Breakfast Sausage Recipes...Can you share your fave recipe so i can do a taste-off?

[chopsaw]

So I just got to ask what those numbers mean, mix of 4/2.5/1.5?

That's how Pop's formulated his sausage mix .
In ounces ,
Salt
Black pepper
sage .
The original was 8 / 2 / 1 . way to salty for me .
So those amounts get mixed together , then I like 1/2 ounces per pound of grind , and add red pepper flakes to the batch .

The 4OZ of salt is a good start I think , then you can adjust the other stuff to your liking .
I think the black pepper brings out the sage .

If you didn't see this thread , maybe look it over . Some tweaking of Pop's blend in there .

Looking for pops recipe

Been a long time since I’ve been here. Always used pops recipe for breakfast sausage, but something isn’t right. Maybe brand of salt ? Morton kosher is what I use. But this last batch was so salty unless you made gravy you couldn’t eat it. So I decided to come back and look for it to see if...

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[BrianGSDTexoma]

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.

Ended up making 1.5 kg. Just did fry test and its really good. Actually tasting all the ingredients. Now to figure out how to package. I hate to bring out the stuffer for two packages but guess really not that hard to clean. Could us burger press but that would be pretty big patties. Made carnitas with half the butt.