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Fassett's breakfast sausage ?

post #1 of 11
Thread Starter 

I'm planning on making some breakfast sausage this weekend using Pop's recipe. I do not have a scale that measures ounces/grams so I am planning to use Pop's conversion. Just a couple questions though:

3/4 cup salt (167 grams)
1/2 cup black pepper (60 grams)
1/2 cup sage (28 grams)

Should I use kosher salt or just regular iodine salt? or does it matter?

 

If I wanted to make a spicy (like Bob Evans zesty..not to spicy) how much red pepper flakes or cayenne should I add?

 

Thanks guys

post #2 of 11

I always use kosher salt or any without iodine. As far as the heat goes I don't think you'll get a right or wrong answer. I would test fry a small batct and taste it until you get it how you like it. Good luck! I make a bunch of this and add maple syrup to it, AWESOME!!

post #3 of 11
I use kosher salt. I'd start with a tablespoon of chili pepper flakes per 5 pounds. So angry test and see if you need more
post #4 of 11
Thread Starter 

I thought about the maple syrup too. That sounds really good. 

 

Thanks for the info guys

post #5 of 11

X3 or is it X4 on the Kosher salt...

 

I made a "Pop's meets Jimmy Dean clone" breakfast sausage a while back.  Used Pop's as a base and kicked it up a little. I thought it was pretty good.  Basically added parsley, thyme, crushed red pepper, ground coriander and MSG to the Pop's basic spice mix.  I keep some Pop's mixed up on hand as a base mix.  I can use it straight up or doctor it as I see fit.  It's a good base for sure!

 

The recipe for the Pop's meets Jimmy Dean clone is in this thread if you are interested:

 

http://www.smokingmeatforums.com/t/241755/27-pounds-of-trimmed-pork-butt-sausage-sunday

post #6 of 11
Thread Starter 
Thanks for the link dward51.

What's the msg for?
Edited by meatstick - 4/12/16 at 5:42am
post #7 of 11
That's Pop's recipe, alright. Use 1 1/2 tbs of red pepper flakes. I use kosher salt.
1 tbs per lb of mix and season before grinding then mix well. It's foolproof. Just the right amount of heat. Test patties go fast lol!
We make 5# of patties at a time...
post #8 of 11
Thread Starter 

Thank for the info guys.... Good news!  I my scale does measure in ounces.

post #9 of 11
Thread Starter 

Well I tried my luck at making Fassett's breakfast sausage and I'm glad I did. Wow... this stuff is really good. I did half regular and the other half spicy. Well spice enough for my wife I guess. I think a little more heat would have been really good. I added 1 1/2 tbs of crushed red pepper flakes to 4 lbs. of meat.

 

Thanks again guys.

post #10 of 11

I just made a batch a few weeks back,good stuff

Richie

post #11 of 11
Quote:
Originally Posted by meatstick View Post

What's the msg for?

Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is naturally found in tomatoes, Parmesan cheese, potatoes, mushrooms, and other vegetables and fruits.

 

MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared by Japanese biochemist Kikunae Ikeda, who was seeking to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes. It is particularly popular in Korean, Japanese, and Chinese cuisine.

 

In large quantities, MSG, is reported to cause "Chinese restaurant syndrome", in that large doses of MSG are reported to cause headaches and other feelings of discomfort, but scientists have been unable to trigger such reactions in controlled studies.

 

It's the same thing as "Accent" Flavor Enhancer.

 

                

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