Apple Sausage Seasoning

SKU:
4550201170
  • Apple Sausage Seasoning from Excalibur
$5.99
Bulk Pricing:
Buy 25 or above and pay only $4.99 each
Availability: Ships Same Business Day
UPC:
729009021372
Shipping Weight:
0.60 LBS
Dimensions:
5.00 x 0.50 x 7.00 (in)
Frequently bought together:

Description

Apple Sausage Seasoning

Excalibur Seasoning

It has a nice hint of sweetness from the apple, and if you want more you can add a can of apple pie filling to add chunks of apple and a bit more sweetness to the sausage! Also, add some Hi-Temp Cheddar Cheese to put it over the top! Works great with Pork, but also can be used with Beef, Venison, or any Wild Game, as long as you add pork fat or a binder such as Sure Gel, Soy Protein Blend, or Carrot Fiber.

Features:

  • 0.50 lbs. of seasoning to 22.5 lbs. of pork and 2.5 lbs. of chunky applesauce
  • Add 1 can of chunky apple sauce to 0.50 lbs. of seasoning and 25 lbs. of meat for even more apple flavoring for a great tasting sausage.
  • Ingredients: Salt, dextrose, spices, spice extractives.

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Meatgistics - Walton's Learning Center

Learn about How to Make Homemade Sausage & Brats in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Fresh Sausage

Fresh sausage can include sausages like bratwursts, Italian style sausage, chorizo, breakfast sausage, and other related sausages. They can be packaged into collagen casings, natural hog casings, natural sheep casings, or even in bulk by using meat bags.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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