meat II

[BOOMSTICK069]

60/40 on the ratio
Soak your casings the day before, sheep casings for a smaller link and hog for regular size link
Legg's #10 seasoning and I make sure that I don't go over 20lbs total so I get a good sausage flavor
I also add garlic and onion powder along with a 12oz bottle of your favorite hot sauce, this helps with moisture content when you cook
Pepper flakes are a must especially if you want a little bite, I use Flat Iron Pepper Flakes as they give a much better heat and flavor
www.flatironpepper.com
The 4 pepper blend has some real bite to it but it works well in sausage in my opinion
I also let my sausage after I package it set in the firdge for about 2 days before I freeze it, I found you get a stronger flavor by doing so

[2thDoc]

thanks boomschakalacka

[2thDoc]

and now you owe me $50 for peppers

[BOOMSTICK069]

and now you owe me $50 for peppers

They are definitely legit. I have about 4 of their offerings and use them a lot in my everyday cooking. Pro tip, pay attention to heat indicator on the side of the bottle.