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I did it finally

post #1 of 10
Thread Starter 

This is breakfast sausage made with thanks to all on here,

but in particular to Pops for the recipe.

It's a little better than last time. IMHO  [the post]


  This is what I started with, pork loin from BJ's.



Cut two pounds [ ok I'm a coward ] into some kind of cubes definitely not 

the prescribed one inch.  

Put it into the freezer, let it get real good and cold.







Working on the grinding, used medium plate.




After the fry test, no picture, I forgot.

Momma wanted me to put it through the fine plate, so I did.

But- - - - - I forgot to put it back in the freezer, my my my

what a mess.

Don't do that.

The fry test said, DANG, that's good.

Not as fatty as normal breakfast sausage, but very good.



Flattened it out pretty well, then used a biscuit cutter to make


Then back into the freezer, so they would keep their shape

when I vac bagged them.



Put wax paper between them and vacked 'em.

Ready to go back into the freezer. 



Next time, casings.

Thanks for looking


Keep on smokin'                            Ed

post #2 of 10

Nice job Ed!


Give us a fried view when ya take some out!

post #3 of 10

Looks great !   like the cookie cutter idea!

post #4 of 10

Great job, Ed!


I use an old olive jar to cut my patties.


Never have stuffed & linked breakfast sausage, guess we just like the patties.


Sure would like to see some fried up with a couple of eggs & an English muffin!



post #5 of 10
Thread Starter 

Thanks Smokin218, Ben and Al.

I appreciate everyone taking their time

to be looking.

Also for the points, thanks again Gentlemen.


Keep on smokin'                    Ed

post #6 of 10

Looks great nice job!!!



post #7 of 10

Ed 2 Eggs over easy with mine please,nice job they look great and I agree show us the money shot Fried LOL Points for you




post #8 of 10
Thread Starter 

Thank you DS and Tropics.

I appreciate the comments and your taking

time to look.


Keep on smokin'               Ed

post #9 of 10

Ed, great looking breakfast sausage!      I am going to make some with pork lion too, but I'm going to add a little fat from a butt I made sausage with recently.    I'm shooting for about 10 to 12 percent fat.

post #10 of 10

Looks good. Did my first bfast sausage using pops recipe and added ginger nutmeg thyme and sage accordinly. It is good. Try it youll like it. Should say was good. Give points if I knew where to poke

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