Malcom's Country Sausage Seasoning (SPICY) | Use with Pork, Beef, Lamb, Wild Game (Venison), and other Meats | Make Championship Sausage in Your Own Home | Makes 32 Pounds with one Bag | Spicy

Purchased this seasoning from recommendations of a friend to add some more taste to sausage that we get from a butcher shop. It is very easy to blend and use, has great taste. I recommend it to anyone who likes that extra boost in flavor on their sausage.

We have always bought Jimmy Dean sage sausage. I was in Costco recently and they had course ground pork that looked like left over roasts and chops. Ordered this seasoning and used as per directions. Just added some additional usage. It was terrific. Would buy again.

I've tried for three years to successfully make a very good breakfast sausage like my grandmother's sage NC country air dried sausage. It failed every seasoning I tried from many other brands. This seasoning is incredible. I used a 65% lean to 35% pork fat ratio and one tablespoon per pound of mixture of fat and lean. OMG! My wife yelled from the table, "Don't you change anything! It tastes like sausage is supposed to taste!" I was ready to add an extra teaspoon of sage per pound, but when I opened the bag, the sage hit me and I knew this mix needed no additions. I will definitely try the hot. This one has some heat at the end of the bite. I ran my meat through the medium plate twice with seasoning already coating the cubed lean and fat. This is the absolute best sausage seasoning I've ever tried. Malcolm Reed, you are awesome! Will be buying no other from now on. This is it!

I like this sausage seasoning but had to make a few adjustments to it. When I first oened the package I could smell the aroma of all the spices ... lovely! I could see the rubbed sage mingled with the other powdered and granular seasoning. The spice/heat ism ore what I would call medium, not mild.The salt content is way too much for my palet and health. I use a work-around that I do with country ham: I cover the bottom of the skillet with water and then place the sausage patties in the water. After about one minute of simmering I flip the patties and let them finish simmering. Once the water evaporates I let the sausage brown. Delicious! The salty fond in the pan can then be made into gravy to go with sausage and biscuits.I ran the seasoning through a blender to better mix them. Before I did that, the rubbed sage would clump and not distribute evenly in the sausage mix, causing pockets of intense seasoning. Blending it solved the problem.The balance of seasonings in the blend is perfect and I will buy it again in the future. Igave 4 stars because of the adjustments that needed to be made.

I made deer / pork breakfast sausage.60% pork / 40% deerThe perfect blend of seasonings,I had to buy the mild because the spicy was not available at the time, so I did add some ground cayenne pepper, red pepper fakes, garlic and black pepper.My family said it is the best breakfast sausage that they have ever tasted.

My family loves Jimmy Dean spicy sausage, but my husband has alpha-gal and can no longer eat pork. The turkey sausage I have tried to buy has been less than edible, but this has made him happy again. Thanks for the great seasoning. It’s easy to use and consistently good!

My wife is kosher, so it can be difficult to find good sausage that isn’t pork. We started making our own meats and this sausage spices came into play. We just made a batch of spicy beef sausage and the taste is fantastic! We are very happy with this sausage seasoning and will be using it from now on.

This is the mild and it is incredibly spicy. Red pepper flakes are throughout the entire thing. Both the kiddos and the wife cannot eat the sausage. And to be honest, I think it’s pretty hot too.