Mild Italian Sausage Seasoning

The Sausage Maker's Mild Italian Sausage Seasoning is a fennel-forward blend built for people who want the full character of Italian sausage without the heat. Paprika and pepper provide the savory base, fennel adds the sweet anise note that defines Italian sausage, and there's no crushed red pepper at all—so the flavor stays bright rather than building.

If you've made Italian sausage before and found the hot version overwhelming at the table, this is the one. Customers also use it well beyond sausage: meatloaf, red sauces, roasted vegetables, dry rubs, and marinades.

Formerly sold as "Italian Mild-Hot." Same formula — we dropped "Hot" from the name because it was always a mild spice level and the old name confused people.

Blended in small batches without silicon dioxide or any anti-caking ingredient. If it clumps, it hasn't spoiled — break it apart in your hands.

Features

• Ready to use — pre-blended to authentic proportions, no measuring or sourcing
• Fennel-forward with paprika and pepper, no added heat
• No silicon dioxide or anti-caking ingredients
• No additional salt needed
• 5 oz. seasons approximately 10 lbs.; 1 lb. 8 oz. seasons approximately 50 lbs.
• Proprietary recipe, made in Buffalo, New York
• Works as a patty seasoning as well as a sausage seasoning

10 lb. Recipe

• 10 lbs. boneless pork butt, or 7 lbs. venison with 3 lbs. fatty pork butt
• 1 pint ice water
• 4.5 oz. Mild Italian Sausage Seasoning

Instructions

• Grind all meat through a 3/16" plate. Grind venison through a 1/4" or 3/8" plate.
• Combine the seasoning with the ice water, then mix thoroughly into the meat until evenly distributed.
• Stuff into casings, or form into patties.

Recommended Casings

• Natural hog casings, 32-35mm — the traditional choice for Italian links
• 32mm fresh collagen casings — easier to handle, no soaking

Ingredients

Salt, dextrose, paprika, fennel, pepper, and other spices; less than 2% soybean oil used as a mixing aid.

Yield depends on fill density, link length, and how tightly casings are stuffed.