Homemade Seasoning for Breakfast Sausage

Homemade Seasoning for Breakfast Sausage

Pork sausage is basically ground pork and some sausage spices mixed in.  Here are some links as to what the sausage spices might be:

1)      http://queenofthereddoublewide.com/homemade-seasoning-for-breakfast-sausage/

2)      http://www.lets-make-sausage.com/sausage-spices.html

3)       http://www.kitchenstewardship.com/2012/10/03/how-to-make-homemade-sausage-seasoning/

There are many other links on this subject, too.

And here is one commercial set of mixing recommendations:

•             One 8 oz. Bag. Seasons 25 pounds of Meat. NO MSG.
• AC Legg's most popular sausage seasoning. A true "Southern Style" seasoning. It has relatively high level of sage, red pepper and black pepper. Some red pepper is crushed to be visible in the finished product.
• Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months
• Mix bag with 25-lbs. of meat. You can use 25 lbs. of lean pork (boneless pork shoulder butts will work if you can't purchase 80/20 pork trim from a butcher shop). Or you can use 22 lbs. of lean pork and 3 lbs. of lean beef. Empty entire bag of seasoning into the 25 lbs. of meat and mix thoroughly (it works best if you cut the meat into small chunks first). Then stuff the sausage into natural hog casings for links. Or you can package the sausage in 1 lb. bulk freezer bags.
• Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat. Can be used when making deer breakfast sausage. Our recipe is to use 50% (12.5 lbs.)deer with 50% (12.5 lbs.)lean pork and use 1 - 8 oz. Bag of Leggs #10 Seasoning.