{"id":404603787,"title":"No. 813 Hungarian Fresh Sausage Seasoning","handle":"no-813-hungarian-fresh-sausage-seasoning","description":"\u003cp\u003eMake authentic Hungarian style sausage with this seasoning blend of Garlic powder, spices and deep tones of Hungarian paprika. Fulfilling, savory and spicy.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cc0000;\"\u003e\u003cspan style=\"color: #0b5394;\"\u003eAward Winning\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlend with course ground pork (butt or shoulder)\u003c\/li\u003e\n\u003cli\u003e1.01 Lb. B Unit for 25 lbs. of meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.psseasoning.com\/blogs\/sausage-making-101\/18684227-seasoning-cure-conversion-chart-for-per-pound-increments\"\u003e\u003cstrong\u003e\u003cspan\u003eView 1 lb. Conversion Chart\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch5\u003eINGREDIENTS\u003c\/h5\u003e\n\u003cp\u003eSalt, Hungarian Paprika, Dextrose, Spices, Garlic Powder.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFRESH BRATWURST\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e(For 12-1\/2# Batches Divide Following By 1\/2) \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e25# of Lean Pork Trims\u003c\/li\u003e\n\u003cli\u003e2# Water\u003c\/li\u003e\n\u003cli\u003e1 pkg. of \"B\" Seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Procedure:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrind regular trims through 1\/8” plate. Add water and Brat Seasoning of your choice, and mix for 3-5 minutes until meat becomes tacky. Stuff into 32-35mm hog casings or 4” x 20” fibrous casings, if stuffed into a 4 x 20 freeze and then slice into patties. You can also make into bulk.\u003c\/p\u003e","published_at":"2014-11-10T15:38:00-06:00","created_at":"2014-11-10T15:38:42-06:00","vendor":"PS Seasoning \u0026 Spices","type":"Sausage Seasoning","tags":["Award Winning","Fresh Sausage","No MSG"],"price":1121,"price_min":1121,"price_max":1121,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":957603423,"title":"B Unit","option1":"B Unit","option2":null,"option3":null,"sku":"02-0461","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"No. 813 Hungarian Fresh Sausage Seasoning - B Unit","public_title":"B Unit","options":["B Unit"],"price":1121,"weight":454,"compare_at_price":null,"inventory_quantity":-81,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_813HungarianFresh.png?v=1519765064","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/Hungarian-Fresh-Sausage.png?v=1519765064","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/813-Fresh-Hungarian-Sausage-Seasoning_2000X2000.png?v=1519765064"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_813HungarianFresh.png?v=1519765064","options":["Unit"],"content":"\u003cp\u003eMake authentic Hungarian style sausage with this seasoning blend of Garlic powder, spices and deep tones of Hungarian paprika. Fulfilling, savory and spicy.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cc0000;\"\u003e\u003cspan style=\"color: #0b5394;\"\u003eAward Winning\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlend with course ground pork (butt or shoulder)\u003c\/li\u003e\n\u003cli\u003e1.01 Lb. B Unit for 25 lbs. of meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.psseasoning.com\/blogs\/sausage-making-101\/18684227-seasoning-cure-conversion-chart-for-per-pound-increments\"\u003e\u003cstrong\u003e\u003cspan\u003eView 1 lb. Conversion Chart\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch5\u003eINGREDIENTS\u003c\/h5\u003e\n\u003cp\u003eSalt, Hungarian Paprika, Dextrose, Spices, Garlic Powder.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFRESH BRATWURST\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e(For 12-1\/2# Batches Divide Following By 1\/2) \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e25# of Lean Pork Trims\u003c\/li\u003e\n\u003cli\u003e2# Water\u003c\/li\u003e\n\u003cli\u003e1 pkg. of \"B\" Seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Procedure:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrind regular trims through 1\/8” plate. Add water and Brat Seasoning of your choice, and mix for 3-5 minutes until meat becomes tacky. Stuff into 32-35mm hog casings or 4” x 20” fibrous casings, if stuffed into a 4 x 20 freeze and then slice into patties. You can also make into bulk.\u003c\/p\u003e"}

No. 813 Hungarian Fresh Sausage Seasoning

Unit

$ 11.21

Maximum quantity available reached.

Make authentic Hungarian style sausage with this seasoning blend of Garlic powder, spices and deep tones of Hungarian paprika. Fulfilling, savory and spicy.

Award Winning

Blend with course ground pork (butt or shoulder)
1.01 Lb. B Unit for 25 lbs. of meat

View 1 lb. Conversion Chart

Salt, Hungarian Paprika, Dextrose, Spices, Garlic Powder.

FRESH BRATWURST

(For 12-1/2# Batches Divide Following By 1/2)

You will need:

25# of Lean Pork Trims
2# Water
1 pkg. of "B" Seasoning

Suggested Procedure:

Grind regular trims through 1/8” plate. Add water and Brat Seasoning of your choice, and mix for 3-5 minutes until meat becomes tacky. Stuff into 32-35mm hog casings or 4” x 20” fibrous casings, if stuffed into a 4 x 20 freeze and then slice into patties. You can also make into bulk.

Sku: 02-0461

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