- May 13, 2021
- 661
- 659
You can even add a small amount of citric acid and give it a little tang
Joe

You can even add a small amount of citric acid and give it a little tang
Joe
I've used this recipe for years, it never fails.I am hoping/planning to make 5 different breakfast sausages (pork only) this weekend for a taste-off. I currently have 2 recipes and I am hoping to get 3 more...if you are willing to share. The two recipes I have include:
FWIW - I have tried TSM's breakfast sausage seasonings mix and it was weak on flavor at their recommended dosages. So I did 125% of recommended to get a good flavor profile...which made the sausage a bit too salty.
- my best approximation of Jimmy Dean Hot (which is pretty good) and
- I just bought one off of TopSecretRecipe.com that claims to be Jimmy Dean Hot (79 cents for a recipe). It did have 14, 5 star reviews...but I am still a bit skeptical.
The goal is to get something close to Jimmy Dean Hot.
Secondary goals are to get close to Jimmy Dean Regular or Sage.
If you want to keep your recipe secret, just message me the recipe (if you are willing), and I will make sure it goes no further.
Thanks
uncle eddie
My personal favorite is called Sullys breakfast sausage on our website. Adding some cheese to it is also fantastic!I am hoping/planning to make 5 different breakfast sausages (pork only) this weekend for a taste-off. I currently have 2 recipes and I am hoping to get 3 more...if you are willing to share. The two recipes I have include:
FWIW - I have tried TSM's breakfast sausage seasonings mix and it was weak on flavor at their recommended dosages. So I did 125% of recommended to get a good flavor profile...which made the sausage a bit too salty.
- my best approximation of Jimmy Dean Hot (which is pretty good) and
- I just bought one off of TopSecretRecipe.com that claims to be Jimmy Dean Hot (79 cents for a recipe). It did have 14, 5 star reviews...but I am still a bit skeptical.
The goal is to get something close to Jimmy Dean Hot.
Secondary goals are to get close to Jimmy Dean Regular or Sage.
If you want to keep your recipe secret, just message me the recipe (if you are willing), and I will make sure it goes no further.
Thanks
uncle eddie
I love their BBQ rub. Wish I would of seen this couple days ago. They just had 25% off sale.Yup . I just bough AC Leggs #10 . Hear a lot about it . We thought it was OK .
First one I bought was TSM " Pork Sausage -Hot " It was our favorite , but they don't make it anymore that I see . I think the morning edge is the hot one now .
uncle eddie I know you're looking for scratch recipes , but here's one I just bought . Always see it when I'm looking around . You can see the ingredient list . It's pretty good .
View attachment 650031
Adkins ? I also bought one from them called East Texas Hot link . Those both need some tweaking .I love their BBQ rub.
Making sausage is easy, making really good sausage is hard. I haven't made any links or bulk in about a year since I left the restaurant world but I'm getting the itch.I am hoping/planning to make 5 different breakfast sausages (pork only) this weekend for a taste-off. I currently have 2 recipes and I am hoping to get 3 more...if you are willing to share. The two recipes I have include:
FWIW - I have tried TSM's breakfast sausage seasonings mix and it was weak on flavor at their recommended dosages. So I did 125% of recommended to get a good flavor profile...which made the sausage a bit too salty.
- my best approximation of Jimmy Dean Hot (which is pretty good) and
- I just bought one off of TopSecretRecipe.com that claims to be Jimmy Dean Hot (79 cents for a recipe). It did have 14, 5 star reviews...but I am still a bit skeptical.
The goal is to get something close to Jimmy Dean Hot.
Secondary goals are to get close to Jimmy Dean Regular or Sage.
If you want to keep your recipe secret, just message me the recipe (if you are willing), and I will make sure it goes no further.
Thanks
uncle eddie
Eric, Just wanted to conform this is for 2 kg and not 1? I going to give it a try with that sage I got.This is a good box seasoning, it’s a little lite so I mix it a little heavy it’s very forgiving but very good sage flavor. https://himtnjerky.com/original-mountain-man-breakfast-sausage-seasoning/
Here is a very flavorful b-fast sausage recipe that we like, the fresh sage is key in this recipe as well as mixing and letting rest a day before cooking feel free to adjust the spices to your liking.
Per 2 Kg ground pork:
2% salt
.75% sugar
4g ground mace
5g granulated garlic
5g onion powder
3g white pepper
3g fresh cracked black pepper
6g fresh sage minced
4g paprika
3g red Chile flakes.
Correct Brian, that recipe is for 2 Kg.Eric, Just wanted to conform this is for 2 kg and not 1? I going to give it a try with that sage I got.
I settled in onSo what are you other guys doing?
I would have to agree with that .an old German relative once told us. Breakfast sausage is made with salt, pepper and sage. Nothing else. (The pepper got modified to include hot pepper flakes
To me, fennel seems out of place in anything but Italian sausages.I don't like fennel, tarragon, or Indian / Thai basil in any of my German style breakfast sausage. They didn't use the licorice flavor that I have found.
So I just got to ask what those numbers mean, mix of 4/2.5/1.5? I have a butt to process this morning to make breakfast sausage. Think I will just slice half of it off for grinding and use the whole piece to make some kind of Mexican pork butt.I settled in onJckDanls 07 mix of 4/2.5/1.5 .
Salt amount is perfect at 1/2 oz. of the mix per pound of grind for me .
I have a butt to grind this morning to restock the freezer . So I got that down early , culled out a pound and mixed it with 1/2 oz of Pop's mix . Then added red pepper flakes and some more ground sage , and about a 1/2 tp of coarse ground black pepper .
dam it was great . I added the extra seasoning because it was going straight to the fry pan .
I've use freeze dried sage and ground sage in mine .
I would have to agree with that .