Where do you buy your pre mixed breakfast sausage seasoning ??

[poacherjoe]

I know of Owens , TSM , Butcher and Packer , P&S , Con Yaeger and Eldon's. Please name some more

 

[zwiller]

I really like AC Leggs and get on Amazon but have not used the BF yet have no doubts it would be good. Consider DIYing and try Pop's/Fassets posted here. CLASSIC old country style. You can always tweak. I added lemon juice, msg, and cayenne.

Fassett's Breakfast Sausage Recipe (courtesy of Pop's)

• 1 pound - Ground Sausage meat (pork)
• 10.3 grams - salt
• 2.6 grams - cracked black pepper
• 1.3 grams - ground sage

EDIT found the thread...
https://www.smokingmeatforums.com/threads/fassetts-breakfast-sausage-seasoning.83939/

 

[chopsaw]

I just bought AC Leggs no. 10 . Haven't used it yet .
Good info from Sam on Pop's . Just be careful with the original formula . I thought it was pretty salty . He updated it at some point for lower salt .

 

[thirdeye]

I don't buy a mix, but will share my two breakfast/farm style sausage.

FARM SAUSAGE
Wonderful stuffed, or bulk. This has the classic flavors of a Midwest breakfast sausage but it is also right at home served on a bun or as a main dish with fried potatoes and onions.

3 lbs. ground pork butt
2 teaspoons ground sage
¼ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon red pepper flakes
2 teaspoons coarse black pepper
1 teaspoon ground ginger
½ teaspoon minced garlic
¼ cup chopped onion
1 tablespoon Kosher salt (this is 1% salt)
¼ cup ice cold water
Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.

LUKAINKA
Lukainka is a French Basque farm style sausage. Also great for sausage burgers or sausage-cheese burgers.
1000g - ground pork butt
15g - salt - (1.5%)
2g - black pepper - (0.2%)
1g - white pepper - (0.1%)
3.5g - Minced garlic - (0.35%) - Note: use 5g if you really like garlic (.5%) as much as I do.
0.7g - crushed red pepper (0.07%) -
1/4 teaspoon dried parsley (or just eyeball the amount)
Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.

 

[Fueling Around]

Friend of mine likes Curley’s
edit: he makes around 1,000 pounds of sausage a year

Go to Meats and Sausages website for recipe ideas

Meats and Sausages

Meats and sausages provides information on how to make sausages, methods for smoking meats and plans for smokehouses.

www.meatsandsausages.com

 

[Sven Svensson]

Penzey’s. It’s amazing. Super easy to use. Same with their Italian and bratwurst spices.

 

[tallbm]

I know of Owens , TSM , Butcher and Packer , P&S , Con Yaeger and Eldon's. Please name some more

I make venison (with pork fat) breakfast sausage for my brother and we use the Lem's breakfast sausage seasoning.

I really like the taste of their hot breakfast sausage better than regular.

A thing to know with it (or any store bought) is that their by volume/tablespoon measurements don't scale well.

It is best to weigh out your seasoning (in grams to make life easy), add, and do fry tests until you get the taste you like. This will help you avoid too salty or too bland.

When you nail the flavor you want, take the total weight of the seasoning and divide it by the number of pounds of sausage you are making write that number down to keep somewhere.
This will be your amount of seasoning per pound of sausage meat.
This will scale up or down whether you do 1 pound or 100 pounds.

Again, this is key to doing any store bought seasoning or unproven seasoning recipe you come by.

Oh, I find Lem's cured Franks and fresh Brats to be the best franks and brats I've ever eaten in my life and I have the weight measurements if you want to make those. I know their sweet Italian and hot Italian are very very good as well.

I hope this info helps! :)

 

[poacherjoe]

I don't buy a mix, but will share my two breakfast/farm style sausage.

Call me lazy ! I have made my own jerky and SS mixes from scratch but the pre mixed seasonings are all edible and they are relatively cheap and easy to use . One of these days I will give your recipe a try but for now I am taking notes of Companies that sell the pre mix. Seems like most of the seasonings are generic but some small Companies make a few special mixes. Each packet makes 25 lbs of breakfast sausage so it takes a while to get through a batch and on to the next experiment. My waistline is showing some awesome results!

 

[sawhorseray]

All I make anymore is Italian and breakfast sausage, get both from PS Seasonings for about 15 years now. RAY

 

[poacherjoe]

All I make anymore is Italian and breakfast sausage, get both from PS Seasonings for about 15 years now. RAY

I like P&S and I forgot to list Pittsburgh Spice. P&S has a sale every winter and sometimes they offer free shipping and 25% off. TSM has some good discounts too. They both have the Red Barn Bologna and the Pennsylvania Deer Bologna and I really like those flavors but I still want to experiment. If our Elk hunt is successful I will need to stock up on casings and spices.

 

[zwiller]

be careful with the original formula . I thought it was pretty salty . He updated it at some point for lower salt .

Forgot about that...

( tallbm BEAT ME) Here's some info. 1lb = 454g and classic salt % for sausage is 2% so that would be 9g salt (454*.02). Pop's is 2.3%... That said, I think the issue was the recipes used volume measurements. He used coarse grain sea salt yet recipe just said "salt" so if you were to use table salt it would be about 2x saltier.

poacherjoe Not lazy at all. Leggs #10 is $5.75 for 25lbs and with prime in 2 days...

 

[Nodak21]

Has anybody ever tried the PA deer bologna seasoning from Con Yeager? Trying to find new spices and seasonings to use with venison. I appreciate poacherjoe bringing this topic up!!

 

[SmokinAl]

We really like TheSausageMakers blend. But, we like the hot one ( Morning edge ) & even add a bit more red pepper flakes to it.
Al

 

[CTXSmokeLover]

LEM Backwoods seasonings also has a breakfast sausage mix

 

[poacherjoe]

Has anybody ever tried the PA deer bologna seasoning from Con Yeager? Trying to find new spices and seasonings to use with venison. I appreciate poacherjoe bringing this topic up!!

The Pennsylvania Deer Bologna is good stuff. When I first made it I ate some the very next day and wasn't impressed but after a few days the flavor really came out . This and other blends take a few days for the flavor to reach it's peak. I make about 50 pounds of it every year now with venison or elk. I use pork butt for the fat. I have not heard any complaints from my taste testers .

 

[sawhorseray]

I like P&S and I forgot to list Pittsburgh Spice. P&S has a sale every winter and sometimes they offer free shipping and 25% off. TSM has some good discounts too. They both have the Red Barn Bologna and the Pennsylvania Deer Bologna and I really like those flavors but I still want to experiment. If our Elk hunt is successful I will need to stock up on casings and spices.

Orders over $55 are always free shipping Joe. I get my casings and other supplies from PS too, never pay shipping charges. I made my own Italian sausage seasoning for years, first time I tried PS I was sold, I like that it's repeatable every time. I make 25-30 pound batches of Italian sausage, add wine and garlic. The maple breakfast sausage seasoning they make is a huge hit too, love it! RAY

 

[chopsaw]

TheSausageMakers blend.

Yup . The original hot one was Pork sausage Hot . It was really good but a bit on the salty side . Worked great for gravy .

 

[poacherjoe]

Yup . The original hot one was Pork sausage Hot . It was really good but a bit on the salty side . Worked great for gravy .

Agreed that stuff is Salty ! Perfect for B&G .

 

[chopsaw]

Agreed that stuff is Salty ! Perfect for B&G .

Yup . I used to turn it upside down the night before . All the salt would be on the bottom and the lighter stuff would be on the top . That helped equal it out for a good mixing . The newer ones are not as much salt .

Adkins is one I was trying to think of this morning . I haven't tried it , but I see it on Amazon . Says Farm style . Sage and red pepper are in the list .
What the heck . It's only money . I just ordered some .

BTW : Says it does 50 pounds . 2 TBLS per pound . It will be here Friday . I can vac some up and send it to you if you're interested , but it may be known to cause cancer in California .

 

[sawhorseray]

BTW : Says it does 50 pounds . 2 TBLS per pound . It will be here Friday . I can vac some up and send it to you if you're interested , but it may be known to cause cancer in California .

Even saliva causes cancer in California, but only when swallowed in small doses over a long period of time. RAY