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Seasoning Blends & Meat Formulations

SEASONINGS FOR FRESH SAUSAGE

Canadian fresh sausage originated in the United Kingdom, and the recipes came to us as the British settlers arrived in Canada.

Fresh sausage is most commonly made with meat, baked ce real crumb and water. Pork meat is most commonly used, however fresh beef and/or veal may also be considered. The popularity of fresh sausage has increased over the past few years with the use of flavourful seasoning combinations.

All Fresh Sausage Seasonings are packed in 2 kg, 10 kg, or 25 kg bags.

SEASONING, INGREDIENTS & USAGE TO ORDER
Andouille Sausage Seasoning
Code: MALAND-001
Ingredients: Dehydrated Garlic, Dehydrated Onion, Spices.
Usage: Use 35g of seasoning per kg of meat. Salt and cure must be added to this unit. 2-3 hours smoking is required.
Apple Cinnamon Sausage Seasoning Code: APPCIN-031
Ingredients: Dextrose, Dehydrated Apple, Spices, Citric Acid, Flavour, and Sulphites.  
Usage: Use 65g of seasoning per kg of meat. Add salt and binder as required.  
Bradhella Spice Code: HIBBS-001
Ingredients: Spices, Hydrolysed Soy and Corn Protein, Flavour (Citric Acid), Calcium Silicate (mfg aid).  
Usage: Use 6g of seasoning per kg of meat.  
Bratwurst Seasoning Code: MALBRAT-001
Ingredients: Spices, Dextrose, Flavour.
Usage: Use 10g of seasoning per kg of meat.
Fresh Italian Frying Sausage Spice Code: HIBIF-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.
Fresh Lamb Sausage Code: MALFLS-001
Ingredients: Salt, Spices, Dehydrated Garlic, Rosemary Extract.
Usage: Use 20g of seasoning per kg of meat.
Garlic Leek Sausage Seasoning Code: MALGLSS-013
Ingredients: Dehydrated Garlic, Dehydrated Onion, Dextrose, Spices, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 30g of seasoning per kg of meat. Add additional salt as required.
Garlic Sausage Seasoning Code: MALGSS-004
Ingredients: Spices, Dextrose, Dehydrated Garlic.
Usage: Use 10g of seasoning per kg of meat. Add salt and binder as required.
Honey Flavour Code: MALHONF-002
Ingredients: Corn Syrup Solids, Sugar, Flavour, Calcium Silicate (mfg aid), Propylene Glycol (mfg aid).
Usage: Use 15g per kg of raw emulsion. Or use 50g per kg of brine for 30% pump.
Honey Garlic Fresh Sausage Code: MALHGFS-019
Ingredients: Salt, Dehydrated Garlic, Spices, Flavour.
Usage: Use 40g of seasoning per kg of meat.
Hot Italian Sausage Seasoning Code: MALHIS-002
Ingredients: Spices, Sugar, Dehydrated Garlic, Rosemary Extract, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 10g of seasoning per kg of meat.
Lemon Herb Sausage Seasoning Code: MALLHS-001
Ingredients: Spices, Dextrose, Sodium Phosphate, Dehydrated Onion, Dehydrated Garlic, Rosemary Extract, Flavour, Colour.
Usage: Use 9g of seasoning per kg of meat. Add salt and binder as required.
Lincolnshire Sausage Seasoning Code: MALLSS-001
Ingredients: Spices, Salt, Sodium Phosphate, Dextrose, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 33g of seasoning per kg of meat.
Maple Flavour Code: MALMAPFL-001
Ingredients: Corn Syrup Solids, Sugar, Flavour
Usage: Use 0.5-1% in finished product. Or use 5-10g-maple flavour per kg of raw emulsion.
Maple Sausage Seasoning Code: MALMAPS-005
Ingredients: Sugar, Spices, Brown Sugar, Rosemary Extract, Flavour, Calcium Silicate (mfg aid).
Usage: Use 20g of seasoning per kg of meat. Add salt and binder as required.
Merquez Sausage Spice Code: MALMERQ-001
Ingredients: Spices, Salt, Dextrose, Dehydrated Garlic, Canola Oil, Colour, Calcium Silicate (mfg aid).
Usage: Use 44g of seasoning per kg of meat.
Mexican Fresh Sausage Seasoning Code: MALMFSS-001
Ingredients: Salt, Dehydrated Peppers, Spices, Dehydrated Garlic, Flavour, Colour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid), Calcium Silicate (mfg aid).
Usage: Use 65g of seasoning per kg of meat.
Mild Italian Sausage Seasoning Code: MALMIS-003
Ingredients: Spices, Sugar, Dehydrated Garlic.
Usage: Use 8g of seasoning per kg of meat.
Muenchner Weisswurst Frying Sausage with Lemon Code: HIBMWL-001
Ingredients: Spices, Hydrolysed Soy and Corn Protein, Flavour, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Oktoberfest Sausage Seasoning Code: HIBOKT-001
Ingredients: Spices, Hydrolysed Soy and Corn Protein, Flavour, Calcium Silicate (mfg aid).  
Usage: Use 6g of seasoning per kg of meat.  
Pork and Leek Sausage Seasoning Code: MALPNL-001
Ingredients: Salt, Dehydrated Leek, Dehydrated Onion, Spices, Sodium Phosphate, Dextrose, Ascorbic Acid, Hydrogenated
Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 42g of seasoning per kg of meat.
Sicilian Wine-and-Cheese Sausage Seasoning Code: MALSWC-003
Ingredients: Spices, Salt, Cheese Powder (Milk Ingredients, Bacterial Culture, Salt, Rennet and/or Pepsin and/or Microbial Enzyme), Dehydrated Pepper, Dextrose, Flavour (Maltodextrin, Sulphites).
Usage: Use 80g of seasoning per kg of meat.
Sundried Tomato and Basil Sausage Code: MALSTB-001
Ingredients: Dehydrated Tomato, Dextrose, Spices, Citric Acid, Dehydrated Garlic, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 17g of seasoning per kg of meat.
Sweet Italian Sausage Seasoning Code: MALSISS-065
Ingredients: Salt, Spices, Dehydrated Onion, Dehydrated Garlic, Flavour, Colour, Calcium Silicate (mfg aid).
Usage: Use 25g of seasoning per kg of meat.
Tomato and Pork Sausage Seasoning Code: MALTPS-001
Ingredients: Salt, Spices, Brown Sugar, Sodium Phosphate, Dextrose, Ascorbic Acid, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 28g of seasoning per kg of meat.

FRESH SAUSAGE SEASONING AND BINDER

Fresh sausage products require a combination of binders and seasonings. The added binders help to increase juiciness, will absorb water and fat during cooking, and to improve the final texture.

Fresh Sausage Seasoning & Binder products are packed in 10 kg and 25 kg bags.

Use 90g of seasoning/binder and 180g of water per kg of meat.

SEASONING & BINDER, INGREDIENTS & USAGE TO ORDER
Bangers Breakfast Sausage Blend Code: MALBANG-001
Ingredients: Toasted Wheat Crumbs, Salt, Spices, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 8.5kg seasoning with 10kg water and 81.5kg meat. Or use 105g seasoning and 122g water per kg of meat.
Beef Breakfast Sausage Seasoning and Binder Code: MALBBS-007
Ingredients: Toasted Wheat Crumbs, Salt, Modified Corn Starch, Hydrolysed Soy and Corn Protein, Dehydrated Onion, Spices, Dehydrated Garlic, Rosemary Extract (Antioxidant), Flavour, Colour, Hydrogenated Vegetable Oil Cottonseed,
Soybean) (mfg aid).
Usage: Use 90g of seasoning/binder and 180g of water per kg of meat.
Breakfast Sausage Binder Code: MALBSB-011
Ingredients: Toasted Wheat Crumbs, Wheat Flour, Salt, Spices, Milk Ingredients, Spices, Flavour, Colour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 90g of seasoning/binder and 180g of water per kg of meat.
Extra Hot Italian Sausage Seasoning and Binder Code: MALXHISB-001
Ingredients: Toasted Wheat Crumb, Salt, Spices, Dextrose, Dehydrated Garlic, Rosemary Extract (Antioxidant), Flavour, Colour.
Usage: Use 90g of seasoning/binder and 180g of water per kg of meat.
Fresh Sausage Binder Code: MALFSB-001
Ingredients: Toasted wheat crumb, salt, dextrose, oleoresin rosemary, flavour.
Usage: Use 60g per kg of meat.
Honey Garlic Sausage Seasoning and Binder Code: MALHGB-002
Ingredients: Toasted Wheat Crumbs, Sugar, Salt, Dehydrated Garlic, Autolysed Yeast Extract, Rosemary Extract (Antioxidant), Flavour.
Usage: Usage: Use 100g of seasoning/binder and 180g of water per kg of meat.
Hot Italian Seasoning and Binder Code: MALHISB-001
Ingredients: Toasted Wheat Crumbs, Salt, Spices, Dextrose, Dehydrated Garlic, Rosemary Extract (Antioxidant), Flavour, Colour.
Usage: Use 90g of seasoning/binder and 180g of water per kg of meat.
Maple Fresh Sausage Binder Code: MALMAPB-003
Ingredients: Toasted Wheat Crumb, Salt, Sugar, Brown Sugar, Spices, Rosemary Extract (Antioxidant), Flavour, Colour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 90g of seasoning/binder and 180g of water per kg of meat.
Mild Fresh (Poultry) Sausage Binder Code: MALPSB-001
Ingredients: Toasted Wheat Crumb, Salt, Wheat Flour, Spices, Flavour, Colour.
Usage: Use 66g of seasoning/binder with 184g of water per kg of meat.
Oktoberfest Sausage Binder Code: MALOCT-001
Ingredients: Toasted Wheat Crumb, Salt, Dextrose, Spices, Flavour, Colour.
Usage: Use 90g of seasoning/binder and 180g of water per kg of meat.
Sundried Tomato and Basil Seasoning and Binder Code: MALSTBS-009
Ingredients: Toasted Wheat Crumbs, Salt, Dehydrated Vegetables, Dextrose, Spices, Dehydrated Garlic, Dehydrated Onion, Flavour, Colour, Canola Oil (mfg aid).
Usage: Use 100g of seasoning/binder and 180g of water per kg of meat.
Sundried Tomato and Oregano Seasoning and Binder Code: MALSTO-025
Ingredients: Sundried Tomato, Soy Protein Concentrate, Modified Corn Starch, Salt, Spices, Dehydrated Tomato, Sodium Phosphate.
Usage: Use 150g of seasoning/binder and 200g of water per kg of meat.
Sweet Italian Seasoning Binder Code: HIBSISB-010
Ingredients: Toasted Wheat Crumbs, Spices, Salt, Dehydrated Garlic, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage:

Use 70g of seasoning/binder and 150g of water per kg of meat.

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In This Section
Fresh Sausage
Smoked and Cooked Sausage
Poultry Injection/ Tumble Units
Cures and Cure Additives
Pepperoni and Pepperettes
Burgers, Steakette and Patty
Jerky Seasonings
Salami and Dry Cured Meat
Liversausage and Pâté
Wiener Units
Specialty Meat and Sausage Units
Steak Seasonings
Gourmet Seasonings
Gourmet Popcorn
Seasoning Units for Small Meat Batches
Reference Pages
Trouble Shooting Guide for Sausage Makers
Ensuring Good Quality Ham
Brine Preparation
Dry & Semi-Dry Sausage
Trouble Shooting Guide for Fermented Meats
Predicting Food Spoilage
Composition of Beef and Pork
Moisture and Protein Levels

Crushed Red Pepper
"Malabar helps me personally every time I have a special request or a question, and yet is big enough to provide me with anything I want, often on short notice. Aside from day-to-day supplies, Malabar's blend department has been invaluable in providing Rowe Farms with nutritional labels, blend matching services and in unitizing our own in-house recipes."

Trevor Ernst
Rowe Farms, Guelph, ON

 
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