No. 5560 Mild Andouille Sausage Seasoning

Pile No. 5560 Mild Andouille Sausage Seasoning

Andouille Sausage made with a mild sausage seasoning. In front of it are some of the ingredients that go into this blend.

Packaged Mild Andouille Sausage Seasoning. Ingredients for this blend includes spices, onion powder, and salt.

Scoop of Mild Andouille Sausage Seasoning

No. 5560 Mild Andouille Sausage Seasoning

Regular price $ 8.74 Sale price ~~$ 10.99~~

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SKU: 02-0168

Goes well with

Our Mild Andouille Sausage Seasoning contains modest spices, giving it that cajun seasoning flavor. Makes for a delicately mild smoked Andouille.

Traditionally blended with pork & FRESH garlic
.191 Lb. B Unit for 25 lbs. of meat
Per Pound: Use 1 1/2 tsp of seasoning + 1 3/4 tsp of Maple Cure

View 1 lb. Conversion Chart

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.

How To Use

You will need:

Seasoning and 1 cure Package Inside
25# of 85% Lean Pork (OR 16# Wild Game and 9# Lean Pork)
2 to 3 Cups of Distilled Water
3 Cloves of Fresh Garlic Chopped

Suggested Procedure: Grind meat once through 1/4" plate, and then mix in all seasoning and water. Mix well. Then stuff into 32-35mm hog casings. Place product on smoke sticks and dry at 110 F for 30 minutes to 1 hour or until skins are tacky and dry. Then smoke for 1 1/2 hours at 110 F. After 1 1/2 hours, raise temperature to 195 F. Cook until an internal temperature of 156 F is reached. Then chill product to 100 F. Then hang at room temperature for 1-2 hours to bring out he bloom in the sausage. Place product in cooler. Note: If you are using a humidity smoker, use a humidity setting of 6 seconds every 2 minutes and cold shower at 10 minutes.

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.