I do the same as many others in that I grind, season and grind again before stuffing into meat bags. I think it is common knowledge that ground beef becomes tough the more it is worked due to (I assume protein extraction) so I figure the less I handle the sausage, the better. This method works well for me and gives a moist, less solid bite when cooked.
Maple bacon snack stick seasoning for breakfast sausage
Any idea if this will be decent? Planning on snack sticks but Thinking of mixing some without the cure and frying up a patty.
Yeah, i’d definitely do a small batch first. You can take a cured sausage seasoning and make fresh out of it but you probably want to reduce the amount of seasoning for lb of meat by a little. This is because with cured sausage seasonings the salt is increased as it has to play a part in extracting the proteins