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Sausage Seasoning

post #1 of 3
Thread Starter 

Years ago in the late 50's Mom and Dad received some home smoked sausage from a friend in Polk County Texas. It was pure pork from a farm raised hog, nothing fancy or exotic I can assure you because we were all poor. All of us remember things from our childhood as the best we've ever seen or tasted but this sausage actually was the best I've ever eaten. I've tried to duplicate the seasoning over the last few months with no luck. I've got the smoke right but not the seasoning. If memory serves it contained probably contained salt, pepper (probably ground cayenne) red pepper flakes, a small amount of sage (if any) and cure (because I remember the color was pinkish. Any help with a recipe or quantities of spice usage for formulation. Thanks

post #2 of 3
Give this one a try. It is very similar to what my granddad made in the '40's. A traditional southern blend.

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

Lamar
post #3 of 3
Thread Starter 

Thanks Lamar, I'll try it this weekend.

Jerry

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