A.C. Legg Cajun Sausage Seasoning

To create a flavor reminiscent of Louisiana Cajun sausage, it is essential to treat your fresh sausage like any other meat product after stuffing. Ensure that you keep it refrigerated or freeze it for preservation. For optimal taste, consume any seasoned sausage within two days of refrigeration. If you choose to freeze it, aim to use it within three months for the best flavor profile.

Regarding storage of natural casings, they can last for up to one year in the refrigerator, ensuring a long shelf-life for your sausage-making endeavors.

Sausage Making Tip #1: Throughout the preparation and cooking process, strive to maintain near-freezing temperatures of the meat. This practice is crucial as it prevents the sausage from crumbling during cooking, enabling you to enjoy a perfectly textured product.

Sausage Making Tip #2: Minimize the time that the sausage spends at room temperature to no more than 30 minutes. To achieve this, plan ahead by estimating the amount of sausage you can grind, stuff, or package in that short timeframe. If you have a large quantity to prepare, consider breaking it into smaller batches that can be managed within 30 minutes. This not only keeps the meat colder, enhancing safety, but also results in a more flavorful sausage.

For seasoning purposes, a single 12 oz. bag can flavor 25 pounds of meat without any MSG. The exclusive high-barrier, multi-wall packaging from Legg's helps preserve the seasoning's freshness and flavor for a minimum of 12 months. Notably, this seasoning also works exceptionally well with beef and deer, providing versatility for your sausage-making projects.

If you wish to create a smaller batch, you can break down the recipe for less than 25 pounds. For instance, use 1 ounce of seasoning for every 2.1 pounds of meat (with 2 tablespoons equating to 1 ounce). The seasoning mix can be easily combined with 25 pounds of lean pork, such as boneless pork shoulder butts, which are often more accessible than 80/20 pork trim from a butcher. Alternatively, you could blend 22 pounds of lean pork with 3 pounds of lean beef for a diverse flavor profile.

To prepare your sausage, add the entire contents of the seasoning bag to the 25 pounds of meat, mixing thoroughly for an even distribution of flavor. For optimal results, it is beneficial to cut the meat into small chunks beforehand. You can then proceed to stuff the mixture into natural hog casings to create links or package the sausage in 1 lb. bulk freezer bags for convenience.

By following these guidelines, you ensure a delicious, well-seasoned sausage that resonates with the vibrant flavors of Cajun cuisine. Enjoy the process and the flavorful outcomes of your sausage-making adventure!

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