<![CDATA[What kind of sausage?]]>I am not sure what type of sausage seasoning I am looking for. I am going to make some deer sausages to eat hot off the grill. I am planning on cutting in about 30% pork fat with my ground deer than stuffing it in hog casings.

I do not want bratwurst seasoning or polish kielbasa seasoning, I think…

I am looking for a sausage seasoning that is mild, a little, sweet, and will taste good with some sharp cheddar cheese mixed in.

If anybody has had Eckrich Cheddar Smoked Sausage Links this is the style I am going for.

Thanks!

]]>https://waltonsdev.nodebb.com/topic/1865/what-kind-of-sausageRSS for NodeFri, 11 Sep 2026 16:31:45 GMTThu, 26 Dec 2019 01:15:47 GMT60<![CDATA[Reply to What kind of sausage? on Thu, 26 Dec 2019 17:27:42 GMT]]>@Mr-Jingles Anything in https://www.waltonsinc.com/seasonings/sausage-seasonings/cured-sausage-seasoning is a cured sausage but you aren’t necessarily tied to that category. You could 100% take a summer sausage or snack stick seasoning and do it. If you want to stay in that category then German is very mild, you would want to add a little something for some sweetness though.

Another option would be to take a bratwurst seasoning and then make a 20-22 lb batch while using all the seasoning. You would do this because of salt content, it is what our store manager did with the Hatch Green Chili Brat and they were amazing!

Another option is the landjaeger seasoning, its got a little bit of sweet and is mild though I don’t see it going well with cheddar.

]]>https://waltonsdev.nodebb.com/post/10193https://waltonsdev.nodebb.com/post/10193Thu, 26 Dec 2019 17:27:42 GMT<![CDATA[Reply to What kind of sausage? on Thu, 26 Dec 2019 04:00:43 GMT]]>@Mr-Jingles only thing i can think of is cheeseburger chedderwurst or pineapple and bacon under the cured speciality sausage catagory

]]>https://waltonsdev.nodebb.com/post/10177https://waltonsdev.nodebb.com/post/10177Thu, 26 Dec 2019 04:00:43 GMT<![CDATA[Reply to What kind of sausage? on Thu, 26 Dec 2019 03:46:52 GMT]]>I will be making a cured sausage. Just wondering what type of seasoning?

I’ve got the rest down. Cure #1 then smoke to 155 or so.

]]>https://waltonsdev.nodebb.com/post/10176https://waltonsdev.nodebb.com/post/10176Thu, 26 Dec 2019 03:46:52 GMT<![CDATA[Reply to What kind of sausage? on Thu, 26 Dec 2019 02:02:33 GMT]]>@Mr-Jingles i believe the Eckrich is a cured sausage not fresh. Which are you trying to achieve? If you go with cured it needs the seasoning, cure and smoked. Then basically all you have to do is heat and eat. If you are going for a fresh sausage that needs a complete cook befor eating

]]>https://waltonsdev.nodebb.com/post/10175https://waltonsdev.nodebb.com/post/10175Thu, 26 Dec 2019 02:02:33 GMT