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Fassett's Breakfast Sausage Seasoning - Page 3

post #41 of 65
Quote:
Originally Posted by DanMcG View Post

What size grinder plate does everyone prefer to use for sausage patties?

We like ours a bit courser so we run ours through the course plate. Just our preference.
post #42 of 65

OK, I made 3 batches of venison sausage adding to pop's recipe...I used 1/3 bacon ends and bits to 2/3 venison, this gave me enough fat so the patties were not too dry and could fry a couple eggs in the grease in a non stick pan.

I cut the salt to 2/3, added a littles more course pepper, increased the sage to 2/3 cup and added a teaspoon white pepper, tablespoon rosemary and finally a teaspoon of smoked paprika.

I also smoked a log with maple that can be nuked as a quickie treat.

unclesmokie

post #43 of 65
Just made a small batch using bacon for the fat. Pretty dang good! Next batch I may add some heat, but not necessarily needed. Thanks for the recipe.
post #44 of 65

Made some for Chirstmas presents for the family. My mother loved it, said it was better than anything you could buy and my step dad, who grew up on a farm, told me he hadn't had sausage that good since he was a child. Thanks Pops

 

Darrell

post #45 of 65

Thanks Pops,

 

I'm going to try it this weekend.

 

Jerry

post #46 of 65
My family has been using almost the same recipe as long as I can remember (that's a long time). Only difference is we like just a bit more sage.

Anyone that don't like Pop's sausage recipe don't know what sausage is supposed to taste like.

Lamar
post #47 of 65

Just got done making 14 lbs. of Pop's sausage. 7 lbs. of regular and 7 lbs. of spicy. For the spicy, I added 1/4 tsp. of my dads dried ground up mixture of peppers. The boys loved it and the wife was ok with it. She says it doesn't taste like JIMMY DEAN, I said, "it's not, it's Pop's recipe. She will never understand my madness. Got pork butts for 1.14/lb. can't beat that. Thanks Pops for the recipe. 

post #48 of 65
Pops will be making this thanks
post #49 of 65

I am going to make Pop's breakfast sausage this weekend with 14lbs of pork butt and 10lbs of elk.

 

Sometimes simple is just darn good!

 

Grinding, seasoning and packaging tomorrow.

 

Plan is to make 1/3 spicy with red pepper flakes, and 2/3 regular pops.

 

post #50 of 65

RHD, keep us posted on your sausage !

post #51 of 65
Quote:
Originally Posted by CrazyMoon View Post
 

RHD, keep us posted on your sausage !

 

Thanks CM,

 

Left to right:

 

Fresh ground black pepper, Rubbed sage, Sea salt, Hickory powder, Red pepper flakes

 

 

Vac packed elk - 2 years old, I am really happy how this kept in the freezer, fresh and sweet.

 

 

 

14lbs regular left and 10lbs spicy right.

 

 

The fry test was absolutely delicious, and left me wanting more.

 

I'll do some vac packing patties tonight.   Thumbs Up

post #52 of 65

Long live Pop's Breakfast Sausage!

 

post #53 of 65
Quote:
Originally Posted by redheelerdog View Post

Long live Pop's Breakfast Sausage!



Tasty looking plate! Next up a fattie?
post #54 of 65
Quote:
Originally Posted by redheelerdog View Post
 

Long live Pop's Breakfast Sausage!

 

 

Tasty I bet.

post #55 of 65
Quote:
Originally Posted by redheelerdog View Post

Long live Pop's Breakfast Sausage!



That looks awesome John ! Very nice ! icon14.gif
post #56 of 65

I covered some of my counter space with wax paper and used a rolling pin to make the sausage about a half inch thick, I then used a glass as a cookie cutter to make sausage patties.

 

I am going to freeze them over night to make vacuum packing easier.

 

The 24 lbs made right around 106 patties at 0.22lbs per pattie.

 

 

 

post #57 of 65

Time to make this again!

post #58 of 65
Quote:
Originally Posted by dirtsailor2003 View Post
 

Time to make this again!

Agreed!!!! 

post #59 of 65

I just whipped up 7 lbs of Italian (because I really like Fennel!) but now after reading this post again, I suddenly have a huge craving for sage... <DOUH!>

post #60 of 65

I have a nearly infinite amount of sage (and the new leaves are growing in now - when they are the freshest and most flavorful) so how much fresh sage would you use (versus dry in the recipe)? 3x as much?

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