I am interested in obtaining breakfast sausage recipies to know the various spices and other seasoning involved. I would appreciate knowing of your favorite.

I would like to be able to mix up for my own use maybe a pint quanity of the various dry spices and seasonings required. When in the mood for a sausage patty for breakfast, I can add a spoonful of the previously prepared seasoning to a small quanity of EXTRA LEAN ground beef to make a patty. This way, I can avoid the high fat content of commercial sausage. I will devise a formula for the pint size lot of mixed seasoning from your recipies and if successful publish the results here for all to use.

Let me add that though I am a longtime Countryside subscriber (The Mid-1970's), this is my first post to this Forum. I live in the country on 20 acres South of Seguin, Texas. More information about me is available from the "Me" link from my home page at http://lonestar.texas.net/~hhullar5

-- Harold Arnold (hhullar5@texas.net), September 10, 2001

Answers

why not go a little healthier and use ground turkey or chicken? Sounds like a good idea to me.

-- Ann Markson (tngreenacres@hotmail.com), September 10, 2001.

Harold, this is an easy one. 1/4 C. salt, 1/2 C brown sugar, 2 TBS. sage, 2 tsp black pepper, 2 tsp red pepper. This is enough to do 10 pounds of meat. You can mix and cook for breakfast, but most sausages will taste better if you allow the seasonings to flavor the meat for at least an hour or overnight. Good luck!

-- cowgirlone (cowgirlone47@hotmail.com), September 10, 2001.

Well, each to his own but "fake" sausage just don't get it! You gotta have pork, pork fat, and spice for the real thing. The rest just don't taste like sausage and I've tried dozens and dozens trying to convince myself that it does -- it just doesn't taste at all like the real thing! Kind of like margarine vs. butter. You can live with it...but nothing like the real thing!

-- Karen (db0421@yahoo.com), September 10, 2001.

Harold, several, probably like hundreds, of goat herds out in your area. Have you tried goat sausage? It is lean, in fact ours is so lean we do add pork fat to it when we make it or we would have nothing to make gravy with :) I am not a fan of beef sausage. I use a generic sausage mix, sold in the grocery store (HEB) in a little white sack. Took me several tries to figure out which one we liked. You can use the whole sack for several pounds of meat, or just a teaspoon for a pound of meat. When I ground up older goats, I keep it unseasoned in the freezer, then if I choose to use it for sausage, I defrost it and add the seasoning. Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), September 10, 2001.

I have made dozens of sausage recipes (mainly from game). I will say that fat tastes good, so any lean sausage tastes 'fake' because it is not 40 - 70% fat. The book "Sausage Maker" available from your library has many good recipes but DO NOT buy your spices from him, he is 200-300% higher than anyone else.

-- Mark (toymeister@hotmail.com), September 10, 2001.

This is a "borrowed" commercial recipie, so the ingredients are in percentage, by weight. I do the calculations for each batch, depending on pounds of pork sausage that I am making. I have never tried this with any meat other than pork, but it might make for some good and interesting eating.

Old Fashioned Pork Sausage

98.28% Pork 1.10% Salt .37% Pepper .13% Sage .12% Ginger

A premix of this should be fairly simple. If you need spice weight tables let me know, and I can point you in the right direction.

-- Marv (mcheim@lewiston.com), September 11, 2001.

Try using ground Rabbit for your sausage!! It is great. Usually have to add small amount of pork though otherwise it just doesn't have enough fat. My "friend" makes several types to sell, won't share her recipes with me! So I keep experimenting and coming up with what I like! Denise

-- Denise K. (Rabbitmom2@webbworks.com), September 12, 2001.

Thanks to all of you who responded to my question. Let me say that I am aware that my super lean sausage flavored beef is not as good as a true pork sausage or beef sausage with a generous portion of fat. The fat gives it flavor. Unfortunately today we also must recognize the negative side of high fat foods from a health point of view. Also the beef alternatives, turkey and rabbit also sound interesting. In the past I have made chili out of ground turkey. One of the replies mentioned the breakfast sausage seasoning available froe the HEB Groceries. Curiously this is what I am using now. Actually I think it is pretty good and my only complaint is its high sale content. I would like something with less salt.

Another reply mentioned a book entitled, “Sausage Maker.” I did a Google search on this stream and found the Web site, Sausagemaker.com. There were a couple of interesting recipes and finally Cowgirls recipe sounds interesting and worthy of a try. Perhaps I'll try cutting back a bit on the salt the first time. Thanks again to all of you for your replies. .

-- Harold Arnold (hhullar5@texas.net), September 12, 2001.