat products, built on black pepper, coriander and nutmeg with natural aromas of paprika, chili and mace. This is the spice portion only, not a complete blend. Salt, binder and any curing salt are added by you, and that is the point: you decide the salt level and the texture of your own mix.

Classic Vienna profile	10 to 12 grams per kilo of mix
Spice only, not a complete blend	No declarable allergens

The difference between this and a complete blend is control. A complete blend arrives with salt, starch and often phosphate pre weighed for a fixed weight of meat, which means the salt level has been decided for you. Here you get the flavour alone. If you want to run lower salt, swap potato flour for phosphate, or build a lean chicken sausage that needs more bind than usual, you can. The dextrose adds a little sweetness and helps colour during cooking, and anti caking agent (E551) keeps the powder loose so it spreads evenly through a cold mix.

Pro tip!
Remember that salt is not included. Our own Vienna sausage recipe weighs in around 17 grams of sea salt per kilo of mix on top of the seasoning. Always test fry a small patty before stuffing. Raw mix tastes saltier than the finished sausage, so a mix that tastes exactly right raw usually ends up flat in the casing.

Features

Spice only: No salt, no starch and no phosphate, just seasoning and aroma.
Classic profile: Black pepper and coriander underneath, nutmeg and mace on top.
Free flowing powder: Anti caking agent (E551) means the seasoning spreads evenly through a cold mix.
Delicate colour: Natural paprika and chili aroma give the orange tone the seasoning is known for.
No declarable allergens: None of the 14 allergens in EU 1169/2011 are listed.

How to use

Grind meat and fat ice cold and keep the mix below 12 degrees throughout.
Weigh the salt and any curing salt separately and work it in first.
Add 10 to 12 grams of seasoning per kilo of mix.
Add the binder, potato flour or phosphate, and ice water or iced milk gradually while kneading.
Test fry a small patty and adjust salt and seasoning before going further.
Stuff into casings, then poach at 75 to 80 degrees or smoke to taste.

Dosage guide

Per kilo of mix	10 to 12 grams
Per 5 kilos of mix	50 to 60 grams
Per 10 kilos of mix	100 to 120 grams
100 grams covers	Around 8 to 10 kilos of mix
500 grams covers	Around 42 to 50 kilos of mix
1 kilo covers	Around 83 to 100 kilos of mix
Salt in addition	Not included. Our own recipe uses around 17 grams of sea salt per kilo of mix
Binder in addition	Potato flour or phosphate to your recipe, also not included

Specifications

Product	Vienna sausage seasoning, classic
Sizes	100 grams, 500 grams and 1 kilo
Use	Cooked meat products and sausage making
Ingredients	Dextrose (maize), spices (black pepper, coriander), natural aroma, nutmeg, natural mace aroma, anti caking agent (E551), natural paprika aroma, natural chili aroma, natural nutmeg aroma, natural coriander aroma
Allergens	No declarable allergens listed
Energy per 100 g	1558 kJ / 372 kcal
Fat per 100 g	2.5 grams, of which saturates 0.8 grams
Carbohydrate per 100 g	84 grams, of which sugars 83 grams
Fibre per 100 g	1.7 grams
Protein per 100 g	2.2 grams
Salt per 100 g	0.31 grams, salt is added separately
Storage	Dry, humidity below 60 percent, 10 to 23 degrees in unopened packaging

FAQ Frequently asked questions

How much seasoning per kilo of mix?

10 to 12 grams per kilo. Start at 10 and work up to 12 if you want a more pronounced spice note. 100 grams covers around 8 to 10 kilos of mix, 500 grams around 45 kilos and 1 kilo around 90 kilos.

Does the blend contain salt?

No, only 0.31 grams per 100 grams of seasoning, which comes from the raw materials themselves. Salt has to be added separately. Our own Vienna sausage recipe uses around 17 grams of sea salt per kilo of mix.

What is the difference between this and a complete sausage blend?

A complete blend contains salt, starch and often phosphate, pre weighed for a fixed weight of meat. Here you get the spice portion only, so you control salt, bind and water yourself. More work, but full control over the result.

Does it suit sausages other than Vienna?

Yes. Pepper, coriander and nutmeg is the classic base in most light cooked sausages, so it also works for frankfurters, meat sausage and mild grilling sausages. For dark or heavily spiced sausages you will usually want something else.

Do I have to use curing salt?

Not strictly, but most people will want to. Nitrite gives the pink colour people expect in a Vienna sausage and holds back unwanted bacteria. Without it you get a grey sausage that tastes the same.