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Auxvasse, MO | For 25 lbs of meat I use 1 oz of black pepper and 4 oz of canning salt is the base for my mixes. If I want Italian I add 1 oz of fennel seed, clove sausage ( great with pancakes and syrup)I add 2 teaspoon each of ground cloves, allspice ,and nutmeg ,polish i would add garlic and other spice to the base mix. The base mix make great salt and pepper sausage. Any sausage that I make and will eat not contain any sage in the mix, just do not like the taste of it, | |
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making your own pork sausage, what seasonings
