No. 5570 Hot Andouille Sausage Seasoning

A pile of No. 5570 Hot Andouille Sausage Seasoning

Cut up log of Hot Andouille Sausage followed by 4 full logs.

Packaged Andouille Sausage Seasoning with ingredient list attached. Ingredients include spices, salt, and onion powder.

No. 5570 Hot Andouille Sausage Seasoning

Regular price $ 8.99

Shipping calculated at checkout

Unit

Quantity

331 in stock

Spend $ 49 to get free shipping

SKU: 02-0172

Goes well with

Fire up your favorite Creole dishes with our Hot Andouille Sausage Seasoning! A hot variation of our Andouille Sausage Seasoning, this spicy alternative packs an extra kick to Cajun style smoked pork sausage.

Traditionally blended with pork
.30 Lb. B Unit for 25 lbs. of meat
Comes complete with Maple Cure
Per Pound: Use 2 tsp of seasoning + 1 3/4 tsp of Maple Cure

View 1 lb. Conversion Chart

How To Use

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.

Ingredients

Spices, Salt, Onion Powder.

Maple Cure: Salt, Maple Sugar, Sugar, Sodium Nitrite (0.84%), With Less Than 1% Glycerine (Prevents Caking).