|
| |
AC
Legg #10 Pork Sausage Seasoning
Legg's
Original "Southern Style" Seasoning with
generous levels of natural spices.
Our most popular sausage
seasoning. A true "Southern Style" seasoning. It
has relatively high level of sage, red pepper
and black pepper.
Some red pepper is crushed to be visible in the
finished product.
Ingredients: Salt, Spices, Sugar. NO MSG! 8 oz. bags.
Each Bag correctly seasons 25 lbs. of meat. 1
Bag is ONLY $10.97 AND Shipped FREE in the U.S.!
Purchase 2 or More Bags for a Discount! Purchase
2 to 3 Bags for ONLY $8.97 Per Bag.
Purchase 4 to 7 Bags for ONLY $5.99 Per Bag.
Purchase 8 to 23 Bags for ONLY $4.99 Per Bag.
24 to 47 Bags for ONLY $4.17 Per Bag. And
48 Bags or More For ONLY $3.65 Per Bag.
We have implemented our NEW shopping
cart!!
There Are Many Advantages and Improvements
with our New Shopping Cart:
You Can Still Pay with PayPal and all the
Standard Debit/Credit Cards. •You Can Set Up An
Account Where You Can: Save your Shipping and
Payment Information for a Quicker Checkout;
•Have a Dedicated Webpage with Constantly
Updated Tracking Status of Your Order; •Re-Order
Previously Ordered Products Fast and Easy; and
•Save Products to Your Favorites List
|
|
If you want a Sausage
Seasoning that is a little less spicy than the
AC Legg #10, then you should try the
AC Legg #6 Fresh Sausage Seasoning
This is the Same As Our Best Selling AC Legg #10
With Less Red & Black Pepper - so it is a little
milder.
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
Breakdown for less than a 25
lb. batch - 3 Tablespoons of seasoning per 5
lbs. of meat
Brief Sausage Making Directions
We also have the AC Legg #10 Pork Sausage
Seasoning available in Sausage Making Kits for 25 lbs. and 100
lbs. at a discount.
Our AC Legg #10 Kits have everything you need (seasoning,
natural hog casings and directions).
UPC: 078665000253
|
|
1 Bag - $10.97
2 to 3 Bags - $8.48 per bag
4 to 7 Bags - $5.99 per bag
8 to 23 Bags - $4.99 per bag
24 to 47 Bags - $4.17 per bag
48 Bags or More - $3.65 per bag |
AC Legg Pork Sausage #10 Kit for 25 Lbs. of Meat
ONLY $18.97. Buy 2
or More 25 lb. Kits for ONLY $16.97 per Kit
SAVE $3.00off the separate prices of seasoning and hog casings!!
[Will season and stuff 25 lbs. of Pork Sausage]
Contains:
1 - 8 oz. Package of AC
Legg #10 Seasoning
1 Home Pack of
Quality Brand Natural Hog Casings
Brief Sausage Making Instructions
|
AC Legg Pork Sausage #10 Kit for 100 Lbs. of Meat
ONLY $43.93.
Buy 2 or More 100 lb. Kits for
ONLY $39.93 per Kit
[Will season and stuff 100 lbs. of Pork Sausage]
SAVE $10.00 off the separate prices of seasoning and hog casings!!
Contains:
4 - 8 oz. Packages of #10 Seasoning
1 Hank of
Quality Brand Natural Hog Casings
Brief Sausage Making Instructions
|
We now have SAUSAGE MAKING KITS available!
We now have more kits available in 100 Lb. sizes at a big discount!
Our Sausage Making Kits have everything (seasoning, natural hog casings and directions) you need to make a 25 lb. (and NOW 100 lb.) batch of sausage at a DISCOUNTED price!
Click here to see what SAUSAGE MAKING KITS are available and how much you can SAVE!! |
|
Customer Reviews of AC Legg #10 Pork Sausage Seasoning |
| My brother in law used this for years before his passing. It
was his secret recipe. We all thought it could only be purchased at the local
county store and were thrilled to find a source on line. |
| My father used legg's seasoning 50 years ago and I have not
found any other that would compare. I have searched for 2 years |
| My dad has been making sausage gravy with this seasoning for
years. It's a treat now to have it available here and make it in my own home,
just like daddy makes it! Amazing quality and flavor! |
| I raise and process my own hogs. This seasoning is great, but I
always mix it a little heavy. It says it will season 25 pounds of pork. I would
mix it a little stronger. About 20 pounds to the pack. But I like mine a little
stronger. Also works good if you do wild game processing. |
| Best sausage spice kit I have found. Great breakfast flavor
similar to Jimmy Dean original or Mild flavors. My favorite blend at this time |
| My husband was unsure of what brand seasoning to use so we just
ordered Leggs thinking hhmmm sounds like a name we've heard and WOW is it good!
We will never use another seasoning! Very fine ground seasonings so u aren't
crunching but very smooth and no bite! |
Hi Craig,
Thanks for the email. I started using Legg Pork Sausage Seasoning when my grocer
went out of business nearly 15 years ago. Before that I bought my sausage from
this grocer because he made it in-house with your seasoning. I didn't know what
he used until he gave me a bag of it after he closed his grocery business. The
label on the bag said it was #25 which I didn't see in your options for pork
sausage seasoning but the ingredients appear to be the same as the #10.
(They are the same seasoning. Ask The Meatman). Since
then I have been using it to make my Elk sausage. I trim all the fat and gristle
and add a very lean pork steak then I grind it together with the seasoning. I
usually purchase the four bag option and it will last several years but my wife
and I have changed our lifestyle to a small condo in Los Alamos and a park model
in Arizona that we use in the winter. We also have a motor home we travel quite
a bit in. All this means is we don't have the storage for keeping extra
quantities. It also means I'll have to purchase this more often and in smaller
quantities. I still go elk hunting every year with my brothers who also purchase
and use the Leggs Pork Sausage Seasoning. I look forward to continuing my
association with your company and I recommend you to anyone
who will listen.
Ron Ellis | | Some of the best tasting
sausage I have ever had from this. As long as I
can I'll keep using this stuff and enjoying
homemade sausage that I know what is in it.
Getting where you have no clue what is in
prepared food. |
Thanks -
You guys are INCREDIBLY FAST!! I wish everybody shipped as fast as you guys. I am an internet merchant myself, so I can appreciate what it takes to be efficient.
Thanks again,
Steve
|
Just wanted you to know I really liked your website. I thought I knew a lot about meat, but I learned a lot this evening! Great Website!
Marie in Ocala, Florida |
|
This stuff is great! I use it on BBQ pork ribs, steak, and
seasoning for fried chicken, and pork chops. I would recommend
this to anyone wanting a good all around seasoning. It's not
just for pork! |
|
A dear friend made a pork roast and covered it with this
seasoning along with Jalapeno juice. It was unbelievable! I have
given this as gifts and I get requests to give it again. It is
great on pork chops, ribs, and in meatloaf. |
|
We butchered one of our hogs and decided to try A.C Leggs #10.
We mixed it exactly how the directions said and the finished
product came out perfect. I will definitely continue to use this
product. |
|
| Sausage Making Tip #1: Try to maintain near-freezing temperatures (of the meat) throughout the process. This will keep the sausage from crumbling when being cooked. |
|
Sausage Making Tip #2: Try and limit the time you keep the sausage at room temperature to 30 minutes or less. So estimate how pounds of sausage you can grind, stuff or package in less than 30 minutes. If you have a lot of sausage to make, break it into batches that can be made in 30 minutes or less. This helps by keeping the temperature of the meat as cold as possible - which is safer and leads to better tasting sausage. |
|
Brief
Sausage Making Directions.
Cut meat into chunks about 2 inches by 2 inches by 2 inches.
Mix in seasoning thoroughly and grind through 1/8 inch grinder plate
We have partnered with Heinsohn's Country Store to provide our customers with Home Meat Grinders.
After stuffing into
Natural Hog Casings, you may cook by simmering, frying, or oven baking.
Or you can cook the same way and package the sausage in 1 lb. bulk freezer bags.
After stuffing, they must be treated as any fresh meat product.
Keep refrigerated or freeze.
Any seasoned sausage should be used within two (2) days of storage in the refrigerator.
For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months.
Your Natural Casings will last 1 year in the refrigerator.
|
By purchasing our Pre-Mixed Seasonings, you usually do not have leftover seasoning to get old. This is the advantage of our Pre-Mixed Seasonings over buying individual spices -
that you probably won't use up all the spices - as most recipes call for a teaspoon of this or a tablespoon of that.
You MAY modify our Pre-Mixed Seasonings to suit your own taste. For example, you may want to add red pepper or add more garlic, etc.
When using our Pre-Mixed Seasonings for the 1st time, make small batches, making sure to WRITE down exactly what you used and what you did when making the batch.
Later, when you eat the sausage from this batch, you will know what you did and what you used. You may then adjust the next batch to get the EXACT taste you desire!
|
Conversion Guidelines:
2 Cups = 1 lb. of Liquid
2 Tablespoons = 1 oz. of Seasoning
[Since MOST of our seasonings are Pre-Mixed for 25 lbs. of meat, you would mix 1 bag of seasoning in with 5 cups of water (2˝ lbs of water) - then pour this seasoning/water mixture over the 25 lbs. of meat and stir together.]
|
**We make our Fresh Deer Sausage by combining 50% Lean Deer Meat with 50% Lean Pork.
To use this recipe with any one bag of seasoning above, we combine 12 1/2 lbs. of Lean Deer with 12 1/2 lbs. of Lean Pork. Then we add one bag of seasoning to 5 cups (approximately 2 1/2 lbs) of water and stir till the seasoning is dissolved. We first grind the combination of deer and pork meat through a 1/2 inch plate. Then we add the dissolved seasoning/water mix to the meat. Stir thoroughly. Then grind this again through the "hamburger" plate. We then stuff the meat into 32/35mm hog casings, wrap and freeze. You can also patty out the meat, or leave it in bulk 1 or 2 lb. packages. Most butcher shops will see you lean pork, which is usually called "80/20" Pork Trim. If you can't find a local butcher to buy "80/20"Pork Trim, you can substitute Boneless Pork Butts from a Grocery Store Meat Dept.
Cook you Fresh Deer Sausage just like you would your Fresh Pork Sausage.** |
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
|
|
