Discussion in 'Sausage' started by gary s, Jan 10, 2016.

    Made some breakfast sausage yesterday the freezer was empty I had made some a couple

    of weeks ago For some friends

    These are the same pics as before because I didn't take any, But it's the same process

    with one exception I kicked it up a little this time, I added a Little more seasoning than I usually 

    do and I made half of it Hot, added a little Cayenne and Red Pepper flakes

    Note:  I Ground using the course plate, then seasoned and Ground again

    using my Fine plate

    Meat before I added Fat

    Everything ground coarse,  (First Grind) n then I add the seasoning and Mix, mix, mix

    I used AC Legg seasoning  My Wife likes their flavor, and it's good stuff

    Mixed the seasoning and back in the fridge for about 6 hours (Had other stuff to do)


     Ground again using the fine plate -   Half and Half   Hot and Regular

    I wound up with 4 lbs. of Reg. and $ lbs. Hot

    Thanks for Looking
    Last edited: Jan 12, 2016
  2. joe black

    joe black Master of the Pit OTBS Member

    Looks really good, Gary. The more I see your sausage, the more I want to try making some.
  3. Thanks Joe, you should give it a try, Its hard to screw it up

  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Nice grind Gary!


  5. Thanks Brian,  How is that Brisket coming ?

  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Done and posted my friend.  Not bad....
  7. I'll check it out

  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great work, as always! I should have come to visit. When my bride opened the freezer this morning, there were no sausage links! She wasn't impressed, even when I told her that I'd given them to her mother she wasn't satisfied!

    I'm going to try the Legg seasoning, it seems to be a winner with quite a few folks.

    Points for keeping momma happy!
  9. Thanks Charlie,  I made a bunch a couple of weeks ago but gave it all away. Gotta have sausage,  I didn't do patties this time, got tired and lazy.

    I like the Hot the best. and the Legg seasoning is great, as many times as I have made sausage using various recipes (Which most of them I have liked) the boss keeps saying

    it's just not quite as good, Sooooo  I'll stick with what works for everybody.

  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    MMMMMMmmmmm.........----Love me some Breakfast Sausage!![​IMG]

    Nice Job!!![​IMG]

  11. Thanks, John and for the point too.    Pretty day here but chilly

  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty Gary! We had the last package of our breakfast sausages. Time to get busy and make some more I guess!
  13. Hey Thanks, Yep can't be without some breakfast sausage

  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice job Gary... That AC Legg is some pretty good stuff...............

  15. Thanks Joe, much appreciated.  Before long I'll be doing more Kielbasa  , Bologna and Salami

  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Good looking sausage but I am disappointed that you'd run out. Sigh.

  17. Yeah, I know I'll try to do better, if you will give me a pass this time 

  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Well you gave the last batch to a friend. I'll give a pass for some sausages!
  19. freiesleben

    freiesleben Meat Mopper

    Looks good Gary, I have only made summer sausage until now. Might try breakfast sausage soon :)

    I have another question, is that suction cup feet on your sausage stuffer? Because I have the holes pre-drilled on mine, but no suction cup feet were included. How did you do that ?

    All the best
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Since we are asking questions... 

    I just bought a bag of the AC Legg and expect to do a grind on Saturday.

    So Gary... You stop grinding at the course disc?  I'd think the smaller burger disc would be mo bettah....  I'd like to make patties. freeze them over night and then vac seal em. b
    Last edited: Jan 11, 2016

Share This Page