I'm looking for a tasty, but MILD, breakfast sausage seasoning recipe. The last time I made sausge, I used the grocery store pork sausage seasoning and it was so hot that the sausage isn't really good. (It wasn't even labelled 'hot', either.) We will harvest our pig in about six weeks, so any recipes are welcome. I do plan to can some of the sausage and I've heard that using sage in sausage to be canned is not good, that the sausage will taste bitter. Has anyone ever run into this? Thanks!

-- Janie (godsfarmgirl@yahoo.com), October 08, 2001

Answers

Janie...I've never canned sausage, so I can't say whether this recipe will cause your sausage to turn bitter or not. I have always made sausage patties then put them in the freezer. This recipe is from the book "Butchering, Processing and Preservation of Meat" which has been like a "bible" for us since 1977!

Mix thoroughly together:

4 lbs. ground pork (1/3 fat & 2/3 lean) 5 tsp. salt 4 tsp. sage (ground) 2 tsp. black pepper 1/2 tsp. cloves 1 tsp. nutmeg 1 tsp. sugar

We usually work with 8 to 10 lbs. of pork so have to adjust the recipe accordingly. Also, we use slightly less salt! Good luck with your sausage!!

-- Marcia (HrMr@webtv.net), October 08, 2001.

Janie...I've never canned sausage, so I can't say whether this recipe will cause your sausage to turn bitter or not. I have always made sausage patties then put them in the freezer. This recipe is from the book "Butchering, Processing and Preservation of Meat" which has been like a "bible" for us since 1977!

Mix thoroughly together:

4 lbs. ground pork (1/3 fat & 2/3 lean) 5 tsp. salt 4 tsp. sage (ground) 2 tsp. black pepper 1/2 tsp. cloves 1 tsp. nutmeg 1 tsp. sugar

We usually work with 8 to 10 lbs. of pork so have to adjust the recipe accordingly. Also, we use slightly less salt! Good luck with your sausage!!

-- Marcia (HrMr@webtv.net), October 08, 2001.

Janie...I've never canned sausage, so I can't say whether this recipe will cause your sausage to turn bitter or not. I have always made sausage patties then put them in the freezer. This recipe is from the book "Butchering, Processing and Preservation of Meat" which has been like a "bible" for us since 1976!

Mix thoroughly together:

4 lbs. ground pork (1/3 fat & 2/3 lean) 5 tsp. salt 4 tsp. sage (ground) 2 tsp. black pepper 1/2 tsp. cloves 1 tsp. nutmeg 1 tsp. sugar

We usually work with 8 to 10 lbs. of pork so have to adjust the recipe accordingly. Also, we use slightly less salt! Good luck with your sausage!!

-- Marcia (HrMr@webtv.net), October 08, 2001.

Sooooo sorry about the triplicate!! One of my cats walked across my keyboard!

-- Marcia (HrMr@webtv.net), October 08, 2001.

I have used the seasoning mix made by Morton for sausge in both links and paddies.We smoked the links. I "fried down" what I was canning, placed in wide mouth jars , packed as much as could get in jars, divided the fat and broth left and put over the sausage in jars,sealed and processed long enough to seal jars. I personally didn't have luck with seasoned sausage frozen so I freeze the sausage without seasoning then mix and let marinate for several hours.

Lenny

-- darlene leonhart (dleonhart@sprynet.com), October 10, 2001.