Breakfast Sausage Seasoning

The Sausage Maker's #1 selling seasoning. The classic breakfast sausage seasoning blend — sage, pepper, ginger, nutmeg, and supporting spices, fine-tuned over decades for link sausage and patties alike.

Blended without silicon dioxide, the anti-caking agent found in most commercial seasonings, and without fillers, extenders, or preservatives. If it cakes a little, give the container a smack or crush it with your hand and it loosens right up. That's a trade we're happy to make.

Made in our Buffalo, New York mixing room since 1997 — and before that a few streets away since 1978, and before that by company founder Rytek Kutas in Las Vegas, using the same formula. Check the ingredient list, and you'll see the beauty of simplicity: good spices in the right proportions, nothing else.

Features

• Ready to use — every spice pre-blended to its authentic proportion, so there's no measuring or sourcing
• No silicon dioxide, fillers, extenders, or preservatives
• Sage-forward blend with pepper, ginger, and nutmeg
• Works for breakfast links, patties, and country-style sausage
• 5 oz. Seasons approximately 10 lbs. of meat; 1 lb. 8 oz. seasons approximately 50 lbs.
• Blended by The Sausage Maker in Buffalo, New York

10 lb. Recipe

• 10 lbs. boneless pork butt, or 7 lbs. venison with 3 lbs. fatty pork butt
• 1 pint ice water
• 4.5 oz. Breakfast Sausage Seasoning

Instructions

• Grind all the meat through a 3/16" plate.
• Mix in the seasoning and ice water until the spices are evenly distributed throughout.
• Form into patties, or stuff into casings for links.
• Refrigerate overnight so the spices absorb into the meat before cooking.

Recommended Casings

• 22-24mm sheep casings — small breakfast links
• 22mm fresh collagen casings — the same small links, easier to handle
• Sheep casing home packs — a lower-cost option, roughly 3/4" to 1" diameter
• 29-32mm hog casings — country-style sausage. Also available pre-tubed or in a home pack.

Ingredients

Salt, Dextrose, Pepper, Sage, and other spices.

Allergens

Soybean oil used as a mixing aid.

Storage

Store in a cool, dry place.

Yield depends on fill density, link length, and how tightly casings are stuffed.