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Seasoning Blends & Meat Formulations

SMOKED AND COOKED SAUSAGE SEASONINGS

Ready to eat sausage products include wieners, bologna, kielbasa, ham sausage, mortadella and much more. Cooked sausages constitute the greatest tonnage of sausage produced in Canada and the United States.

Smoked and Cooked Sausage Seasonings are packed in 2 kg and 25 kg bags.

SEASONING, INGREDIENTS & USAGE TO ORDER
All Beef Sausage Seasoning Code: MALABS-001
Ingredients: Spices, Dextrose.
Usage: Use 8g of seasoning per kg of meat.
Bavarian Headcheese Spice Code: HIBBAV-001
Ingredients: Spices, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Bavarian Headcheese Spice Code: HIBBAV-001
Ingredients: Spices, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Bierwurst Seasoning Code: MALBIER-004
Ingredients: Spices, Sugar, Flavour.
Usage: Use 4g of seasoning per kg of meat.
Bologna Seasoning Code: MALBOLS-015
Ingredients: Salt, Spices, Dehydrated Onion, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Sodium Erythorbate, Spices, Flavour, Colour, Calcium Silicate (mfg aid), Polysorbate 80 (mfg aid).
Usage: Use 30g per kg of raw finished product.
Chorizo Spice Code: MALCHOR-009
Ingredients: Spices, Dehydrated Garlic, Dextrose, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Debrecziener Seasoning Code: HIBDEB-001
Ingredients: Spices, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Dutch Rookwurst Spice Code: HIBDR-001
Ingredients: Spices, Dextrose, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Garlic Polish Sausage Seasoning Code: MALGPS-002
Ingredients: Spices, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 10g of seasoning per kg of meat.
Hungarian Sausage Seasoning Code: MALHUNG-001
Ingredients: Spices, Dextrose, Dehydrated Garlic, Rosemary Extract (Antioxidant).
Usage: Use 15g of seasoning per kg of meat.
Jagdwurst/Hunter Sausage Seasoning Code: HIBJH-001
Ingredients: Spices, Dextrose, Hydrolysed Soy and Corn Protein, Dehydrated Garlic, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Kabanosy Sausage Seasoning Code: HIBKW-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.
Kaiser Jagdwurst Seasoning Code: HIBKJH-001
Ingredients: Spices, Dextrose, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Kielbasa Seasoning Code: MALKLBS-002
Ingredients: Spices, Dehydrated Garlic, Dextrose.
Usage: Use 6g of seasoning per kg of meat.
Krakowska Sausage Spice Code: HIBKS-001
Ingredients: Spices, Dehydrated Garlic, Dextrose, Hydrolysed Soy and Corn Protein.
Usage: Use 6g of seasoning per kg of meat.
Meatloaf Spice Unit Code: HIBFMB-001
Ingredients: Spices, Dehydrated Onion, Dextrose, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Mortadella Barcelona Spice Unit Code: HIBMB-001
Ingredients: Spices, Hydrolysed Soy and Corn Protein, Dehydrated Peppers, Spices, Flavour, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Pariser Lyoner Sausage Spice Code: HIBPL-001
Ingredients: Spices, Dextrose, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Pizza Sausage Seasoning Code: MALPSS-001
Ingredients: Spices, Salt, Dehydrated Onion, Sodium Erythorbate, Dehydrated Garlic, Monosodium Glutamate, Wheat Flour.
Usage: Use 15g of seasoning per kg of meat.
Regular Polish Sausage Seasoning Code: HIBPSR-001
Ingredients: Spices, Dextrose, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Schinkenwurst Seasoning Code: MALSWU-001
Ingredients: Dextrose, Spices, Sugar, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Theuringer Blood Sausage Spice Code: HIBTBS-001
Ingredients: Spices, Hydrolysed Soy and Corn Protein, Dextrose, Dehydrated Onion, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat.
Tyroler Sausage Code: HIBTYR-001
Ingredients: Spices, Dextrose, Hydrolysed Soy and Corn Protein, Dehydrated Garlic, Calcium Silicate (mfg aid).
Usage: Use 6g of seasoning per kg of meat

SMOKED AND COOKED SAUSAGE SEASONING, WITH BINDER AND/OR CURE

These seasoning and cure/binder combinations for smoked and cooked sausage are packed in 10 kg or 25 kg bags, or in custom units to fit your meat batch size.

SEASONING & BINDER/CURE, INGREDIENTS & USAGE TO ORDER
Beef Bologna Seasoning and Binder Code: MALBBSFC-001
Ingredients: Wheat Flour, Salt, Modified Milk Ingredients, Potato Starch, Sugar, Autolysed Yeast Extract, Sodium Erythorbate, Dehydrated Garlic, Sodium Nitrite, Flavour, Colour.
Usage: Use 97g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately**
Beef Salami Seasoning, Binder and Cure Code: MALBFS-002
Ingredients: Wheat Flour, Modified Corn Starch, Salt, Dextrose, Dehydrated Garlic, Sodium Erythorbate, Sodium Nitrite, Spices, Flavour.
Usage: Use 74g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately**
Bologna Seasoning and Binder Code: MALBOLSB-003
Ingredients: Modified Corn Starch, Salt, Wheat Flour, Modified Milk Ingredients, Sugar, Spices, Sodium Erythorbate, Dehydrated Garlic.
Usage: Use 80g of seasoning/binder per kg of raw finished product. Add cure and water as required.
Debrecziener Complete Unit Code: MALDEB-020
Ingredients: Salt, Dextrose, Spices, Dehydrated Garlic, Sodium Phosphate, Hydrolysed Soy and Corn Protein, Sodium Erythorbate, Sodium Nitrite.
Usage: Use 64g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately**
Hot Italian Smoked Sausage Seasoning and Binder Code: HISMB-006
Ingredients: Modified Corn Starch, Salt, Wheat Flour, Modified Milk Ingredients, Spices, Dextrose, Sodium Erythorbate, Dehydrated Garlic.
Usage: Use 75g of seasoning/binder per kg of meat. Add cure and water as required.
Kielbasa Complete Unit Code: MALKCU-031
Ingredients: Salt, Spices, Sodium Phosphate, Brown Sugar, Dehydrated Garlic, Sodium Erythorbate, Sodium Nitrite, Colour.
Usage: Use 27g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately**
Kielbasa Seasoning and Binder Code: MALKLBSB-011
Ingredients: Salt, Soy Protein Isolate, Salt, Modified Corn Starch, Dextrose, Dehydrated Garlic, Spices, Sodium Erythorbate, Flavour.
Usage: Use 52g of seasoning/binder per kg of meat. Add cure and water as required.
Salami Sub Unit Code: MALSSU-026
Ingredients: Modified Corn Starch, Salt, Soy Protein, Dextrose, Spices, Dehydrated Garlic, Dehydrated Onion, Sodium Erythorbate, Sodium Bicarbonate, Sodium Nitrite, Flavour, Colour.
Usage: Use 110g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately**
‘Smokies’ Seasoning and Binder Code: MALSMOK-001
Ingredients: Wheat Flour, Salt, Modified Corn Starch, Modified Milk Ingredients, Dextrose, Sodium Erythorbate, Dehydrated Garlic, Sodium Nitrite, Spices, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 80g of seasoning/binder and 3g of Sure Cure per kg of meat. Add water as required. **Cure packed separately**

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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

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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