Seeking tried and true bulk breakfast sausage spice mix
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?
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
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.
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.