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Seeking tried and true bulk breakfast sausage spice mix

d
dickgrub Aug 23, 2013 11:05 AM

I am buying and boning pork shoulder and extra pork fat and grinding at home, but cannot discover a lively, sagey-but-not excessively-sagey spice mix. At my experimentation rate, I will soon begin to drive up pork prices.

Do you have a favorite spice mix you can share?

Thanks.

  1. chefj Aug 23, 2013 03:25 PM

    Here is a simple seasoning that I learned in Virginia.
    Hope this helps

    7# Pork 50/50
    3 T Salt
    2 T Black Pepper
    2 T Dry Powdered Sage
    1 T Crushed Red Pepper
    optional additions
    2 tsp Nutmeg and or Sugar

    This makes a fairly mild flavored sausage, but it is a good starting point and you can adjust to taste.

    5 Replies
    1. re: chefj
      c oliver Aug 23, 2013 04:12 PM

      What does 50/50 mean please? My Italian sausage recipe is 4# pork shoulder to 2# pancetta/bacon.

      1. re: c oliver
        chefj Aug 23, 2013 04:17 PM

        50% Lean 50% Fat
        Which you ratio is very close to using the Butt and Belly.

      2. re: chefj
        r
        rjbh20 Aug 23, 2013 04:31 PM

        You might want to clarify what you mean by "T" in your recipe. Also, a little water (or crushed ice) helps distribute the salt and aids in the primary bind.

        1. re: rjbh20
          chefj Aug 23, 2013 04:32 PM

          Nah ( - :

          1. re: rjbh20
            c oliver Aug 23, 2013 04:40 PM

            T = tablespoon
            t = teaspoon
            universal far as I know

            My recipe has a small amount of white wine

        2. Uncle Bob Aug 23, 2013 03:46 PM

          There are many good commercial sausage seasoning on the market....Which can be tweaked by adding more sage, garlic, hot pepper, etc to suit your taste....

          Have Fun!

          1. s
            sandylc Aug 23, 2013 05:06 PM

            Here you go:

            1 lb. ground pork, not too lean
            1 t. salt
            1/2 t. freshly ground black pepper
            1 T. dried leaf sage
            1/4 t. dried thyme
            3/4 t. granulated sugar
            1/8 t. red pepper flakes
            1/8 t. cayenne pepper

            Adjust the heat to your liking. This is very mildly spicy. The sugar is for browning. I developed this recipe over a number of years and it has been liked very much by friends and family.

            1 Reply
            1. re: sandylc
              d
              dickgrub Aug 23, 2013 05:51 PM

              Thanks to Sandylc and all; my (sausage) cup runneth over.

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