How to Season Your Own Breakfast Sausage
You can find out why we season our own ground meat to make breakfast sausage in my previous post here. When I went in search of recipes I found most had the same ingredients, just in different proportions. I like things mild and not too salty so I picked a recipe and kept reducing the salt and heat until I found what I liked. Here’s the recipe.
Spreading the meat across the bottom of the bowl is really helpful in getting the seasoning evenly distributed.
A few other spices: sage, savory and margoram made appearances in a few recipes. You might experiment with making a small batch and adding those spices. You can’t taste test raw meat to see if the seasoning is correct so mixing and cooking small batches will help you avoid having to give too many mistakes to the geriatric dog. Yesterday she (the geriatric dog) ate a packing peanut that fell on the floor before I realized she would be interested!
Instructions recommend refrigerating the mixture for a few hours to let the spices blend but I’ve never done that and it still turns out great. If you start with fresh meat you can also add the seasoning and form the meat into patties, then freeze for later use. The best way to freeze is in a single layer on a baking sheet lined with wax paper or foil. After patties are frozen, remove them from the sheet and place in a freezer bag or container.
Do you have a great family recipe for sausage seasoning? Please share!