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Message: <blockquote data-quote="prabe" data-source="post: 8534080" data-attributes="member: 7016699">Heh. I think you might be overestimating my ... ambitions.I'm seasoning ground pork for the purposes of sausage gravy. We have a KitchenAid mixer, and we could get a grinder attachment, but ... that's a lot of stuff to set up and clean, relative to what we're doing. (Though I guess we could scale up the seasonings and make several batches.)I was really hoping for your thoughts on what we're going. Even if breakfast sausage isn't your forte, you may still have thoughts.What I have at this point is ...1 pound of ground pork (we can get kinda upscale heirloom ground pork, which seems to have (or at least render) about as much fat as storebought breakfast sausage)(all spices and herbs dried)1 tsp brown sugar1/2 tsp kosher salt1/2 tsp ground black pepper3/4 tsp sage1/2 tsp thyme and/or savory1/2 tsp smoked paprika1/4 tsp marjoram1/8 tsp rosemary1/8 tsp cloves (scanty)1/8 tsp allspice1/8 tsp nutmeg1/8 tsp onion powder1/8 tsp garlic powder1/8 tsp shallot powder1/8 tsp cayenne1/8 chipotle1/8 tsp red pepper flakesEDIT: I did about what you say you do, when trying something. I checked the couple books I have, and I poked around online, but finding something scaled for 1 pound was ... tricky. I did some picking and choosing among them, and based the total on some sausage seasoning I have in a jar that calls for a tablespoon for a pound of ground meat. Since I'm not making links--or even patties--from this stuff, I'm not stressing on getting the seasonings super well-distributed. I'm wondering if you see anything weird or missing.</blockquote>

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