Pork Sausage Seasoning
Repeat customer and one of the BEST places for
those great seasonings. Thanks Craig.
This is a great site for all your "Home Sausage"
making needs. Good prices and good service.
Very easy, and works every time. Keep the
checkout as it is, I hate sites that require a
password to check in, because I always forget
passwords. Will be back. Dale S.
Great products, great service. Ordered many
times over the years and not once have I been
disappointed. And, it's impressive that Craig
will actually answer your emails. He's very
accessible and very helpful. Andy N.
of Our Products by ShopperApproved.com]
now have available Dried Jalapeno Dices!
Add some extra "pop" to
your Pork Sausage.
Order a Bag of Our Dried Jalapenos Dices and Use
it with ANY of our
Pork Sausage Seasonings,
Stick Seasonings or
Deer Sausage Seasonings!
Use this one 3 oz. bag along with your 25 lb.
batch of sausage. (Add to your sausage after
one to 2 years stored in a cool, dry place.
No additives or preservatives. Gluten
The Gluten Intolerance Group of
North America website notes that
individuals following the
gluten-free diet must carefully
avoid foods that contain gluten.
These foods include wheat, rye,
barley, triticale, spelt, and
kamut. You should also avoid
foods made from these
ingredients, such as modified
food starch. Because you need to
be vigilant about food
additives, you might believe
that MSG must also be avoided.
Gluten Intolerance Group of
North America lists MSG as a
substance that is allowed in a
strict gluten-free diet.
If you have a particular
sensitivity to MSG, do not
Below is a link to a very
thorough list of items that are
safe to consume if you are
allergic to Gluten or are on a
Gluten Free Diet.
Why make your own sausage at home?
SAVE MONEY by making your own pork sausage at home!
You will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost!
And, making your own sausage in flavors that can't be matched by the industrial sausage found in the supermarket.
Plus, you have the knowledge of being in control of every ingredient that goes into the sausage and what type of meat goes into your sausage!
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!!
We now offer most of our seasonings with Wholesale Case Prices!
Order by Noon
It's Out The Door
Order As Late As
12 p.m CST
and your in-stock
order will ship
Orders placed after
12 p.m. CST
will ship the following business day.
- Our Own Custom Blended NO SALT Pork Sausage
Dixie Pork Sausage Seasoning with NO SALT
Customers who are trying to cut down on their
1 Bag - ONLY $13.97 - and Shipped FREE in
the U.S.! Will Season 50 lbs. of Meat
2 or 3 Bags - ONLY $12.47 per Bag - and Shipped
FREE in the U.S.! Will Season 100 lbs. of
4 Bags or more - ONLY $10.47 per Bag - and Shipped FREE in the
U.S.! Will Season 200 lbs. of Meat
Click on the photo at left to see a large
7.5 Oz Bag. Ingredients:
Spices, Brown Sugar, Maltodextrin, Soybean Oil,
Spice Extractives and BHA (.14%) and Citric Acid
(.09%) Added as Antioxidants Denotes NO MSG!
Mix bags with 50 lbs. of meat.
You can use 50 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 44 lbs. of lean pork and
6 lbs. of lean beef.
Empty entire bag of seasoning
into the 50 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
The 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
|The only question I
really have is “how do you do it?” I
placed my order on Sunday and I got it today.
Thank you so much for actually doing what you
say you will do! I will recommend you to
all my friends that cut their own wild game and
make sausage, jerky, etc. The Witt’s 102
was recommended by a friend and since the place
she gets it is about 200 miles from where I live
I went online and came to your site. I
will let her know how pleased I am with the
service. I ordered the BBQ seasoning
because I’m a BBQ fanatic.
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).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.
We know there a thousands of different seasonings available on the Web.
We ONLY sell what we use here at our Meat Processing Plant - Jackson Frozen Food Locker. We've tried a wide variety of seasonings over the past 63 years,
and we believe that AC Legg and Witts Seasonings are the BEST! So we ONLY sell those 2 brands of seasonings!
Almost All Of Our Pork Sausage Seasonings Are Now Available in Wholesale Case Prices!
Stock Up Now and SAVE! Our Pork Sausage Seasonings will last up to one year unopened.
We've noticed that another website asks you to "do the math" when calculating the total costs of AC Legg Seasoning
with their website and websites like ours that offer FREE shipping.
We did "the math". They offer 1 bag of AC Legg #10 Sausage Seasoning for "only" $2.50. BUT - their shipping cost is $8.00!
That brings their total cost to $10.50!
We sell 1 Bag of AC Legg #10 Sausage Seasoning for ONLY $9.97 TOTAL!
So we are still $.53 cheaper. Don't be fooled!
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
After stuffing into
Natural Hog Casings, you may cook by
simmering, frying, or oven baking.
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.
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.
These Seasonings Are Available ONLY From Commercial Meat Processors.
You WON'T find them in your local grocery store!
NOW Available - Big Discounts on Multiple Bag Purchases. Stock Up Now and SAVE!
|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. |
**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.
We also have Complete Sugar Cure Mix and Sodium Nitrite for your Curing needs!
Complete Sugar Cure Mix.
To be used in Curing Pork Hams,
Bacons, Jowls & Shoulders.
(Also called Speed Cure, Quick Cure or InstaCure.)
To be used in making Beef or Deer Jerky
or any Smoked Beef or Deer Sausage.
We are NOT JUST a Retail Home Butcher Supply Store!
We ACTUALLY Process Beefs, Hogs and Deer.
We Have Since 1949!
And we continue to do so today.
WE ONLY SELL PRODUCTS THAT WE USE!
You may want to check out other Home Butcher Supply Web stores
and see if they actually use the products that they sell in
"Their" Meat Processing Plant (that is, if they have one!).
Find out more of what makes Ask The Meatman.com
a Unique Home Meat Processing Supplier,
and Why You Should Shop Here!!
AND AS ALWAYS - FREE SHIPPING IN THE U.S.!
|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.|
Last Updated -
Thursday, October 12, 2017 04:25 PM