Seasoning Library
The Al Pfannenstein Seasoning Library was developed by Bruce Armstrong, a meat scientist with more than 30 years of experience in seasonings and spices. The goal of the library is to provide processors with inspiration for their new product development.
As a processor, you may want to develop a new or different sausage. Where do you start? You start with AAMP's library of sausage seasonings. These seasoning formulas give you a simple starting point. The library will be set up by product type: Hot Dog, Bologna, Smoked Sausage, Ring Bologna, Pork Sausage, Bratwurst, Italian Sausage, International Sausage, Bacon Cure, and Ham Cure. You can replicate national brands or just get a great start on new sausage.
This is meant to be a sharing library. If you have a formulation that you would like to share, please send the seasoning recipe and a brief description/comment to armstrongbruce59@gmail.com. We will attribute every processor who shares a seasoning!
Click on the categories below to find recipes that you can use or modify to find your next best-selling product.
Hot Dogs
Bologna (Coming Soon)
Smoked Sausage
Ring Bologna (Coming Soon)
Pork Sausage
Bratwurst
Italian Sausage
International Sausage (Coming Soon)
Bacon Cure
Ham Cure
Rib & Brisket Rubs
Seasoning Meats
Side Helpings (Tips from Bruce Armstrong)
Al Pfannenstein was the owner/operator of St. Joseph Meat Market, in St. Joseph, MN, for more than 40 years. A butcher and sausagemaker like his father, Al Sr., he bought the St. Joseph Meat Market in St. Joseph, MN, in 1968. He and his wife, Ginny, became sole owners of the business three years later, and all nine of their children eventually came to work in the family business as well.
Al knew that sausage-making was an art, and he was an active member of the Minnesota Association of Meat Processors. He respected his fellow processors and gave special time to his seasoning, casing and packaging salespeople. He always felt that he knew how to make good sausage, but these experts knew why a sausage would or would not turn out. Al and Ginny expanded their business several times over the course of their careers before their retirement in 1997. He died on August 1, 2008, but he truly left his mark on the meat industry. St. Joseph's Meat Market is still owned and operated by his children and grandchildren.
Al's collaboration with Bruce Armstrong was a catalyst in the creation of this seasoning library, and for that reason, we are happy to name it in his honor.
