Fassett's Breakfast Sausage Seasoning

xfitjay · Oct 24, 2012

I made 5# this weekend for patties. I like it a lot. Next time I'll make sure I've got the gournd/rubbed sage. What I made could use a little more sage flavor. The sage I used is called broken leaf I believe. It's dried, but not ground down. Also, I may throw in some pepper flakes as well to give it just a little heat. This is a great recipe on its own and also I think it's going to be a good one to play with and build on.

aelder2 · Jan 5, 2013

Thanks for the recipe Pops. I just got an attachment grinder that hooks to my Kitchen Aid. Used it for the first time this morning and followed your recipe. It was very tasty. I ended up grinding half a pork loin that didn't get cooked on New Years just because that is what I had available. Next time I will use pork butt. Had real good flavor though. I will be using this grinder a lot I think. Thanks again.

ae

daveomak · Jan 5, 2013

ae, morning.... It's great knowing what is in the food you eat.... especially sausage....

double rr · Dec 3, 2013

Pops whats the grind plate used ?

jaxrmrjmr · Feb 2, 2014

This makes complete sense now. For years I have use Leggs Old Plantation seasoning for bulk sausage. The package always said it was for 25 lbs of meat. It was too salty for me at 25lbs. so I used a pack to season 30 - 35 lbs of meat, but I always added about 1 Tbsp of ground sage for every 10 lbs of meat. Legg's also adds a bit of red pepper which is ok with my family's taste buds, but I would use a touch less if I made my own.

As far as the grind, I take it down to a 1/8 grind. The smaller the better to me on breakfast sausage. I like chucks in my chili and a course grind on my burger meat but I like my sausage a bit finer.

Thanks Pops.

pc farmer · Dec 10, 2014

Bump this up.

I need to try this.

dirtsailor2003 · Dec 10, 2014

I always have some on hand. Never know when you need some!

bluewhisper · Dec 10, 2014

I've had good luck growing sage recently and I love to use it in a breakfast sausage like this - but I would add, try it with chicken or turkey, too.

fished · Dec 10, 2014

This is a great recipe. I have made it three times already. I do modify by adding red pepper flakes and garlic powder. Everytime I make it my daughter comes over and steals some. She says it's really good. Thanks for the recipe Pop's.

Ed

castiron · Mar 12, 2015

Sorry made a miscalculation. And somehow managed to double the amount of salt.

dirtsailor2003 · Mar 12, 2015

Castiron said:
Pops, thanks for posting the recipe. But i have to ask about the amount of salt. I'v read several comments about it being a little salty, but thats ok with me, i almost always add salt without even testing an then usually still add more.
But this is really salty. I weighed it out also to be most accurate.
I'm guessing it needs at least 30-50percent less salt.

For our tastes, using fresh ground pork it seems to be fine as is and not overly salty. We are conscious about out salt too.

daveomak · Mar 12, 2015

Castiron said:
Pops, thanks for posting the recipe. But i have to ask about the amount of salt. I'v read several comments about it being a little salty, but thats ok with me, i almost always add salt without even testing an then usually still add more.
But this is really salty. I weighed it out also to be most accurate.
I'm guessing it needs at least 30-50percent less salt.

If you followed pops recipe making the seasoning, then used 1/2 oz. / 14 grams per pound, the salt content would be about 2.2%..... that's pretty mild compared to some recipes for salt... 1/2 oz. is just under 1 Tbs. from the chart I see.... but then it depends on which salt you used also.... some are twice as dense as others...

worktogthr · Mar 12, 2015

For this recipe did you use kosher salt or table salt? Thanks!!!

beefy bill · Mar 13, 2015

Been looking for this recipe! Thanks!

unclesmokie · Oct 26, 2015

OK, got the recipes and amounts of different spices and I'm sure there are many ideas on the % of pork to the venison. I have

heard anywhere from 25 to 60% pork...my plan is 1/3 pork to venison. I use 10% pork ends to all my burger and that works great for me.

unclesmokie

driedstick · Oct 26, 2015

I will have to give this a shot. Thanks Pops!!

DS

roller · Nov 22, 2015

Ive been making it from the start and its still the best breakfast sausage Ive ever had..Making some tonight..

DanMcG · Nov 22, 2015

What size grinder plate does everyone prefer to use for sausage patties?

stovebolt · Nov 22, 2015

I grind it once through the fine plate on my Kitchener. I like to add a touch more sage and a touch of red pepper flakes.

Thanks for the recipe Pops.

Chuck

kawboy · Nov 22, 2015

unclesmokie said:
OK, got the recipes and amounts of different spices and I'm sure there are many ideas on the % of pork to the venison. I have

heard anywhere from 25 to 60% pork...my plan is 1/3 pork to venison. I use 10% pork ends to all my burger and that works great for me.

unclesmokie

I'm curious about this as well. I use 20 percent pork in my summer sausage, would that be too little in breakfast sausage?

Fassett's Breakfast Sausage Seasoning

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