Breakfast sausage

I love the stuff, especially any with a definite sage taste and even some spicy kick to it. Over the years I have tried several commercial and private blends of spice to make the sausage but have never really had any click until now. I had a 7 pound shoulder cut of pork left after deer processing so I decided to do some breakfast sausage using a High Mountain blend….Wyoming Mountain Breakfast sausage blend. I stumbled across this in Scheels the other day and it is different from the other spice that seasons 5 or 24 pounds of meat. This was separate from the others, but in the same section. It came in a rectangular box shaped sort of like a barn. It is labeled to do 30 pounds and can be used with straight pork or blended with game meat according to the package directions.

I measured out the spice for my 7.3 pounds of pork according to the directions inside. The balance I vacuum sealed for later use and put the direction sheet right in with the seasonings before sealing. The seasonings were in two separate ziplocks before the vacuum process.

I mixed and ground as per usual for a fresh sausage and let the meat stabilize in the fridge a couple hours. Before I did anything with the meat I made a patty and gave it a quick fry and taste testing. That’s all it took. I have found perfection. I made another patty just to be sure. Yup. So I shot this meat thru a stuffing tube roughly the size of a little Sizzler that Hormel makes. I made the sticks as long as a cookie sheet. After filling all the cookie sheets I put them in the freezer for three hours to harden the sticks, then cut them into links about 4″ long. These were vacuum packed at 10 per pouch. I think my count was 17 packages. Plenty of good eats for breakfasts thru the winter that’s looming out there.

This seasoning package was listed at $6.99 on the shelf but was charged out to me at $4.99. I’m headed back for a another couple. This makes some seriously good sausage and I guess I don’t want to end up seeing this seasoning here today and gone tomorrow. I’ll toss the stuff in the freezer right in the factory box or maybe even vacuum seal the content packets and then freeze them. At any rate, if any of you enjoy a well flavored breakfast sausage, I’d more than suggest this one. If you can’t find it locally it will be on High Mountain’s web store.

I recently bought some from FleetFarm can’t wait to try it.Very reasonable. The best jerky seasoning I have found is High Mountain original blend.

I ordered some of this Jerky seasoning about 6 years ago and still have it. I ordered it thinking if I got a deer that year Id make some jerky. After this length of time I wasn’t exactly clear what the name was so when I seen this thread I looked for it thinking it may be the brand I bought, and found it. I remember the guy told me to order from this company because its so good, so I did. I just went to the website and the jerky package still has the same mule deer and Hereford cow on the packages picture. I do remember the guy telling me that this cure is very good and that I wouldn’t be dissapointed.

It still has the senders label on the box that says Edgar Zamora, 1-307-856-6626, Hi Mountain Jerky, 1000 College View Drive, Riverton Wyoming 82501

Thanks for the heads up about the sausage seasonings.

That’s the company and its address!

Tom, I cannot find your seasoning mix even on HM web site. I found Wyoming but not in any breakfast sausage. Can you shed any light on this?

“High Mountain blend….Wyoming Mountain Breakfast sausage blend”

My bad Denny O.

“Prairie Sage Breakfast Sausage”

I was looking at one thing and of course it was not the right thing. Sorry bud.

Our table top looks like a butcher’s counter at this time of year what with all the different kits and seasonings I play with.

https://www.himtnjerky.com/Prairie-Sage-Breakfast-Sausage.html

https://www.himtnjerky.com/Prairie-Sage-Breakfast-Sausage-Bulk.html

Is this it, (single and bulk packaging ^^ )

Denny O wrote:

https://www.himtnjerky.com/Prairie-Sage-Breakfast-Sausage.html

This is the link you want. The carton my kit came in was thrown after I sealed the remaining portion of the seasonings. I could have sworn it mentioned 30 pounds as the mix size, but I am going to pick up more and will get a picture for you then.

Tom do you remember doing it per instructions or richening the spices per pound of meat?

Here is another good breakfast sausage mix. We did the Country Blend.

http://www.hicountry.com/products/products/fresh-sausage-seasonings/

Tom, next time I am in town, I will bring along a couple pounds of the Hi-Country to swap with you so we can compare the brands.

Denny….The package came with two bag of seasoning of equal size inside and the instruction sheet and box both stated that the set would season 30 pounds of meat. They included an instruction sheet that had a breakdown of spice measure by pounds/tbls or pounds/1/4 cup. I had 7.3 pounds of pork to grind after trimming it and added 1/4 cup plus one teaspoon of the seasoning to the meat cubes, tossed until everything was coated and the powder wasn’t laying loose in the bowl then did the first grind. I covered the grind with a sheet of freezer paper and set the bowl in the fridge for about two hours, then did the second grind using the fine plate. Before making the links I added about a cup of bottled water to the meat and mixed it in real well to help facilitate the link making. I wanted uncased links so I used the jerky cannon and round nozzle to shoot the meat in long lines on cookie sheets. These went right in the freezer for an hour to harden up, then were cut to length with a sharp cleaver, right on the cookie sheets and put back in the freezer to finish hardening. I had my vacuum bags made up so when the links were solid I popped them off the sheets with a flat spatula and bagged them as I popped them off, 10 to a bag, and sealed.

The sausage can be made into bulk packages of course as desired. Pumping it right into meat bags off the grinder would be the easiest and cleanest method.

Denny, the proportions I used in my sausage made a product that was plenty spiced. In my own opinion I think it would be very easy to over-do it with the spices. I like stronger spicing in breakfast sausage but Ma would pin my ears back if I charged up a whole butt into some sausage with real kick to it. That said I would suggest following the recommended measures per pound, try a small chunk cooked up and if you want to boot it some do so in small amounts allowing cold time in the fridge to allow the spices to work then trying another small cooked sample. You get the idea. My measures by the way were done leveling both the spoon and cup measure with a knife and the seasonings were loose, not packed.

I saw the Hi Country and almost bought it. If you want to swap a pound I’d be game Trent.

I’m big on reading ingredients for these sausage kits. I have been burned a couple times getting off brand stuff. It seems the two key ingredients that can make a break a sausage are red pepper and sage. Too much of either and things can go downhill in a hurry. The product I used in this sausage had an excellent balance to it as far as I am concerned.

Carole and I walked at the Mall this morning so I stopped at Scheels. The last package of the seasoning was gone, at least the last of the one that I bought is gone. The floor person didn’t know if they’d get more this late in the season.

Thanks Tom, I see that (on-line) Bass Pro has it for the least money. Dollar less that anyone else. I know you are not close but for me I have a Scheels, BPS and Sportsman all here.

@Tom Sawvell,
I picked up a box of your “Prairie Sage Blend” by High Mountain last week. You are right, I had 2 pork butts and a 4lb boneless boston butt roast that all totaled up to 21.5 pounds of boneless pork shoulder.

Mixed in the two seasoning packets for the 24lbs of meat and it turned out awesome! I used a jerky cannon and 2 jelly roll pans lined with parchment paper to make little sizzlers and packaged the rest into 1lb tubes then vac sealed every one of them individually.

The wife and I agree it is a keeper for us! Thanks for the heads up!

Everyone that has tried our sausage has been impressed with it. Ma and I sure can chew down a package in no time. Happy you guys like it too Denny.

I took your advice to and made 24 lbs. I have a big patty almost every morning its so good! Thank you sir I even ordered 2 more boxes from Bass Pro just in case they quit making it.

Tom Sawvell wrote:

My bad Denny O.

“Prairie Sage Breakfast Sausage”

I was looking at one thing and of course it was not the right thing. Sorry bud.

Our table top looks like a butcher’s counter at this time of year what with all the different kits and seasonings I play with.

Hey Tom Thanks for the heads up. Like you we have tried most commercial seasoning mixes and several build your own. none ever came up to our expectations. Till NOW. Finally had a chance to try this. It is our new favorite.

Made it through the winter, eh bud? Didn’t lose the wife in any drifts when she went for walks? lol

I’m about due to grind another shoulder and make breakfast sausage again. I’m going to do 1 pound chubs this time though. I like slicing sausage as thick as I like and it takes a bit of time to squirt those links. The chubs are handier and I don’t need to vacuum seal them.

Tom Sawvell wrote:

Made it through the winter, eh bud? Didn’t lose the wife in any drifts when she went for walks? lol

I’m about due to grind another shoulder and make breakfast sausage again. I’m going to do 1 pound chubs this time though. I like slicing sausage as thick as I like and it takes a bit of time to squirt those links. The chubs are handier and I don’t need to vacuum seal them.

You guys over east were hoarding all the snow this winter… Lol It has been a mostly brown winter here. Had a couple of decent storms but warms up after and snow melts.

I dont make it but my absolute favorite tasting is from Louie’s in Cumberland.

Tom Sawvell wrote:

Made it through the winter, eh bud? Didn’t lose the wife in any drifts when she went for walks? lol

I’m about due to grind another shoulder and make breakfast sausage again. I’m going to do 1 pound chubs this time though. I like slicing sausage as thick as I like and it takes a bit of time to squirt those links. The chubs are handier and I don’t need to vacuum seal them.

dang tom, with all that smoking, cooking sausage making……….will you adopt me??????????????

Possibly Glenn. But like anything there will be fees and subcharges added to your rent daily living expenses. How much do you make in a year?

No where near enough! fees?? I’m not renting. Adoption means I eat free!!