Cured Specialty

While the sausage grinder may bring all the excitement, and the casing may show off skill, there’s a step in between that really makes a difference for how your sausage tastes — the sausage seasoning! Get the sausage seasoning right, and you have a flavorful masterpiece on your hands; get it wrong, and you’ll be back at the grinder again.

PS Seasoning has a huge variety of sausage seasoning choices so you can make sausage in an array of styles, from homemade bologna to salami and other cured sausages. Cured sausage has always been a favorite in the sausage making industry, giving birth to plenty of unique sausage seasonings. 

Once you get started with the right salami or bologna recipe, you’ll be ready to take on the entire world.

What comes to mind when you think of cured sausage meat? Pork, chicken, beef. But sausage can be made from all kinds of meat, not just ground pork. There’s lamb (common with merguez for instance), veal, turkey and venison, even vegan sausage. Heck, even gator! As long as you can add enough fat, it can be great for sausage.

There are as many different sausages as there are seasonings. Looking for some ideas of what to make? Check out a few of our sausage types below, and be sure to send along pics of your best meals.

There’s no one kind of bologna. We have bologna seasoning and cures that can help you make a range. From classic ring bologna with hints of sweetness, nutmeg and white pepper to a spicier blend with garlic and black pepper. Our German bologna blend brings garlic and mustard seed to the table for an authentic flavor. Mettwurst is made similarly to ring bologna, but has a different flavor more akin to a peppery, garlic bratwurst.

We offer sausage seasoning for other varieties of sausage, too. From Polish sausage to Weisswurst, Slovenian Kranskies to Linguisa, you will find it here. Explore our sausage seasonings to your heart’s content above.