Backwoods® Bratwurst Cured Sausage Seasoning
*Actual product may vary slightly from picture.
Backwoods Bratwurst Cured Sausage Seasoning - Makes 5 lbs.
Backwoods Bratwurst Cured Sausage Seasoning - Makes 5 lbs. - Directions & Nutritional Info
Backwoods Bratwurst Cured Sausage Seasoning - Makes 25 lbs.
Backwoods Bratwurst Cured Sausage Seasoning - Makes 25 lbs. - Directions & Nutritional Info

Backwoods® Bratwurst Cured Sausage Seasoning

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A delicious sausage! Use beer instead of water to make beer brats.
Custom Blended for Wild Game and Domestic Meat
  • Backwoods® Bratwurst Seasoning Makes 5 lbs.
    SKU: 9275
  • $5.99
  • Backwoods® Bratwurst Seasoning Makes 25 lbs.
    SKU: 9276
  • $17.99
Bratwurst: A delicious sausage. Use beer instead of water to make beer brats.
Backwoods® Sausage Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Enjoy these Cured Sausage Seasonings, painstakingly flavored to make the greatest wild game or domestic meat cured sausage around! Each seasoning package includes a packet of Cure. Casings sold separately.
Net Weight - Makes 5 lbs.: 4.7 oz. (133g)

Net Weight - Makes 25 lbs.: 23.5 oz. (665.05g)

Seasoning Ingredients: Salt, Corn Syrup Solids, Spices, Monosodium Glutamate, Not more than 1% Soybean Oil Added To Prevent Caking.

Cure Ingredients: Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid.

Contains: Soy.

Ingredients Do Not Contain Gluten.

For consistently flavorful sausage use the recommended number of pounds of meat this package is intended to produce.

To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water for 5 pounds of meat.

To make the entire 25 lb. package at one time: Dissolve entire seasoning and cure packets into 25 ounces of water for 25 pounds of meat.

To make smaller batches: Use 2 Tbsp & 2 tsp teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g), and 1 ounce of water for each pound of meat used.

Directions:
  • Grind a mixture containing at least 20% pork or pork fat.
  • Dissolve seasoning and cure in water. Mix thoroughly with meat until tacky.
  • Stuff into 32-35mm natural hog or collagen casings.
  • Twist casings to make 4-6" links and cook in preheated oven at 180° F, or smoker until internal temperature reaches 165° F.
  • Links can be grilled, fried, or broiled. Refrigerate or freeze finished product.
Keep cure out of reach of children. Do not use more cure than recommended.

A Note About Cure: Cure should be used to control botulism as well as add color and flavor to your smoked or cooked sausage.

All Seasonings, Casings, and Cheese are non-returnable. Please see our return policy here.
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