German Sausage Seasoning

  • German Sausage Seasoning from Excalibur
$9.99 - $26.99
Shipping Weight:
4.00 LBS
Salt, Dextrose, Spices, Garlic Powder, Natural Spice Extractive.
Use 3.75 lbs of seasoning to 100 lbs of meat plus 4 oz of SURE CURE.


German Sausage Seasoning

Excalibur Seasoning

Use this to make a great old-world style mild German Sausage! It has the perfect amount of garlic and pepper, creating a great seasoning.  Smoke over pecan wood for a nice smooth flavor!

Weight (25 lb Unit): 0.9375 lb package

Weight (100 lb Unit): 3.75 lb package

Includes necessary amount sure cure for a smoked product, if making fresh product do not add cure

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

Learn To Make Sausage & Bratwursts In The Walton's Learning Center

Learn about How To Make Homemade Sausage & Brats in the Walton's Learning Center, plus find out what supplies are needed and a step by step video demonstration through the whole process. 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 a Bratwurst?

Bratwursts are a German-style sausage that is typically made from pork and stuffed into a natural hog casing or "fresh" collagen sausage casing. An extremely popular summer cookout option for grilling and smoking, but also sometimes cooked in water or beer. A popular sausage across the entire United States, but is even more popular in and around the state of Wisconsin. Common flavor profiles in a traditional bratwurst can include pepper and nutmeg, but flavors are almost endless with other unique options like Pumpkin Pie or Supreme Pizza which can have an entirely different flavor style when compared with a very traditional bratwurst.

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!

View AllClose