Fassett's Breakfast Sausage Seasoning

[robertpocha]

Excellent. Thank you fellas

 

[RVSmoker]

Wondering if this was ground or rubbed sage?

 

[Braz]

Wondering if this was ground or rubbed sage?

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

 

[RVSmoker]

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

Thanks i missed that one.

 

[MoonshinerMike]

Sou

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!

Sounds like a great Tasting Midwest Breakfast Sausage Recipe. I might have to give it a try. Did you use Fresh Sage, Rubbed Sage or Ground Sage for this Recipe ? I'm very partial to all Fresh Ingredients freshly ground or finely crumbled. I just now noticed the other post saying that it's ground rubbed sage. We've always added a little bit of Thyme, Rosemary, Mace as well as the Salt, Pepper and Sage for the extra kick. Which is Honestly the base of German Bratwurst from the Hannover Germany Region.

 

[bubba mcnabb]

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

Wanting to try this, is your measurement in oz, lbs or % ? for instance your 5 lb batch is that 1oz of salt? thanks guessing oz just want to make sure. thanks

 

[cal1956]

all my measurements are in Oz , my scale goes down to 1-100 th of an Oz
hope this helps

 

[Hijack73]

Every couple of years we should bump something that's just damn near perfect. So simple, yet so perfect flavor wise.

Pops went 8-2-1 on his ratio, I go 6-2-1 and sprinkle in a touch of red pepper flakes.

We miss ya Pops. I did almost 6lbs yesterday and thought of you.

 

[halleoneagain]

Thanks for bumping this up again, it's almost sausage making time for me.

 

[Hijack73]

I'm making an Italian sausage this weekend and will have a few more pounds of pork thawed then I need so I'm going to give Pops a try. Been looking for a DIY mix to replace the Hi Mountain kit I usually purchase. Sage and red pepper flake is right up my alley.

Love Pops simple recipe. I HIGHLY suggest reducing the salt by 25% and using as much red pepper flakes as you desire.

Pops ratio is 8-2-1, 6-2-1 is perfect for me. It's still a bit salty, but in a good way. Kind of like the bacon I make. 1.65% is just enough salt for it to be slightly salty. Everything else I make, I make at 1.5% salt, and that isn't salty imo.

 

[clifish]

Love Pops simple recipe. I HIGHLY suggest reducing the salt by 25% and using as much red pepper flakes as you desire.

Pops ratio is 8-2-1, 6-2-1 is perfect for me. It's still a bit salty, but in a good way. Kind of like the bacon I make. 1.65% is just enough salt for it to be slightly salty. Everything else I make, I make at 1.5% salt, and that isn't salty imo.

Thanks for bumping, my new grinder is under the tree so the timing is perfect. When you make patties what weight and diameter do you people usually do? I was thinking 3 oz and a thin 3" pattie?

 

[chopsaw]

I was thinking 3 oz and a thin 3" pattie?

I'm around 3 or 4 oz . Kids like them on the thin side .
I do most of them in 22mm sheep casings , but another option is to run them through the horn , no casings . Then cut to length and freeze .
I'm thinking you have a stuffer , maybe not .

 

[clifish]

I'm around 3 or 4 oz . Kids like them on the thin side .
I do most of them in 22mm sheep casings , but another option is to run them through the horn , no casings . Then cut to length and freeze .
I'm thinking you have a stuffer , maybe not .

No stuffer.....yet, but for breakfast sausage I prefer a patty to make egg sandwiches.

 

[chopsaw]

prefer a patty to make egg sandwiches.

For sure . I have this cheaper one . It works great for this .

 

[clifish]

For sure . I have this cheaper one . It works great for this .
View attachment 709763
View attachment 709764

yep a 3" slider pattie maker is under the tree as well.

 

[clifish]

I bulk bag in 1 lb chubs, usually about 3/4 of a pound then make Patties before cooking, use in scrambled eggs or sausage gravy. Chubs store easy and are less prone to freezer burn plus chubs are cheaper then vac bags.

where do you buy them?

 

[Brokenhandle]

where do you buy them?

You can find them on Amazon.
Or places like butcher and packer.
Most times if we make bulk sausage we put 1 lb in quart ziplock bags and smash it flat. Freeze it laying flat, then once froze can stand it up.

Ryan

 

[clifish]

You can find them on Amazon.
Or places like butcher and packer.
Most times if we make bulk sausage we put 1 lb in quart ziplock bags and smash it flat. Freeze it laying flat, then once froze can stand it up.

Ryan

not having a stuffer kind of negates using the chubs. I do as you do or when making breakfast patties I form and use paper rounds, then freeze.

 

[Brokenhandle]

not having a stuffer kind of negates using the chubs. I do as you do or when making breakfast patties I form and use paper rounds, then freeze.

When we grind our venison for burger and fill 2 lb bags we use the grinder... but are usually doing 80 to 100 lbs at a time and grinder is already dirty.
First time I made patties for breakfast sandwiches I didn't allow for shrinkage... ended up being the size of a silver dollar... still made good snacks!

Ryan