Bring the spicy food traditions of Louisiana to your next batch of hot links with Andouille Sausage Seasoning. One 17oz package contains enough garlic, mustard flour, and other high quality spices to make 25 pounds of these Cajun favorites. One bite will have your guests badgering you for the recipe even before you take off your apron. The next time you want to paddle down the bayou don’t make a reservation. Reach for a package of Andouille Sausage Seasoning and get ready for Mardi Gras. Usage: Add to cubed pork butt. Grind pork butt and 2oz pork fat per pound of meat in a meat grinder. Make 1 ft links using the sausage attachement on a meat grinder. Then, use a heavy gauge twine to tie the sausage ends. Smoke the andouille at 175-200 degrees F for about 5 or 6 hrs. Ingredients: Salt, Mustard Flour, Onion, Spices, Sugar, Dextrose, Spice Extracts, Corn Syrup, Garlic, Parsely, Sodium Erythorbate (0.5%). Not more than 2% Tricalcium Phosp...
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