Sage breakfast sausage

[bobrap]

I've seen a lot of different recipes calling for sage (of course, it's breakfast sausage! :rolleyes:). My question is ground or rubbed and what is the difference? Does one assume that if a recipe doesn't state which, ground is used? Thanks.

 

[zippy12]

https://www.bettycrocker.com/how-to...und-sage/934a4dab-220f-564d-94f0-5af4b0ec28cc

 

[HalfSmoked]

The difference in ground or hold leaf is ground is stronger then the hold leaf. Love sage.

Warren

 

[bluewhisper]

I dry my homegrown sage, and leave it in whole leaf until I need it, then grind. It goes to powder easily and quickly in either a coffee grinder or a mortar and pestle.

Sage is easy to grow, and depending on your local climate it may be able to overwinter. When I shop for new sage, I like to rub a leaf between my fingers and smell; some varieties have more aroma than others.

 

[zippy12]

Sage is easy to grow, and depending on your local climate it may be able to overwinter. When I shop for new sage, I like to rub a leaf between my fingers and smell; some varieties have more aroma than others.

I grow:
Sage
Thyme
Oragano
Parsely
Rosemary
Bay Leaf
Chineese Chive (flat)
Chives
Basil

 

[indaswamp]

I'll add here that 'sage brush' is not the same as the herb sage. It has a similar fragrant smell, but not in the same family. Sage brush has a chemical that some people are allergic too and might not know it. Ingesting large nominal amounts of sage brush can cause severe diarrhea in humans.

 

[donr]

If you are weighing the sage, it shouldn't matter, as they are both dried. Rubbed will just be more noticeable in the sausage as little leaves. I have noticed that the ground gives my sausage a slight green tint, but you can't directly see the sage.

If they are calling out a volume, I would guess that it is ground. But to be safe, you could make 2 small test batches, 1 with rubbed, 1 with ground. You can turn rubbed into ground like Bluewhisper wrote.

 

[myownidaho]

Grind up your whole sage or your rubbed sage and you have ground sage. Solves the issue.

 

[meatsweats86]

This is Popp's Country Style Sausage recipe that I always use. I buy the ground sage in 2oz bags and I believe that almost equals a half cup for me. I use table salt, not Kosher.

¾ cup salt
½ cup black pepper
½ cup sage
put in ziploc and shake thoroughly, then use 1 tbsp per pound of meat.