or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › 1st attempt at Fassett's breakfast sausage - using recipe posted by Pops
New Posts  All Forums:Forum Nav:

1st attempt at Fassett's breakfast sausage - using recipe posted by Pops - Page 2

post #21 of 29
Thread Starter 
Quote:
Originally Posted by Venture View Post

Home made sausage and home made bread.  Hard to beat a combo like that.

 

Looks like it turned out great!

 

Good luck and good smoking.

 

Thanks Merv! I've been eating a lot better since I joined here & started trying out things - it's great! icon_razz.gif

post #22 of 29
Thread Starter 
Quote:
Originally Posted by DiggingDogFarm View Post

Looks good!
~Martin

 

Thanks Martin!

post #23 of 29
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

Thank you so much for trying it!  And, feel free to adjust it to your taste, too.  A little to strong?  Cut ½ oz/lb to ¼ oz/lb or half way in between.  Change the amounts of sage or salt or pepper, it's yours to experiment with and tweak it as you like!  Add other stuff! That is what this is all about; making it your's and making it great!  My dad sold that recipe in his store for 40+ years to millions of people nationwide.  People would move away and write for him to send them some; he'd freeze it and ship it out to them, they'd invite their friends for breakfast at home or camp, next thing you know 20 more letters!

 

I can't afford to make a business out of it, I'd much rather spread the word to others on here and show them how simple and easy it is to make your own!  And feel free to modify it, it's not patented or anything. The best things in the world are those you share freely and make others happy!

 

Thank you for sharing it Pops! It is so much better than what I can buy in the stores - I can't imagine going back to that now! I can honestly say that I will continue making this on a regular basis now. I may do as you suggested & play around with it a little but not very much - I really like it as is! Thank you again for your generosity sharing your family's recipe. It is much appreciated Pops! 2thumbs.gif

post #24 of 29

By the way, my dad's store was in NY, just above you.  Take 81 north to Adams Center exit (43 I think, about 60 mi. north of Syracuse) and it used to be right in the center of town.  Now torn down and a Williams, then a Great American grocery store, now closed, built there instead.

 

 

1000

post #25 of 29
You already got the grinder too! You got a few gadgets on me lol. You see the sausage stuffers that's another one I got on the maybe list.
post #26 of 29
Thread Starter 
Quote:
Originally Posted by Chef marko View Post

You already got the grinder too! You got a few gadgets on me lol. You see the sausage stuffers that's another one I got on the maybe list.

 

Yeah I just have a hand grinder for now but I want to get an electric for sure lol. I found a really good deal on a big Hobart slicer so I picked it up biggrin.gif & really want to get a stuffer soon! Then I will focus on a better grinder.

post #27 of 29

Hey Pops!

 

Thanks so much for that pic!

 

I know you have posted one here and there over time, but ......

 

I would love for you to post up any more pics of your Dad's store.  Maybe make it a special tribute pic post to Fassett's?

 

I, for one, would like to be able to save and enjoy them!

 

After all, they are history.  They were the beginning of all the wonderful information you have so generously shared with us over the years.

 

Sadly, they are also part of the history of the increasingly threatened institution of a meat market with a real butcher behind the counter.

 

Good luck and good smoking.


Edited by Venture - 11/26/12 at 9:22pm
post #28 of 29

I agree with Venture, nothing like history and heritage, we'd all enjoy some pics if you'd care to share. That's really neat.

post #29 of 29

Great looking sausage! Love the pic you posted too Pops!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › 1st attempt at Fassett's breakfast sausage - using recipe posted by Pops