Cajun Sausage Seasoning 1lb 12oz

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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.

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.

Additional information

Weight 1.75 lbs

33 reviews for Cajun Sausage Seasoning 1lb 12oz

  1. ROBERT WRIGHT (verified owner)

    Great seasoning for pork sausage , it mixs well with other seasoning

  2. Ariana Thomas (verified owner)

    Makes a great tasting sausage

  3. Anne Byers (verified owner)

    Exceptional flavor with the just the right amount of heat.

  4. James Demato (verified owner)

    So far everyone likes it, it has a nice little kick to it.

  5. Brent Tyler (verified owner)

    Tasted it and it’s good, has a nice kick! Should make great sausage

  6. 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 .

  7. Stan Vanderbrink (verified owner)

    Great seasoning and just add more pepper if you want to jack up the heat.

  8. ROBERT WRIGHT (verified owner)

    great product , just the right amount of seasoning

  9. Cindy Williamson (verified owner)

    Had good flavoring. Mixed with pineapple and brown sugar.

  10. James Przybylek (verified owner)

  11. James Gassen (verified owner)

  12. 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

  13. Nicholas Rodak (verified owner)

    Always great. Shipping was faster then expected!!!

  14. Chuck A. Abell Sr. (verified owner)

  15. 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.

  16. 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

  17. tom furtado (verified owner)

    The premixed seasonings are spot on every time

  18. Jim Prater (verified owner)

  19. Gary Papermaster (verified owner)

    This seasoning was great! first batch was an instant success. Just a hint of “heat”, not overpowering.

  20. KIRSTEN FORMAN-BAILEY (verified owner)

    Can’t beat the flavor and the price!!

  21. Jake King (verified owner)

    Have made several hundred brats with this seasoning all great flavor

  22. Mike Mearns (verified owner)

  23. foodie (verified owner)

    A lively seasoning with a southern flair.

  24. Bill Cook (verified owner)

  25. 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.

  26. brian wilber (verified owner)

    This is our favorite sausage seasoning for something with a little spice.

  27. Vinny (verified owner)

    excellent results using this mix!

  28. Robert Julian (verified owner)

  29. Paul Bouchard (verified owner)

  30. 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.

  31. William Cook (verified owner)

    Every one that has tried it likes it. Smells good too.

  32. Marvin Gisler (verified owner)

    Fast shipping, good communication, and correct item received. I am a repeat customer and will continue.

  33. David Emmons (verified owner)

    The flavor of this mix is incredible. On its own it is so delicious. There’s a subtle heat to it that doesn’t overpower the taste of the blend, and by itself it will satisfy even the most finicky eater. To a 10 lb batch we added a tsp of cayenne pepper to zing it up a little and it turned out better than we expected. Next time we’re adding 2 tsp, and we’re considering using a big bottle of Crystal hot sauce instead of water to wet it because we like it hot. I can’t say enough good things about TSM blends. Every one we’ve tried has been exceptional, and this one is absolutely divine. Try this, you will not be disappointed.

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Questions and answers of the customers

    How much soy protein per 10 pound of in smoking? Thanks.
  1. 0 votes
    Q How much soy protein per 10 pound of in smoking? Thanks. answer now

    Use 1 - 2 cups per 10 lbs of meat

  2. Can this be used to make snack sticks?
  3. 0 votes
    Q Can this be used to make snack sticks? answer now