2026 sasuage and processing thread

[JoMo]

Im all ears for your homemade blend. I wouldn't mind elimating all the garbage either. I usually just start with the pre mix and modify off of that. Gives me a base to work with.

We’ve mostly mixed our own blends. I’ve made a google sheet that I can simply tweak the input for pounds of meat going in to adjust the spices and fat. I’ve adjusted the recipes to our family’s liking over the years. That said, my wife wanted something more like “Jimmy Dean” for breakfast sausage so we did give the AC Legg #10 premade a go this most recent time since other hunt talkers called it out in the past. It has a great taste.

 

[SD_Prairie_Goat]

We’ve mostly mixed our own blends. I’ve made a google sheet that I can simply tweak the input for pounds of meat going in to adjust the spices and fat. I’ve adjusted the recipes to our family’s liking over the years. That said, my wife wanted something more like “Jimmy Dean” for breakfast sausage so we did give the AC Legg #10 premade a go this most recent time since other hunt talkers called it out in the past. It has a great taste.

I use ac leg a lot. Love them for Italian sausage and brats

 

[Nick87]

I've used several mixes from Cabela's with good results as well. Breakfast sausage and andouille both turned out decent.

I cant remember exactly but I think cabelas is ps seasonings in cabelas packaging fwiw.

 

[Dave N]

I cant remember exactly but I think cabelas is ps seasonings in cabelas packaging fwiw.

Just looked at the package in the cupboard. You're right.

 

[Nick87]

You're right.

I better buy a lottery ticket.