Description
Our Maple Sausage Seasoning 1lb 4oz makes a delicious breakfast sausage, no need for the syrup on this one, it’s prepared with it’s own natural maple flavor.
Its made with salt, spices, sugar, N&A maple flavor (Maltodextrin, natural and artificial flavors), citric acid (1.38%).
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 Maple Sausage Seasoning 1lb 4oz 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: 20 oz. (1 lbs. 4 oz.)
- Yield: approx. 50 lbs.*
10 lbs. Recipe
- 10 lbs. boneless pork butt or venison maple sausage use 7 lbs. venison and 3 lbs. fatty pork butt
- 2 cups of ice water
- 4 oz. Maple Sausage Seasoning
The pork 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. THE sausage may be stuffed into 35-38mm hog casings.
When making smoked Maple sausage, add 2 level teaspoons of lnstacure #1.
Sausage is placed in a preheated smokehouse at 130°F with dampers wide open. Keep this temperature until the casings are dry.
Gradually increase temperature of smokehouse 10 165-170°F with dampers 1/4″” open.
Apply heavy smoke and keep in smoker until the internal temperature reaches 152°F.
Remove 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 obtained.
Place in refrigerator for at least 24 hours.
Allergens: MSG
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
Anonymous (verified owner) –
Great product. Ordering was easy and we received the shipment when promised. Will continue to order from this company.
Nathan Miller (verified owner) –
Jim Vojtek (verified owner) –
Gary Pohl (verified owner) –
Stephen prendes (verified owner) –
bruno (verified owner) –
only made 2 1/2 lbs of venison/pork sausage patties and they are great. Excellent maple flavor. Will recommend to family and friends. You cannot tell it’s 50% venison
Anonymous (verified owner) –
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
Daniel Falk (verified owner) –
Ben Mendoza (verified owner) –
We have used this seasoning and is the most popular with my friends
David Harold Foster (verified owner) –
Never tried the maple before, but expect it to be great, as with the other mixes we have tried.
Scott Greaney (verified owner) –
This has fantastic flavor without being too over whelming
Thomas Mason (verified owner) –
Smells heavenly when cooking and tastes great too.
Anonymous (verified owner) –
I really like the Maple flavor!
Daryl Reeves (verified owner) –
Easy to use and taste is excellent. My family loves this sausage.