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BREAKFAST SAUSAGE - Page 2

post #21 of 27

 Gary, that sausage looks pretty good. The only breakfast sausage I've made so far is Pop's. With a few red pepper flakes and a bit more sage we like it pretty well. Now I'm going to have to try that AC Legg seasoning. Where is the best place to buy it?

 

Chuck

post #22 of 27
Thread Starter 
Quote:
Originally Posted by Freiesleben View Post

Looks good Gary, I have only made summer sausage until now. Might try breakfast sausage soon :)

I have another question, is that suction cup feet on your sausage stuffer? Because I have the holes pre-drilled on mine, but no suction cup feet were included. How did you do that ?

All the best
Soren

Good Question ?     I ordered them Whey were very expensive, I paid about $.20 each I think  LOL

 

If I can remember wherw I ordered them I will Post it and PM you

 

Gary

post #23 of 27
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Since we are asking questions... 

I just bought a bag of the AC Legg and expect to do a grind on Saturday.

So Gary... You stop grinding at the course disc?  I'd think the smaller burger disc would be mo bettah....  I'd like to make patties. freeze them over night and then vac seal em. b

 

Hey Brian, I'm sorry, I will go back and correct my post, I grind on course first, Mix my seasoning in  mix, mix, mix then I put it back in the fridge for several hours, then grind again using my small plate.  Again Sorry.

 

As for slicing,   I stuff into bags now, (I use to wrap tight in plastic wrap) but I like using my stuffer and the sausage  bags. I put them in the freezer for about 4 hours, then slice. 

 

Bagging and freezing,   After slicing I put 12 slices in a vacuum seal bag (I use parchment paper to seperate two layers.

I put the bags back in the freezer  Un-sealed (You can do this overnight) or until sausage is frozen, Then pull em out and vacuum seal

 

Quite a few steps, but I have tried quite a few different ways, this seems to work the best.

 

Mixing Seasoning;    I mix the proper amount of seasoning with about 3/4 to 1 cup of water then mix into the pork,

 

Gary

post #24 of 27
Thread Starter 
Quote:
Originally Posted by stovebolt View Post
 

 Gary, that sausage looks pretty good. The only breakfast sausage I've made so far is Pop's. With a few red pepper flakes and a bit more sage we like it pretty well. Now I'm going to have to try that AC Legg seasoning. Where is the best place to buy it?

 

Chuck

 

Hey Chuck, Look on line and see who has it for a good price, I think the last I bought was from Amazon 

 

Gary

post #25 of 27
Quote:
Originally Posted by gary s View Post
 

Good Question ?     I ordered them Whey were very expensive, I paid about $.20 each I think  LOL

 

If I can remember wherw I ordered them I will Post it and PM you

 

Gary

Thanks Gary, that would be great :)

post #26 of 27

The sausage looks great. I make all kinds of sausage, but when I make ABT's I use Jimmy Dean. I have to start to make my own breakfast sausage. Thanks for the inspiration.

 

Al

post #27 of 27
Thread Starter 

Thanks Al,  My wife likes Purnell's Old Folks sausage, I have been trying to get as close to that as I can the Leggs is pretty close

 

Gary

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