Legg Mild Italian Sausage Seasoning
Reviews of the AC Legg Mild Italian Sausage Seasoning
A mild, yet full-flavored Italian sausage.
Contains the spices necessary to produce a mild yet "full-flavored" Italian sausage.
Ingredients: Salt, Spices (Including
Fennel and Pepper).
NO MSG! 8
1 Bag is ONLY $10.97 AND Shipped FREE in the
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Mix bags with 25-lbs. of meat.
You can use 25 lbs. of lean pork (boneless pork shoulder butts will work if you can't purchase 80/20 pork trim from a butcher shop).
Or you can use 22 lbs. of lean pork and 3 lbs. of lean beef.
Empty entire bag of seasoning into the 25 lbs. of meat and mix thoroughly (it works best if you cut the meat into small chunks first).
Then stuff the sausage into
natural hog casings for links.
Or you can package the sausage in 1 lb. bulk
Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months
Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat
Brief Sausage Making Directions
We also have the
AC Legg Mild Italian Seasoning available
in Sausage Making Kits for 25 lbs. at a discount.
Our AC Legg Mild Italian Kit have everything you need (seasoning,
natural hog casings and directions).
Customer Reviews of AC Legg Mild Italian Sausage Seasoning|
|This Mix is exactly what it says. Mild Italian - very good!
Used with a 50% pork to venison mix...|
A nice mild tasting Italian sausage. I made link sausage with it
but it tastes like it would be great for spaghetti or pizza or
just about anything that called for sausage. Nice universal
|Very good flavor i enjoyed the sausage. Made 5lbs so far.
I will be ordering this mix again soon as I finish this one.|
|My first batch of sausage came out perfect. The only problem
was that there were no instructions for making batches smaller than the
directions for the whole package(25 lbs. meat). (Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat.
Ask The Meatman). Not a big problem if you have some math skills. Might
be nice if they had some instructions to make spicier variations using this mix
as a base.|
Thanks for the email. I started using Legg Pork Sausage Seasoning when my grocer
went out of business nearly 15 years ago. Before that I bought my sausage from
this grocer because he made it in-house with your seasoning. I didn't know what
he used until he gave me a bag of it after he closed his grocery business. The
label on the bag said it was #25 which I didn't see in your options for pork
sausage seasoning but the ingredients appear to be the same as the #10.
(They are the same seasoning. Ask The Meatman).
Since then I have been using it to make my Elk sausage. I
trim all the fat and gristle and add a very lean pork steak then I grind it
together with the seasoning. I usually purchase the four bag option and it will
last several years but my wife and I have changed our lifestyle to a small condo
in Los Alamos and a park model in Arizona that we use in the winter. We also
have a motor home we travel quite a bit in. All this means is we don't have the
storage for keeping extra quantities. It also means I'll have to purchase this
more often and in smaller quantities. I still go elk hunting every year with my
brothers who also purchase and use the Leggs Pork Sausage Seasoning. I look
forward to continuing my association with your company and I recommend you to
anyone who will listen.
|This is an excellent
product! Done use too much or add salt because
it is salty. Will be buying it again next year
to make venison sausage.|
You guys are INCREDIBLY FAST!! I wish everybody shipped as fast as you guys. I am an internet merchant myself, so I can appreciate what it takes to be efficient.
Just wanted you to know I really liked your website. I thought I knew a lot about meat, but I learned a lot this evening! Great Website!|
Marie in Ocala, Florida
|Sausage Making Tip #1: Try to maintain near-freezing temperatures (of the meat) throughout the process. This will keep the sausage from crumbling when being cooked. |
Sausage Making Tip #2: Try and limit the time you keep the sausage at room temperature to 30 minutes or less. So estimate how pounds of sausage you can grind, stuff or package in less than 30 minutes. If you have a lot of sausage to make, break it into batches that can be made in 30 minutes or less. This helps by keeping the temperature of the meat as cold as possible - which is safer and leads to better tasting sausage.|
Sausage Making Directions.
Cut meat into chunks about 2 inches by 2 inches by 2 inches.
Mix in seasoning thoroughly and grind through 1/8 inch grinder plate
We have partnered with Heinsohn's Country Store to provide our customers with Home Meat Grinders.
After stuffing into
Natural Hog Casings, you may cook by simmering, frying, or oven baking.
Or you can cook the same way and package the sausage in 1 lb. bulk freezer bags.
After stuffing, they must be treated as any fresh meat product.
Keep refrigerated or freeze.
Any seasoned sausage should be used within two (2) days of storage in the refrigerator.
For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months.
Your Natural Casings will last 1 year in the refrigerator.
By purchasing our Pre-Mixed Seasonings, you usually do not have leftover seasoning to get old. This is the advantage of our Pre-Mixed Seasonings over buying individual spices -
that you probably won't use up all the spices - as most recipes call for a teaspoon of this or a tablespoon of that.
You MAY modify our Pre-Mixed Seasonings to suit your own taste. For example, you may want to add red pepper or add more garlic, etc.
When using our Pre-Mixed Seasonings for the 1st time, make small batches, making sure to WRITE down exactly what you used and what you did when making the batch.
Later, when you eat the sausage from this batch, you will know what you did and what you used. You may then adjust the next batch to get the EXACT taste you desire!
2 Cups = 1 lb. of Liquid
2 Tablespoons = 1 oz. of Seasoning
[Since MOST of our seasonings are Pre-Mixed for 25 lbs. of meat, you would mix 1 bag of seasoning in with 5 cups of water (2˝ lbs of water) - then pour this seasoning/water mixture over the 25 lbs. of meat and stir together.]
|**We make our Fresh Deer Sausage by combining 50% Lean Deer Meat with 50% Lean Pork.|
To use this recipe with any one bag of seasoning above, we combine 12 1/2 lbs. of Lean Deer with 12 1/2 lbs. of Lean Pork. Then we add one bag of seasoning to 5 cups (approximately 2 1/2 lbs) of water and stir till the seasoning is dissolved. We first grind the combination of deer and pork meat through a 1/2 inch plate. Then we add the dissolved seasoning/water mix to the meat. Stir thoroughly. Then grind this again through the "hamburger" plate. We then stuff the meat into 32/35mm hog casings, wrap and freeze. You can also patty out the meat, or leave it in bulk 1 or 2 lb. packages. Most butcher shops will see you lean pork, which is usually called "80/20" Pork Trim. If you can't find a local butcher to buy "80/20"Pork Trim, you can substitute Boneless Pork Butts from a Grocery Store Meat Dept.
Cook you Fresh Deer Sausage just like you would your Fresh Pork Sausage.**
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