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Breakfast Sausage 1st time

post #1 of 18
Thread Starter 

Decided to give the new grinder a test run last week.Ground almost 9lbs. of Chicken Thighs LOL took 3 minutes Did not take hardly any pics so here it is.

 

Used Sheep Casings my linking needs a lot of work.

Taste Patty

Fried up for Fathers Day morning

Thanks for looking

Richie

post #2 of 18
Nothin wrong with them links Richie! Care to share the recipe?
post #3 of 18
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Nothin wrong with them links Richie! Care to share the recipe?

 

 Chicken Breakfast Sausage

 2 lbs. Chicken Thighs fine ground

 1/2 Salt Pork ( skinless) fine ground

 1/2 lb. salt pork

 1 1/2 tsp. salt

 1 tsp. black pepper
 
 1 1/2 Tbs. Ground Sage

 

Dan the salt pork I am going to replace with pork fat.It seemed to make it a little salty.

Richie

post #4 of 18
Looks tasty. Why add any fat at all? I use skinless thighs and have never had a fat issue. I will occasionally add some of the skin in if the mix looks a bit dry. Have you tried Fassett's (Pop's) breakfast sausage seasoning? It's spot on good. I do add garlic to the sausage mix though.
post #5 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks tasty. Why add any fat at all? I use skinless thighs and have never had a fat issue. I will occasionally add some of the skin in if the mix looks a bit dry. Have you tried Fassett's (Pop's) breakfast sausage seasoning? It's spot on good. I do add garlic to the sausage mix though.

I used the pork fat just to see if it would brown better,my Italian Chicken sausage does not get as brown as I like.Fassett's (Pop's) breakfast sausage seasoning. I have not tried this.

Richie

post #6 of 18
Looks great. Where did you get you sheep casings?
post #7 of 18
Quote:
Originally Posted by tropics View Post
 

 

Dan the salt pork I am going to replace with pork fat.It seemed to make it a little salty.

Richie

Looks great from here!  Your links look good as well.

 

If you like using the salt pork, try a small batch with the salt pork, but don't use the other salt called for in the recipe.  Do a test patty and then adjust from there.

post #8 of 18
Looks good too me! The linking looks very uniform. I've never stuffed breakfast sausage because I always mix it into omelette but that might be a nice change.
post #9 of 18
Thread Starter 
Quote:
Originally Posted by mummel View Post

Looks great. Where did you get you sheep casings?

I found a place a few miles from my house.They supply stores,I asked if they did online business, NO was the reply.

Richie 

post #10 of 18
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post
 

Looks great from here!  Your links look good as well.

 

If you like using the salt pork, try a small batch with the salt pork, but don't use the other salt called for in the recipe.  Do a test patty and then adjust from there.

I did the test patty it wasn't salty,it is only spots get just a little extra salt.I poached some the other morning,it was good.

Richie

post #11 of 18
Quote:
Originally Posted by tropics View Post
 

I found a place a few miles from my house.They supply stores,I asked if they did online business, NO was the reply.

Richie 

 

Cool thanks.  What did they charge per hank?

post #12 of 18
Nice Richie, not sure how I didn't see this til now.... but glad I didn't miss it ! Great lookin sausages & your linking looks great to me ! Nice job ! icon14.gif
post #13 of 18

Tropics that there sure looks good nice job!! Boy there are of Chicken sausage out there here lately - never had chicken sausage before 

 

A full smoker is a happy smoker

 

DS
 

post #14 of 18
Thread Starter 
Quote:
Originally Posted by mummel View Post
 

 

Cool thanks.  What did they charge per hank?

They charged $35.00 

 

Richie

post #15 of 18
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Tropics that there sure looks good nice job!! Boy there are of Chicken sausage out there here lately - never had chicken sausage before 

 

A full smoker is a happy smoker

 

DS
 

DS Get your favorite sausage recipe make a small batch,you will be making a lot after that.

Richie

post #16 of 18
Quote:
Originally Posted by tropics View Post
 

They charged $35.00 

 

Richie

 

Got it TY.  I've never bought sheep casings before so I'm just trying to get a feel for how much they should cost. 

post #17 of 18
Quote:
Originally Posted by tropics View Post
 

Fassett's (Pop's) breakfast sausage seasoning. I have not tried this.

Richie

Give it a sample. I keep a tub of it around all the time. I can mix up patties in a matter of minutes

 

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

 

Then when you have a chance, whip up some of these, they are awesome grilled!

 

http://www.smokingmeatforums.com/t/183276/testing-out-the-lemon-squeezer

post #18 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

Give it a sample. I keep a tub of it around all the time. I can mix up patties in a matter of minutes

 

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

 

Then when you have a chance, whip up some of these, they are awesome grilled!

 

http://www.smokingmeatforums.com/t/183276/testing-out-the-lemon-squeezer


Case Thanks for the link,will give it a try.Maybe with both Pork BS and Chicken BS

Richie

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