Wild hog sausage recipe wanted

[TX83]

A. C. Leggs Old Plantation #10
True Southern Style.
Add a little more Sage and Red Pepper.

This is what I do as well and will be doing this weekend. Kids like it too.

[TRL75]

A. C. Leggs Old Plantation #10
True Southern Style.
Add a little more Sage and Red Pepper.

[txhunter-1]

Its A.C. Legg Old Plantation for me also. Hot Pork Sausage Season. Use the Blend 109, its the cowboy blend and has all red crush pepper already in the 25# bag. I use this for breakfast sausage patties, but picked up some sheep casing to make some small sausages. Its the best blend I have had, but I am sure there are others.

[Bassdeer]

Tagged

[wilded]

A. C. Leggs Old Plantation #10
True Southern Style.
Add a little more Sage and Red Pepper.

x2

[Snapperhead94]

X3 for AC Leggs.

[papabear33]

A C Legg seasoning. Might have to add extra cayenne or red pepper for heat

[Rat]

My breakfast sausage recipe (copied from my spread sheet):

No curing salt as this is made to be frozen, if you decide to case and smoke the links then add curing salt. Classic Pork breakfast sausage, can be made into patties or cased in Sheep Casing for small breakfast links. Easy to spice up by adding more red pepper or jalapenos. Easy to make from a Pork Butt, buy boneless and just cut it up and use that, or buy ground pork; lean to fat is 70/30.

No binder needed if just freezing, add it if you are going to case.

No liquid unless casing
Double grind for sure, work until tacky.
Easy to add other ingredients, like jalapenos or Maple

The below recipe is for a 10 pound yield, 7 pounds lean plus 3 pound of fat.
Percentages are for weight of ingredient to weight of total yield (10 lbs) and are listed in grams for the ingredient. The percentage doesn't change, whatever your weight is just use the percentage to get the correct amount.

Curing Salt (only if smoking links) 0.25% 11.3 g

Sea Salt (cut to 1.75% if using curing salt) 2.00% 90.7 g

Binder (powdered milk) Only if casing 4% 181.4 g

Primary Spices: 0.66% 29.9 g
Rubbed (dry) Sage
Sugar

Secondary Spices: 0.36% 16.3 g
Granulated Garlic

Tertiary Spices: 0.27% 12.0 g
Dry Parsley
Black Pepper

Quarternary Spices: 0.14% 6.1 g
Red Pepper Flakes (more if you like it hotter)
Cardamom (or Coriander)

Liquid (only if casing) 10.0% 453.6 g

[Bad2TheBone]

Any of the REO sausage seasoning are fantastic

[S-3 Ranch]

Fiesta brand is ok in a pinch, I add some red pepper


Breakfast Sausage 10LBS batch DIY recipe

10 pounds ground meat
3/4 cup freshly chopped sage
5 tablespoons chopped fresh thyme
5 tablespoons Himalayan salt
3 tablespoons freshly ground ginger
1 1/2 tablespoons freshly ground white pepper
1 1/2 tablespoons freshly ground black pepper
2 tablespoons minced fresh garlic
1 tablespoon ground nutmeg
½ cup maple syrup

[Reel cajun]

Sausage Seasoning

I’ve tried it all and I prefer the Tex Joy Sausage seasoning from the grocery store. Don’t nock it till you try it.

[Paycheck]

"Ragin Blaze" has a breakfast sausage mix that is outstanding. I double up on the spice/mix for pan sausage. Plus, he's a TBH site sponsor. He's also got a great chicken fajita mix. And many more.

This.

[Texas Grown]

"Ragin Blaze" has a breakfast sausage mix that is outstanding. I double up on the spice/mix for pan sausage. Plus, he's a TBH site sponsor. He's also got a great chicken fajita mix. And many more.

[Strummer]

I like reo German blend .

[Muskles]

Brookshire brothers by the meat counter.

Close thread.

Yep. Reo old fashion blend. Definitely need to add pork fat for pan sausage. I like to do 75/25 and add bacon ends and pieces.