Hot Italian Seasoning

$2.50$8.75

Hot Italian, your way.  No nitrates or weird additives.

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Description

We love Hot Italian Sausage but we needed an alternative to high nitrate, preservative containing pre-made sausages. So I developed this recipe.

With Iron Skillet Hot Italian Sausage Seasoning you can turn any ground protein into delicious sausage. You can avoid any of the meats that you are sensitive to and concentrate on the meats that you like best. We have used ground beef, ground lamb, ground elk and ground pork with delectable results.  I have also used it to create vegan marinara and other vegetarian foods to give that boost of fennel and nice kick of heat.

Spice level on a scale of 1-5 is a 3

If you do not desire to use meat but still want that hot italian flavour, add to marinara, or soups and let simmer for 20 minutes or so to get the full flavour.

Each Value Pack contains approximately 80 grams (I always err on the generous side) of the seasoning, enough to make a minimum of 8 pounds of sausage. Also comes with a recipe to get you started on your journey to making your own healthy sausage.

The sample size contains enough for one meal for 2-4 people or one pound of sausage.

This does NOT contain nitrates and is meant to be a fresh sausage seasoning, not a dried or brined sausage seasoning. So once you make your sausage seasoned meat, please use right away or freeze for a later date.

Recipe

Iron Skillet Hot Italian Sausage

Yields1 Serving

Ingredients

 1 lb ground meat (venison, beef, chicken, pork)
 1 tbsp Iron Skillet Hot Italian Seasoning
 Olive Oil

Method

1

Mix all together

2

cover and refrigerate for at least 30 minutes. overnight is best

3

form into sausage patties, cook and serve

Ingredients

 1 lb ground meat (venison, beef, chicken, pork)
 1 tbsp Iron Skillet Hot Italian Seasoning
 Olive Oil

Directions

1

Mix all together

2

cover and refrigerate for at least 30 minutes. overnight is best

3

form into sausage patties, cook and serve

Iron Skillet Hot Italian Sausage Recipe

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