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NFDM in Breakfast Sausage Links?

post #1 of 4
Thread Starter 

Hi All,

 

I've got a breakfast sausage recipe that I've been using for years that my family loves, but I've only ever made it bulk.  Tomorrow I'm going to attempt to link it up for the first time using 22-24 sheep casings.  I've started using NFDM in my brats and kielbasa, would you recommend also adding NFDM to the breakfast links?  I'm using Costco pork butts with fat cap included, so fat content should be good; for bulk I normally trim it down to 1/8" or so, but left the fat cap intact this time and included it with the grind.  I've never added NFDM to my bulk recipe and it turns out pretty good, but I know it's a generally good idea for linked sausages to add it, just not sure if anything is different for breakfast links.

 

Thanks for any insights!

post #2 of 4

MJ, I think you will have a nice juicy sausage w/out adding NFDM. It sounds like you'll have plenty of fat in your mix.

post #3 of 4

I agree the sausage will have enough fat,I would not add it. Try the Fassets Breakfast sausage mix

 

 

8 oz. salt
2 oz. black pepper
1 oz. sage
put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat

However, this time, for those that don't have scales, I also dumped the contents of each into appropriate measuring cups and come out with:

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

 

Richie

post #4 of 4
Thread Starter 
Thanks for the replies; I took your advice and did not add it and they turned out just right!
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