Anybody got one they really like? I mixed a 1 lb test batch last night and fried it this morning. It was tasty but I'm not positive I want to make 50lbs of it. Finished product will be 50/50 deer/pork.

• 16 ounces ground pork
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (or more)
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon crushed red pepper flakes (or more)
• 1/4 teaspoon coriander
• 1/4 teaspoon msg (such as Accent)

AC Legg Old Plantation Season Blend #10 just have to add 25lbs of meat.

wish I have my dad's old sausage recipe book ... he worked for several years perfecting his recipe for breakfast sausage, and it was likely the best venison/pork breakfast sausage I have ever had. It got lost during the estate sale when my mother passed.

I am a member on several sausage making pages on Facebook, several there say that the Fiesta Brand Pan Sausage Seasoning is very good for premixed store bought seasoning. should be available at most HEBs. I have never tried, just going by what I've read. You might try a 1 lb batch with that to see how you like it.

I've had it before, it gets the job done when you find your self having a small batch of ground up pork/venison on hand.

Replace the coriander with 1/2 teaspoon of finely chopped thyme and 1/4 teaspoon of finely chopped rosemary. I also do not add MSG

Depending on how lean the meat is I may also add some fat to bring it to a 80/20 ratio.

The pork I used was 80/20. I realize that makes the final product about 88/12 if venison is 4%. We like it lean so I am okay with that.

Steve, are those fresh spices or dried? I also wondered about the MSG. I wouldn't say the final product was salty, but it didn't need anymore, for sure. I would probably either remove 1/4 tsp of salt or the MSG if I go with this one.

I was trying to find a home recipe because most of the pre-packaged types I've tried for snack sticks, summer sausage, etc. have been a let-down.

Breakfast sausage has always been tuff for us. Seems like every recipe I ever find calls for sage and I have yet to find someone in my family that likes sage.

I use the Fiesta brand. Yumm!

I like a little garlic in my breakfast sausage

I use

I use dried spices. I also like to keep the salt on the low side. So I mix it all up with less salt and do a taste test. I also let it sit in the fridge or cooler on ice for a day after I mix it all up. That way the seasoning has time to get to all the meat before I stuff it in casings or bag it up for the freezer.

I made yours yesterday evening and fried it this morning, I used dried spices and cut the salt 1/4 tsp. I thought the Thyme was a little heavy, I might half it next time. The cut in salt definitely helped