Cooking & Baking

I had to make a batch of the sausage anyway because some goes in Thursday's bread stuffing. 2# in 8oz logs in the freezer; I pulled out one and used half of it this morning to test the seasoning. It's just right.

(SAGE) BREAKFAST SAUSAGE

Ground pork, no less than 20% fat

Per # of meat / Per 5#

Salt: Scant ½ tsp / 2 ½ tsp
Pepper: 1/8 tsp / 5/8 tsp
Sage (opt.): up to ¾ to 1 tsp / 1 ½ Tbsp or less
Thyme: ½ tsp / 2 ½ tsp
Marjoram or oregano: ¼ tsp / 1 ¼ tsp
Red pepper flakes: 1/8 tsp / 5/8 tsp

All herbs and spices measurements are dried. If you have fresh herbs, use 3X as much. Be sure the dried seasonings aren’t too old to have good flavor.

Edited because the 'column' format didn't come out right. Hopefully this way is at least understandable.