A.C. Legg - Mild Italian Sausage Seasoning for Home Cooks - 8 Ounce

This Italian sausage strikes a perfect balance between being mild yet packed with flavor. The inclusion of plenty of fennel provides an authentic taste that is characteristic of traditional Italian sausage. Once the sausage mixture is stuffed into natural hog casings, you have various cooking options at your disposal, such as simmering, frying, or oven baking.

After stuffing, it's important to handle the sausages like any fresh meat product. It is essential to keep them refrigerated or, if necessary, frozen. For optimal flavor, seasoned sausage should ideally be consumed within two days of being stored in the refrigerator. If freezing, it is advisable not to keep the sausage in the freezer for longer than three months to ensure the best taste. Additionally, you can store natural casings in the refrigerator for up to one year.

When making sausage, following certain tips can enhance your experience. Sausage Making Tip #1: Try to sustain near-freezing temperatures for the meat throughout the process. This will prevent the sausage from crumbling during cooking. Sausage Making Tip #2: Limit the time your sausage spends at room temperature to 30 minutes or less. Therefore, it is wise to estimate the quantity of sausage you can grind, stuff, or package within that time frame. If you have a large batch to prepare, consider breaking it down into smaller portions that can each be completed in under 30 minutes. This method helps maintain the meat's temperature, leading to a safer preparation process and a more flavorful sausage.

An 8 oz. bag of seasoning will perfectly season 25 pounds of meat without the inclusion of MSG. The exclusive high-barrier, multi-wall packaging from Legg's ensures the seasoning remains fresh and flavorful for at least a year. This seasoning works wonderfully with both beef and deer meat as well.

If you’re preparing a batch that weighs less than 25 pounds, use three tablespoons of seasoning for every five pounds of meat. Combine the seasoning from the bag with 25 pounds of meat; options include 25 pounds of lean pork (using boneless pork shoulder butts if 80/20 pork trim isn’t available) or mixing 22 pounds of lean pork with three pounds of lean beef. For best results, cut the meat into small chunks before thoroughly mixing in the seasoning. Once mixed, stuff the mixture into natural hog casings to create links or package it into one-pound bulk freezer bags for later use.

By following these additional tips and guidelines, you can enjoy the delightful taste of your homemade Italian sausage, crafted with care for the freshest flavors and a satisfying dining experience.

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