Roasted Garlic Sausage Seasoning 1lb 8oz

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$15.75

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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.

Additional information

Weight 1.5 lbs

40 reviews for Roasted Garlic Sausage Seasoning 1lb 8oz

  1. Lonnie Gorton (verified owner)

    great

  2. Bill Tometich (verified owner)

    Have made several batches with thus seasoning and its always a hit.

  3. james sampson (verified owner)

    This has the best flavor! My only complaint is I wish I ordered more!!! Delicious!!

  4. Al Dixon (verified owner)

    Very awsome blend

  5. 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.

  6. Scott Greaney (verified owner)

    One of our best selling sausage

  7. bob (verified owner)

    makes great garlic sausage but i add a few more ingredients which i will not name here

  8. Anonymous (verified owner)

    Awesome flavor, I will use this again !

  9. James Gassen (verified owner)

  10. 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

  11. Jack Owens (verified owner)

    worked very well, great taste.

  12. Sharon A Melgey (verified owner)

    Very tasty.

  13. Keith (verified owner)

  14. 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 didn’t want to stuff and smoke it that’s 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.

  15. 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!

  16. Arthur Crumb (verified owner)

  17. S Brent Ross (verified owner)

  18. Workdog1 (verified owner)

    This seasoning is no doubt the best tasting garlic sausage that I have ever tasted, I cannot wait to try some of the other flavors, on my next order I am going to “ SPICE IT UP A NOTCH “

  19. Todd Dohman (verified owner)

  20. M. C. (verified owner)

    Great product! My secret ingrediant for summer sausage. Can’t use too much. Ha. Add it to my regular seasonings and the flavor of the garlic enhances the overall taste.

  21. Ruben Wetherell (verified owner)

    this is a very good blend I added high temp cheddar to it WOW , I write RGS on the outside of my packaging before freezing, I gave some to my son-in-law they didn’t understand my coding, he calls it rube’s gangster sausage lol. I freeze all my sausage fresh and BBQ super great.

  22. Joseph Marsicano (verified owner)

  23. Ernest Prince (verified owner)

    Very good but I cook with a lot of garlic personally I would add a little more garlic but it would most likely be overpowering for most.

  24. Shawn O’Neill (verified owner)

  25. steven jolly (verified owner)

    Love the taste that the garlic gives the sausage.

  26. roberto alonzo (verified owner)

  27. Spencer Johnson (verified owner)

  28. Gary Smith (verified owner)

    I use this to make venison jerky. I believe it makes the best jerky we’ve had. You might want to market it this way. 15 grams per pound.

  29. Thomas Perry (verified owner)

  30. Joseph Hammerquist (verified owner)

  31. John Kelder (verified owner)

    have’nt made the sausage yet , but the mix smells and tastes amazing . I will be using a 50 50 mix of this with the polska kielbasa mix . I will let you know 🙂

  32. John Davis (verified owner)

  33. William Cook (verified owner)

    It’s a hit.

  34. Will (verified owner)

    One of the best premade mixes I have ever used

  35. Stanley B Ross II (verified owner)

  36. Shawn Burd (verified owner)

    My son loves Garlic Pepper so this will be a first on our elk jerky. I think he will love it with some dried Green Chilie flakes!!

    Which by the way – I think you need to have this as an item and separate from Jalapenos. Over here Green Chilies rule the roost!! Just saying! I had to order 3lbs of Hatch dried Green Chilies from a different distributor

  37. Albert Rivenburgh (verified owner)

    some of my hunters love this stuff

  38. Michael Duncan (verified owner)

    The Sausage Maker has truly the best seasoning blends out there. I used to pride myself on making my own blends, but in a rush once I used their Deer sausage seasoning. My family loved it! So, I tried a few more, and they are always a huge hit. The seasoning never dominate, but are balanced and compliment the meat.
    They are truly the best!

  39. Jason Foster (verified owner)

    This seasoning has an awesome flavor…this seasoning with the hi-temp blue cheese is awesomer.

  40. rubberdowncustoms

    great flavor, not too strong of a garlic taste, very happy with this one!

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Questions and answers of the customers

    I made a 25# batch this weekend of smoked summer sausage with this seasoning. It came out a little crumbly. should I add a binder next time? I didn't seem to get the proper protein extraction to bind meat together.
  1. 0 votes
    Q I made a 25# batch this weekend of smoked summer sausage with this seasoning. It came out a littl...... Read more answer now
    A

    The protein extraction is part of the problem, and also your smoking/cooking temp was too high, I am assuming. Fat rendered out. 

    You should always start at 120 and increase by 10F every hour until the smoker temp reaches 170F and do not go higher. The internal temp should be 152F.

  2. when will this be back in stock, so I can order it ???
  3. 0 votes
    Q when will this be back in stock, so I can order it ??? answer now
    A

    Arthur,

    We have it back in stock.