Add 1 tsp per ¼ lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time to use as needed.
A heavily smoked and highly spiced cajun sausage, typically used as an ingredient for other cajun dishes (like jambalaya, gumbo, or in a crawfish boil).
This recipe seeks a 70/30 mix of meat to fat. Some folks prefer a little leaner, 80/20. Adjust the meat ratio to your own satisfaction, making sure to add the total of meat and fat into the “Servings” field to be certain all the other ingredient amounts are correct.