Make authentic Hungarian-style sausage with this seasoning blend of Garlic powder, spices and deep tones of Hungarian paprika. Fulfilling, savory and spicy.
- 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.
(For 12-1/2# Batches Divide Following By 1/2)
You will need:
- 25# of Lean Pork Trims
- 2-3 cups Water
- 1 pkg. of "B" Seasoning
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.