2026 sasuage and processing thread

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.
 
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
 
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.

When we make pork sausage all we do is cut up garlic and soak in water overnight. Then when mixing sausage it gets garlic water, hand full of salt, pepper, tenderquick. Mix it well and fry up a patty and see what it needs and add more of what’s needed. My favorite sausage
 

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