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High Mountain Prairie Sage sausage seasoning

post #1 of 3
Thread Starter 
In my quest for the perfect breakfast sausage I picked up a packet of High Mountain's Prairie Sage seasonings from Cabela's and used it in some pork butt and rib trimmings I had.
The base recipe called for 1/4 cup to 6 pounds of meat, I did 1/4 cup plus a tablespoon in 5 pounds of approximately 70/30 mix. It was good but a little bland, so we added a light dusting of Bash Brothers Rub http://www.bashbrothersbbq.com/dryseasonings.html and I think I have a keeper! Great flavor with a mild heat at the end. Some of my co-workers gave it a taste and all agreed it was very good, even got one "the best ever".
post #2 of 3

G93, Thumbs Up

post #3 of 3
I like to use Fassett's breakfast sausage mix as a base and build off it. The thing I really like is I know what everything is in it. No MSG, no tri-blah blah blah, no color # 2045748. Plain and simple and you can add anything else you want. I make a large batch then when I'm ready to make sausage I measure out the amount I need and then add other seasonings like garlic, chipotle, etc.

Good stuff!

http://www.smokingmeatforums.com/t/83939/fassetts-breakfast-sausage-seasoning
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