Pork Sausage Recipes

[ndbwhunter]

I've got a case of boneless pork butts on the way to make up some sausage. This will be pure pork sausage. Just curious if anyone can recommend some good pre-mixed seasoning for some breakfast sausage. I've always wanted to try the hot breakfast sausage mix from Owens BBQ but haven't heard much about it. Any other thoughts on some good pre-mixed seasonings for breakfast sausage or any recipes anyone would be willing to share? This will be used for patties and links.

 

[CatDaddy]

I haven't tried the hot breakfast from Owens, but anything Owens is good!

 

[riverview]

Ive had good luck with a/c leggs #10

 

[Tikka280ai]

I have always made the hot pork sausage. I get my seasoning at valley store supply in minot. Right next to valley meats. I believe it's it the a/c legs brand. But not sure on what number.

Also made the grandpa josh(I think that's the name) maple this year. It is awesome in my opinion

 

[Auggie]

I've had good luck with Owen and Born's. One I really like is Owen's buffalo wing sausage with high-temp blue cheese.

Here's some info and recipes from NDSU.
https://www.ndsu.edu/agriculture/extension/publications/art-and-practice-sausage-making

 

[STEEL WOOL]

Salt, pepper, garlic

 

[Traxion]

Agree, pepper, garlic, touch of liquid smoke, and salt. Cased I’m natural casings. I can get recipe tomorrow if interested.

 

[AR-15]

don't forget the sage

 

[jake57]

Leo's breakfast sausage mix. 25lbs. meat, one pack of mix, add garlic water using fresh garlic, mix and done. The best

 

[ndbwhunter]

Agree, pepper, garlic, touch of liquid smoke, and salt. Cased I’m natural casings. I can get recipe tomorrow if interested.

I would be interested if you're willing to share.

 

[Bauer]

I will second the AC Leggs #10, it has been my favorite so far, has just the right amount of heat for using in gravy for biscuits and takes breakfast sandwhiches to the next level.

 

[mikef]

Leo's breakfast sausage mix. 25lbs. meat, one pack of mix, add garlic water using fresh garlic, mix and done. The best

I also use leos. I do add 1/4 cup garlic powder and a little black powder

 

[Lycanthrope]

don't forget the sage

Sage is YUCK imo...

 

[Lycanthrope]

I also use leos. I do add 1/4 cup garlic powder and a little black powder

I like leos also.... Add some diced garlic, Jalips, fresh ground black peppper, cheddar cheese. I dont really like breakfast sausage tho. Im more of a fan of country style sausage.

 

[AR-15]

You just ruined it with cheddar cheese

 

[fj40]

Leggs #10 is my go to. I use buttermilk rather than water to mix it.

 

[1lessdog]

Agree, pepper, garlic, touch of liquid smoke, and salt. Cased I’m natural casings. I can get recipe tomorrow if interested.

Liquid smoke should be outlawed. That stuff is terrible.

 

[guywhofishes]

Oregano is #UCKY imo...

FIFY

 

[Wall-eyes]

Butcher Block Mandan has a lot of different seasonings. I still use Geingers seasonings get it at Stella's boutique on main in Bismarck and than we add more salt, pepper, fresh ground garlic, mustard seed to taste more or country style make patties and links. I have tried other friend's reciepe's for fun too dont have them handy. Have also used Bearded Butchers Blend online is good

 

[Traxion]

50# batch we usually do 50/50 deer to pork, but all pork is good too. Blend together 1/4 cup of ground black pepper, 1/4 cup tender quick, 12-15 cloves garlic, and yes a splash of liquid smoke along with a cup and a half water. Mix well into the meat. This is a good starting point but may be too much pepper for some. We usually add more garlic but be careful. It can get out of hand quick, big tipping point. I’d consider this a country style/polish sausage more than a breakfast sausage. But the patties are great for breakfast.

I do agree liquid smoke generally isn’t something I want to use. But it makes a good difference in sausage imo.

Either way, I’d scale that way down and try some before going with a big batch.