SKU #
152

Parmesan Garlic Brat

SeasoningsFresh Sausage
Looking for a savory, rich tasting brat? Try our Parmesan Garlic Brat for a bold taste sensation.

15.83

USD

$

USD

Contains

low Inventory - order soon!
Total weight of meat You Are mixing
This item has been added to your cart!
Oops! Something went wrong!
currently out of stock

Ingredients

- Salt, Nonfat Dry Milk , Sugar, Natural Parmesan Cheese Flavor (Sweet Whey Powder, Maltodextrin, Buttermilk Solids, Natural Parmesan Cheese Flavor, Salt), Garlic and Onion Powder, Nat. Butter Flavor (Maltodextrin, Nat. Butter Flavor), Buttermilk Flavor (Sweet Cream Buttermilk Powder, Nat. Butter Flavor, Maltodextrin, Whole Milk Powder, Cultured Buttermilk, Citric Acid, Salt), Spices, Nat. Spice Extractives (Including Garlic).    Net Wt. 13.9 oz. - Allergens: Milk 

Preparation directions

Printable Directions
Fresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage. ### GRINDING AND STUFFING OPTIONS: - Grind once or twice through 3/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.) - When mixing add 1 1/2 cups water. - Chunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation. - Fresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.

Meat Ratio

Fresh sausages are usually 100% pork. But adding beef or wild game will yield a leaner product. 50% beef or wild game along with 50% pork is a suggestion. Mix to desired ratio is also an option.

Tip

- Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat. - In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind. - Order a new knife and plate, and keep the set together instead of mixing knives and plates. - The plate and knife must run tightly together. Add or replace thrust washers if needed. - Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

Recommendations

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.

Shipping Details

We primarily use the USPS service as our shipping carrier. Larger orders may be sent via UPS.  
‍‍
We take pride and work diligently in packaging and shipping your order quickly so that you can receive your supplies as soon as possible.

Please refer to the information below so that you can plan accordingly for your meat making. Remember to factor in ship time once your package reaches the carrier.
When We ShipOrders received during regular business hours typically ship the next business day Monday through Friday. See chart below:
ExampleORDERS PLACED                   SHIP ON
10 a.m. on Monday              Tuesday
8 p.m. on Monday                Wednesday

Others Viewed

Out of Stock
Natural
Go to the product page
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Champ Wiener Seasoning

Wieners
$

13.35

USD

$

USD

Low Inventory
Out of Stock
Natural
Go to the product page
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Swedish Potato Sausage Seasoning

Fresh Sausage
$

9.40

USD

$

USD

Low Inventory
Out of Stock
Natural
Go to the product page
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Thuringer Summer Sausage Seasoning

Summer Sausage
$

13.35

USD

$

8.59

USD

Low Inventory