Description
If you’re a garlic enthusiast, you’ll love our Roasted Garlic Sausage Seasoning 1lb 8oz. This classic recipe combines garlic with a hint of pepper to enhance its flavor. It works well for both smoked and fresh sausages.
Ingredients: Salt, dextrose, sugar, garlic & onion powder, other spices, natural roast garlic flavor with no more than 2% silica gel to prevent caking.
Recommend Casings
Ready to Use
Because the Roasted Garlic Sausage Seasoning 1lb 8oz 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: 24 oz. (1 lbs. 8 oz.)
- Yield: approx. 50 lbs.*
- When smoking, use Insta-Cure™ No. 1 (sold separately)
10 lbs. Recipe
- 10 lbs. Boneless Pork Butt or 7 lbs. venison & 3 lbs. fatty pork butt.
- 1-2 Pints of Ice Water
- 4 1/2 oz. Roast Garlic Seasoning
Pork butts are ground through a 3/16″ grinder plate. Venison is ground through a 1/4″ or 3/8″ grinder plate.
Mix all the ingredients into meat until all the spices are evenly distributed. Roasted Garlic Sausage may be stuffed into stuff into 35-38mm hog casings.
Refrigerate overnight. Sausage can either be cooked or frozen for future use.
When making smoked Roast Garlic sausage, add 2 teaspoons lnstacure #1.
Sausage is placed in a preheated smokehouse at 130°F with dampers wide open until the casings are dry.
Gradually increase to 165-170°F with dampers 1/4″ open. Apply heavy smoke until internal temperature reaches 152°F. Remove from smokehouse and shower with cold water until internal temperature is below 120°F. Allow 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.
DONALD CHASTAIN (verified owner) –
Peter coppolino (verified owner) –