Andouille Sausage Seasoning 1lb 12oz

Andouille Sausage Seasoning 1lb 12oz is a a spicy sausage with it's American origins and greatest popularity in Louisiana. It's generally smoked then used in gumbo, jambalaya and other Cajun dishes. An excellent choice sausage. It is made with salt, dextrose, pepper, cayenne, onion powder and other spices. The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen. Recommend Casings

• Natural Hog Casings 38-42mm
• Pretubed Natural Hog Casings 38-42mm

Ready to Use Because the Andouille Sausage Seasoning 1lb 12oz comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

• Net weight: 28 oz. (1 lbs. 12 oz.)
• Yield: approx. 50 lbs.*
• Uses Insta-Cure No. 1 (sold separately)
• Uses Soy Protein Concentrate (sold separately)

10 lbs. Recipe

• 10 lbs. boneless pork butts
• 2 level tsp. instacure #1
• 2 cups of water
• 4 ozs. of soy protein
• 5 1/2 ozs. Andouille seasoning

Grind all the meat through a 3/8" grinder plate, then mix in all ingredients. Mix well and sausage may be stuffed into 38-42mm hog casings. Place sausage into preheated smoker at 120 F and hold until casings are dry. Then apply smoke and raise temperature to 140 F. After 1 hour increase smoker temperature to 160-165 F and hold until you reach 152 F internally. Allergens: Soybean oil used in aiding mixing *Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.