We like ours a bit courser so we run ours through the course plate. Just our preference.
Fassett's Breakfast Sausage Seasoning
- Thread starter pops6927
- Start date
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We like ours a bit courser so we run ours through the course plate. Just our preference.
unclesmokie
Newbie
- Oct 25, 2015
- 6
- 10
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
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
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.
ddavis
Newbie
jborque
Newbie
wrwoelfel
Fire Starter
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.
loggie
Newbie
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.
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.
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.
That looks awesome John ! Very nice ! Thumbs Up
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.
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.
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!>
shyzabrau
Smoking Fanatic
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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