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.
Darcy Clarke (verified owner) –
Not as spicy as expected – I upped the measurement by 1.5 to get the flavor profile I was looking for. May even go higher next time.
Paul Bouchard (verified owner) –
Robert Julian (verified owner) –
Vinny (verified owner) –
excellent results using this mix!
brian wilber (verified owner) –
This is our favorite sausage seasoning for something with a little spice.
philip neumann (verified owner) –
This week was the first time I tried this blend, WOW! it’s great, love the cajun flavor while not being too hot, you could always add more pepper, but for me the heat is perfect.
Bill Cook (verified owner) –
foodie (verified owner) –
A lively seasoning with a southern flair.
Mike Mearns (verified owner) –
Jake King (verified owner) –
Have made several hundred brats with this seasoning all great flavor
KIRSTEN FORMAN-BAILEY (verified owner) –
Can’t beat the flavor and the price!!
Gary Papermaster (verified owner) –
This seasoning was great! first batch was an instant success. Just a hint of “heat”, not overpowering.
Jim Prater (verified owner) –
tom furtado (verified owner) –
The premixed seasonings are spot on every time
Bryan Cimmino (verified owner) –
Used Boston butt, C-Bind carrot fiber, instacure #1 and stuffed into hog casings. Smoked and cooked until 152° Hung in 44° degree garage overnight. Excellent sausage seasoning. Will buy again for sure