Others may want to share if you move this to the User’s Recipes section.

I came up with my own breakfast sausage seasoning blend consisting of granulated garlic, pepper, salt, ground sage, thyme, fennel seed, ground clove, crushed red pepper and brown sugar.

Overall they turned out amazing. I stuffed them in natural hog casings and they turned out really good. We are definitely going to be making more. We ended up drizzling maple syrup over them when eating them and that was the ticket. I would say if a guy could work the maple flavor in, they would be about perfect on their own. Every bite is an explosion of flavor that tastes like a breakfast skillet.

lkrfletcher I guess you will never know if you never try! I’ll let you know how it goes. I scrambled the eggs last night and froze them to help keep their shape while stuffing tonight.

“I guess you will never know if you never try”

No finer words have ever been spoken. Send pics.

If everything got mixed in raw/fresh, then stuffed and frozen, it should work. The closest thing I have done is stuff breakfast sausage links in sheep casings, but not with the other ingredients.

Because of the cheese and hash brown’s chunky texture, it would probably stuff more easily in a hog casing or larger collagen casing.

Since this has so many non-meat ingredients, I think figuring what proportion of each ingredient to use might be a challenge and could potentially affect the flavor profile of the seasoning that is used too.

Sounds like a great experiment, but might take a couple of attempts to get it to come out the way you like it. Maybe do a small pilot batch before going all in.