At the 50th Super Bowl this weekend, all that glitters will not be gold.

But if you go prospecting for some grub at the Levi’s Stadium concession stands, you might find a really tasty sausage.

And, yes, it will shine.

The Centerplate catering company, which runs the massive Levi’s kitchen operation in Santa Clara, has created a special Big 5-0 Sausage to commemorate the occasion.

Made inhouse by Centerplate chefs Santana Diaz and Dinari Brown and their crew, the sausage is a custom blend of 50 ingredients, including beef, pork, spices and herbs. They’ll grill it and serve it on poppyseed bun, then top it with sautéed bell peppers, ketchup — and gold flakes, because gold is the traditional gift associated with the 50th year.

Yes, edible gold. They’ll use what’s called “culinary-grade gold leaf.”

And those flecks won’t cost you any more than most other stadium food. The Big 5-0 Sausage will be priced at $12, a Centerplate spokesman said.

Other California-centric options on the Centerplate menu this Sunday will include seafood chowder in a locally baked sourdough bowl, garlic fries made with locally pressed olive oil, a bay shrimp roll with braised fennel and, if you’re ordering in a suite, a tray of Castroville artichokes, roasted Gilroy garlic and Pescadero-grown Brussels sprouts slaw tossed in root vegetables vinaigrette and served with lemon aioli dip.

As for the chefs behind the menu, Diaz came to Levi’s Stadium from the Omni Hotel in San Francisco; he previously worked in Sacramento at the Taste and Firehouse restaurants and as a personal sous chef for the Sacramento Kings, then for Hyatt Regency and Neiman Marcus in the East Bay and South Bay. Brown previously was chef at Spencer’s for Steaks and Chops in San Jose and worked at the Ritz-Carlton in San Francisco and the Market Hall in Oakland’s Rockridge district.