Hi folks. I just finished making a trial batch of breakfast sausage. I made a 2 lb. batch of sausage using the following recipe:
Homesick Texan Breakfast sausage Ingredients: 2 lbs of ground pork 1 tablespoon of sage 2 teaspoons of marjoram 2 teaspoons of thyme 2 teaspoons of red pepper flakes 1/2 teaspoon of cayenne pepper 1 teaspoon of brown sugar 1/2 teaspoon of salt 1/2 teaspoon of black pepper
I used a pork butt that had been ground twice. I think it needs a little more salt, a little less sage but the main thing is that it tasted like it need more fat. It was too lean almost mealy tasting for breakfast sausage. This is not the first time this has happened to me. I have never needed to add more fat to any of the other sausages I make using a pork butt. Any suggestions. I am not new to making sausage but a good breakfast sausage seems to elude me.