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No. 294 Butter Garlic Bratwurst Seasoning

Regular price $ 11.99

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SKU: 02-1346

Goes well with

Our No. 294 Butter Garlic Bratwurst Seasoning perfectly balances rich, buttery flavor with aromatic garlic. Perfect for any bratwurst or sausage recipe, you'll enjoy the creamy taste and a garlic kick. Create the perfect bratwurst every time with this classic blend!

    • Blend with pork, beef, chicken or other ground meat
    • 1 Lb. B Unit for 25 lbs. of meat
    • Per Pound: Use 2 Tbsp of seasoning

    View 1 lb. Conversion Chart


    How To Use

    (For 12-1/2# Batches Divide Following By 1/2) 

    You will need:

    • 25# of Lean Pork Trims
    • 2 cups Water
    • 1 pkg. of "B" Seasoning

    Suggested Procedure:

    Grind regular trims through 1/8” plate. Add water and Brat Seasoning of your choice, and mix for 3-5 minutes until meat becomes tacky. Stuff into 32-35mm hog casings or 4” x 20” fibrous casings, if stuffed into a 4 x 20 freeze and then slice into patties. You can also make into bulk.

    Ingredients

    Salt, Corn Syrup Solids, Spices, Garlic*, Hydrolyzed Corn Protein, Natural Butter Flavor, Onion*, Soybean Oil, Parsley*, Less Than 2% Silicon Dioxide (Prevents Caking). *Dried.

    Contains: Milk

    Customer Reviews
    4.8 Based on 13 Reviews
    5 ★
    77% 
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    SV
    02/14/2025
    Scott V.
    United States

    Butter Garlic Brats At Rawhide Meats

    Excellent flavor great customer reviews.

    SN
    05/14/2024
    Sherriel N.
    United States

    294 butter garlic seasoning

    I liked it very much . I made 10 lbs. all pork butt sausage . Ground once through 3/8" plate , added seasoning mixed well , kept in fridge 3 days , re-ground through 1/4 " plate added 3/4 cup potato starch to 1 cup water dissolved and added to seasoned meat and mixed well . Stuffed into hog casings , twisted into 8 " links , placed into fridge over night . The next day placed in 100 degree preheated smoker for one hour , then raised the heat up to 150 degree's added hickory and postoak chips to smoke pan and smoked untill internal temp reached 154 degree's . Removed and placed in ice water bath to a reduced temp of about 100 Degree's , then hung at room temp for 2 hrs. to bloom . The sausages tasted really smooth , moist , and delicious . Great seasoning , worked wonderfully . Thank You.

    CW
    04/21/2023
    Charles W.
    United States

    Great stuff

    Loved all I have gotten from this company

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