Sausage time

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Andrewmtnman

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I probably will be chastised for this but I have been using these products from Lem for several years now. Wondering if any others have tried them. We think they are pretty good. I tried my hand at making my own seasoning blend but that didn’t taste as good. I use the Chipotle Bourbon for the breakfast sausage, it has a fair amount of Brown sugar in it. The hot Italian is not to hot, so I add 1/4 tsp of Cheyenne pepper to the 5 lb mix.
 

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I have not use those. For about 20 years my family has been using legs old plantation sausage seasoning. I grew up in South America and you cannot buy breakfast sausage. My father, being the industrious person he was started, grinding his own pork and making it at home. We had my grandparents send us some premixed seasoning with a team. It turned out to be legs old plantation. As word grew in the north American community that we had breakfast sausage my father saw a means for us kids to make some spending money. It started off with butchering 2 to 3 pigs a year. By the time I graduated high school we were butchering every month or every other month. Everything but the tenderloins and loins went into the sausage. It is an excellent season if you want to try something new. They recently re-packaged their product. This is their old packaging.
Aaron
 

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Andrewmtnman

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I have not use those. For about 20 years my family has been using legs old plantation sausage seasoning. I grew up in South America and you cannot buy breakfast sausage. My father, being the industrious person he was started, grinding his own pork and making it at home. We had my grandparents send us some premixed seasoning with a team. It turned out to be legs old plantation. As word grew in the north American community that we had breakfast sausage my father saw a means for us kids to make some spending money. It started off with butchering 2 to 3 pigs a year. By the time I graduated high school we were butchering every month or every other month. Everything but the tenderloins and loins went into the sausage. It is an excellent season if you want to try something new. They recently re-packaged their product. This is their old packaging.
Aaron
Thanks Arron, I will look them up. Going for hogs in SC in 3 weeks so I may need more seasoning
 
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I use the Eldon's sausage blends. Add a touch of extra sage to their Old West breakfast sausage blend and it is perfect. Also add just a touch of fennel to the Italian sausage and it is likewise.


You might like their hot Italian sausage......too hot for me so I use the sweet version



25 lbs of Sweet Italian off of a feral hog.

italian.JPG
 
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Bubajunk

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I have been using the Legg's brand seasoning myself mostly { when not mixing my own seasonings } and like the Leggs brand. They offer a wide variety of blends to choose from and I find then reasonably priced to boot.
 

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