Fassett's Breakfast Sausage Seasoning

Discussion in 'Sausage' started by pops6927, Nov 15, 2009.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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!
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Thanks pops for the recipe and really thanks for the one withouta scale too. I don't have a scale but I'm gonna try this one like Bob said just get some already ground pork and use this seasonings on the meat and BAM you have some good sausage. Almost kinda maybe homemade sausage. You have to do what you have to do.
     
  3. oneshot

    oneshot Master of the Pit SMF Premier Member

    Thanks Pops. Just made a batch of B sausage (maple from cabelas) using venison and pork butt.

    What does this recipe taste like??? Rough idea/comparison.
    I want to try this next I think...[​IMG]
     
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Tastes like country breakfast sausage. It's not pretty like some seasoning with fancy coloring, just good lean sausage to eat with eggs or pancakes, etc. Well seasoned but not overpowering, just simple salt, pepper and sage. Dad sold thousands and thousands of lbs. of it out of his store, he was famous for it. I know he's rolling over in his grave that I'm giving away his recipe, but I"ll never have a store of my own and I want others to experience how good it is.  Also, it is flexible, too.  Decrease the salt by a third or even half, or decrease the amount per pound from ½ oz. to 1/3 oz. or even ¼ oz.  Add your own spices, too!   Hot, sweet, tart, sour..... anything you like!
     
    Last edited: Dec 16, 2015
    darwin101 likes this.
  5. alx

    alx Master of the Pit OTBS Member

    I like that pops and have tons of fresh sage........[​IMG]

    I have figured out proportions myself to taste,so the cup amounts are nice...I do smaller batches anywho....
     
  6. mrh

    mrh Meat Mopper

    I used the recipe to make some, that was pork/venison mix 50/50. I do like it very well though it seems just a little salty to me. Maybe next time I will try 7 parts salt and see how that is. Thanks for the recipe beats going to town and buying a mix!
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Thanks for posting the recipe Pops...[​IMG]
     
  8. michael ark

    michael ark Master of the Pit

    Thanks for shareing.[​IMG]
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Pops, Morning.... Thanks for the recipe... another page in the SMF cook book.... Now if I only had time to....  

    Dave
     
  10. I'm going to try this recipe. I'll let you know how it goes.
     
  11. roller

    roller Smoking Guru SMF Premier Member

    I am going to try this also...Nothing like Old School !
     
  12. xfitjay

    xfitjay Fire Starter

    Question about the sage - I assume this calls for fresh sage. 1oz would be a lot of ground sage. What would be a conversion for dried ground sage, since I don't have any fresh at home right now?

    Thanks.
     
  13. dward51

    dward51 Master of the Pit OTBS Member

    Thanks Pops....

    Just added this one to the recipe box.
     
  14. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Just sage you get in a bottle.  I buy it by the lb. from Butcher Packer.  Definitely not fresh leaf sage, it's all pounded, grounded, rubbed and clobbered up.
     
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    Thanks Pops - That is what I figured. 
     
  16. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG] thanks for the recipe Pops !!!!
     
  17. thank you sir, can't wait to try it....
     
  18. xfitjay

    xfitjay Fire Starter

    Yes sir! Thank you.
     
  19. roller

    roller Smoking Guru SMF Premier Member

    Just mixed up the seasonings and have the shoulder thawing out now. Making 12lbs..I did add some Red Pepper Flakes to mine...
     
  20. sound1

    sound1 Smoking Fanatic

    X2 on the Pepper flakes, little color, little warmth, good stuff!! THX Again Pops!
     

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