Sage

[makeme]

What kind of sage would be best to use in a breakfast sausage?

 

[beer-b-q]

Ground Sage...

 

[eman]

NONE!
Something about sage that i just don't like.
Just MHO ,

 

[fritz]

Ground or rubbed sage

 

[got14u]

x2 me no likee .

 

[builder59]

Rubbed sage is what I do. We make at least for 300 lbs. a year for myself, my folks, my brother and sister and their kids. It is also never enough. Every time we make it, when it is time again everyone is out. I think sage is what makes breakfast sausage.

Good luck,
Ron

 

[makeme]

I am surprised that some don't like sage in sausage or sage at all but I guess thats what makes the world go round.

 

[mballi3011]

Thats why they make choclate ice cream. Not everyone likes vanilla ice cream. I'm a liking sage sausage type of guy.

 

[pops6927]

I use regular rubbed sage; I use (by weight) 8 parts salt to 2 parts black pepper to 1 part sage; i.e. 8 oz. salt, 2 oz. black pepper, 1 oz. sage. At my dad's store we used the same except pounds instead of ounces (made 30lb.- 60lb. or more breakfast sausage every day) - then you use ½ oz. seasoning for every pound of meat. 10 lbs. pork, 5 oz. seasoning, etc.. Good country-style pork breakfast sausage - just made up 4 lbs. of it Sunday (half a butt - the other half into sweet Italian sausage).

 

[desertlites]

sage is used in my breakfast sausage. close to pops recipi.

 

[kookie]

Ground sage and lots of it...............

 

[makeme]

Wow that just sounds so simple, just salt, pepper and sage. We have butts on sale here this week for .89 per lb, think I will have to try my hand at this again. Last time I made a big batch and my fridge shot craps that night and had to toss it the next day

Nothing better than a good sage based biscuits and gravy, with lots of black pepper. Now I have gone and made myself hungry.

 

[got14u]

none....just my .02

 

[alx]

Many different types.Most folks can't really grow their own so they don't get chance to try different varities.I grow a varigated golden sage that is killer in thansgiving stuffing-fresh picked..This variety grows well thru winter and is much different then say sage most folks have grown/used.

If the only thing most people have used is stale storebought etc. no use in discussing flavor-since its already dried out /up anyhow......

 

[mrh]

I have a couple plants growong now but can't remember the variety. Do you know about how much of the fresh it takes to equal say the ground amounts?

Thanks! Mark

 

[alx]

I have used these Ratios many times.

1 TABLESPOON FRESH herbs=1 teaspoon dried

1teaspoon DRIED herbs= 1/4 teaspoon ground herbs

I also grind BAY leaf alot:

2 whole bay leaves= 1/8 teaspoon ground bay leaf

REMEMBER to always wash herbs thoroughly.They are obviously near ground and even healthy soil can have some nasty surprises in it.

I use Golden Sage in the thanksgiving turkey just washed and minced.

Fresh herbs are a spice of life IMHO..

 

[okie joe]

Well pops recipe is real close to the Golden standard for Sage breakfast.

My grand dad and dad used crushed rep pepper and seeds for heat....and I will add very close to the amounts in his (pops recipe).

I have been told that the human body does not digest Sage and that many people have problems with (Digesting sage) it.

I dont use Sage (rubbed or ground) . I have more problems. so for me I use thyme as a subsitute.

 

[kydave]

I use regular rubbed sage; I use (by weight) 8 parts salt to 2 parts black pepper to 1 part sage; i.e. 8 oz. salt, 2 oz. black pepper, 1 oz. sage. At my dad's store we used the same except pounds instead of ounces (made 30lb.- 60lb. or more breakfast sausage every day) - then you use ½ oz. seasoning for every pound of meat. 10 lbs. pork, 5 oz. seasoning, etc.. Good country-style pork breakfast sausage - just made up 4 lbs. of it Sunday (half a butt - the other half into sweet Italian sausage).

Thanks for posting this Pops! I just bought a pork butt with breakfast sausage in mind. I will be trying your way though I may add a half part ground chili peppers to kick it up a notch. (We like the heat.) I will do this with QView in mind in the next few days. Thanks again for helping get my headed in the right direction.

(Just noticed the date on the original thread (grin). The search feature of this forum works great. 

 )

 

[rbranstner]

I use ground sage but I don't put as much as the recipe calls for because I don't like a strong sage flavor.

 

[couger78]

Sage is one of those ingredient where it's easy to overdo it.

NOT all sages are the same strength. With age, it also tends to weaken & go stale.

We grow several varieties as it grows like a weed in certain parts of CA. My wife gathers bunches to dry in the greenhouse. If I use it dried in sausage, I ground it first.

Very strong stuff. Compared to the store-bought ground or rubbed, it's night & day with regards to strength or potency.

I used it initially in a sage-breakfast sausage & it completely overwhelmed it. Now I know to cut the amount to about half the recipe amount.

Great in stuffings & breakfast sausage.

—Kevin