Ten pounds of Fassett's breakfast sausage

Discussion in 'Sausage' started by dirtsailor2003, Feb 16, 2016.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    We had ten pounds of pork shoulder leftover from the Venison Summer sausage we made. Didn't have any breakfast sausage in the freezer. I had Fassett's breakfast sausage spice already made up so I turned that ten pounds into patties.

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    Now we have sausage.


    Smoke away!!!
     
    redheelerdog and dukeburger like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice. I need to make some too
     
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice!

     
  4. smokeymose

    smokeymose Master of the Pit

    Yes, you do have breakfast sausage and lots of it! What's this Fasset's recipe?
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Nice stash!!
     
  6. whistech

    whistech Smoking Fanatic SMF Premier Member

  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep forgot to paste the recipe in.

    3/4 cup salt (167 grams)
    1/2 cup black pepper (60 grams)
    1/2 cup sage (28 grams)

    1 tablespoon per pound of meat. This batch I added a big heaping tablespoon of garlic powder and onion powder too.
     
    tropics likes this.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Need any company for breakfast?

    I'll bring the eggs and hashbrowns!

    Al
     
    Last edited: Feb 17, 2016
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Come on over!
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good DS Nice job 

    I need to make some,,, 

    DS
     
     
  11. smokeymose

    smokeymose Master of the Pit

    Exact same recipe I used on our last batch, except I used 1-1/2 tbsp of pepper flakes instead of garlic and onion powder. Don't even remember where I got it. Probably around here!
    Gotta love the simple recipes...
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep Pop's shared this quite some time ago. Need to find the post he did with the photos of the shop, cool old place.

    http://www.smokingmeatforums.com/t/83939/fassetts-breakfast-sausage-seasoning
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    sounds like breakfast in Oregon........ nice looking vacuum sealer.. What brand and model. Are you happy with it. Looking for one in the near future
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Let me tell you this vac packer sucks! Sucks the socks right off your feet while you're using it that is! It's the Vacmaster Pro 380, purchased from Lisa at Vacsealers Unlimited. Perfect seal every time.


    Can even suck & seal (2) 8" bags at a time!
     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice.. I'll put it on my list of things I need

    thanks
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Were ya surprized how excited you'd get over a sealer?  LOL....... It totally surprizes ya.

    Congrats, looks like fun.
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I've had a Vacsealer since I was 14. One of the first food saver units. It lasted until about 5 years ago and finally died. It worked great. Sealed thousands of pounds of fish and other meats. I was given a new food saver and it really did suck. Could only do 5-10 bags before it would overheat.

    This thing is a beast! Just did 28 bags non stop.
     
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    My tilia vacuum saver is wore out...... I do like the hands free with my unit. You insert the bag and the hold down bar automatically comes down and then the vacuum starts..... When it first grabs you can move things around in the bag before it pulls the vacuum......,..... She has seen better days latley
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Initially when the vacmaster starts up you need to hold the lid down (2-3 seconds). Once it gets going though you don't need to to. That's usually when I will load more bags or cut more bags, mark bags, etc.. I haven't timed it yet, but the whole process from start to finish isn't more than 20-30 seconds.
     
  20. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Ah good old country sage sausage can't beat it !!
     

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