Mild-Hot Breakfast Sausage Seasoning 5oz

Our Mild-Hot Breakfast Sausage Seasoning 5oz is made from salt, dextrose, ginger, nutmeg, hot pepper, and other spices. The seasoning is mixed without the chemical use of silicon dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush it with your hand to loosen it. All The Sausage Maker’s sausage seasonings are crafted using proprietary recipes and produced at our corporate facility in Buffalo, New York. Recommend Casings

• Natural Hog Casings 32-35mm
• Pretubed Natural Hog Casings 32-35mm
• Natural Sheep Casings 22-24mm
• Pretubed Natural Sheep Casings 22-24mm

Ready to Use Because the seasoning comes pre-blended, it saves you the time and effort of mixing the ingredients. No additional salt is needed. Store in a cool, dry space.

• Net weight: 5 oz.
• Yield: approx. 10 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
• 5 oz. Mild-Hot 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 into 32 – 35 mm hog casings or 22 – 24 mm sheep casings. Allergens: Soybean oil is used as a mixing aid. *Casing capacity depends on meat/fill density, size/lengths of links or loops, and how tightly casings are being filled.