Excalibur's MRT Sausage and Meatloaf Seasoning

SKU:
4550282229
  • Excalibur's MRT Sausage and Meatloaf Seasoning from Excalibur
$23.99
Bulk Pricing:
Buy 10 or above and pay only $20.99 each
Availability: Ships Same Business Day
UPC:
729009018457
Shipping Weight:
5.50 LBS
Ship Dims:
9.75 x 2.00 x 14.75 (in)
Ingredients:
Salt, Sage, Black Pepper, Red Pepper, Coriander, Dextrose.
Usage:
Homemade Fresh Pork Sausage: Cut fresh pork and fat into one-inch cubes. Weigh out each and combine 2/3 lean meat with 1/3 fat; add one level tablespoon of seasoning mix to each pound of pork. Mix well, then put through grinder. Refrigerate sausage i
Frequently bought together:

Description

Excalibur's MRT Sausage & Meatloaf Seasoning

Excalibur Seasoning

Morton® Sausage & Meat Loaf Mix has been discontinued, but that doesn't mean you can't get the same flavor sausage and meatloaf you are used to. Excalibur's Sausage & Meatloaf Seasoning was developed as a custom match to provide the same flavor and make the same product you are used to. Check out our meatloaf recipe below for a great tasting homemade meatloaf using this seasoning that will soon become a family favorite!

Features:

  • 5.0 lb package

How To Make Meatloaf:

  • 1 lb ground beef
  • 1 lb ground pork
  • 2 cups soft bread crumbs
  • 1/3 cup chopped onion
  • 2 eggs
  • 1 cup milk
  • 1 cup ketchup
  • 2 teaspoon Excalibur's MRT Sausage & Meatloaf Seasoning
  • Combine all ingredients, mixing until well blended
  • Pack into greased 9 in x 5 in x 3 in loaf pan or shape into loaf on greased shallow baking pan
  • Bake at 350° F to an internal temperature of 160° F, about 1 hour and 15 minutes
  • Cool 5 to 10 minutes
  • Makes 6 to 8 servings

How to Make Homemade Fresh Pork Sausage:

  • Cut fresh pork and fat into one-inch cubes
  • Weigh out each and combine 2/3 lean meat with 1/3 fat
  • Add one level tablespoon of seasoning mix to each pound of pork
  • Mix well, then grind with a meat grinder
  • Refrigerate sausage in covered container overnight before stuffing into casings or forming into patties

How to Make Larger Batches of Sausage:

  • For mild seasoned sausage add 6 oz of seasoning per 24 lb of meat
  • For well-seasoned sausage add 6 oz of seasoning per 18 lb of meat

Walton’s Recipes

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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