{"id":404459883,"title":"No. 667 Fresh Pork Sausage Seasoning","handle":"no-667-fresh-pork-sausage-seasoning","description":"\u003cp\u003eThis sage-based seasoning contains mild spices and delicious flavor. Great for making breakfast pork sausage links or patties. Same as our No.119 with no MSG. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlend with ground pork\u003c\/li\u003e\n\u003cli\u003eMake into links or patties\u003c\/li\u003e\n\u003cli\u003e.5 Lb. B Unit for 25 lbs. of meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.psseasoning.com\/blogs\/sausage-making-101\/18684227-seasoning-cure-conversion-chart-for-per-pound-increments\"\u003eView 1 lb. Conversion Chart\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan\u003eINGREDIENTS\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eSalt, Dextrose, Spice Extractives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePORK SAUSAGE\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e(For 12-1\/2# Batches Divide Following By 1\/2) \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e25# of 85% Lean Pork Trims\u003c\/li\u003e\n\u003cli\u003e3# Distilled Water\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 pkg. of \"B\" Seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Procedure: \u003c\/strong\u003eGrind all trims through 3\/8\" plate. Grind again through 1\/8\" plate. Add water and seasoning package and mix for 3-5 minutes until meat becomes tacky. Stuff into 20-22mm or 22-24mm sheep casings. You can also make into patties or bulk. For making into patties stuff into 4 x 20 casings freeze and then slice.\u003c\/p\u003e","published_at":"2014-11-10T11:34:00-06:00","created_at":"2014-11-10T11:34:42-06:00","vendor":"PS Seasoning \u0026 Spices","type":"Sausage Seasoning","tags":["Breakfast Sausage","Fresh Sausage","No MSG"],"price":799,"price_min":799,"price_max":799,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":957005331,"title":"B Unit","option1":"B Unit","option2":null,"option3":null,"sku":"02-0199","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"No. 667 Fresh Pork Sausage Seasoning - B Unit","public_title":"B Unit","options":["B Unit"],"price":799,"weight":227,"compare_at_price":null,"inventory_quantity":-145,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_667FreshPorkSausage.png?v=1519939656","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_Secondary_BreakfastLink2.png?v=1519939656","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/667-Pork-Sausage-Seasoning_2000X2000.png?v=1519939656"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_667FreshPorkSausage.png?v=1519939656","options":["Unit"],"content":"\u003cp\u003eThis sage-based seasoning contains mild spices and delicious flavor. Great for making breakfast pork sausage links or patties. Same as our No.119 with no MSG. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlend with ground pork\u003c\/li\u003e\n\u003cli\u003eMake into links or patties\u003c\/li\u003e\n\u003cli\u003e.5 Lb. B Unit for 25 lbs. of meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.psseasoning.com\/blogs\/sausage-making-101\/18684227-seasoning-cure-conversion-chart-for-per-pound-increments\"\u003eView 1 lb. Conversion Chart\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan\u003eINGREDIENTS\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eSalt, Dextrose, Spice Extractives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePORK SAUSAGE\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e(For 12-1\/2# Batches Divide Following By 1\/2) \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e25# of 85% Lean Pork Trims\u003c\/li\u003e\n\u003cli\u003e3# Distilled Water\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 pkg. of \"B\" Seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Procedure: \u003c\/strong\u003eGrind all trims through 3\/8\" plate. Grind again through 1\/8\" plate. Add water and seasoning package and mix for 3-5 minutes until meat becomes tacky. Stuff into 20-22mm or 22-24mm sheep casings. You can also make into patties or bulk. For making into patties stuff into 4 x 20 casings freeze and then slice.\u003c\/p\u003e"}

No. 667 Fresh Pork Sausage Seasoning

Unit

$ 7.99

Maximum quantity available reached.

This sage-based seasoning contains mild spices and delicious flavor. Great for making breakfast pork sausage links or patties. Same as our No.119 with no MSG.

Blend with ground pork
Make into links or patties
.5 Lb. B Unit for 25 lbs. of meat

View 1 lb. Conversion Chart

Salt, Dextrose, Spice Extractives.

PORK SAUSAGE

(For 12-1/2# Batches Divide Following By 1/2)

You will need:

25# of 85% Lean Pork Trims
3# Distilled Water
1 pkg. of "B" Seasoning

Suggested Procedure: Grind all trims through 3/8" plate. Grind again through 1/8" plate. Add water and seasoning package and mix for 3-5 minutes until meat becomes tacky. Stuff into 20-22mm or 22-24mm sheep casings. You can also make into patties or bulk. For making into patties stuff into 4 x 20 casings freeze and then slice.

Sku: 02-0199

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• Ingredients

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