Yes, just after I taste tested the sausage I added 1/2 cup water to the batch, then mix in well. It gets the proteins start doing their thing and is important for the quality
John, I've been using AC Legg #10 seasoning mix for probably a decade. Great stuff. I do mix it at a higher concentration that recommended on the package. I go with about 25% extra, but for those making it for the first time, go with the recommended amount and try upping the amount in a subsequent batch. Makes great patties, skinless links and I agree, it's better than Jimmy Dean. Plus you can make it "hot" breakfast sausage by just adding more crushed red pepper (or cayenne powder). Basic "bag rate" works out to 9.1 grams of #10 seasoning per pound of meat/fat. I usually add it as 12 grams per pound for extra flavor. I recommend working grams instead of ounces. Bigger numbers all in base 10 make it easier.
Thanks for the comments, I went with bag recommendations and then added crushed red pepper, I might add just a little more seasoning next time but it's just about perfect for me now. I'll be making another batch soon. Thanks for viewing
I have never tried any packaged seasoning but to me most store bought sausage beats Jimmy Dean. I think I will try some of that Leggs seasoning mix next time.
That’s a nice little sausage stuffer for home use. I have a heavy duty KitchenAid with the grinder attachment for the front. So on the finer second grind, I go straight into the casings from there. Works like a champ!
Thanks for the post. I have been making pork, beef and chicken link sausage for years. I want to try breakfast sausage now. Will you use sheep casings for your breakfast sausage?
Well as stated, I forgot the gloves and the meat is near freezing temp so it was very painful to try to mix with my hand, the ideal is not to let it get warm
I like sausage better than anything for breakfast but any sausage taste better than Jimmy deans I do not know why people always compare Jimmy deans to anything else because that is the Saria sausage I have ever tasted. And I am looking at your sausage frying up here and I can tell you you have way too much flour filler in your sausage that is what is wrong with people today they put filler in their sausage if you want a good sausage to eat for breakfast buy yourself some JC potters pork sauce It is the absolute best. It may not be available where you are but if you ever have a chance to get your hands on some buy it you won’t regret it it puts Jimmy deans to shame
Seasoning is great and cheaper than mixing your own Seasoning. It's a no brainer to save money and time to use on more important things like knives, guns, and fishing!!!
See more on this grinder here:
ua-cam.com/video/X_owWhVq-1M/v-deo.htmlsi=2fArWtXbcl_Gb6Qu
Yes, just after I taste tested the sausage I added 1/2 cup water to the batch, then mix in well. It gets the proteins start doing their thing and is important for the quality
See below
When using the scale with a container, put the container on then hit "tare" to reset to zero so you are just weighing the contents put in.
John, I've been using AC Legg #10 seasoning mix for probably a decade. Great stuff. I do mix it at a higher concentration that recommended on the package. I go with about 25% extra, but for those making it for the first time, go with the recommended amount and try upping the amount in a subsequent batch. Makes great patties, skinless links and I agree, it's better than Jimmy Dean. Plus you can make it "hot" breakfast sausage by just adding more crushed red pepper (or cayenne powder). Basic "bag rate" works out to 9.1 grams of #10 seasoning per pound of meat/fat. I usually add it as 12 grams per pound for extra flavor. I recommend working grams instead of ounces. Bigger numbers all in base 10 make it easier.
Thanks for the comments, I went with bag recommendations and then added crushed red pepper, I might add just a little more seasoning next time but it's just about perfect for me now. I'll be making another batch soon.
Thanks for viewing
I have never tried any packaged seasoning but to me most store bought sausage beats Jimmy Dean. I think I will try some of that Leggs seasoning mix next time.
It is really good
I should have waited till after I ate to watch this. Thanks for the information/video. Looking forward to the next video.
Thanks for watching!
That’s a nice little sausage stuffer for home use. I have a heavy duty KitchenAid with the grinder attachment for the front. So on the finer second grind, I go straight into the casings from there. Works like a champ!
Looks wonderful
This seasoning is the best breakfast sausage I’ve ever tasted ever!!
Yep, I still have some left from that batch to eat up , but can't wait for my next batch, I'm going to add a bit more seasoning
@@JohnKlahr yum yum!!! I added more fat trimmings to mine 5%
John, Your scale has a Tare button. You just need to use that feature and it will re-zero the scale when you place the empty container on it.
To easy that way
@@JohnKlahrNice video, my friend. I was just coming to mention the tare button as well! 🤣🙃
@ yes, I’ve learned lol
Ur scale should have a "Tare" weight button to zero the scale after you push it and not measure what u put on it- the tray!! It will read "0" !!
This looks great...i caught some pork shoulders on sale last week. Do ypu have a recipe for some brats as well?
Really good sausage
Thanks for the post. I have been making pork, beef and chicken link sausage for years. I want to try breakfast sausage now. Will you use sheep casings for your breakfast sausage?
Yes I will, I like the snap
Your grinder is so much quieter than mine.
Yes, it’s fairly quite
Has anyone else tried this seasoning?
Got some LEGG's on the way and trying some seasoning from Walton's as well. They have a hot I want to try. H 110-C Hot Pork Sausage Seasoning
All I use. For breakfast and link smoked sausage.
It is the best tasting breakfast sausage I have ate.
Its on the right size!! Thats what "TARA" IS!!
Turned out better than Jimmy Dean
Or you could get a burger press and make patties.
Yes, was looking at one the other day
Anyone know what the Tare button does on his scale?
@@maddjack1107 did you not enjoy the video?
Why not use some disposable gloves than those tongs, your going to hand mix your sausage blend I hope
Well as stated, I forgot the gloves and the meat is near freezing temp so it was very painful to try to mix with my hand, the ideal is not to let it get warm
Does anyone eat Goat Meat?? I like horse/donkey meat but its in Canada not the USA!! What narrow minded people here!!
@@joesmith7427 we eat Gyros, I think they have a little of everything mixed in
I use my hand 🤚🏽 no glove needed
It does get cold because I like to keep meat near freezing temp
I like sausage better than anything for breakfast but any sausage taste better than Jimmy deans I do not know why people always compare Jimmy deans to anything else because that is the Saria sausage I have ever tasted. And I am looking at your sausage frying up here and I can tell you you have way too much flour filler in your sausage that is what is wrong with people today they put filler in their sausage if you want a good sausage to eat for breakfast buy yourself some JC potters pork sauce It is the absolute best. It may not be available where you are but if you ever have a chance to get your hands on some buy it you won’t regret it it puts Jimmy deans to shame
@@philipfoster373 hey, I did not put any filler in it, just seasoning, but will check out your recommendation,,
@@JohnKlahr Then you must put a lot of fat in it because why else would it be so white?
@@philipfoster373 did you view the video? I show everything start to finish?
It really takes little effort to season the meat yourself, rather than take credit for a premix.
Seasoning is great and cheaper than mixing your own Seasoning. It's a no brainer to save money and time to use on more important things like knives, guns, and fishing!!!
Tare button 😢
@@jodygoodrich1071 yep,