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No. 5560 Mild Andouille Sausage Seasoning

Product image 1No. 5560 Mild Andouille Sausage Seasoning
Product image 2Mild Andouille Sausage Seasoning
Product image 3Mild Andouille Sausage Seasoning

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SKU: 02-0168

Our Mild Andouille Sausage Seasoning contains modest spices for a Cajun style sausage used in Creole cuisine. Makes for a delicately mild smoked Andouille.

  • Traditionally blended with pork &  FRESH garlic
  • .191 Lb. B Unit for 25 lbs. of meat

View 1 lb. Conversion Chart

INGREDIENTS

Spices, Onion Powder and Salt.

DIRECTIONS

MILD ANDOUILLE SAUSAGE

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.

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Customer Reviews

4.8 Based on 4 Reviews
5 ★
75% 
3
4 ★
25% 
1
3 ★
0% 
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2 ★
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Filter Reviews:
KR
09/08/2019
Keith R

Great flavor

I’ve made large batches of this andouille several times. We really like the flavor and use it when we make jambalaya and gumbo.

LF
11/16/2018
Larry F.
United States

Seasoning

It was very good

DN
10/04/2017
DAVID N.
United States

Haven't made yet. sorry

I plan to soon, but I haven't got to it yet. Sorry.

D
05/15/2016
Doug Collins
United States

Delicious

Good very satisfied

OUR CRAFT. YOUR CREATION.

At PS Seasoning, we blend unique flavor profiles to create one-of-a-kind culinary experiences; Not everyone is a master chef, but we should all eat like one.

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