Breakfast Sausage Spice
There are as many recipes for sausages seasonings as there are for barbecue, chicken rubs or curry powders. And just like with these other popular blends the sausage spice flavor combinations are numerous and you get to decide ' do you go hot and spicy, sweet and savory or heavy on herbs? Many of our sausage making customers have their own home kitchen tested sausage blends but this is a good one to get you started if you haven't made one before. We've used this one when mixed with some fresh ground pork placed in a covered dish and then stored in the refrigerator overnight. How much seasoning to use is really a matter of taste. As a general rule of thumb I like to use 2 tablespoons of sausage seasoning per pound of meat. Then for breakfast I just pan fry it in a heavy cast iron skillet. This goes great with some eggs and hashbrowns and there's nothing like a classic Midwest comfort food breakfast when you're in the mood for a great cheat meal. Our breakfast sausage seasoning has a dash of heat and lots of delicious herbs. Hand blended from cracked fennel seed, sage, rosemary, marjoram, oregano, crush red pepper, coarse sea salt and coarse black pepper. If you are looking to experiment and make your own sausage seasoning some of the more popular sausage spices to use are ' salt, pepper, white sugar, chile peppers (so many to choose from), sage, oregano, mace, coriander, fennel, garlic, onion, fennel and ginger.
1/2 cup jar - Net wt. 2oz