 Seasoning Blends & Meat Formulations
SMOKED AND COOKED SAUSAGE SEASONINGS
Ready to eat sausage products include wieners, bologna, kielbasa, ham sausage, mortadella and much more. Cooked sausages constitute the greatest tonnage of sausage produced in Canada and the United States.
Smoked and Cooked Sausage Seasonings are packed in 2 kg and 25 kg bags.
| SEASONING, INGREDIENTS & USAGE |
TO ORDER |
|
| All Beef Sausage Seasoning |
Code: MALABS-001 |
| Ingredients: |
Spices, Dextrose. |
| Usage: |
Use 8g of seasoning per kg of meat. |
| Bavarian Headcheese Spice |
Code: HIBBAV-001 |
| Ingredients: |
Spices, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Bavarian Headcheese Spice |
Code: HIBBAV-001 |
| Ingredients: |
Spices, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Bierwurst Seasoning |
Code: MALBIER-004 |
| Ingredients: |
Spices, Sugar, Flavour. |
| Usage: |
Use 4g of seasoning per kg of meat. |
| Bologna Seasoning |
Code: MALBOLS-015 |
| Ingredients: |
Salt, Spices, Dehydrated Onion, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Sodium Erythorbate, Spices,
Flavour, Colour, Calcium Silicate (mfg aid), Polysorbate 80 (mfg aid). |
| Usage: |
Use 30g per kg of raw finished product. |
| Chorizo Spice |
Code: MALCHOR-009 |
| Ingredients: |
Spices, Dehydrated Garlic, Dextrose, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Debrecziener Seasoning |
Code: HIBDEB-001 |
| Ingredients: |
Spices, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Dutch Rookwurst Spice |
Code: HIBDR-001 |
| Ingredients: |
Spices, Dextrose, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Garlic Polish Sausage Seasoning |
Code: MALGPS-002 |
| Ingredients: |
Spices, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid). |
| Usage: |
Use 10g of seasoning per kg of meat. |
| Hungarian Sausage Seasoning |
Code: MALHUNG-001 |
| Ingredients: |
Spices, Dextrose, Dehydrated Garlic, Rosemary Extract (Antioxidant). |
| Usage: |
Use 15g of seasoning per kg of meat. |
| Jagdwurst/Hunter Sausage Seasoning |
Code: HIBJH-001 |
| Ingredients: |
Spices, Dextrose, Hydrolysed Soy and Corn Protein, Dehydrated Garlic, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Kabanosy Sausage Seasoning |
Code: HIBKW-001 |
| Ingredients: |
Spices, Dextrose, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Flavour, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Kaiser Jagdwurst Seasoning |
Code: HIBKJH-001 |
| Ingredients: |
Spices, Dextrose, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Kielbasa Seasoning |
Code: MALKLBS-002 |
| Ingredients: |
Spices, Dehydrated Garlic, Dextrose. |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Krakowska Sausage Spice |
Code: HIBKS-001 |
| Ingredients: |
Spices, Dehydrated Garlic, Dextrose, Hydrolysed Soy and Corn Protein. |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Meatloaf Spice Unit |
Code: HIBFMB-001 |
| Ingredients: |
Spices, Dehydrated Onion, Dextrose, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Mortadella Barcelona Spice Unit |
Code: HIBMB-001 |
| Ingredients: |
Spices, Hydrolysed Soy and Corn Protein, Dehydrated Peppers, Spices, Flavour, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Pariser Lyoner Sausage Spice |
Code: HIBPL-001 |
| Ingredients: |
Spices, Dextrose, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Pizza Sausage Seasoning |
Code: MALPSS-001 |
| Ingredients: |
Spices, Salt, Dehydrated Onion, Sodium Erythorbate, Dehydrated Garlic, Monosodium Glutamate, Wheat Flour. |
| Usage: |
Use 15g of seasoning per kg of meat. |
| Regular Polish Sausage Seasoning |
Code: HIBPSR-001 |
| Ingredients: |
Spices, Dextrose, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Schinkenwurst Seasoning |
Code: MALSWU-001 |
| Ingredients: |
Dextrose, Spices, Sugar, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Theuringer Blood Sausage Spice |
Code: HIBTBS-001 |
| Ingredients: |
Spices, Hydrolysed Soy and Corn Protein, Dextrose, Dehydrated Onion, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. |
| Tyroler Sausage |
Code: HIBTYR-001 |
| Ingredients: |
Spices, Dextrose, Hydrolysed Soy and Corn Protein, Dehydrated Garlic, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat |
SMOKED AND COOKED SAUSAGE SEASONING, WITH BINDER AND/OR CURE
These seasoning and cure/binder combinations for smoked and cooked sausage are packed in 10 kg or 25 kg bags, or in custom units to fit your meat batch size.
| SEASONING & BINDER/CURE, INGREDIENTS & USAGE |
TO ORDER |
|
| Beef Bologna Seasoning and Binder |
Code: MALBBSFC-001 |
| Ingredients: |
Wheat Flour, Salt, Modified Milk Ingredients, Potato Starch, Sugar, Autolysed Yeast Extract, Sodium Erythorbate,
Dehydrated Garlic, Sodium Nitrite, Flavour, Colour. |
| Usage: |
Use 97g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately** |
| Beef Salami Seasoning, Binder and Cure |
Code: MALBFS-002 |
| Ingredients: |
Wheat Flour, Modified Corn Starch, Salt, Dextrose, Dehydrated Garlic, Sodium Erythorbate, Sodium Nitrite, Spices,
Flavour. |
| Usage: |
Use 74g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately** |
| Bologna Seasoning and Binder |
Code: MALBOLSB-003 |
| Ingredients: |
Modified Corn Starch, Salt, Wheat Flour, Modified Milk Ingredients, Sugar, Spices, Sodium Erythorbate,
Dehydrated Garlic. |
| Usage: |
Use 80g of seasoning/binder per kg of raw finished product. Add cure and water as required. |
| Debrecziener Complete Unit |
Code: MALDEB-020 |
| Ingredients: |
Salt, Dextrose, Spices, Dehydrated Garlic, Sodium Phosphate, Hydrolysed Soy and Corn Protein,
Sodium Erythorbate, Sodium Nitrite. |
| Usage: |
Use 64g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately** |
| Hot Italian Smoked Sausage Seasoning and Binder |
Code: HISMB-006 |
| Ingredients: |
Modified Corn Starch, Salt, Wheat Flour, Modified Milk Ingredients, Spices, Dextrose, Sodium Erythorbate,
Dehydrated Garlic. |
| Usage: |
Use 75g of seasoning/binder per kg of meat. Add cure and water as required. |
| Kielbasa Complete Unit |
Code: MALKCU-031 |
| Ingredients: |
Salt, Spices, Sodium Phosphate, Brown Sugar, Dehydrated Garlic, Sodium Erythorbate, Sodium Nitrite, Colour. |
| Usage: |
Use 27g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately** |
| Kielbasa Seasoning and Binder |
Code: MALKLBSB-011 |
| Ingredients: |
Salt, Soy Protein Isolate, Salt, Modified Corn Starch, Dextrose, Dehydrated Garlic, Spices, Sodium Erythorbate,
Flavour. |
| Usage: |
Use 52g of seasoning/binder per kg of meat. Add cure and water as required. |
| Salami Sub Unit |
Code: MALSSU-026 |
| Ingredients: |
Modified Corn Starch, Salt, Soy Protein, Dextrose, Spices, Dehydrated Garlic, Dehydrated Onion, Sodium
Erythorbate, Sodium Bicarbonate, Sodium Nitrite, Flavour, Colour. |
| Usage: |
Use 110g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately**
|
| ‘Smokies’ Seasoning and Binder |
Code: MALSMOK-001 |
| Ingredients: |
Wheat Flour, Salt, Modified Corn Starch, Modified Milk Ingredients, Dextrose, Sodium Erythorbate, Dehydrated
Garlic, Sodium Nitrite, Spices, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid). |
| Usage: |
Use 80g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately** |
Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
We’re here to help!
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