I made a batch of breakfast sausage a few weeks ago and it turned out great. Burned through that stuff in a hurry, so time for another batch. Figured I would rather make a bunch this go around so I found some butts for $1.68/lb and got to work!
Here is my recipe, it's Pops recipe with a few tweaks:
8oz Kosher Salt
2oz Rubbed Sage
1.5oz Brown Sugar
1oz White Pepper
1oz Black Pepper
Use .5oz per lb, I cube all of the meat and season the cubed meat in the tub BEFORE grinding. I let the grinder do the heavy mixing for me, easier to mix the seasoning into the cubed pieces than into ground meat in my opinion.
The donors...
Cubed up and ready to season. about 35lbs after pulling all 4 bones out.
Wanted to start teaching the boy about where the sausage he LOVES really comes from and what is involved in making it. He loved this, getting his hands dirty and all. Started off by feeding me the meat to grind. He's getting a little restless though....
Dad, move! I want to do the fun part.....
So, here he is, doing it all. He loved it! I literally just let him finish the rest.
We like a bit of texture in our sausage, so we only regrind about 60% to 70% of the coarse grind. Kind of hard to see here, but the center of the tub has the coarse grind and the edges have the 2nd grind.
Wife even jumped in to help bag (she would kill me for posting a pic of her in her "comfy clothes", shhh - don't tell).
We fold over the tops of the bag and fill, she is folding them back and wiping any areas that got sausage on them off before I vac seal.
A reward for my sausage maker in training, Smoking B's microwave chocolate cake and some ice cream. Positive reinforcement!
Bagged up and ready for the freezer
What an awesome way to spend a Friday evening with the family! Thanks for watching...
Here is my recipe, it's Pops recipe with a few tweaks:
8oz Kosher Salt
2oz Rubbed Sage
1.5oz Brown Sugar
1oz White Pepper
1oz Black Pepper
Use .5oz per lb, I cube all of the meat and season the cubed meat in the tub BEFORE grinding. I let the grinder do the heavy mixing for me, easier to mix the seasoning into the cubed pieces than into ground meat in my opinion.
The donors...
Cubed up and ready to season. about 35lbs after pulling all 4 bones out.
Wanted to start teaching the boy about where the sausage he LOVES really comes from and what is involved in making it. He loved this, getting his hands dirty and all. Started off by feeding me the meat to grind. He's getting a little restless though....
Dad, move! I want to do the fun part.....
So, here he is, doing it all. He loved it! I literally just let him finish the rest.
We like a bit of texture in our sausage, so we only regrind about 60% to 70% of the coarse grind. Kind of hard to see here, but the center of the tub has the coarse grind and the edges have the 2nd grind.
Wife even jumped in to help bag (she would kill me for posting a pic of her in her "comfy clothes", shhh - don't tell).
We fold over the tops of the bag and fill, she is folding them back and wiping any areas that got sausage on them off before I vac seal.
A reward for my sausage maker in training, Smoking B's microwave chocolate cake and some ice cream. Positive reinforcement!
Bagged up and ready for the freezer
What an awesome way to spend a Friday evening with the family! Thanks for watching...
