Breakfast sausage spin off

its fun and we make all our won strip boston butte into strips that fit your grinder season to your taste we do 1 tsp of sage one tsp of light brown suger to one pound of meat to 5 lbs of meat 1 tsp curing salt and a quarter cup of cajun seasoning season and stir and leave strips in fridge over night. When ya ground it pinch a bit and fry it and sample ya may want to add pepper or garlic or salt or something. Make it yours. we measure out 1.25 lbs and freeze in quart zip bags or run through sausage press and cut into lil links and freeze on wax paper till frozen then they wont stick to each other and ya can put a bunch in a gallon bag to take out what ya want to use that morning we did that this morning and they very good

Gotta have white pepper in there too.

Here's the formula I have developed:

5 pounds meat
1 and 1/2 tablespoon ground sage
1 tablespoon salt
1 tablespoon sugar
1 tablespoon coarse black pepper
1/2 tablespoon cracked red pepper
1/2 tablespoon ground white pepper

we cut buttes into strips less cuts that way freeze in 5# packs for future sausage experiments or small batch boudin or something they very handy and versitle

Finally remembered to post this

2 pounds ground fatty perk
1 tablespeen kesher salt
1 teaspeon black pepper
1 haspeen cayenne
S garlie claves, minced
2 teaspeons chopped fresh sage
* teaspoon red pepper flakes
Vi teaspoon ground allspice
2 tablespeons light brown sugar
2 tablespoons maple syrup
About 2 teaspoons vegetable oil or
bacon fat

Combine all of the ingredients except the vegetable oil with ' cup
water in a large mixing bowl (or the bowl of an electric mixer fitter
with the paddle attachment). Stir to combine and then form into
¾-inch-thick patties.
To cook the sausage, heat a couple teaspoons of oil in a skillet (you
just need enough to lightly coat the pan), preferably cast iron, over
medium-high heat, and swirl to coat. Fry until browned and just
cooked through, 2 to 3 minutes per side.

ETA: I used my phones scan to text to copy the recipe. I’ll fix the typos myself later