Description
Our Cajun Sausage Seasoning 1lb 12oz has some of that irresistible southern twang. A tasty blend of peppers, onion and garlic which are great off the grill. Enjoy it with a side of crawfish, potatoes, eat it out of a roll, smoked, boiled, fried. This sausage can be made either fresh or smoked.
It is made from salt, sugar, red, black & white pepper, onion & garlic Powder.
The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen.
Recommend Casings
Ready to Use
Because the Cajun Sausage Seasoning 1lb 12oz comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.
- Net weight: 28 oz. (1 lbs. 12 oz.)
- Yield: approx. 50 lbs.*
- When smoking, you must use Insta-Cure No. 1 and Soy Protein Concentrate
10 lbs. recipe
- 10 lbs. Boneless Pork Butt or 7 lbs. venison & 3 lbs. fatty pork butt
- 1 Pint of Ice Water
- 5 oz. Cajun Seasoning
The fat meat is ground through a 3/16″ grinder plate. The venison is ground through a 1/4″ or 3/8″ grinder plate. Thoroughly mix remaining ingredients with meat. Stuff into 35-38 mm hog casings.
When making smoked Cajun sausage, 2 level teaspoons of lnstacure#1 is required for every 10lbs. of sausage.
Sausage is placed in a preheated smokehouse at 130°F with damper wide open. Keep this temperature until the casing are dry. Gradually increase temperature of smokehouse to 165-170°F with damper 1/4 open. Apply heavy smoke and keep in smoker until the internal temperature reaches 152°F.
Remove meat from smokehouse and shower with cold tap water until the internal temperature is reduced to 110°F. Allow the sausage to hang at room temperature for about 30 minutes or
until the desired bloom is obtain. Place in refrigerator for at least 24 hours.
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.
HENRY KATZ (verified owner) –
We have made a lot of venison sausage here in Wisconsin over the past 30 years. This Cajun seasoning has the perfect blend of peppers to give a nice warm, but not hot like cayenne pepper, taste to our summer sausage, snack sticks and bratwurst.
This replaces all our other recipes for a peppery taste because it is not too hot for the women and kids.
Chuck A. Abell Sr. (verified owner) –
Nicholas Rodak (verified owner) –
Always great. Shipping was faster then expected!!!
CmdrDick (verified owner) –
I bought a bunch of SausageMaker products as I’m spooling up and learning to Smoke and BBQ. So far, everything is scrumptious and as advertised. The 3,2,1 method produces great food in both the grill and the electric smoker. Now I need to get aboard some of the forums and learn the nitty gritty details.
Thanks ! CmdrDick
James Gassen (verified owner) –
James Przybylek (verified owner) –
Cindy Williamson (verified owner) –
Had good flavoring. Mixed with pineapple and brown sugar.
ROBERT WRIGHT (verified owner) –
great product , just the right amount of seasoning
Stan Vanderbrink (verified owner) –
Great seasoning and just add more pepper if you want to jack up the heat.
mike blankenship (verified owner) –
I made this sausage with venison and 35% pork . Tastes alot like commercially made andoille . Pretty good overall . Could use just a little kick , and i think smoking is a must with this blend .
Brent Tyler (verified owner) –
Tasted it and it’s good, has a nice kick! Should make great sausage
James Demato (verified owner) –
So far everyone likes it, it has a nice little kick to it.
Anne Byers (verified owner) –
Exceptional flavor with the just the right amount of heat.
Ariana Thomas (verified owner) –
Makes a great tasting sausage
ROBERT WRIGHT (verified owner) –
Great seasoning for pork sausage , it mixs well with other seasoning