Nice & Plump Sausage Starter

$7.99

PRODUCT DETAILS

Details

Simply add one package of sausage starter mix to 5 pounds of meat to make Chuds Texas-style sausage. Easily modifiable by adding your own spices, veggies, cheese, etc

Does NOT include curing salt. If you plan on cold smoking your sausage, add .25% pink curing salt to the weight of the meat and let the mixture rest for 24 hours.

Net Weight: 6oz

Nutritional Info

Ingredients: Milk, Salt, Spices, Garlic, Paprika.

Contains Milk

No MSG

Gluten-Free

Nutrition Facts

Product Details

Details

Details

Simply add one package of sausage starter mix to 5 pounds of meat to make Chuds Texas-style sausage. Easily modifiable by adding your own spices, veggies, cheese, etc

Does NOT include curing salt. If you plan on cold smoking your sausage, add .25% pink curing salt to the weight of the meat and let the mixture rest for 24 hours.

Net Weight: 6oz

Nutrition information

Nutritional Info

Ingredients: Milk, Salt, Spices, Garlic, Paprika.

Contains Milk

No MSG

Gluten-Free

Nutrition Facts

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Customer Reviews

Based on 88 reviews
92%
(81)
5%
(4)
1%
(1)
1%
(1)
1%
(1)
B
BS
Juicy

If you like thick juicy sausage this is for you! Delicious

C
Chad
Great Flavor, easy to make!

I used the Nice and Plump Starter mix on a batch of sausage I made the other day. It was super easy to use: just mix it with 5 lbs of meat (I used all brisket this time), some curing salt, and some water. The sausage turned out amazing.

E
Ernest (DJ) Alspaw

Love all things Chadd’s barbecue

H
Hollis Collier
Great blend of flavors

Made a 5 lb batch of links and it turned out great. Soon easy because it's all pre-measured. I plan to make another batch for cold smoking with the addition of pink curing salt.

Cominnn up!

J
Joe
Great flavor, easy to use, love it.

I purchased the breakfast and the nice& plump seasoning. So far I only used the nice &plump , great flavor super easy to use . I did and curing salt to the mix but nothing else was added. FIRST time ever making sausages really happy with the results. BTW I will be making the trip to TX for Brads first sausage class can’t wait. I do need some help with Hotels, haven’t book that yet. Any help would be appreciated.
Thanks Joe B.

Howdy Joe,
Thanks for the feedback and support! We will be in touch with more info about the sausage making class shortly! If you have any questions at this time feel free to reach out via email! Rachael@chudsbbq.com