Ive been grounding up the pigs I've been shooting and making breakfast sausage with them. Ive only used Legges old plantation seasoning. but its a little salty. Anyone know of a great seasoning. Ive been wanting to try something different.

I found this one day at Dzuiks in castroville and have been very happy.

I use Adkins Farm Style Sausage Seasoning. I use a little more than they say. I mix up a batch, fry a patty, and adjust from there. I really like it.

I go to Fischer's Market in Muenster when in town and buy from their meat counter. Most sausage makers will sell you their seasoning blend, just don't ask what's in it.

I made my own last fall, used two different recipes and was pretty happy with both. Like you, I'm dodging salt, so I used less. You could kinda tell but it was still tasty and will use it again this fall.

To tweak it, I bought several one pound packages of ground pork at the store and made individual sample batches. This is one of the initial recipes:

· Hot

· 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)

think its called dillo dust , yagh, must be a little dust on the bottle...

This is the best i have found. I add a little extra sage and red pepper.

tag

What my folks always used when we were growing up, Mom would usually add extra sage. Legg's makes a bunch of different flavors and the few I have tried were pretty good.

http://aclegg.com/products/sausage-seasonings/

I like the Old Plantation Hot Pork seasoning, blend 109. Dang good stuff.

If you make your own mix you can adjust the salt to taste. It is always easier to add salt later but impossible to remove it once it is added. Also make sure you let it sit in a cooler or refrigerator for at least 12 hours before you make your final taste test. I always let is sit for at least 18 hours then mix it all up again to make sure the seasoning is properly distributed. And always make it 20% fat or it will be too dry.

Here is my low salt mix per pound of pork:


· 1/2 teaspoon salt (Increase to taste)
· 1/2 teaspoon rubbed sage
· 1/2 teaspoon black pepper
· 1/4 teaspoon crushed red pepper (Optional)
· 1/4 teaspoon thyme
· 1/8 teaspoon ground nutmeg