Sausage seasoning help

Want to make some mild breakfast sausage from scratch since Feagan's in Farmersville went out of business and can no longer get store-made sausage around here. Plan on grinding up a pork butt and adding appropriate seasoning but can't find a recipe for it that looks right. Anyone out there made it? If so, would appreciate the recipe. Hurry, because I'm tired of Jimmy Dean's!

we use the Zack's breakfast mix and throw in another tbs of sage and a double handful of brown sugar per 25#. i've had some i like better, but that's the best and most consistant mix we've used.

Take your pic

http://lpoli.50webs.com/Sausage%20recipes.htm

thanks, that's a great site.

Thanks for the website. That is a great source for any kind of sausage, and I am going to make the Jimmy Dean clone tomorrow.

http://discussions.texasbowhunter.com/fo...mp;d=1232980482

Made the Jimmy "Deen" clone, and am very pleased with it.

lots of good recipes out there. cheaper and more rewarding to put your own mix together than to buy a packaged mix.

tip... season and mix your cut meat before you run it through the grinder. eliminates trying to hand mix after it's ground.

Yes sir!

Kascos sharp tech, online have great seasonings for all types of meats. All the supplies from grinding blades to seasonings. They sell it all and the great thing is they come in seasoning packets for 25 lbs of meat. I like a little more seasoning flavor so I mix it with 20lbs. of meat
The Brat seasoning is great,

American Farm Sausage

5 lbs. medium grind pork butt
5 tsp. salt
1 tbsp. black pepper
1 tsp. ground nutmeg
1 tbsp. ground sage
1 tsp. cayenne pepper or less
1/2 cup cold water
Mix all together and refrig. overnight.

This has been my family recipe for many years. This is the amount
of seasoning -by weight -- for 25 pounds of meat. You can do a little math and
apply it to any amount of meat. I mix all the ingredients in a shaker bottle
and apply to thumb sized cubed meat, mix, and then grind.

7.4 ounces (222 grams) Salt
1 ounce (30 grams) Coarse Ground Black Pepper
1 ounce (30 grams) Fine Ground Black Pepper
1 ounce (30 grams) Red Pepper Flake
3/4 ounce (22 grams) White Sugar


This is the percentage calculation for the same formula --

1.85% of weight of meat in Salt
0.25% of weight of meat in Coarse ground black pepper
0.25% of weight of meat in Fine ground black pepper
0.25% of weight of meat in red pepper Flake
Add 10% of the weight of the Salt of white sugar

The sugar helps keep the color of the meat.

Good Eats !


P.S. The hard fast rule of making sausage -- You want the meat very cold.
Right on the edge of freezing -- and especially when you run it through the grinder.
After cutting and adding the seasoning I will return it to the freezer until it starts getting
stiff, right on the edge of freezing, then I will grind it. The reason you do this is so
the fat cuts rather than smears. Then you want to package it and get it in the freezer
while it is still cold.

I will second this been using Zack's for a good while and the hole family loves it.

This! Cold is your friend!

Tex-Joy makes a mix you just add to the meat.

Thanks everyone