Seasoning for Venison Breakfast Patties
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My son n law an I made right at 100 lbs of breakfast sausage this week. Several others grind the same amount and everybody added extra sage to their mix. The sage just made everything come together in my opinion.
denny66 I am looking for a more peppery taste as the wife doesn’t favor a lot of sage taste
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denny66 I am looking for a more peppery taste as the wife doesn’t favor a lot of sage taste
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craigrice I guess it’s not for everybody but is very popular around this region.
As a youngster I guess every family had their own “secret sausage recipe” I remember my father talking about them double seasoning their sausage.
denny66 growing up with my grandparents on a small farm we had our own meat and we always sprinkled a little sage on our sausage I don’t mind the taste but the wife is not the same
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GlennT The big divider is usually if you want sage or not. If you like sage I’d recommend the Holy Regular, if you don’t like sage then the [Locker PSS with no sage](https://www.waltonsinc.com/locker-pss-special-no-sage is a very good choice in my opinion. Sort of has a little tiny bit of heat but still somewhat mild.
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craigrice I guess it’s not for everybody but is very popular around this region.
As a youngster I guess every family had their own “secret sausage recipe” I remember my father talking about them double seasoning their sausage.
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denny66 that’s the secret to it double it even the salt
farmer jim said in Seasoning for Venison Breakfast Patties:
denny66 that’s the secret to it double it even the salt
farmer-Jim, I’m a bit confused about adding salt? I don’t know if I’ve ever seen that done. Are we still speaking about breakfast sausage?
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Thanks for everyone’s suggestions. I’m going to try a 10 lb batch using Holly Regular and go from there.
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My current favorite is the #110 Southern Style, next is the 1504 and lastly the Holly Regular. I’ve made all three with both Venison/Pork fat and just Pork. In my opinion the Venison can be a little to much for the Holly, now I haven’t tried adjusting the seasoning to meat ratio though so that could make a difference. I liked the Southern style the most with either just Pork or with Venison as it reminds me of the stuff I got at home growing up in the South. These 3 seasonings and the Mild Italian are the ones I make the most of, usually once a month or two depending on how much we use.
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farmer jim said in Seasoning for Venison Breakfast Patties:
denny66 that’s the secret to it double it even the salt
farmer-Jim, I’m a bit confused about adding salt? I don’t know if I’ve ever seen that done. Are we still speaking about breakfast sausage?
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craigrice I guess it’s not for everybody but is very popular around this region.
As a youngster I guess every family had their own “secret sausage recipe” I remember my father talking about them double seasoning their sausage.
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I found a winner! Breakfast patties were a hit with the family. Ended up using 70% venison and 30% pork. 25% over seasoned with Holly Regular - 1/2 of a 25 lb package in 10 lb of meat. Made 4 oz patties with a Weston patty press. Thanks for everyone’s suggestions.
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GlennT Holy Regular is our best selling seasoning, not just Breakfast Sausage seasoning but all around seasoning. We sell a ton of it and for good reason, it is simply awesome, for anyone who hasn’t tried it you should!
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