Sweet Italian Sausage Seasoning

Sweet Italian Sausage Seasoning is a fennel-forward blend with a fresh, sweet, anise-like aroma — the classic sweet Italian sausage profile, with no heat at all. Salt and cracked fennel carry it, sugar rounds the edges, and pepper sits underneath rather than on top.

This is the blend for sausage and peppers, Sunday gravy, stuffed shells, pizza topping, and anything where you want Italian character without spice. Beyond sausage, customers use it as a dry rub and to season red sauces.

Blended in small batches without silicon dioxide or any anti-caking agent. If it clumps, it hasn't spoiled — break it apart in your hands. A proprietary Sausage Maker recipe, made in Buffalo, New York.

Features

• Ready to use — pre-blended to authentic proportions, no measuring or sourcing
• Fennel-forward and lightly sweet, with no added heat
• No silicon dioxide or anti-caking ingredients
• No additional salt needed
• 5 oz. Seasons approximately 10 lbs.; 1 lb. 8 oz. seasons approximately 50 lbs.
• Works as a patty seasoning, dry rub, or sauce seasoning
• Proprietary recipe, made in Buffalo, New York

10 lb. Recipe

• 10 lbs. boneless pork butt, or 7 lbs. venison with 3 lbs. fatty pork butt
• 1 pint ice water
• 4.5 oz. Sweet Italian Sausage Seasoning

Instructions

• Grind all meat through a 3/8" plate. Grind venison through a 1/4" or 3/8" plate.
• Combine the seasoning with the ice water, then mix thoroughly into the meat until evenly distributed.
• Stuff into casings, or form into patties.

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
• 32mm fresh collagen casings — easier to handle, no soaking

Ingredients

Salt, fennel, pepper, sugar, and other spices.

Allergens

Less than 2% soybean oil used as a mixing aid.

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