Seasoning Blends & Meat Formulations

LIVER SAUSAGE & PÂTÉ SEASONINGS

Liver sausage and liver pâté are products that are manufactured by processors around the world – but their popularity varies by culture and country.

Liver sausage and pâté are usually produced from pork, but chicken or beef can also be used.

Added seasonings will compliment well with liver, and you may consider brandy flavours, pepper, cardamom, mace and ginger.

SEASONING, INGREDIENTS & USAGE		TO ORDER
Fine Liver Sausage Spice		Code: HIBCLS-001
Ingredients:	Spices, Dextrose, Hydrolysed Soy and Corn Protein, Dehydrated Onion, Flavour, Calcium Silicate (mfg aid).
Usage:	Use 7-10oz to 100lb. Or use 6g per kg of meat.
Coarse Liver Sausage Spice		Code: HIBCCL-001
Ingredients:	Spices, Dehydrated Onion, Hydrolysed Soy and Corn Protein, Dextrose, Calcium Silicate (mfg aid).
Usage:	Use 7-10oz to 100lb. Or use 6g per kg of meat.
Fine Liver Sausage with Herbs Spice		Code: HIBCLH-001
Ingredients:	Spices, Hydrolysed Soy and Corn Protein, Dehydrated Onion, Dextrose, Dehydrated Peppers, Calcium Silicate (mfg aid).
Usage:	Use 7-10oz to 100lb. Or use 6g per kg of meat.
Pork Liver Pâté		Code: HIBPLP-001
Ingredients:	Spices, Dextrose, Hydrolysed Soy and Corn Protein, Spices.
Usage:	Use 7-10oz to 100lb. Or use 6g per kg of meat.

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@ 1-888-456-6252, or at lab@malabarsuperspice.com.
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