Sausage Spices

A couple spice formulas I use for turning ground pork (or chicken or turkey) into sausage.

Spicy Breakfast Sausage

Add the following to every pound of ground pork (or chicken or turkey):

There are a variety of spices you could use in place of sage, and the recipe still works. Thyme, rosemary, or savory is a good substitution.

Savory Breakfast Sausage

Add the following to every pound of ground pork (or chicken or turkey):

This is not wildly different from the Spicy Breakfast Sausage; the main thing is to tone down the spicy elements and add MSG (or a different savory element if you prefer). The nutmeg balances against the sage, and the ginger helps the whole thing taste "brighter" (for want of a good term I am turning to synesthesia).

Spicy Italian Sausage

Add the following to every pound of ground pork (or chicken or turkey):

Mild Italian Sausage

Add the following to every pound of ground pork (or chicken or turkey):

Pizza Sausage

Add the following to every pound of ground pork (or chicken or turkey):

1 tsp oregano in place of basil isn't bad either.

McDonald's Sausage

Add the following to every pound of ground pork (or chicken or turkey):

This one is pretty mild, with a hint of onion. One thing the MSG does is mask the pork flavor somewhat, so it tastes more like "generic meat".

Bob Evans Sausage

Add the following to every pound of ground pork (or chicken or turkey):

This one is heavy on the MSG to give it a rich meaty flavor almost like beef.

Jimmy Dean Sausage

Add the following to every pound of ground pork (or chicken or turkey):

I'd have to call this one "bland and unobjectionable".

Bratwurst

Add the following to every pound of ground pork (or chicken or turkey):

This would probably be even better with caraway seeds.