Breakfast Sausage Seasoning
Breakfast Sausage Seasoning is perfect to premake and have ready in your pantry. This recipe is for 1kg of ground pork shoulder, or lean ground pork. It is versatile enough to be used with any ground meat. We will often make 4 jars of the seasoning so we don't have to pull out the recipe every time. This recipe alone will not make breakfast sausage, you will need 1kg of ground meat & 100ml of near frozen liquid. Usually water, although for a treat blend it with maple syrup as well.
Equipment
- Scale
- Jar to store sausage seasoning in.
Ingredients
- 10 gram Kosher Salt 2 tsp
- 2 gram Black Pepper, Butcher Grind preferred 1 tsp
- 2 gram Sage, Rubbed 1 tsp
- .5 gram Nutmeg, Ground ¼ tsp
- .5 gram Ginger, Powdered ⅔ tsp
- 1 gram Thyme, Dried 1 tsp
- .5 gram Cayenne Pepper, Ground Or Alternative, we use Ancho Powder ¼ tsp
Instructions
- Put your container for holding the spices on the scale. Weigh each spice into the jar. When finished store the spice for later use, or use immediately.
- This is not a finished breakfast sausage recipe, this is just the seasonings you will need for that recipe. Read below in the notes.
Notes
In order to finish this recipe you will need 100ml of liquid at near freezing temperate and ground pork (or other meat). Pour spices over pork, pour water over spices. Mix quickly making sure the pork doesn't heat up. When done mixing either put into a sausage stuffer using small casings (28-30mm) or make into breakfast patties.
If you enjoy mathing.
(Weight of Spice / 1000) * weight of meat you have = spice amount
So say you have 2lbs of meat, that's 908g's and you are figuring out salt.
(10 / 1000) * 908 = 9.08 g's of salt.
Note On Liquid: Try using something other than water, or a blend of both.
100ml apple juice
50ml of maple syrup and 50ml of water
100ml apple juice
50ml of maple syrup and 50ml of water