A.C. Legg, Inc. Mild Italian Sausage Seasoning 2-Pack (2 x 8 oz) — Fennel-Forward, MSG-Free, Seasons up to 50 lbs

A.C. Legg, Inc. Mild Italian Sausage Seasoning is a two-pack of 8 oz blends designed to flavor up to 50 pounds of pork, beef, poultry or wild game with a balanced, fennel-forward Italian profile.

This seasoning kit provides home butchers and small-batch producers with a convenient, shelf-stable way to make classic mild Italian sausage. The dual 8 oz bags use Legg's high-barrier multi-wall packaging to lock in aroma and freshness for at least 12 months, and the formula is intentionally MSG-free. It’s tailored to work across proteins—pork, beef, chicken and a range of wild game—so you can scale recipes from small family batches to larger weekend projects.

How much meat will these two 8 oz bags season?

Combined, the two 8 oz bags season up to 50 pounds of meat using the suggested ratios. For smaller batches, the guideline is 3 tablespoons per 5 pounds of meat, which helps maintain consistent flavor and balance.

• Two 8 oz bags total — seasons about 50 lbs of meat.
• Small-batch ratio: 3 tablespoons seasoning per 5 lbs meat.
• Adjust intensity slightly up or down to taste; mix thoroughly for even distribution.

Which proteins are best with this Mild Italian blend?

The blend was developed to be versatile: it performs well with pork and beef and adapts nicely to poultry and various wild game. The seasoning’s fennel-forward character gives that recognizable Italian-sausage profile while remaining mild, so it complements leaner meats without overpowering them.

• Excellent on pork for traditional Italian sausage texture and flavor.
• Works with ground beef or mixed pork-beef blends for meatier sausages.
• Suitable for ground chicken, deer, elk, moose, wild boar and antelope.

What are the best handling, stuffing and storage practices?

After seasoning and stuffing into natural hog casings, treat your sausage as fresh meat: keep it refrigerated or freeze promptly. Follow temperature control tips—keep meat near freezing while working, limit time at room temperature, and use refrigerated sausage within two days for best quality.

• Maintain near-freezing meat temperature when grinding and stuffing to prevent crumbling.
• Limit sausage at room temperature to 30 minutes or less per batch.
• Refrigerated sausage: use within 2 days; frozen: best within 3 months for flavor.
• Natural casings stored in the refrigerator can last about 1 year.

How should I cook the sausage once stuffed?

Stuffed sausages can be simmered, pan-fried, or oven-baked depending on your preferred texture and recipe. Ensure sausages are fully cooked through; cooking methods vary by size and casing type, so monitor internal temperature and appearance while cooking.

• Simmering yields tender, evenly cooked links—finish with a brief sear if desired.
• Pan-frying develops a browned exterior and crisp edges.
• Oven baking is convenient for batches—use moderate heat until cooked through.

Who is this for: A.C. Legg Mild Italian Sausage Seasoning is aimed at home sausage makers, hunters processing game, small-scale producers, and anyone who wants a reliably mild Italian flavor without MSG. If you make sausage in batches, value consistent packaging and flavor retention, and appreciate a fennel-forward Italian profile that adapts across pork, beef, poultry and wild game, this two-pack is a practical choice.

Ingredients

salt, spices (including fennel and black pepper)