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AC
Legg Sweet Italian Sausage Seasoning
(Blend #101)
A full-flavored sugary Italian sausage. Seasons 25 lbs. of meat.
Contains the spices necessary to produce a Sweet Italian sausage.
Ingredients: Salt, Spices
(Including Fennel and Pepper), Sugar.
NO MSG! 8
oz. bag.
1 Bag is ONLY $10.97 AND Shipped FREE in the
U.S.! Purchase 2 or More Bags for a
Discount!
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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 Sweet Italian Seasoning available
in Sausage Making Kits for 25 lbs. at a discount.
Our AC Legg Sweet Italian Kit have everything you need (seasoning,
natural hog casings and directions).
UPC: 078665001014
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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 | | I purchased the Leggs fresh Cajun style sausage seasoning to use with deer meat. Do I need to use quick cure with this or is it already in the mix?
{Hi Jon, If you are not smoking the Cajun sausage before cooking it, you do not need the quick Cure. Ask The Meatman}
Thanks for the info. I have used other seasonings purchased from you and I am pleased with the results. Everyone that tries the deer sausage can't believe it's homemade. |
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 |
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 |
Good Morning Craig.
I’m not too sure you will remember me, but about a month ago I bought the kielbasa sausage kit from your company. You were very kind in answering a ton of questions I had for you after I made the purchase.
I thought you’d like to know that I have been very successful in making the sausages. And they have won praise after praise from my family! I can not thank you and your company enough. What a total success story my online purchase and support has been.
You will definitely being hearing more from me in the future! [Not too sure if that is a good thing!]
Thank you so much for your patience and help.
Melissa Williams
Click here for more testimonials!
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| 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. |
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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. |
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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.
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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!
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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.]
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**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.** |
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