The Sausage Maker - Breakfast Sausage Seasoning, 1 lb. 8 oz.

Excellent breakfast blend

Repeat order! They are great! They season the amount they say very good, taste great, easy to use. Use more than 1 flavor, all have been good.

Good flavor, salty. Could use some pepper, red pepper and a touch more herbs to balance. Easy to use. I use 1oz per 2 lbs of ground pork. Measure product with a small kitchen scale.

Used for deer sausage. Takes longer to make than eat...LOL

I made the best chicken sausage I ever had

If you are intending to make your own sausage as a way to control your sodium intake, this is a horrible choice. The main ingredient is salt, 910mg sodium per serving.If you like a salty sage breakfast sausage with zero heat, this is an excellent choice.My intentions were to make my own sausage using goat meat and put sausage back on the menu on a regular basis. No can do with this seasoning mix, the sodium per serving is over half what I allow myself in a day. I have been using diet and exercise to control my hypertension since 2000 without medication. The meat worked out fine and the flavor of the seasoning mix was divine but I will have to purchase another to meet my goal.

I used this with a mix of 4lbs deer and 1 lb bacon. Tastes great. Not real heavy on sage if someone has a preference and it's not spicy hot either.

This breakfast sausage seasoning is delicious. I used it to make sausage patties with my deer meat. The jar is a little pricey at a little over $15.00 but this jar makes 50+ POUNDS of sausage. The jar contains 24 oz. or about 5 cups by volume. I make mine 1 lb. at a time. I use one rounded tablespoon per pound which is close to the recommended ratio and gives it a nice flavor.I love this sausage and eat it every other day and this is my second year on this same jar. I just had to buy another one for next year because my friends love my sausage and so I gave them some of the seasoning to make their own sausage. I think you will love it.Hint: want to make sausage patties with your venison that has already been ground into hamburg and don't relish the idea of trying to evenly mix a small amount of dry powder into a lump of meat? I made patties while still partially frozen and dusted them with the seasoning, scratched it in lightly with a fork, and froze them again quickly. Cheaty-Easy-peasy.