Backwoods Hot Italian Fresh Sausage Seasoning
*Actual product may vary slightly from picture.

Backwoods Hot Italian Fresh Sausage Seasoning

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Contains crushed red pepper to give you an Italian sausage with a little extra zing.
Custom Blended for Wild Game and Domestic Meat
  • Backwoods Hot Italian Seasoning Makes 5 lbs.
    SKU: 9005
  • $3.99
  • Backwoods Hot Italian Seasoning Makes 25 lbs.
    SKU: 9009
  • $9.99
Hot Italian: Contains crushed red pepper to give you an Italian sausage with a little extra zing.

Backwoods Sausage Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions on every package. For wild game and domestic meat. We don't know about you, but we're ready for Italian Sausage anytime!

For consistently flavorful sausage use the recommended number of pounds of meat this package is intended to produce.

To make the entire 5 lb. package at one time: Dissolve entire seasoning packet into 5 ounces of water for 5 pounds of meat.

To make the entire 25 lb. package at one time: Dissolve entire seasoning packet into 25 ounces of water for 25 pounds of meat.

To make smaller batches: Use 2-1/4 teaspoons of seasoning and 1 ounce of water for each pound of meat used.

Directions:
  • 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. 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, Red Pepper, Fennel, Paprika, With Antioxidants (contains .1% of each of BHA, BHT, Citric Acid).

Ingredients Do Not Contain Gluten, No MSG.

Warning: This product is manufactured in a facility that processes tree nuts.

Print 5 lb. Hot Italian Directions & Nutritional Info Here

Print 25 lb. Hot Italian Directions & Nutritional Info Here
Net Weight - Makes 5 lbs.: 1.67 oz. (47.25g)

Net Weight - Makes 25 lbs.: 8.34 oz. (236.25g)

Seasoning Ingredients: Salt, Red Pepper, Fennel, Paprika, With Antioxidants (contains .1% of each of BHA, BHT, Citric Acid).

Ingredients Do Not Contain Gluten, No MSG.

Warning: This product is manufactured in a facility that processes tree nuts.

Print 5 lb. Hot Italian Directions & Nutritional Info Here

Print 25 lb. Hot Italian Directions & Nutritional Info Here
How to Make Sausage at Home:

Read Our
Reviews

Anthony Toczylowski
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Seasonings
Great taste, not too salty!
Tracy
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Amazing!!!
Absolutely the best hot Italian mix it there! You won't be disappointed!
john siemiatkowski
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great stuff
we love the stuff
barbara siemiatkowski
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the best
we love the sausage
Lawrence Alger
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Awesome
As I bought this sausage mix I was hoping it would not be so hot that I would not like it. Was I surprised! The mix was exactly what I wanted and the taste was not overpowering. Awesome product.
Bill
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Great stuff
I added a little more than the recipe called for to enhance the flavor. It was great. I've cooked it several different ways and it doesn't loose it's flavor.
Dennis Thompson
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Worked good for me
Used with 4 pounds of trimming from a old buck and 1 pound of pork butt added more crushed red pepper and Italian. Great sausage I will do more with the next deer
Nick Ricci
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Not Too Shabby
I'm starting to get the bug for making sausage with may family. When getting some casings I thought I'd try this and I just made my first batch. I ground 8lbs of country style ribs (yes country style ribs cause that's what I wanted to see what the spices are like and wasn't so worried about texture. It's ground pork in the end still right?) with grandma's old #2 crank grinder. I did 2 packets for 8lbs (not 10) cause my experience is most retail stuff called "spicy" usually isn't in my book and the ribs I got came in 8lbs. Guesstimated on the water, mixed and fried a sample. I was pleasantly surprised. I've bought retail Italian Brats that were pretty horrible or retail sausages that were so hot my nose became a faucet. Anywhere from mild to insane hot in my book but odds are it will be mild. This had good bite for pepper and some other good flavors. No real fennel or anise that I could tell. How does one rate heat on sausage? I will try to bring some logic to that challenge now.. I'd say my end result was similar to a p*ce Picante Med salsa but not as hot as a p*ce HOT picante salsa. Never seen or had a p*ace HOT, but based on mild and medium I'm guessing at what "hot p*ce" would be if it even exists. Maybe a p*ce HOT would be like the heat of straight *abasco sauce on the tongue? Anyways if some retail "med hot sauce" is not enjoyable for you, this maybe the same deal. The cool thing is if this is a little too hot, add more pork or maybe some sugar to try and mellow out the heat. I added some parsley flakes (color mainly), garlic granuals, and some fennel seeds. 2nd sample was better. Overall I'm happy and definitely this wasn't a waste of time, meat, or money in my book.. Hope this helps someone out!

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