Andouille Sausage Seasoning

Attention Cajun lovers! This spicy Cajun sausage will give you a taste of Louisiana tradition. This sausage is also delicious smoked. Are you looking for a Natural sausage? If so try this one. No MSG, BHA, BHT, corn syrup or artificial flavors and colors. These fresh sausage seasonings contain no binder. You can add Veg-a-Bind or no binder at all which will make a more loosely held sausage.

INGREDIENTS: 

• Sea Salt, Raw Cane Sugar, Dried Onion, Garlic Granules, Ground Mustard Seed, Black Pepper, Cayenne Pepper Powder, Paprika, Red Bell Peppers, Mesquite Smoke Flavor, Non GMO Expeller Pressed Canola Oil, Sage, Thyme, Beet Extractive, Ground Mace, Ground Allspice, Ascorbic Acid (Vitamin C), Spice Extractives. Net Weight 14 oz.

MEAT RATIO:  Fresh sausages are usually 100% pork. But adding beef or wild game will yield a leaner product. 50% beef or wild game along with 50% pork is a suggestion. Mix to desired ratio is also an option.

DIRECTIONS:  

• Grind once or twice through 3/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)
• When mixing add 1 1/2 cups water.
• Chunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.
• Fresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.

RECOMMENDATION:  We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.