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The Seasoned Butcher / Breakfast Sausage

Breakfast Sausage Sage Seasoning

$880
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This sausage seasoning is a top-selling product that contains sage and cayenne pepper. It pairs perfectly with sausage gravy on biscuits and can be used to create links or patties. Whether you prefer a natural sausage or not, try this seasoning without MSG, BHA, BHT, corn syrup, or artificial flavors and colors. These fresh seasonings do not require a binder and can be made with or without Veg-a-Bind for a looser sausage texture.

INGREDIENTS:

    • Sea Salt, Raw Cane Sugar, Sage, Black Pepper, Ground Red Pepper, Non-GMO Expeller Pressed Canola Oil, Non-GMO Soy Sauce Powder (fermented soybeans, wheat, maltodextrin, salt), Coriander, Ground Mustard Seed, Crushed Red Pepper, Beet Extractive, Thyme, Ground Celery, Ascorbic Acid (Vitamin C), Paprika Extractive, Spice Extractives. Net Weight 12 oz.

     

  • Allergens: Soy, Wheat

DIRECTIONS:

Fresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.

GRINDING AND STUFFING OPTIONS:

  • Grind once or twice through 3/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)
  • When mixing add 1 1/2 cups water.
  • Chunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.
  • Fresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.

RECOMMENDATION:

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.

TIP:

  • Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
  • In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
  • Order a new knife and plate, and keep the set together instead of mixing knives and plates.
  • The plate and knife must run tightly together. Add or replace thrust washers if needed.
  • Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.