Michael Michael

Just made a batch of 25lbs Blue ribbon Italian sausage using pork shoulder last night. The only reason I couldn\'t stuff all of them is because my father and uncle were over at my place and the smell of the ground pork seasoned up was driving them so crazy they kept on frying up patties as I was stuffing. This flavore is superb! My father and uncle also agree with me on this one. You can\'t find a better tasting Italian sausage anywhere; not even in my local butcher shops. We have plans for the ones I stuffed, grilling onions and peppers with them to serve in rolls. And the unstuffed I vacumed sealed to use for spagetti sauce which will be the best in the world because of this sausage needless to say. Im taking a rough guess that my father and uncle fried up about 5 pounds just to eat while I was working. This stuff is addictive. Im also wanting to hickory smoke some soon. I wish I could give this seasoning a higher rating.