Best pork breakfast sausage seasoning?
@twigg267 That’s a difficult question as it is a personal preference but if you are asking for my opinion it would be the Holly Regular, if you like a strong sage taste then #1504 CXS Pork Sausage Seasoning and if you don’t like sage then the Locker PSS Special No Sage.
Does anyone else want to offer their opinions?
AdamCA last edited by
My wife and girls really like the Holly Regular, my favorite so far is the the “normal” 1504. The family likes that one as well but prefer the Holly reg. If you like Maple flavor you can try the Maple breakfast sausage as well.
I’d say I’m shooting for something like a Hot Jimmy Dean breakfast sausage. Any ideas would be much appreciated.
@twigg267 If you are looking for something similar to the Jimmy Deans with some heat go with the Holy Regular Pork Sausage, that is very close to the taste but it doesn’t have much heat. For some heat I would add some Xtra Hot Ground Red Pepper Shaker, just be careful with this as it is very hot! It’s suggested use is 3 oz to 100 lb of meat, so for a 10 lb batch of breakfast sausage you would use .3 of an oz or 8.5 grams and that is the upper level.
Anytime you are adding exta ingredients to a prepackaged seasoning mix I would suggest starting out low and then playing around with it until you have reached the desired result!
Hope that helps!
OK thanks for all the suggestions
@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.
![4_1558809322866_A7ECF11A-1902-48C0-9598-D22E999B00B8.jpeg](Uploading 3%) ![3_1558809322866_1A4D01FF-FB35-4603-BBEC-E21789156F70.jpeg](Uploading 3%) ![2_1558809322866_30D91A1A-6C37-4167-8861-A88F13FED502.jpeg](Uploading 3%) ![1_1558809322865_592E05ED-24FA-44F5-BA1D-C58D4D5CBF44.jpeg](Uploading 3%) ![0_1558809322857_00B58519-CD23-498C-8029-50231DF27C88.jpeg](Uploading 3%)
I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.