My awesome brother spun by months ago and gifted me with his breakfast sausage seasoning recipe. I introduced him to white pepper. He doesn’t like anything even remotely hot so white pepper was an awesome addition to his kitchen. I see this as a fairly fair trade.
My sibling’s seasoning recipe got a bit of a tweak to suit my palate (I don’t mind a bit of hot as long as Wadly can handle it) and I’ve been using the adjusted recipe ever since.
Dosing is at 1½ tablespoons per pound of freshly ground pork . . . or more depending on your tastes.
- 3 tbsp rubbed/ground sage
- 2 tsp salt (I’m not a huge fan of salt so try this amount and add as needed)
- 1 tsp white pepper (I agree with my brother on this, black pepper is a bit too bold)
- 1 tsp marjoram
- 3 tbsp brown sugar – I make my own, 1 tsp organic molasses to 1 cup organic cane sugar, store in a jar with a moisture proof lid.
I give this mix a whirl or two in my spice grinder to blend it and get the kosher salt reduced and distributed. Then I stick it in a ½ cup jelly jar for later use. The mouth of the jar is big enough for a tablespoon to fit in easily, the lid is nice and flat for writing the name of the spice combination and they stack neatly.