Sausage seasoning

Guys at work use Rebel seasoning. Think they go to McComb to get it. I think specifically it’s the smoke seasoning. I’ve tried their sausage and it’s good.

This is a basic recipe I snagged from a group just don't add curing salt.



Here's some sites for almost every type of sausage you can think of.
https://lpoli.50webs.com/
https://www.meatsandsausages.com/

Since you're close, you can use the sausage seasoning from Super1foods. They sell a large spice container and smaller packs the butchers use. It's made in Maurice for Super1. They have Cajun and green onion.

FYI, I don't know what Super1 does to their sausage when they make it but I've used the seasoning many times and my homemade tastes better than the store sausage.

I got a few spreadsheets I could share. Not sure why Google drive is acting up on my phone. If you bump this Monday I'll post the links

How close are you to Opelousas. Go to Targils

There are tons of recipes found on-line for any sausage you likely want to make.

I'll try a recipe and tweak it to fit my taste and after a couple tries, I'm usually OK with the end result.


I make my own Green Onion, Hot, Italian, Andouille and Boudin. I usually made 5 or 10 lb. batches at a time when pork butts go on sale.

Andouille is my biggest savings, usually costing me under $4 a lb. where it costs around $12 a lb. in the Laplace shops.

I’ve used A.C. Legg #10 for several years, it’s the seasoning I prefer and I can’t make one any better, it works good for patty and smoked, 8 oz pack does about 25 lbs of meat.

Take a look at the Chud’s BBQ YouTube videos on sausage. Granted, that will be more Texas style but the science of it is the still the same.