Hot Italian Sausage Seasoning 1lb 4oz

Our Hot Italian Sausage Seasoning builds heat the way a good Italian sausage should — crushed red pepper up front, fennel underneath, and paprika rounding out the finish. It's the same base as our Mild Italian blend with the peppers turned up, so you get genuine warmth without losing the fennel-and-garlic character that makes Italian sausage taste Italian.

The heat is assertive but not punishing. Most makers find it sits somewhere between a supermarket hot Italian and a good New York pork store link — enough to notice on the first bite, enough to build across a plate, not so much that it flattens whatever you cook it into.

Beyond links, customers use it in pasta sauce and bolognese, sausage and peppers, pizza topping, stuffed shells and lasagna, zuppa toscana, stuffed mushrooms and breakfast hash. Blended without silicon dioxide, the anti-caking agent used in most commercial seasonings. If it cakes up, it hasn't spoiled — shake the container or crush it with your hand to loosen.

Features

• Ready to use — pre-blended to authentic proportions, no measuring or sourcing
• Crushed red pepper heat balanced with fennel and paprika
• No silicon dioxide or anti-caking chemicals
• No additional salt needed
• Seasons approximately 50 lbs. of meat per 1 lb. 4 oz. packet
• Made by The Sausage Maker in Buffalo, New York

10 lb. Recipe

• 10 lbs. deboned pork shoulder, or 7 lbs. venison with 3 lbs. pork trimmings
• 1 pint ice water
• 5 oz. Hot Italian Sausage Seasoning

Instructions

• Grind the meat through a 3/8" plate.
• Mix in the seasoning and ice water until evenly distributed throughout.
• Stuff into 32-35mm hog casings, or use loose for sauces and pizza.
• Refrigerate overnight so the spices absorb before cooking.

Recommended Casings

• Natural hog casings, 32-35mm — the traditional choice for Italian links
• Pre-tubed natural hog casings — same casing, pre-strung for faster stuffing

Ingredients

Salt, spices (including red pepper and fennel), paprika.

Storage

Store in a cool, dry place.

*Yield depends on fill density, link length, and how tightly casings are stuffed.