BDSkelly~ First Breakfast Sausage Grind

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bdskelly

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Feb 3, 2013
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DFW North Texas
I almost always grind my own beef.  And I've squished my share of Brats...  But have never made breakfast sausage.  After eating this I'll never go back to store bought!

I started by using a seasoning base of Pops recipe:

"¾ cup salt
½ cup black pepper
½ cup sage
put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat"  


To that I added about 1 1/2 Tablespoons of red pepper flakes. 

I deboned a pork butt and that gave me just under 7 pounds of meat.  I cubed it into 1 inch pieces and added 1 tablespoon of seasoning per pound. Mix well And then put it in the freezer to chill before grinding 


Once the meat firmed up I tossed it in the grinder.  I only ground a few chunks. I mixed the grind well...


....And fried a test patty.  Okay.  I know there are two test patties. But if one test patty it a good. Then 2 should be better!  They were GREAT! 


On with grinding the rest of the pork!  No adjustment needed.  I got lucky and nailed it the first try! 

I used a small opened can to cut my patties. Just like biscuits!!!  I placed them on a cookie sheet that was sprayed with oil.  

I then put them into the freezer to firm up almost solid.


While waiting for the patties to freeze I sealed the remaining sausage seasoning. This stuff is GOOD and I want to save it.


Looks like the freezer at IHOP! 


A fun and easy project for a cold Saturday.

B
 
I'll add this one to my list, yessir I will.
drool.gif
 
That is almost the same method that I use, but I discovered this week that if I use pork loin instead of butt, it is a new ballgame. Just add fat since the loin is lean. Amazing taste.

Lamar
 
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Great sausages, Brian and you can't go wrong with Pop's seasoning mix. It is the base of my seasoning mix.

Now some advice. Make more, you'll need it.

Point for branching out.

Disco
 
That is almost the same method that I use, but I discovered this week that if I use pork loin instead of butt, it is a new ballgame. Just add fat since the loin is lean. Amazing taste.

Lamar
Great idea Lamar
 
Nice Job my Friend, see how much better home made is !!  Looks great.    
points1.png


Gary
 
Hey CB  do you use Sheep casings on Breakfast Link Sausage

Gary
 
 
Great sausages, Brian and you can't go wrong with Pop's seasoning mix. It is the base of my seasoning mix.

Now some advice. Make more, you'll need it.

Point for branching out.

Disco
Thank you for the point Disco. 
 
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