Description
After stuffing into Natural Hog Casings, you may cook by simmering, frying, or oven baking.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.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.
Features
- Two 8 oz. bags - Seasons 50 lbs of Meat. NO MSG.
- Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.
- Works great for beef, deer, elk, moose, wild boar, antelope and more.
- For smaller batches, 3 tablespoons of seasoning per 5 lbs. of meat
- A mild, yet full-flavored Italian sausage. Plenty of Fennel for that authentic Italian sausage taste.