Best Fresh Sausage Seasoning Bundle (Breakfast, Maple, Italian M-H)

Description

Level up your sausage-making with the Best Fresh Sausage Seasoning Bundle, featuring three of our most popular, time‑honored seasonings for guaranteed delicious results. From our 50 year old classic breakfast sausage recipe and Italian sausage formulation to our newer, sweet & savory Maple blend, each mix brings authentic flavor and foolproof ease to every batch. Unchanged for decades, unchanging moving forward!

Convenient & Ready to Use

• Pre-blended for simplicity – No need to measure or mix individual spices.
• No additional salt required – Each seasoning is perfectly balanced.
• Net Weights –
  24 oz. (1 lb. 8 oz.) Breakfast Seasoning
  24 oz. (1 lb. 8 oz.) Mild Italian Seasoning
  20 oz. (1 lb. 4 oz.) Maple Seasoning
• Yield – Approximately 50 lbs. of sausage per seasoning*
• Storage – Keep in a cool, dry place with closed seal to maintain freshness.

Breakfast Sausage Seasoning: Classic blend of sage, pepper, ginger, nutmeg, and other spices. Perfect for link sausages and sausage patties.

• Recommended Casings: for plump breakfast links use 24-26 mm sheep, or smaller 22-24mm Sheep Casings for thin diameter Breakfast Sausage Links. 22 mm fresh collagen casings if you prefer to use simpler collagen casings.
• Allergens: Contains Soybean oil (<2% as mixing aid).

Maple Sausage Seasoning: Wake up your taste buds with our Maple Sausage Seasoning, blending savory spices and sweet maple for a breakfast sausage that’s pure comfort in every bite.

• Recommended Casings: 32-35 mm hog casings for common ‘Grill Sausage’, or 22-24mm Sheep Casings for thin diameter Breakfast Sausage Links.
• Allergens: None.

Italian Mild Seasoning: Bring the taste of Italy to your kitchen with our Mild Hot Italian Sausage Seasoning, a balanced blend of herbs, spices, and a gentle kick of heat for authentic, flavorful sausage every time.

• Recommended Casings: Natural Hog Casings 32-35mm, Pretubed Natural Hog Casings 32-35mm.
• Allergens: None.

*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.