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Breakfast sausage recipe ideas?

post #1 of 14
Thread Starter 

After that last clusterfck I had with my buffalo chicken sausage, Im going to do some proper research before attempting some breakfast sausage.  Any recipe ideas!???

post #2 of 14
Quote:
Originally Posted by mummel View Post
 

After that last clusterfck I had with my buffalo chicken sausage, Im going to do some proper research before attempting some breakfast sausage.  Any recipe ideas!???

Here is what I use.

 

  Pork Breakfast Sausage

 2-1/2 lbs. Ground pork (Butt)

 1 1/2 tsp. salt

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

 

Richie

post #3 of 14
Thread Starter 

I found a couple of recipes with sage.  Is that the main ingredient?

post #4 of 14
Quote:
Originally Posted by mummel View Post
 

I found a couple of recipes with sage.  Is that the main ingredient?

That is what makes it.You can try different amounts to your taste the same for the S&P.Make Patties or links enjoy.Post it up when you do it

Richie

post #5 of 14
Thread Starter 

Thanks!

post #6 of 14

Here's is Pop's recipe, it is really good.  I add some marjoram to give it more of a "breakfast" flavor.

 

 

http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage

post #7 of 14
Thread Starter 
Quote:
Originally Posted by jirod View Post
 

Here's is Pop's recipe, it is really good.  I add some marjoram to give it more of a "breakfast" flavor.

 

 

http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage

 

TY.  Yeah I want to make something like this:

 

post #8 of 14
I use pop's as a base. I make a large batch of it, then use what I need per pound. I measure out what I need and add other spices when making the sausage.
post #9 of 14

I have made this stuff from DDF...Really good. I left out the Lemon, didn't have any...JJ

 

DiggingDogFarm's Plump & Perky Breakfast Sausage

1 Kilo (2.2 lbs.) Well-Fatted Pork Butt (30-35% Fat)
18 grams Salt
1-1/2 tsp. Ground White Pepper
1 tsp. Ground Black Pepper
2 tsps. Ground Sage
1 tsp. Thyme (packed)
1/2 tsp.Ground Coriander
1/2 tsp. Powdered Ginger
1/2 tsp Ground Nutmeg
1/4 tsp Ground Mace
1 tsp. Sugar
1 tsp. Lemon Juice
1/4 cup Ice Water.

Grind pork through a 3/8 inch plate, grind 1/3 of the ground pork through the same plate once more.
Combine salt, Herbs, Spices, Sugar and Lemon Juice with the Ice water, mix well.
Combine the mixture with the pork and let rest in the fridge for 2-3 hours to extract the proteins.
After resting, mix sausage mixture until sticky.
Stuff into hog casings and make 3 to 3.5 inch plump links.
Don't overcook!
 

post #10 of 14
If you want to go Hawaiian for breakfast, Linguica is the only want to go.

Recipe on page two of this thread:

http://www.smokingmeatforums.com/t/188261/here-we-go

I'd cut down on the port just because the mixture was pretty wet and I didn't add all the recipe called for. Next batch I'm going to add more garlic and more paprika. It's a good start though.
post #11 of 14

Perky..............th_dunno-1[1].gif...........lol

post #12 of 14
I am a big fan of the Pop's breakfast sausage. I've made it with chicken and it turns out great. Only thing I added is some NFDM. For moisture retention. I took @Foamheart's advice and made it by the recipe the first time with plans of modifying to second batch to my tastes. Never have though because it's simple and delicious.
post #13 of 14

What is NFDM? I am currently interested in someone who doesn't eat pork or beef and this sounds like a fun breakfast idea with sausage

post #14 of 14

Non Fat Dry Milk powder. Good binder and moisture retainer to help with lower fat sausage recipes. Low fat recipes can be grainy..JJ

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