Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

smokingal

About

Username
smokingal
Joined
Visits
688
Last Active
Roles
Member
Points
1,623
Posts
898

Activity

  • Sea2Ski
    Hey, sorry for the delay in my response.  This was the first time ever I used a premix spice mix for sausage. We got a premix for the gyro, farm style breakfast and maple sausages. I wanted to see how they would work and so we made small 10 lb batches so we did not end up with 25 lbs of something we did not like. The gyro was fantastic. For the taste, ease and convenience, I am not sure it is worth reinventing the wheel to make the spice mix from scratch. There is a lot of trial and error with doing that, but the mix I got was great and I am super pleased with it. Not going to fix something that is not broken. 

    If you never made sausage, it is not hard, but takes time (your posts indicate time is not a problem.) I think  starting with a mix to get a feel for technique is a way to get into it.  From there a whole new world awaits. Simply endless combinations. You can start with a mix then add additional individual spices as you wish.  Garlic, cayenne, roasted peppers, cheese....  anything you want.

    If you want more information on anything, please do not hesitate to ask! 
    ·
    November 17
Click here for Forum Use Guidelines.