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Country-Style Breakfast Sausage - Page 4

post #61 of 80
Quote:
Originally Posted by SB59 View Post
 

003.jpgLooks good and thanks for sharing but I have a question about your butt. When did Canada become part of the United States?

A Good part of the USA Meat diet is Canadian raised beef, chickens and pork.  So as to meet labeling requirements, that is how they label the meat.

post #62 of 80

Hey Pops

Just made your sausage patties--great hit with the family.  Thanks for sharing.\

Gary

post #63 of 80

Got a question.  I am going to use this recipe, and I want to add some heat.  I have lots of Cayenne pepper at the house.  Thinking of adding one tsp.  Enough?  Not enough?

 

Thanks

post #64 of 80

I just made a small batcch--2 lbs and cut the salt way back.  Next time will cut the salt even more.  MSU, if you're just making the sausage patties I think you should be OK

Gary

post #65 of 80

OK.  I am going to try this recipe with a teaspoon of cayenne, and probably only 7 oz of salt.  I dont like for my sausage to be as salty as country ham.  BTW, using some meat from a wild hog I killed two weeks ago.  Probably start with 20% domestic hog fat. 

post #66 of 80

FWIW I have been using just over half the salt, 1.5oz black pepper, 1.25oz sage, with 1 TBL nutmeg; 1.5 TBL red pepper flake finely ground; 1TBL Thyme; 1TBL Brown sugar(I feel like the BS takes the "peaks" off of the flavors)

post #67 of 80
Quote:
Originally Posted by REDWOOD CARLOS View Post
 

FWIW I have been using just over half the salt, 1.5oz black pepper, 1.25oz sage, with 1 TBL nutmeg; 1.5 TBL red pepper flake finely ground; 1TBL Thyme; 1TBL Brown sugar(I feel like the BS takes the "peaks" off of the flavors)

 

 

thanks for the adjustments, sounds good to try.

i assume you then mix 1/2oz to lb as pops says to do? 

post #68 of 80
Thread Starter 

Of course, like all meatheads (lol!) I have to experiment.  From the boneless pork shoulder roasts I did yesterday for Easter, I had trim left and made breakfast sausage from it.  

 

But, this time I was wanting a little more texture to the sausage.  So, I seasoned the meat chunks, then ground it once through the coarse plate only, then packaged it up.  Of course, had to fry a patty and try it.  The result was favorable!  

 

 

The grind was coarser and the texture meatier and the seasoning was more distinct.  As I consume most all of it (pork bothers the wife) for me it's a win!

post #69 of 80
Thread Starter 

Oh, and my helper liked it too!

 

 

 

I see the mods others are making to my basic recipe.  That is absolutely wonderful!  Add and subtract to your liking, and share it on here for others to enjoy!  This is a basic breakfast sausage recipe my dad sold for 40 years.  But, not all tastes are like dad's... (unless it had Budweiser in it...lol!).  So glad everyone is making it to their tastes and preferences!

post #70 of 80
Made some of this awesome breakfast sausage too!! Delicious for sure!! I used my Kitchen Aid grinder attachment. The second grind was a pain. I can see myself stepping up to bigger grinder and stuffer. Has to do both as I hate uni-tasker tools. BTW, the shoulder at Sams was $2.48/lb. Not great price, but average around here.



post #71 of 80

yes sir, I am one of those tried and true believers in Pops magic. It just doesn't get any better even if you try to improve upon it which we all have a habit of doing. When we try, the next time its back to Pop's original again.......... Only think I have not tried is just adding some red pepper flakes to make a hot breakfast sausage, but it would only be for a variance because I don't think you can beat the original.

 

You are reminding me to get some more out the freezer.

post #72 of 80
Quote:
Originally Posted by Pops6927 View Post

Ran out of seasoning, so I had to make more, here's the ingredients:



Salt, 8 oz.


Black Pepper, 2 oz.


Ground Sage, 1 oz.


mixed in a ziploc, measured out 4 oz. seasoning for 8 lbs. of meat (½ oz. per lb. of meat):

Mixed with meat:


Ground twice with fine plate:


question - why do you grind it twice??  I'm new to sausage making so I need to understand the process.

 

Josie

post #73 of 80
I often grind my breakfast sausage twice as well. It just leads to a less hamburger-style texture, and holds together better when cooking, rather than breaking up into little pieces of sausage. It's good either way though, and I usually go for one or two grinds based upon how much time/energy I have to put in one more step.
post #74 of 80
Quote:
Originally Posted by Mickey Jay View Post

I often grind my breakfast sausage twice as well. It just leads to a less hamburger-style texture, and holds together better when cooking, rather than breaking up into little pieces of sausage. It's good either way though, and I usually go for one or two grinds based upon how much time/energy I have to put in one more step.


ok that make sense.  I will try that step in my next sausage making "marathon"

Thanks Mickey Jay for the info.

 

Be Blessed,

 

Josie

post #75 of 80
Quote:
Originally Posted by Foamheart View Post
 

yes sir, I am one of those tried and true believers in Pops magic. It just doesn't get any better even if you try to improve upon it which we all have a habit of doing. When we try, the next time its back to Pop's original again.......... Only think I have not tried is just adding some red pepper flakes to make a hot breakfast sausage, but it would only be for a variance because I don't think you can beat the original.

 

You are reminding me to get some more out the freezer.

 

3.8-4 grams per pound.  Gives a nice zing, but still allows you to taste the seasonings as well.

Your mileage may vary.

post #76 of 80
Quote:
Originally Posted by SmokinVegasBaby View Post
 


ok that make sense.  I will try that step in my next sausage making "marathon"

Thanks Mickey Jay for the info.

 

Be Blessed,

 

Josie

Just to mess you up, I like my sausage very fine so I grind it once and then beat it with the paddle of the KitchenAid for 1 to 2 minutes to get it really find. However, She Who Must Be Obeyed and my buddy prefer a coarser grind. 

 

You have tried a single grind (the critical part with a single grind is mixing the ingredients well. Try a batch with a double grind (somewhat finer) and a grind with a beating with the paddle (make sure the meat and equipment is cold (a more emuslified sausage like store bought). Then pick what you like!

 

Disco

post #77 of 80
Quote:
Originally Posted by Disco View Post
 

Just to mess you up, I like my sausage very fine so I grind it once and then beat it with the paddle of the KitchenAid for 1 to 2 minutes to get it really find. However, She Who Must Be Obeyed and my buddy prefer a coarser grind. 

 

You have tried a single grind (the critical part with a single grind is mixing the ingredients well. Try a batch with a double grind (somewhat finer) and a grind with a beating with the paddle (make sure the meat and equipment is cold (a more emuslified sausage like store bought). Then pick what you like!

 

Disco

Ok thanks for that info Disco...I saw your video where you gave it a whirl with your mixer.  Will definitely do that the next time for sure.  Thanks my friend!

post #78 of 80

POPS just tried your recipe and it was great.. I  used a pork cushion cut @ $1.20 a pound. It was very lean and boneless..  probably not quite as much fat as it should have had as it cooked a little dry but very good. I wanted to know what you think of your ultra 55 scale? they have it on Amazon at a decent price.

Thanks

post #79 of 80
Thanks for the recipe. Will be making some of the patties. Really appreciate all of Pop's knowledge.
post #80 of 80


David, well?  How did your experiments go???

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