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Jackson Frozen Food Locker - This Is Ask The Meatman's Meat Processing Plant In Jackson, MO.  In Business Since 1949.

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Click here to see a larger image.  Sweet Italian Sausage Seasoning.Pork Sausage Seasoning - Italian - SweetAC Legg Sweet Italian Sausage Seasoning(Blend #101) 

 


Click the photo at left to see a larger image.

Ingredients: Salt, Fennel, Black Pepper, Sugar.

A full-flavored sugary Italian sausage. 8 oz. bags.  Seasons 25 lbs. of meat.
Contains the spices necessary to produce a Sweet Italian sausage.
(Click here to see Italian Sausage Nutritional Data)

 

Mix bags with 25-lbs. of meat. You can use 25 lbs. of lean pork (boneless pork shoulder butts will work if you can't purchase 80/20 pork trim from a butcher shop). Or you can use 22 lbs. of lean pork and 3 lbs. of lean beef. Empty entire bag of seasoning into the 25 lbs. of meat and mix thoroughly (it works best if you cut the meat into small chunks first). Then stuff the sausage into natural hog casings for links. Or you can package the sausage in 1 lb. bulk freezer bags.

Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.

Works GREAT for beef or deer!

Brief Sausage Making Directions

Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning

 

Click here to see a larger image.  Chorizo Seasoning. Pork Sausage Seasoning - ChorizoAC Legg Chorizo Seasoning (Blend #111)


Click the photo at left to see a larger image.

 

Ingredients: Chili Pepper, Salt, Spices, Garlic Powder, Spice Extractives, and less than 2% Silicon Dioxide added as an anti-caking agent.

16 oz. Bag seasons 25 lbs. of meat.


Ingredients:  Blended of Chili Pepper, Salt, Spices, Garlic Powder, Spice Extractives and Less Than 2% Silicon Dioxide Added As An Anti-caking Agent.

{Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commercially-available kinds are made with beef byproducts (such as salivary glands) that don't appeal to many folks. So buy your own pork (boneless pork butts would be great) and make your own Chorizo Sausage with this seasoning!  It is a fresh sausage, so cook it thoroughly. It's highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages. Chorizo can be used in many ways! For breakfast, sauté it and add to scrambled eggs. Fry up some chorizo and add some beans and spices, or grits or potatoes. Add it cooked to your burrito or taco fillings. It also is good to add cooked to a red chile sauce, stew, or any other dishes you'd like to have a nice Mexican flavor.}

 

Mix bags with 25-lbs. of meat. You can use 25 lbs. of lean pork (boneless pork shoulder butts will work if you can't purchase 80/20 pork trim from a butcher shop). Or you can use 22 lbs. of lean pork and 3 lbs. of lean beef. Empty entire bag of seasoning into the 25 lbs. of meat and mix thoroughly (it works best if you cut the meat into small chunks first). Then stuff the sausage into natural hog casings for links. Or you can package the sausage in 1 lb. bulk freezer bags.

OR: Mix meat and seasoning for 2 minutes.  (Optional:  Add 1 Pint of 5% Acidity Vinegar).

Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.

Works GREAT for beef or deer!

Brief Sausage Making Directions

Breakdown for less than a 25 lb. batch - 6 Tablespoons of seasoning per 5 lbs. of meat

 

AC Legg Breakfast Link Pork Sausage Seasoning #115AC Legg Breakfast Link Pork Sausage Seasoning Blend #115


Click the photo at left to see a larger image.

 

Ingredients: Salt, Sugar, Dextrose, Spices, Spice Extractives and Less than 2% Silicon Dioxide added as an anticaking agent.

Delicious blend of spices & spice extracts for the "Southern Style" Sausage Link flavor.  8 oz. bags.  Seasons 25 lbs. of meat.

 

Mix bags with 25-lbs. of meat. You can use 25 lbs. of lean pork (boneless pork shoulder butts will work if you can't purchase 80/20 pork trim from a butcher shop). Or you can use 22 lbs. of lean pork and 3 lbs. of lean beef. Empty entire bag of seasoning into the 25 lbs. of meat and mix thoroughly (it works best if you cut the meat into small chunks first). Then stuff the sausage into Natural Sheep Casings or Collagen Casings for links. Or you can package the sausage in 1 lb. bulk freezer bags.

Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.

Works GREAT for beef or deer!

Brief Sausage Making Directions

Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat



NOW AVAILABLE - Ask The Meatman's Own
"How To Process Pork" DVD!!

1 Hour & 12 Minutes of Learning How To:

Make The Primal Pork Cuts

Make Sub-Primal  Pork Cuts

Make Retail  Pork Cuts

Freezer Wrap Pork Correctly

Sharpen Your Knife Correctly

Use A Steel Correctly

Last Updated -Monday, July 17, 2017 06:26 PM



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