Hot Italian Sausage seasonings.

[HuntHarder]

What is everyone's Hot Italian favorite mix? I process almost all my own meat and my favorite, most versatile grind is Usually Hot Italian. I still have not found a mix that I think is the one! I just received 2 more mix's from Con Yeager that I will grind up next weekend and give a go. Does anyone have one that they think is amazing? I usually go with Waltons mixes, but I am starting to grow bored of them and want more spice and flavor. Maybe I just need to doll them up a little, but was really hoping someone had another spice company that just knocks it out of the park.

 

[92xj]

AC Legg 103. The best premade blend I’ve found and now that I’ve found it, I’m done experimenting with others.

 

[HuntHarder]

It's funny you mention Ac Legg. That is one that often pops up on my radar and I keep neglecting it. Does it have some good spice? Seems most are more bland than I prefer.

 

[jmez]

Been happy with all the Legg stuff I've tried.

Sent from my moto g power 5G - 2023 using Tapatalk

 

[92xj]

Do not put them off any longer. I use them for all my processing now. Blend 10 is the best typical breakfast sausage and id highly recommend it. And as far as a kick for the hot Italian that’s a tough one. I think it’s got a good kick, my wife thinks it’s super spicy. One thing I always do, and would recommend, with all my sausages, fresh and cured, I always use two pounds less meat than the spice recommends. 23 pounds for the 25lbs blends.

 

[NRA4LIFE]

OK, I make all of my own sausage, no mixes. I have worked on my own recipes for 40+ years. Worked for a meat guy when I was young and learned a lot. This is my go to simple Italian recipe:

12 lbs meat (you're choice, I prefer at least half pork to venison)
5 TBsp fennel seed
4 TBsp kosher or canning salt (non-iodized)
1 TBsp Black Pepper
1 TBsp Garlic Powder
1.5 TBsps crushed red pepper
2 tsp sugar

If you want it more spicy, increase the crushed red. Maybe double. This makes excellent pizza sausage and just a good sausage for pasta recipes. If you stuff this, add a cup of ice water in the mix.

 

[Boarmaster]

I have used the hot Italian from Butcher Packer for many years. I buy most all my seasoning mixes from them I don't mix up myself. I never had any complaints from anyone I fed it to. You can buy other supplies from them as well. Never had any issues with ordering from them.

 

[butcherboy]

I use a lot of AC Legg seasoning. Breakfast sausage, Italian, Polish, Summer Sausage, Bologna, Salami, Snack Sticks, pepperoni, etc. I use two other companies for my Bratwurst, Chorizo, Sweet Italian, and some of my different cured meats. I simply do not have the time to try and mix my own seasonings. I could if I wanted to but with so many great companies out there I choose to make it easier on myself. I’m not making 12 lbs at a time. It’s usually in the hundreds of pounds at once.

 

[doc holiday13]

AC Legg 103. The best premade blend I’ve found and now that I’ve found it, I’m done experimenting with others.

I'll have to check this out. I used Waltons in the past and their italian seasoning wasn't so great. Waltons does however produce an excellent swiss brautwurst, fresh chorizo, and breakfast seasoning

OK, I make all off my own sausage, no mixes. I have worked on my own recipes for 40+ years. Worked for a meat guy when I was young and learned a lot. This is my go to simple Italian recipe:

12 lbs meat (you're choice, I prefer at least half pork to venison)
5 TBsp fennel seed
4 TBsp kosher or canning salt (non-iodized)
1 TBsp Black Pepper
1 TBsp Garlic Powder
1.5 TBsps crushed red pepper
2 tsp sugar

If you want it more spicy, increase the crushed red. Maybe double. This makes excellent pizza sausage and just a good sausage for pasta recipes. If you stuff this, add a cup of ice water in the mix.

I just got my yearly pig so I'll have to check this out.

 

[svivian]

AC Leggs all the way. i make about 50lbs of elk italian sausage a year and I always have people asking for it.