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[possom813]

The only one I've used that isn't store bought premix is a basic Italian Sausage seasoning.

Ingredients for 2lbs of ground meat

1/4t dried red pepper flakes(for hotter sausage, add more)
3/4t crushed fennel seeds
1t minced dried onions or onion flakes(optional, or can use onion powder)
1t black pepper
2t dried parsley seasoning
1t garlic powder
1/2 t paprika
1/2t salt


Directions

Combine pepper flakes, fennel seeds and onions and pulse in a food processor a few times to break them up. Add remaining ingredients and pulse a few more times to get a semi-even texture. Add mixture to 2 pounds of ground meat, mix it up, and chill it for a while and then stuff it in the casings, or press it into sausage patties. Package and freeze



I've only tried it a couple of times, and it's turned out pretty decent. I may mix it in this time with 3lbs of meat to make the flavors a little weaker, last time the flavors almost overpowered the meat.
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[bartman]

Cains Sausage Seasoning. 1 bag does 25 lbs of meat.

[Pelon]

I bought some High Mountain and didn't like it. I think I'll go back to one called Old Plantation they had it at HEB I like the sage flavoring and make pan sausage .
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Paul Marx
You do not need a parachute to skydive. You only need a parachute to skydive twice.

[BlackBoarDown]

8 lbs lean meat ( I use wild pig )
2 lbs beef fat
4 tablespoons salt
3 tablespoons sugar
2 tablespoons dehydrated bell pepper
1 teaspoon cayenne pepper
1 teaspoon ginger
1 teaspoon nutmeg
1 1/2 tablespoon thyme
3 tablespoons sage
1 tablespoon black pepper ( coarse grind)
1 cup non-fat-dry milk
1 cup ice water
Prepared sheep casings or vinyl bags

Grind meat and fat together thru coarse plate one time. Add remaining ingredients less casings, mix / knead well. Re-grind mixture thru medium plate ( 3/16") one more time. Stuff into sheep casings or vinyl bags . Cook as you would any fresh sausage.

[VTDW]

I am following this one closely. It would be nice if posters would advise as to why they like or do/do not like the various commercial seasonings.

I prefer to make patties for pure breakfast sausage, but use bulk meat for sausage and gravy in the skillet. Casings etc is just too much trouble for my lazy butt.

Tnx,

Dave

P. S. There is nothing like wild hawg sausage, biscuits and gravy cooked in the cast iron skillet over the campfire or gas grill in the morning on a campout or vacationing with the 5th wheel. We use Grands Buttermilk biscuits - the absolute best canned biscuits in the world. Secret...canned chicken broth.
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[BlackBoarDown]

[VTDW]

Thank you sir!!!!

We have been hunting hawgs nearly every week for several months and cannot seem to get our times aligned with the hawgs but will keep hanging in there. In Feb I will be in Texas for a big hunt and hope to get a few and will for sure make lots of sausage out of them.

Dave
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[possom813]

I just finished grinding up 4 100lbs hogs and have vacuum sealed most of the ground meat to wait for seasoning, gotta work tomorrow and got tired of processing.

But, before I finished mixing, I figured I'd make a little bit more of a spicy Italian to take to Ray's next week.

I mixed up 4lbs and doubled everything except the red pepper and black pepper and I quadruple it, then got out the food processor and chopped up one onion and 6 of the little wrinkly jalapeno looking peppers and mixed them in.

I fried up the sample patty and it's pretty darn good and not too hot to eat. But it's a dang good flavor and has a long, spicy burn that last long after the sausage is in the belly.

Good stuff.
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Only two things go straight to a man's heart, bullets and gold.

[RONNELL STORIE]

Local grocery store carries it. About $5 for a 1 pound package. A package makes 50 pounds of sausage. It makes a good, mild, breakfast sausage. I usually add a little extra sage. If I want it a little spicier, I add some red pepper flakes to it.

[Texas Steve]

http://shop.zachspice.com/category.sc;jsessionid=1669CF77476DFB26144DEF8068D1E3BF.qscstrfrnt02?categoryId=5
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Look how often the unexpected happens -- yet we still never expect it.

[Jody Shipp]

[RONNELL STORIE]

Naturally I had sausage and eggs last night for supper. Jody, I'm glad it was a little cheaper than I said. Crumps is good about keeping it in stock. I've seen the box get low, but never empty.
Did the usual, added extra sage and red pepper flakes.