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
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.
I’m excited to try this out. Should make sausage making much easier to have the basics ready to go for a novice like me. Love the YouTube videos.
Thanks for the support!
N
Nathan
Great for game sausage
I made 5lbs of sausage with 2lbs pork belly and 3lbs 80/20 ground of nilgai meat with the mix and pink salt. It was great! I did 2.5lbs with just nice and plump and the other half with Jalapeños and high temp chedder. I plan to make a 10lb batch this weekend, again half and half mix and Jalapeño. Super easy and I highly recommend. Its helping me burn through my 40lbs of ground nilgai that I shot in January.
FanTaste-ic!
P
Patrick Kahn
Really Nice
I did a 5lb batch of smoked pork and beef mix links. I did add the curing salt for the somke process. They came out just perfect. Flavor of the spice mix is really good. I still have 2 more bags, so the next batch will be 10 pounds. I will add a little red pepper and some high temp cheddar. Should be fantastic. We'll done Bradley!!
Thanks for the fantastic review! Appreciate the feedback, and happy smoking!
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.