- Feb 21, 2010
- 162
- 24
20lbs fresh sausage
1.) 7oz Deep South Cajun Sausage Seasoning
Catalog number 3004
Ph 504-733-3751
Metairie la.
2.) 2 oz Oak grove fresh sausage seasoning - (no sage)
Prairie ville la 225 673 6857
3.) 2oz- Tex-joy old fashion sausage seasoning. Without MSG 1-800-259-3400 www.texjoy.com
Beaumont ,Texas
4.) 2 Tablespoon granulated garlic
5.) 2 tbs granulated onion
6.) 3 tbs parsley flakes
7.) 1 tbs Italian seasoning
8.) 1 tbs fine smoked paprika
9.) 8oz apple juice
10.) 8oz H2O
11.) 2tbs brown sugar
Combine liquid and seasonings mix completely
Let mixture of meat and liquid minimum 12 hrs
24 hrs optimal results (add water)
More water maybe needed at stuffing time.
Note: on step 4 roasted granulated garlic may be used
Andouille or smoked sausage 1 teaspoon cure Prague 1 for every 5 pounds of meat.
Note: the longer the soak time in fridge more water will be needed.
Sent from my iPhone
1.) 7oz Deep South Cajun Sausage Seasoning
Catalog number 3004
Ph 504-733-3751
Metairie la.
2.) 2 oz Oak grove fresh sausage seasoning - (no sage)
Prairie ville la 225 673 6857
3.) 2oz- Tex-joy old fashion sausage seasoning. Without MSG 1-800-259-3400 www.texjoy.com
Beaumont ,Texas
4.) 2 Tablespoon granulated garlic
5.) 2 tbs granulated onion
6.) 3 tbs parsley flakes
7.) 1 tbs Italian seasoning
8.) 1 tbs fine smoked paprika
9.) 8oz apple juice
10.) 8oz H2O
11.) 2tbs brown sugar
Combine liquid and seasonings mix completely
Let mixture of meat and liquid minimum 12 hrs
24 hrs optimal results (add water)
More water maybe needed at stuffing time.
Note: on step 4 roasted granulated garlic may be used
Andouille or smoked sausage 1 teaspoon cure Prague 1 for every 5 pounds of meat.
Note: the longer the soak time in fridge more water will be needed.
Sent from my iPhone
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