Andouille Sausage Seasoning

- Sea Salt, Raw Cane Sugar, Dried Onion, Garlic Granules, Ground Mustard Seed, Black Pepper, Cayenne Pepper Powder, Paprika, Red Bell Peppers, Mesquite Smoke Flavor, Non GMO Expeller Pressed Canola Oil, Sage, Thyme, Beet Extractive, Ground Mace, Ground Allspice, Ascorbic Acid (Vitamin C), Spice Extractives. Net Weight 14 oz.

- Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat. - In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind. - Order a new knife and plate, and keep the set together instead of mixing knives and plates. - The plate and knife must run tightly together. Add or replace thrust washers if needed. - Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.