Breakfast Sausage Seasoning 1lb 8oz
The Sausage Maker’s #1 Selling Seasoning. Made with the classic blend of sage, pepper, ginger, nutmeg and other spices. A fine-tuned seasoning that tastes great in link sausages and sausage patties. The seasoning is mixed WITHOUT the chemical use of silicone dioxide (an anticaking agent), or any other fillers, extenders, preservatives, unnecessary junk. If the seasoning cakes up a little, give it a smack and it'll crumble again (another chemical we refuse to use). Simply shake the container or crush with your hand to loosen.
Made in our current mixing room since 1997 in Buffalo, New York... before that in our previous location in Buffalo (down the street) since 1978 and before that it was made with same the formula by Rytek Kutas (company founder) in Las Vegas for several years prior! Check the ingredients, you'll see its the beauty of simplicity, coupled with the care for quality of ingredients that allows this seasoning to shine above ANY other. This is the right choice.
Recommended Casings:
- 24- 26 mm sheep - For Small Breakfast Links.
- 22 mm fresh collagen casings - For same small links, but with easier to work with Collagen Casings.
- Try our Sheep Home Packs for a cheaper alternative. These vary in size from snack stick size (about 3/4" diameter to 1" diameter).
- For Country Style Sausage use our 29-32mm Casings, available in Pre-Tubed or for a cheaper alternative try our Home Pack!
Ready to Use:
Our Breakfast Sausage Seasoning comes precisely blended, it saves you time and money by having the variety of spices blended to their authentic proportion right from the start.
Features:
- Net weight: 24 oz. (1 lbs. 8 oz.)
- Yield: approx. 50 lbs.*
- Made by The Sausage Maker in Buffalo, New York
10 lbs. Recipe:
- 10 lbs. boneless pork butts or 7 lbs. Venison & 3 lbs. fatty pork butt
- 1 pint ice water
- 4.5 oz. Breakfast Sausage Seasoning
Grind all the meat through a 3/16" grinder plate and mix all the ingredients into meat until all the spices are evenly distributed. Breakfast sausage may be stuffed.
Allergens: Soybean oil used as a mixing aid.
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
Description
The Sausage Maker’s #1 Selling Seasoning. Made with the classic blend of sage, pepper, ginger, nutmeg and other spices. A fine-tuned seasoning that tastes great in link sausages and sausage patties. The seasoning is mixed WITHOUT the chemical use of silicone dioxide (an anticaking agent), or any other fillers, extenders, preservatives, unnecessary junk. If the seasoning cakes up a little, give it a smack and it'll crumble again (another chemical we refuse to use). Simply shake the container or crush with your hand to loosen.
Made in our current mixing room since 1997 in Buffalo, New York... before that in our previous location in Buffalo (down the street) since 1978 and before that it was made with same the formula by Rytek Kutas (company founder) in Las Vegas for several years prior! Check the ingredients, you'll see its the beauty of simplicity, coupled with the care for quality of ingredients that allows this seasoning to shine above ANY other. This is the right choice.
Recommended Casings:
- 24- 26 mm sheep - For Small Breakfast Links.
- 22 mm fresh collagen casings - For same small links, but with easier to work with Collagen Casings.
- Try our Sheep Home Packs for a cheaper alternative. These vary in size from snack stick size (about 3/4" diameter to 1" diameter).
- For Country Style Sausage use our 29-32mm Casings, available in Pre-Tubed or for a cheaper alternative try our Home Pack!
Ready to Use:
Our Breakfast Sausage Seasoning comes precisely blended, it saves you time and money by having the variety of spices blended to their authentic proportion right from the start.
Features:
- Net weight: 24 oz. (1 lbs. 8 oz.)
- Yield: approx. 50 lbs.*
- Made by The Sausage Maker in Buffalo, New York
10 lbs. Recipe:
- 10 lbs. boneless pork butts or 7 lbs. Venison & 3 lbs. fatty pork butt
- 1 pint ice water
- 4.5 oz. Breakfast Sausage Seasoning
Grind all the meat through a 3/16" grinder plate and mix all the ingredients into meat until all the spices are evenly distributed. Breakfast sausage may be stuffed.
Allergens: Soybean oil used as a mixing aid.
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
