Kent Butcher Supply

Italian Sausage


  • 22.5# Lean Pork (70% Lean)
  • 1# Kent 412 Mix
  • 8 oz. Kent Sweet or Kent Hot Italian Sausage Seasoning
  • __# Enough Water to make a slurry of the seasonings and binder


25# Batch

  1. Grind meat through a 3/16″ plate.
  2. Add mixture of seasonings, binder and water and mix thoroughly until product is well bound (tough and sticky).
  3. Stuff into 32/35 hog casings or a Coria casing and link.
  4. Product ready for sale.


For a Smoked Italian Sausage 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.