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Breakfast sausage question?

post #1 of 15
Thread Starter 
Ok Sauasage pros need a little help.... Today I made a 10# batch of breakfast sausage from the Rytek Kutas 3rd edition bible for the 1st time.
In my readings, I couldnt find the answer to my question.... Am I to let it set in the fridge over night to let the spices work??? or will it be ok to just throw in the freezer... any other sausage I have made, I have let it set for a while thinking it would become more flavorful. I did throw a bit in the skillet and it was good, just not super flavorful... maybe that is as good as it gets and i need to add something next go round. Any input would be appreciated. thanks!!!
post #2 of 15
If it don't say to let it set then you don't need to. Maybe next time add a little more seasoning and make sure it is mixed well.
post #3 of 15
I use Rytek's book as a guide only. Then I mix extra spices until it's to my liking. No need to let it set. Just fry up a piece then adjust herbs and spices to your taste.
post #4 of 15
Thread Starter 
thanks fellas, any suggestions to what to add?
post #5 of 15
i have noticed that when mixing up the meat and spices and you do the initial patty fry to test, the spices will be more pronounced almost maybe you might be thinking this could be over spiced. but over night the flavors seem to meld and tones down a bit. so if on fresh mix you adjust spices to what you think is right after a short period it might be a lil less thaan what you hoped for. to start make small batches and play around, keep track of everything, the meat used, how lean, spices,brands, every detail. you might end up with some thing killer and will want to replicate, throwing stuff together is fine but a great batch is hard to make again without the details... anyway thats what i do. example, i had some meats leftover some lean pork,,some elk, and some ground round. i was lucky enuff to weigh what i had of each and to this day i use same recipie.
post #6 of 15
A bit of useless information I learned back in one of the many stints ive done as a cook. Somethings actually benefit from being in the freezer. All the little structural walls of those spices will bust under expansion in the freezer and the flavors will actually marinate in a way that under defrostation those loose juices will Meld well. Other products this works well with is bread stuffings like for clams or mushrooms.
post #7 of 15
Thread Starter 
another thanks guys, and another question... I added a bit of maple syrup for the maple flav... is this the way to achieve a maple sausage or is there another??? I can tast a bit,, but the wife got home and said she'd like it more mapleeee. but really after chewing over my workPDT_Armataz_01_18.gif .. pretty satisfied for a 1st time, with fresh snausage. again, thanks for all the help!!
post #8 of 15
Thread Starter 
ya know... now im thinking a bit of onion and/or garlic powder for a little wham... anyone add that to theirs and at what mixture??
post #9 of 15
Thread Starter 
ok dad/ TH, PDT_Armataz_01_18.gif

i am excited and do want the best sausage... im not adding nothing, my sausage is already in the frezer. I am just looking for a few tips... what some find to work for them. I trully am sorry if i seemed demanding or too eager, but I am very eager to learn the ways from some of the pros on this.

Th, I do like your opinion and you are right man.... i am gonna try and relax now... I know I got sausage A.D.Dicon_smile.gif

honestly thanks for the bud!
post #10 of 15
Thread Starter 
i mean thanks bud.... wow, and good lord... im a mess
post #11 of 15
I've tried some of the recipes in Rytek Kutas book, and find they are kind of bland. The book is full of good info, I just didn't like the recipes I tried. With that being said, it's hard to go wrong with Leggs old plantation #10 breakfast seasoning. a little heat, and sage. And for under $2.00 for 25 lbs. of meat, it's a good deal.
post #12 of 15
I can not add much to what has been posted allready. Every post I agree with. Only thing I may add is at times I have also noticed increase or better flavor after a few months of freezer time.

For bulk breakfast sausage (not in a casing) I like Leggs Maple, Grampa Josh Breakfast Style and this next season we are trying Curley's Pork Sausage mix. Another we made for years and liked is called Heller's North Country; it is very good but after quite a few years we have started to try others as it is not tripping our trigger as much as it use too. Another breakfast mix we have not tried yet is Grampa Josh Country Style.
post #13 of 15
As far as your wife wanting more maple flavor, you could try maple extract, found in the spice isle.
post #14 of 15
FG, how much sage was in that recipe? Sage was one a the main staples in grandpas recipe, wish I had it. Breakfest sausage is simple, I'd go with some maple extract ifin mamma wan'ts the taste. Good luck with yer next batch buddy!
post #15 of 15
Thread Starter 
Trav... the rec calls for 2 tb rubbed sage per 10 #s. I think the next batch i will try to find some maple extract... thanks guys
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