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BDSkelly ~ Breakfast Sausage Grind. Tweaking The Recipe.

post #1 of 21
Thread Starter 

So.... I was left home alone on Saturday. Mrs. BD went on a girls trip with her sister and my daughter.  ...Harry Conic Jr. concert at the casino...  

Now Harry is a fine Louisiana boy, Buttery voice and married to a Victoria Secret Model and all...  BUT hey. If I want to listen to Frank Sinatra, I listen to Frank! Not an imitation.  Just my 2 cents.

 

I've been traveling a lot and had a ton of chores to do around the property anyway.

 

Saturday morning the light of my life always makes breakfast for me. Well as she walked out the door on her way to hook up with Harry she announced that the sausage I just ate was the last of it.  Dang woman! Thanks for the warning.  AND she said, "This time try a little less salt and a little more  cayenne flakes.  ...Yes Ma'am. Enjoy your night out.

 

Here is the tweaked recipe.  It turned out real nice...  A derivative of POP's recipe. 

  •  1/2 cup salt
  •  1/2 cup  course black pepper
  •  1/2 cup sage
  • 3 TBLS red pepper Flakes

Put all that in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat 

 

 

I started with 3.5 pounds of deboned pork butt and 3.5 pounds of "Value Cuts" (?) Fancy name for trimmings.  They were well marbled and only 85 cents a pound! Just the fat balance needed for my patties!


1 TBLS of  just blended magic dust per pound. Mix very well and then into the freezer for a bit to firm up for grinding. 


After the pork firms up a bit I grind just a few chunks for a test patty to make sure the seasoning is okay.  I just love this part!!

 

Just look how lean that is. Just enough fat for flavor and to hold it all together.  

Folks... That patty just came right of the skillet. No paper towel draining for this lean sausage.  

The flavor was perfect. 

 

Lets rumble!

 

My hi tech patty cutter. 

 

 

These bad boys go back into the freezer to solidify before vac sealing 

 

While they are freezing its time to scrub scrub and scrub the equipment.  Did I say scrub?  Scrub and scrub again. Clean your grinder dag nab it! 


And there you go folks. 7 pounds of patties all vac sealed and ready for breakfast!

 

 

post #2 of 21

Now wait-a-minute, did you tweak or twerk? lol

 

Nicely done! Sounds great!

post #3 of 21

Yummy I bet.  I am gonna try this recipe.

post #4 of 21
Thread Starter 
Quote:
Originally Posted by JP61 View Post
 

Now wait-a-minute, did you tweak or twerk? lol

 

Nicely done! Sounds great!


Ha!  You caught me before I could edit. Can you believe that auto spell chose Twerk rather than Tweak?  I guess its the times we live in!  LOL b

post #5 of 21
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Yummy I bet.  I am gonna try this recipe.


It's spicy Adam. But we like the heat. B

post #6 of 21
Quote:
Originally Posted by BDSkelly View Post
 


Ha!  You caught me before I could edit. Can you believe that auto spell chose Twerk rather than Tweak?  I guess its the times we live in!  LOL b

 

:biggrin: It's not the technique one uses that's important but the quality of the final product. 

post #7 of 21

Gonna be some great breakfasts at the Casa de Skelly this month.

 

BTW its not Frank Sinatra, its Hoagy Carmichael. You'd love him in a small backroom bar. I've never met him, but I have heard him in Tipinias and the piano bar at Pat O's, I think we were all drinking Falstaff long necks. That's definately been awhile. He's a good enterainer, He would have been great at the "Cotton Club". LOL

 

His dad is the singer in the family, but was also the NO's DA during the Jim Garrison JFK investigation thingie. His Dad would walk into the dives in NO and sit in on a set. Old school democrat made man. Right there with Moon Landrieu, John McKeithen, and Edwin Edwards.

 

You ever make on the weekend some sausage gravy and biscuits? 

post #8 of 21
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Gonna be some great breakfasts at the Casa de Skelly this month.

 

BTW its not Frank Sinatra, its Hoagy Carmichael. You'd love him in a small backroom bar. I've never met him, but I have heard him in Tipinias and the piano bar at Pat O's, I think we were all drinking Falstaff long necks. That's definately been awhile. He's a good enterainer, He would have been great at the "Cotton Club". LOL

 

His dad is the singer in the family, but was also the NO's DA during the Jim Garrison JFK investigation thingie. His Dad would walk into the dives in NO and sit in on a set. Old school democrat made man. Right there with Moon Landrieu, John McKeithen, and Edwin Edwards.

 

You ever make on the weekend some sausage gravy and biscuits? 

Ive been off those carbs for 2 years now Kev. Gravy and biscuits are no longer on the menu. I do miss the mac and cheese.  ...And gumbo... And jambalaya!!!  I'll occasionally bake a loaf of bread for the grand kids. ..From a recipe I stole from you of course. Its fun watching them devour it   But no flour products, beans or sugar anymore  My body told me that I've had more than my share. Don't feel sorry for me.  There is always plenty of scotch and BBQ I can eat! 

 B

post #9 of 21

No biscuits and gravy? None? Can ya exchange those edible panties you bought?

post #10 of 21
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

No biscuits and gravy? None? Can ya exchange those edible panties you bought?


Those were panties? They looked like fruit roll ups.  

post #11 of 21

Brian nice job I like the recipe with less salt also,just made some a few weeks back so I am good for now. Points

Richie

post #12 of 21

Great job Brian!

 

I really like the sound of your recipe.

 

I'm sure it was delicious.

 

Points for sure!

 

Al

post #13 of 21
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Great job Brian!

 

I really like the sound of your recipe.

 

I'm sure it was delicious.

 

Points for sure!

 

Al


Thanks Al. I appreciate the kind words and the point. Happy Monday. B

post #14 of 21

Skelly, that sausage looks delicious!     

post #15 of 21

Looks great,,, I had all the intentions to doing about 30lbs this weekend,, bulk and some ropes,,, Just could not find it in me Beer.gifso I did ribs instead LOL 

 

I like the cookie cutter LOL 

 

DS 

post #16 of 21
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Brian nice job I like the recipe with less salt also,just made some a few weeks back so I am good for now. Points

Richie


Thanks again Richie. Yup. One to eat home ground you will forget about buying it in those chubs! b

post #17 of 21
Thread Starter 
Quote:
Originally Posted by whistech View Post
 

Skelly, that sausage looks delicious!     


Thank you Arlie! 

post #18 of 21
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Looks great,,, I had all the intentions to doing about 30lbs this weekend,, bulk and some ropes,,, Just could not find it in me Beer.gifso I did ribs instead LOL 

 

I like the cookie cutter LOL 

 

DS 


Ribs isn't a bad trade DS! b

post #19 of 21

Hey my friend, nice looking sausage, I've been using Legg's  but I will have to give that a try

 

thumb1.gif      -------------   Points

 

 

 

Gary

post #20 of 21

Super Sausage, Sir.

 

I use a variation on Pop's seasonings too. Your increase of the hot stuff sounds good.

 

Points for reminding me I am getting close to needing sausage too.

 

Disco

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