TSM Andouille Sausage Seasoning, 1 lb. 12 oz.
May 20, 2016 - Comment
A smoked sausage generally used in gumbo, jambalaya and other Cajun dishes. A spicy sausage with it’s American origins and greatest popularity in Louisiana. An excellent choice sausage. Uses Insta Cure No. 1, and is generally stuffed into a 38-42 mm hog casings.(Insta Cure No. 1, Soy Protein Concentrate and casings sold separately) Makes 50lbs.
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Italian Sausage Success This is a great blend for Italian Sausage. It makes a mild sausage with a little kick. It does 50 lbs of sausage and I make it in 10 lb batches. I measured the level of the blend(5″) and with a permanent marker made lines every inch on the container for my 10 lbs of meat. I ground up my shoulders, mixed in the spices, then reground a second time. Some of the best sausage I have ever had. Tastes like NY style sausage with the fennel in it. I would recommend to anyone who is looking to save money…
Mild/Hot Italian Sausage seasoning We followed the directions closely for a 10 lb. mix of 1/2 venison and 1/2 pork. (We did mix the seasoning directly into the meat, then added a bit of water.) We then let it sit overnight in the refrigerator. We fried some patties up the next morning to taste test.
Great Garlic Flavoring For Store Bought Sausage… **This review is for the Roasted Garlic Blend**….I’ve bought the roasted garlic seasoning blend in the past…But not for stuffing sausage, but to garnish the store bought variety. I got the idea after eating a spaghetti dinner at a friends house one night. He served up the best sausage I ever had up to that point, and I just had to ask him his secret. He told me it was regular sweet sausage that he had bought at the market, and then he added this flavoring after to it as it cooked in the…