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Made Some Breakfast Sausage

post #1 of 17
Thread Starter 
Tired of buying that greasy crap from the stores

the mixing

stuffing and linking


They turned out great used a local suppliers mix just added more pepper and some garlic.
post #2 of 17
Jack, those look excellent!! Great choice for beer too.. lol biggrin.gifPDT_Armataz_01_37.gif
post #3 of 17
looking good!
do you par-freeze before packaging to keep from getting squished in the vacuum sealer?
post #4 of 17
Thread Starter 
Yea usually freeze overnight and package in the morning
post #5 of 17
Hey dysartsmoker, those are some sweet lookin links. I hear ya about the store bought greasy junk. No comparrison at all. Im somewhat new to all this, but did turn out a very tasty batch of breakfast sausage last month. A slight variation of Ryteks recipe. Mixed in a bit of venison and gave some to my folks. Mom loved it and was amazed that there was not a pan full grease when done cooking. I'd say after cooking a pound of it, less than a tsp of fat. My dad, who does not hunt or fish or eat fish or game had some. His main diet consists of M&M's, donuts and pre-packaged foods my mom cooks him. When he found out he ate venison, he said that the sausage upset his stomach. I told him he was full of sh*t and that the only thing that was upset was the tapeworm that has been living in him and it was not used to real good food LOL. If you care to pass on your recipe, hit me back when you get a chance. Thanks.

Todd in Minnesota
post #6 of 17
Thread Starter 
I used 15# of lean pork and a local suppliers binder mix and added pepper and some garlic
JB Breakfast Sausage Seasoning Binder

INGREDIENTS; toasted wheat crumbs,salt,dextrose,spice,disodium 5-inosinate,disodium 5-guanylate. USE: 1.025kg for 11.34kg (25lbs) meat. Add appox. 2.85l (6.25lbs) ice/water

here is a link for there site it is the only game here. It is alright the wife's cousin owns the place I usually get 30-50% off.

post #7 of 17
very fine looking links there Jack!!! you wernt by chance feeding that sausage whats in that can atop the mixer were you??? bet that was for the sausagemaker LOL. nice, i hate to bust anyone who does make sausage for a business, but it ALWAYS tastes better when you do it yourself!!! thks for sharing ! ! !
post #8 of 17
Wow! nice job! agree with ya on the greasy stuff.
post #9 of 17
Give ya an old fashioned breakfast sausage with none of the chemicals: Mix together 8 oz salt, 2 oz black pepper and 1 oz sage. 11 oz will make 22 lbs. of breakfast sausage, or use ½ oz. / per lb. of meat. Try it, you'll like it!

Pops §§
post #10 of 17
Thread Starter 
Thanks will give it a try next time
post #11 of 17
Nice looking links, Jack!
post #12 of 17
Here a recipe for ya, a slight variation on Rytek's Fresh Breakfast Sausage

10# recipe

10 pounds boneless pork but or shoulder

2 Tbls Salt

1 Tbls Ground white pepper

2 Tbls Rubbed sage

1 1/2 tsp Ground Ginger

1 Tbls Ground Nutmeg

1/2 Tbls Ground Thyme

1 Tbls Ground Cayenne

1/2 tsp Ground Corriander

2 cups ice water

For maple flavor, use 1/8 cup per 5# of sausage.

Mixed all spices well into ice water so mixture distributes evenly in the meat.

Either stuff into small Sheep casings or into game bags. If no game bags, wrap up in wax paper and Semi freeze and cut into patties and freeze again into serving size. Make sure all spices are ground very fine. I would try splitting this batch after all the spices are mixed in and make 5# the way it is and the other 5# mix in 1/8 cup pure maple syrup. Both are great. Also, you have to pay a bit more attention to this when cooking as they can burn faster than store bought as they are not bathing in grease. Hope you like it if you try it, I know we do.
post #13 of 17
Great lookin links there Dysart!!
post #14 of 17
Great looking sausages. Were those collagen casings?
post #15 of 17
Good lookin sausage and a nice thread. Thanks!
post #16 of 17
Those look GREAT! What kind of casings did you use? Is that can of WATER thats sitting there in case you need to wet the casing a bit?wink.gif
post #17 of 17
Looks great!!
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