SKU #
1809

The Edge Pork Sausage 5 lb

5lb Seasoning Samples5lb Sample Seasoning
This is a favorite breakfast sausage flavor of ours! Give it a try with this 5lb sampler.

4.50

USD

$

USD

Contains

low Inventory - order soon!
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Ingredients

- Salt, Non Fat Dry Milk Powder, Dextrose, Spices, Maltodextrin, Ascorbic Acid, Natural Spice Extractives. Net Wt. 3 oz.    - Allergen: Milk

Preparation directions

Printable Directions
Fresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage. ### GRINDING AND STUFFING OPTIONS: - Grind once or twice through 3/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.) - When mixing add amount of water stated on label. - Chunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation. - Fresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.

Meat Ratio

Fresh sausages are usually 100% pork. But adding beef or wild game will yield a leaner product. 50% beef or wild game along with 50% pork is a suggestion. Mix to desired ratio is also an option.

Tip

- 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.

Recommendations

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.

Shipping Details

We primarily use the USPS service as our shipping carrier. Larger orders may be sent via UPS.  

You will receive a tracking number for each package we send.

We take pride and work diligently in packaging and shipping your order quickly so that you can receive your supplies as soon as possible.

Please refer to the information below so that you can plan accordingly for your meat making. Remember to factor in ship time once your package reaches the carrier.
April to AugustOrders received during regular business hours ship on Mondays, Wednesdays, and Fridays depending on order date. See chart below:
Example
ORDERS PLACED                   SHIP ON
Mon/Tues                             Wednesday
Wed/Thurs                            Friday      
Fri/Sat/Sun                            Monday
September to March
Orders received during regular business hours typically ship the next business day Monday through Friday. See chart below:
ExampleORDERS PLACED                   SHIP ON
10 a.m. on Monday              Tuesday
8 p.m. on Monday                Wednesday

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