Make hot Italian sausage with our blend of Italian herbs, spices and a touch of peppery heat. The same boldness as our No. 368 sausage seasoning without the MSG.
- Mix with lean ground pork
- .63 Lb. B Unit for 25 lbs. of meat
View 1 lb. Conversion Chart
Salt, Spices (Including Fennel and Pepper), Spice Extractives.
FRESH POLISH SAUSAGE
(For 12-1/2# Batches Divide Following By 1/2)
You will need:
- 25# of 85% Lean Pork Trims
- 2 Cups Distilled Water
- 1 pkg. of "B" Seasoning
Suggested Procedure: Grind all lean trims through 3/8” plate. Grind again through 1/8” plate. Add seasoning package and mix for 3-5 minutes until meat becomes tacky. Stuff into 32-35mm hog casings or 4”X20” fibrous casings. You can also make into patties or package bulk. If you use the 4 x 20 casings freeze and then slice.