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.
Waldron Mosby (verified owner) –
This seasoning is actually better than i expected. I also appreciate the very quick delivery. I got the product before the meat thawed!
kyle bondy (verified owner) –
Wanted to try this blend for deer sausage. Right away opening the container you could smell the roasted garlic. Made 50 lbs, had a taster piece and almost didnât want to stuff and smoke it thatâs how good it was. I ended up leaving 5 lbs to package for patties and the rest went to the smokehouse. It turned out great. Little bit of heat but not too much and the roasted garlic makes a nice change to your sausage. I highly recommend this blend.
Keith (verified owner) –
Sharon A Melgey (verified owner) –
Very tasty.
Jack Owens (verified owner) –
worked very well, great taste.
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) –
Anonymous (verified owner) –
Awesome flavor, I will use this again !
bob (verified owner) –
makes great garlic sausage but i add a few more ingredients which i will not name here
Scott Greaney (verified owner) –
One of our best selling sausage
mark pickler (verified owner) –
First time I used this blend of spice I put my nose in the container to smell, very strong garlic smell will take your breath away so good you want to try it immediately after processing.
Al Dixon (verified owner) –
Very awsome blend
james sampson (verified owner) –
This has the best flavor! My only complaint is I wish I ordered more!!! Delicious!!
Bill Tometich (verified owner) –
Have made several batches with thus seasoning and its always a hit.
Lonnie Gorton (verified owner) –
great