been window shopping for seasoning
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is there a way to tell which seasoning are better suited for stuffing and which ones are better for patties ?
i plan on trying several different ones , since the term"beakfast sausage " can apply to both patties and links i am sometimes not sure on some which way to try them such as with Itailian, i have seen them done both ways -
In the past I have used off the shelf seasonings to make link sausage, I kept it as all fresh sausage. So I didn’t have to worry about cures because I didn’t smoke it.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Any fresh sausage seasoning can be used to make a patties or stuff. There really aren’t seasonings designated to be stuffed, or made into bulk. Entirely up to you what you want to do with them. Don’t over think things.
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Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canning
If it doesn’t have a cure in it; it’s suitable for any type of fresh sausage, link or patty. I use Blue Ribbon Brat seasoning to make both links and brat burgers (patties). We serve both brats and Italian sausage as breakfast sausage in our home.
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some i have tried in the past just don’t work well both ways , for example the seasoning i use for my stuffed smoked sausage doesn’t taste worth a hoot if made into a pattie and fried but it does make a great smoked sausage thats why i was asking …so i guess i’ll just have to try them both ways to find out
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calvin in the case of sausage seasoning like fresh Italian, it depends on how YOU want to use the final product. If you want to grill it and eat it on a bun, obviously put it in casing. If you want to brown it and use it in a pasta sauce or something, no casing. Links vs bulk is a personal choice. Smoked sausage seasoning is usually meant to be stuffed. Things like breakfast sausage (which to most people probably means a salt, pepper, garlic and sage flavor profile) are good either way. However, if you want a nicely browned end product for that miallard effect, patties or bulk will be your best option. If you like a sweeter sausage, perhaps with maple, honey or other sugars added, a casing may help keep the sugars from burning before the meat is cooked. Do you like add ins in your sausage? If you add things like cheese, berries, larger pieces of veggies ect, you may choose to use a casing simply for presentation/ appearance. Long story short, do what you like. It’s your food. Try taking a stroll through you local butcher and see what they make. This should give you ideas as to how certain flavor profiles are generally used. Don’t use this as a limitation, but as a starting point. Have fun and try new things.
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Deepwoodsbutcher said in been window shopping for seasoning:
calvin in the case of sausage seasoning like fresh Italian, it depends on how YOU want to use the final product. If you want to grill it and eat it on a bun, obviously put it in casing. If you want to brown it and use it in a pasta sauce or something, no casing. Links vs bulk is a personal choice. Smoked sausage seasoning is usually meant to be stuffed. Things like breakfast sausage (which to most people probably means a salt, pepper, garlic and sage flavor profile) are good either way. However, if you want a nicely browned end product for that miallard effect, patties or bulk will be your best option. If you like a sweeter sausage, perhaps with maple, honey or other sugars added, a casing may help keep the sugars from burning before the meat is cooked. Do you like add ins in your sausage? If you add things like cheese, berries, larger pieces of veggies ect, you may choose to use a casing simply for presentation/ appearance. Long story short, do what you like. It’s your food. Try taking a stroll through you local butcher and see what they make. This should give you ideas as to how certain flavor profiles are generally used. Don’t use this as a limitation, but as a starting point. Have fun and try new things.
Well stated, especially about trying new things.
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calvin my favorite breakfast sausage for links in sheep casings or 3# patties is Holly flavor. Brats in hog casing favorite is supreme pizza, Hatch and specialty sausage is Boudan in Hog casing. The Kentucky Bourbon sweet is good in Patties.
