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Cooking Forum
Breakfast sausge
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<blockquote data-quote="Forvols" data-source="post: 5863284" data-attributes="member: 15124"><p>recipe:</p><p>6 oz of salt</p><p>1.75 oz black pepper</p><p>1 oz ground sage</p><p>Put seasoning in a pint mason jar with lid...shake it up. </p><p></p><p>Measure out in cup, bowl or different mason jar. </p><p>.75oz seasoning per pound of ground pork.</p><p>Add 1 tsp of red pepper flakes per pound of pork</p><p>Add 1oz of water per pound of pork.</p><p>Stir/shake seasoning together and poor over ground pork</p><p></p><p>Mix by hand until seasoning is well distributed. </p><p></p><p>I always do 1 lb and a test fry patty first. But this batch I found the .75oz and red pepper flakes to be pretty tastey. </p><p></p><p>No frills good country sausage. Play with it too, up sage, pepper add brown sugar whatever..but I wouldnt add any more salt. </p><p>Salt wise I think this is about 1.5-1.75% salt, most commerical is 1.75-2.2%</p></blockquote><p></p>
[QUOTE="Forvols, post: 5863284, member: 15124"] recipe: 6 oz of salt 1.75 oz black pepper 1 oz ground sage Put seasoning in a pint mason jar with lid...shake it up. Measure out in cup, bowl or different mason jar. .75oz seasoning per pound of ground pork. Add 1 tsp of red pepper flakes per pound of pork Add 1oz of water per pound of pork. Stir/shake seasoning together and poor over ground pork Mix by hand until seasoning is well distributed. I always do 1 lb and a test fry patty first. But this batch I found the .75oz and red pepper flakes to be pretty tastey. No frills good country sausage. Play with it too, up sage, pepper add brown sugar whatever..but I wouldnt add any more salt. Salt wise I think this is about 1.5-1.75% salt, most commerical is 1.75-2.2% [/QUOTE]
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Breakfast sausge
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