LEM Backwoods Breakfast Fresh Sausage Seasoning Kit
Breakfast: Great for breakfast or anytime! A good all-around blend.
Make delicious sausages in your kitchen with easy-to-follow directions printed on the enclosed seasoning packets.
Each Kit Contains:
- Seasoning for 20 lbs. of meat
- 21mm Collagen Casings
Backwoods Sausage Seasonings have been delighting customers since 1991. LEM makes it simple with their easy to follow instructions on every package. For wild game and domestic meat. The fresh sausage seasonings are great blends for fresh sausage links or patties. We don't know about you, but we're ready for breakfast anytime!
For consistently flavorful sausage use the recommended number of pounds of meat this package is intended to produce.
Seasoning for 20 lbs.
To make the entire package at one time: Dissolve entire seasoning packet into 5 ounces of water for 5 pounds of meat.
To make smaller batches: Use 2 1/2 teaspoons of seasoning and 1 ounce of water for each pound of meat used.
- Grind a mixture containing at least 20% pork or pork fat
- Dissolve seasoning in water. Mix thoroughly with meat until tacky
- Stuff into 32-35mm natural hog or collagen casings for fresh metts, 19-21mm natural sheep, or collagen casings for breakfast links, or leave bulk to make into patties. Twist casings to make 4-6" links
- Finished product can be fried, broiled, or grilled
- Refrigerate finished product
Any product not used within 4 days should be properly wrapped and frozen.
Seasoning Ingredients: Salt, Spices, Sugar, Monosodium Glutamate (4.4%) With Antioxidants (contains .1% of each of BHA, BHT, Citric Acid).
Ingredients Do Not Contain Gluten.
Warning: This product is manufactured in a facility that processes tree nuts.
Breakfast Sausage Kit Makes 20 lbs. Contains:
- 4 Pre-Measured Packets of Seasoning (each will make 5 lbs. of Sausage)
- 21mm Fresh Collagen Casings
Collagen Casing Information:
- Size: 21mm - 32 mm
- Edible casings
- Preparation: No soaking needed, use right out of the package
- Cooking Method: broil, grill, or fry