Description
The Sausage Maker’s top-selling blend, Breakfast Sausage Seasoning 5 oz., stands out among the best breakfast sausage seasonings for its perfect spice balance. Made with the classic blend of sage, pepper, ginger, nutmeg, and other spices. A fine-tuned seasoning that tastes great in link sausages and sausage patties.
The seasoning is mixed without the chemical use of silicon dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush it with your hand to loosen it.
All The Sausage Maker’s sausage seasonings are crafted using proprietary recipes and produced at our corporate facility in Buffalo, New York.
Recommend Casings
Ready to Use
Because the Breakfast Sausage Seasoning 5oz comes pre-blended, it saves you the time and effort of mixing the ingredients. No additional salt is needed. Store in a cool, dry space.
- Net weight: 5 oz.
- Yield: approx. 10 lbs.*
- Made by The Sausage Maker in Buffalo, New York
10 lbs. Recipe
- 10 lbs. boneless pork butts or 7 lbs. Venison & 3 lbs. fatty pork butt
- 1 pint ice water
- 4.5 oz. Breakfast Sausage Seasoning
Grind all the meat through a 3/16″ grinder plate and mix all the ingredients into meat until all the spices are evenly distributed. Breakfast sausage may be stuffed into 29 – 32 mm hog casings, 22 – 24 mm sheep casings or 22 mm fresh collagen casings.
Allergens: Soybean oil used as a mixing aid.
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
Isak De Jager (verified owner) –
Roger Everhart (verified owner) –
jay bassett (verified owner) –
Gregg (verified owner) –
This stuff is great but haven’t received my most recent shipment
Patty Mock (verified owner) –
Wonderful aroma
James coffman (verified owner) –
was too salty
Michael Duncan (verified owner) –
This is our first experienceâwith Sausage Maker Products, and they are a hit! My wife does not eat commercial red meat products, but since I began hunting again, she has enjoyed the fresh venison. So, wanting her to have another choice besides chicken sausage, I went to the sausage maker, and bought some of their breakfast sausage seasoning.
She, my grandson, my mother in law, and myself tasted perfection! The seasoning level, etc. was dead on, and I will be trying more of their seasoning blends. An A++ in my book, get yourself some today!
Eric Sproveri (verified owner) –
Mike Enoch (verified owner) –
Seana Ellis (verified owner) –
Can’t wait to try this with our venison!
Darrell Winegar (verified owner) –
Mixed in good think it might need more spice for me
Tony Cannone (verified owner) –
I used to grind my own, but now even buying market ground pork, it makes great sausage. The package recommendation is based upon pounds of meat, so some simple math is needed to determine how much seasoning to add per pound or part thereof.
John Ratliff (verified owner) –
I have to watch my fat intake, so I was very much interested in making my own lean sausage. Store-bought turkey or chicken sausage is usually over or under seasoned and has an odd texture. I bought a meat grinder and was looking for a good seasoning mix when I found the Sausage Maker. I ground 10 pounds of white and dark meat chicken, added the seasoning, mixed and hit the pan. It was the best chicken sausage I’ve ever had. I nicked one star, though, because I think the seasoning mix is just a little too strong for 10 pounds of meat. Next time, I’ll use a little more meat.