Andouille Sausage Seasoning Amount:For 50 lbs. of Meat / 3.13 lbs. Spice (50.08 oz.)

Andouille Sausage Seasoning Amount:For 50 lbs. of Meat / 3.13 lbs. Spice (50.08 oz.)Ingredients: Spices, Sea Salt, Onion, Garlic, Paprika, Yeast Extract, Paprika Extract This recipe is Medium level spicy, not like the Hot Links! You gotta like just a little touch of heat if you buy this recipe. The blend contains Cayenne, Thyme, Garlic, Onion, Coriander, various complimenting herbs, and a small touch of a few warming spices for flavor depth beyond the heat. Yeast Extract is added as a natural, savory flavor enhancer. We use only the

even coat—the style you’ll often see on traditional European sausages

Storage & Shelf Life

Folic Acid)

Sold in convenient 5 lb jars

use sweet paste up to that level—or blend sweet + hot to reach 4% total while dialing in your preferred spice level

70 lb × 6

exactly as shown

controlled temperature and humidity

and eating quality across multiple sizes

For dry-cured whole muscle products

• Experienced producers evaluating different diameters

Better decision-making: you can correlate time + loss % with results and dial in your process