Cajun Louisiana flavor with a mild heat. Mixes well with pork, poultry, venison, alligator, and crawfish. Great in any Cajun recipe such as gumbo, jambalaya, red beans and rice, and étouffée.
For fresh sausage we suggest coarse ground meat. For smoked sausage we recommend fine or coarse ground meat, adding one level teaspoon of fast cure to every 10 lbs of meat.
We offer packets for making 10 lbs or 25 lbs of sausage.
Our own recipe, blended with salt, garlic, onion, cayenne, cumin, black pepper, paprika, thyme, oregano, mustard, and fennel.