Mild-Hot Breakfast Sausage Seasoning

Our Mild-Hot Breakfast Sausage Seasoning stands out among breakfast sausage seasonings with its rich blend of salt, dextrose, ginger, nutmeg, hot pepper, and other spices for a perfectly balanced, savory flavor. The seasoning is mixed without the chemical use of silicon dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen. All The Sausage Maker’s sausage seasonings are crafted using proprietary recipes and produced at our corporate facility in Buffalo, New York.

Recommend Casings for Mild-Hot Breakfast Sausage Seasoning

• Natural Hog Casings 32-35mm
• Pretubed Natural Hog Casings 32-35mm
• Natural Sheep Casings 22-24mm
• Pretubed Natural Sheep Casings 22-24mm

Ready to Use 

• Mild-Hot Breakfast Sausage Seasoning is pre-blended, which saves you time and effort on mixing. No additional salt is needed. Store in a cool, dry space.
• Net weight: 1 lb 8 oz | 5 oz
• 1 lb 8 oz produces about 50 lbs, and 5 oz yields 10 lbs
• Made by The Sausage Maker in Buffalo, New York

10 lbs. Recipe

• 10 lbs. Boneless pork butts or 7 lbs. Venison
• 3 lbs. Fatty pork butt
• 1 pint of ice water
• 5 oz. Mild-Hot Breakfast Sausage Seasoning

Grind all the meat through a 3/16" grinder plate and mix all the ingredients into the meat until all the spices are evenly distributed. Breakfast sausage may be stuffed into 32-35 mm hog casings or 22-24 mm sheep casings.

Allergens: Soybean oil used as a mixing aid.

*Casing capacity depends on meat/fill density, size/length of links or loops, and how tightly casings are filled.