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First try at breakfast sausage

post #1 of 9
Thread Starter 

We trim our own ribs for competitions, so I usually have several bags of rib pieces in the freezer and I'm always looking for a good way to make use of them. Hence my presence here :45:

Partially thawed some pieces so I could remove the bones and cut into strips:

 

 

I ran through the pieces through my wife's KitchenAid grinder attachment with the coarse plate. 

 

 

I mixed in spices and ran through the fine plate. I did a test fry:

 

 

 

I thought it came out quite good, the wife thinks it needs a little more heat so next time I'll experiment with some crushed red pepper and cayenne. I also tried a little maple sausage, it was OK but not as good as the country.

 

My roundabout way of saying thanks to all who have posted their experience here so guys like me can be successful without ruining lots of meat. 

post #2 of 9

Looks great from here you are on a roll, I can always be reached if you need another taste tester. :biggrin:

post #3 of 9

I'll bet that rib meat made good sausage.

post #4 of 9
Looks good, what was your spice mixture?
post #5 of 9

Nice looking sausage. Rib meat? Woooo! Fancy! I bet it was really tasty.

 

Disco

post #6 of 9
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks good, what was your spice mixture?

Just a basic mix:

5# ground pork

    3 tablespoons kosher salt

    1 tablespoon black pepper

    ½ tablespoon dried sage

    1 teaspoon garlic powder

    ½ cup cold water

 

I think I'll add some heat next time

post #7 of 9

A tablespoon or more of crushed red pepper will give a nice medium heat to 5 pounds of sausage.  I also like to throw in a little powdered ancho as well.

post #8 of 9
Thread Starter 
Quote:
Originally Posted by Gomez93 View Post

Just a basic mix:

5# ground pork

    3 tablespoons kosher salt

    1 tablespoon black pepper

    ½ tablespoon dried sage

    1 teaspoon garlic powder

    ½ cup cold water

 

I think I'll add some heat next time

 



As we get ready for competition season to begin again I finally had some rib trimmings to play with.
I added 1/2 Tblsp of Cookshack Chicken Rub to the recipe and it turned out great!
post #9 of 9

Chipotle powder works great too

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