Fassett's Breakfast Sausage Seasoning Question

[xfitjay]

I'b about to make my first sausage and I wanted to start using the Fassett's recipe. Start simple and then try recipes with more ingredients and see what I like. My question is about the sage - I assume the recipe calls for fresh sage. 1oz of dried ground sage would be a lot. Is there a conversion for fresh to ground?

 

[daveomak]

jay, morning..... the sausage recipe was used in a commercial operation... So, I would assume is was dried sage....  Dave

 

[xfitjay]

Dave - that's what I was thinking and then went I went to the store to get the dried sage a bottle that's 4" tall and about 1.5" width and depth is only .15oz. That would mean by weight I would need about 7 bottles of dried sage. I haven't measured it but I'm pretty sure that by volume that would be more than 1/2 cup of sage.

 

[scarbelly]

The recipe calls for 1oz per batch - then to use 1/2 oz of the mix per # 

The mix makes 11 oz so that means one batch would be good for 22 # based on the formula 

I posted the recipe below 

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• Pops6927
• OTBS, SMF Premier Member, Resident Meathead, Trusted Authority
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• offline

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

 

[diggingdogfarm]

Dave - that's what I was thinking and then went I went to the store to get the dried sage a bottle that's 4" tall and about 1.5" width and depth is only .15oz. That would mean by weight I would need about 7 bottles of dried sage. I haven't measured it but I'm pretty sure that by volume that would be more than 1/2 cup of sage.

Sounds like you have rubbed sage rather than powdered sage.

FWIW, one level teaspoon of ground sage weighs about 0.70 gram, if you want to scale the recipe.
A teaspoon of well packed rubbed sage should come close to that.


~Martin

 

[daveomak]

jay, Here is a link to one purveyor of fresh spices....  A lot fresher and cheaper than store bought....  This store is in the Penzey family FWIW.. I get my spices from them....   Dave

http://www.thespicehouse.com/spices/croatian-sage-whole-leaf-or-rubbed-powdered#content

 

[xfitjay]

Thanks Martin.Unless I get a more definitive answer from someone who has used this recipe I'll go ahead and play around with it some. I think I"ll just do a small batch - a couple of pounds of shoulder - see what I think and adjust from there. I'm going to try your plump and perky sausage recipe but I thought I would start with something simple.

 

[xfitjay]

jay, Here is a link to one purveyor of fresh spices....  A lot fresher and cheaper than store bought....  This store is in the Penzey family FWIW.. I get my spices from them....   Dave

http://www.thespicehouse.com/spices/croatian-sage-whole-leaf-or-rubbed-powdered#content

Thanks Dave. This looks good. I've wanted a good source for spices. I like supporting high quality family run businesses.

 

[sam3]

Thanks Dave. This looks good. I've wanted a good source for spices. I like supporting high quality family run businesses.

I've bought from Spice House as well. I even got a hand written note thanking me for the order.

Nice people and will definitely do business with them again.

 

[pops6927]

It's just plain old sage, be it rubbed or ground or whatever.  Nothing special.

 

[scarbelly]

Thanks Pops 

 

[xfitjay]

Thanks. Good to hear from the source!

 

[scarbelly]

I have Pops on speed PM -