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Seeking tried and true bulk breakfast sausage spice mix

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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.

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  1. 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

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

      1. re: c oliver

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

      2. re: chefj

        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

            T = tablespoon
            t = teaspoon
            universal far as I know

            My recipe has a small amount of white wine

        1. 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. 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

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