Kent Butcher Supply

Cajun Sausage


  • 25# Boneless Pork (65% Lean)
  • 12 oz. Water – Optional
  • 12 oz. Leggs Cajun Sausage Seasoning


25# Batch

  1. Grind meat through a 3/8″ plate.
  2. Add mixture of seasonings and water and mix thoroughly.
  3. Regrind through 5/32″ or 3/16″ plate.
  4. Package in bulk or stuff into 32/35 hog casings.
  5. Product ready for sale.


For Smoked Cajun add 1 oz. Super cure to seasoning mixture and refrigerate overnight, place in smoker and smoke until internal temperature reaches 155 degrees. 

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.