Universal Brühwurst seasoning

Universal Brühwurst seasoning: one blend for wieners, frankfurters and bologna

Brühwurst is the German umbrella term for scalded and cooked sausages, from wieners and frankfurters to bologna and lyoner. This universal blend gives the classic, mild profile of clove, coriander and paprika, dosed at only 5 grams per kilo of sausage meat. 100 grams therefore covers 20 kilos of meat.

Clove and coriander give the warm, familiar wiener flavour, paprika and a touch of chilli add colour and a little heat at the base, and nutmeg rounds it off. The blend also has a small note of rum, which adds depth without standing out. It contains 3.84 grams of salt per 100 grams, but at 5 grams per kilo that is only 0.02 percent salt in the meat, so curing salt or salt is weighed out separately.

Features

• Universal: One blend for wieners, frankfurters, bologna, lyoner and other cooked sausages.
• Low dosage: 5 grams per kilo of meat, so 1 kilo of seasoning covers 200 kilos of sausage.
• Classic profile: Clove, coriander and paprika, rounded off with nutmeg and a small note of rum.
• You control the salt: The seasoning adds only 0.02 percent salt to the meat, so curing salt is weighed out to your own recipe.
• Long shelf life: 730 days from production when stored dry, dark and below 25°C.

How to use

1. Grind meat and back fat finely while it is at 0 to 2°C.
2. Weigh out 5 grams of seasoning per kilo of meat and curing salt to your own recipe.
3. Run meat, salt and half of the ice water into a binding batter, then add fat, seasoning and the rest of the ice water.
4. Keep the batter below 12°C and stuff it into casings.
5. Poach the sausages in water at 80 to 85°C to a core temperature of 72°C. Never let the water boil hard.
6. Chill the sausages quickly in cold water.

Dosage guide

Specifications

FAQ Frequently asked questions