Sausage recipe building on AC Legg #10

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Original poster
Jun 15, 2021
I am making 25lb batches of breakfast sausage using AC Legg #10. I want to make a mild, a mild xtra sage, a hot, and a hot xtra sage. Any thoughts on amounts of red pepper flake and sage to add per 25lb batch along with one pack of AC Legg #10?
your asking a question of taste.

I would mix in the lowest amount to spice and testes fry before adding moredo this until you get what you want then remember the amounts per pound...

keep in mind store butts are sometimes brined so you may want to cut back on leggs seasong to not over saly your meat
I think the right amount of sage will be the hardest to come up with the heat will probably hide the sage flavor. The amount of sage in the recipes that I've seen is fairly high. Since this isn't a very spicy sausage mix I would look at 1.5 tablespoons pepper flakes +- .5 and 2-3 tablespoons sage. If you convert this for one pound of sausage then test fry. Mix what's left on your test fry back into the 25 pounds. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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