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The Seasoned Butcher / Fresh Sausage

Onion and Bell Pepper Sausage Seasoning

$1254
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Looking to add some excitement to your meals? Look no further than our Onion and Bell Pepper Sausage Seasoning Blend. With no preservatives and a quick, easy preparation process, this blend is the perfect way to add a flavorful kick to your dishes. And for those seeking a more natural option, our blend contains zero MSG, BHA, BHT, corn syrup, artificial flavors, or colors. Plus, you can opt to add veg-a-bind or use no binder for a more loosely held sausage.

INGREDIENTS:

  • Sea Salt, Raw Cane Sugar, Chopped Onion, Red Bell Peppers, Onion Powder, Green Bell Peppers, Black Pepper, White Pepper, Garlic Powder, Non-GMO Expeller Pressed Canola Oil, Beet Extractive, Ground Celery, Ground Mustard, Ascorbic Acid (vitamin C), Beet Extractive. Net Weight 1 lb.
  • Allergens: None

DIRECTIONS:

GRINDING AND STUFFING OPTIONS:

  • 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.

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.

TIPS:

  • Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
  • In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
  • Order a new knife and plate, and keep the set together instead of mixing knives and plates.
  • The plate and knife must run tightly together. Add or replace thrust washers if needed.
  • Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

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.