Breakfast Sausage 1st time

tropics · Jun 23, 2015

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.

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tropics
Jun 23, 2015

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tropics
Jun 23, 2015

Used Sheep Casings my linking needs a lot of work.

Taste Patty

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tropics
Jun 23, 2015

Fried up for Fathers Day morning

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tropics
Jun 23, 2015

Thanks for looking

Richie

DanMcG · Jul 9, 2015

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

tropics · Jul 9, 2015

DanMcG said:
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

dirtsailor2003 · Jul 9, 2015

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.

tropics · Jul 9, 2015

dirtsailor2003 said:
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

mummel · Jul 9, 2015

Looks great. Where did you get you sheep casings?

crankybuzzard · Jul 9, 2015

tropics said:
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.

worktogthr · Jul 9, 2015

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.

tropics · Jul 9, 2015

mummel said:
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

tropics · Jul 9, 2015

CrankyBuzzard said:
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

mummel · Jul 9, 2015

tropics said:
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?

Rafter H BBQ · Jul 9, 2015

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 ! Thumbs Up

driedstick · Jul 9, 2015

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

tropics · Jul 9, 2015

mummel said:
Cool thanks. What did they charge per hank?

They charged $35.00

Richie

tropics · Jul 9, 2015

driedstick said:
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

mummel · Jul 9, 2015

tropics said:
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.

dirtsailor2003 · Jul 9, 2015

tropics said:
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

tropics · Jul 9, 2015

dirtsailor2003 said:
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

Breakfast Sausage 1st time

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