I also like the Leggs Old Plantation for breakfast sausage.
Our local butcher has his own formula. It taste almost like the Leggs but is a little lighter on the sage. I use it for my smoked sausage.

As stated above, you can adjust any of the seasonings to you're personal taste.

Tip, keep records of what you do so when you find the one that is "just right" for you, you'll be able to duplicate it.

Attn: BuckeyeRTr - Todd

If you intend to cure and/or smoke the Garlic Kielbasa then use
1/5 tsp (1 tsp to 5 lb)of Prague Powder to 5 lb of meat mix.
Morton Tender Quick can get too Salty - try using 2 tsp to start
and not the 1 Tbsp recommended - Tender Quick is best used in Summer Sausage for long keeping as it contains both Nitrate and
Nitrite and you should omit the salt. - if you need more info.
then just add a thread <(^@^)> Tony

Thanks for all the info. I will check all the sites ya'll gave me. I want to try some polish, kielbasa, and plain breakfast sausage. Thank all ya'll! Cody

Hi all, I realize this thread is very old and I have been off for awhile. One of you had messaged me or posted on here about a recipe book that had several sausage/smoked sausage type recipes. One contained a recipe from an old Polish market in Toledo, no longer in business (not Stanley's). Do any of you recall that recipe book /link ? I believe at the time there were several 100 recipes available through the link or attachment.

Thanks
BRT , Todd

i dont know the link but another good book is one from sausagemaker,com by a guy named rytek it is full of recipes and tech info