Fassett's Breakfast Sausage Seasoning

RVSmoker said:

Wondering if this was ground or rubbed sage?

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Braz said:

Pops replied earlier in the thread that he uses just regular ground sage.

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pops6927 said:

I had to make up a new batch of breakfast sausage seasoning, and I follow a recipe by weight:

8 oz. salt
2 oz. black pepper
1 oz. sage
put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat

However, this time, for those that don't have scales, I also dumped the contents of each into appropriate measuring cups and come out with:

¾ cup salt
½ cup black pepper
½ cup sage
put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat

You still have to have a pretty good idea of how much pork you have and the measurements are not as exact as weighing the ingredients (how coarse is the pepper ground, same with salt, etc.) but it should be in the ballpark.
Hope this helps!

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cal1956 said:

i made 30 lbs of breakfast sausage today and decided to tinker with "pops" recipe
what i ended up with was really good , not to salty, just the right amount of sage and black pepper
and since i like it hot i added a bit of red pepper
as i said it turned out some of the best sausage i have ever eaten
here is what i did for 1 lb of sausage
.20 salt
.09 black pepper
.05 sage
.09 red pepper
it was so good i decided to make 15 lbs of it but 1st i did the calculations so that if at a later date i needed 5 lbs i wouldn't have to recalculate
for 5 lb batches
1.00 salt
.45 black pepper
.35 sage
.45 red pepper
and to make the 15 lb batch just multiply x 3
when you mix this seasoning it looks over seasoned but don't let that fool you...its not !!
just mix well and fry
if you don't like it hot just reduce the amount of red pepper
i made 15 lbs of this today and 15 lbs of a commercial blend that i had bought as i like them both
if you like a good country breakfast sausage try "pops" you won't be sorry

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