Quote:
Originally Posted by casmurf
here is the one I use.
had to make up a new batch of breakfast sausage seasoning, and I follow a recipe by weight:
8 oz. salt
2 oz. black pepper
1 oz. sage
put in Ziploc and shake thoroughly, then use 1/2 oz. per lb. of meat.
here is another
8oz Kosher salt
2oz Sage (rubbed)
1.5oz brown Sugar
1.25oz Black Pepper
.75oz White Pepper
USE .5oz per lbs of meat
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the 2nd one is like the recipe i use. i like the brown sugar in there. when you make it up, only make about a pound at first and test fry a small patty to sample, then adjust from there.