Roasted Garlic Sausage Seasoning 5oz

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$9.75

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SKU: 12-1216 Categories: , ,

Description

If you’re a garlic enthusiast, you’ll love our Roasted Garlic Sausage Seasoning 5oz. 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 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:  5oz
  • Yield: approx. 10 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 0.3 lbs

7 reviews for Roasted Garlic Sausage Seasoning 5oz

  1. Charles Novara (verified owner)

  2. Richard Bucsis (verified owner)

  3. foodie (verified owner)

    Mild garlic flavor with slight bite. Fries up well. Not over-powering. Great seasoning!

  4. David Cotner (verified owner)

  5. Jodi (verified owner)

    The heavy garlic smell as I added this to the sausage had me excited for some good sausage to add to my spaghetti. I am glad I always cook up a “test patty” before I go to the casing part. Garlic smell awesome, garlic taste a little week. I ended up mincing 2 medium garlic heads to my 5lbs of meat to get it to our liking.

  6. Kevin T (verified owner)

    I mixed in some moz cheese and it came out too spicey for the kiddos but it’s a keeper for the adults. Some visible red pepper in the mix with some power!

  7. Mike Rotondi (verified owner)

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