Discussion in 'Sausage' started by gary s, May 10, 2015.

  1. Gary’s Breakfast Sausage
    I started with one pork butt and some bacon.

    De-boned and cut butt and bacon into 1” +-  chunks.

    Mixed the following ingredients in with the water, mixed well.

    Poured mixture over the cubed meat and mixed by hand till everything was coated and I was happy.   Put into a bowl with a plate on top (for weight) covered in plastic wrap, and into the fridge for an overnight rest.

    Note: You can adjust this recipe to your taste add more or delete what you don’t like. This is a really good and easy recipe

    This is per pound:

    Sage ------------------------------------ .5 Tb   (add more or less if you like

    Black Pepper ------------------------- .6 tsp

    Sugar------------------------------------ .4 tsp

    Salt--------------------------------------1.0 tsp

    Red Pepper Flakes ------------------ .5 Tb   (add more for spicier)

    Coriander-------------------------------  .2 tsp

    Garlic Powder-------------------------- .125 Tb

    Onion Powder-------------------------- .125 Tb

    Cold Water ------------------------------ 1.6 oz.

    Removed meat from fridge, and ground through the smallest plate I have.

    Mixed by hand till fat was evenly distributed.

    Fry Test!!  It has very good mild flavorful sausage.

    Back in the fridge to chill some more. Then measured out 1 lb. portions rolled in plastic wrap and into the freezer for about 3 hours.

    After firming in the freezer, I unwrapped them and sliced on my slicer (Wife doesn’t like to patty sausage first thing in the mornings) back in the freezer to firm back up. I packaged 1 lb. per bag. Ended up with 9.55 lbs. counting liquid and spices.

    I started with an 8.7 lb. Butt, after I removed the bone I had 8 lbs. plus I added 1 lb. of bacon.  You can add more bacon (about a 25%) ratio is good,  but I like it pretty lean so only added the one pound.

    Thank you …………………..

    Picked up a couple of Butts on sale $1.47

    These were the same weight, but you can see one is thicker than the other.

    Butt ready to go

    Really didn't have to do this , but thought I would practice my boning skills

    Sorry I didn't get a picture of it cubed up, (Flying Solo)  But here it is being ground

    A little fry test.  Good flavor, could be a little hotter for me (I'll fix that later)

    Getting ready to weigh out some 1 ponders

    Wrapped and rolled in Plastic wrap

    Told you I would fit the heat !  Kicked up a little for me   Extra Red pepper flakes

    and some Cayenne 

    All went into the freezer for about 3 hours  Then sliced, Easy

    Vacuum sealing in 1 lb packages

    Separated layers with parchment paper  Had 9 - 1 lb. packages

    Thanks for Looking     This is real easy and taste great, Use to do it years ago

    using 50/50 dear meat, pork and pork fat.   No Dear meat  but all pork is Great.
    Last edited: May 27, 2015
    aceoky, c farmer, tropics and 8 others like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. I want a good breakfast sausage recipe but I am going to stuff into sheep casings
  3. rmmurray

    rmmurray Master of the Pit

    Look'n good Gary!
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Now I need to buy a grinder. Looks excellent Gary [​IMG]  

    Last edited: May 10, 2015
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very Cool Gary!![​IMG]

    I like the way you make your Patties!!![​IMG]

    Thanks for showing this----Great Step by Step Thread!![​IMG][​IMG]

  6. Hey Thanks Guys   I really appreciate it

  7. It looks very good. I have made a lot of breakfast sausage using 75% wild hog and 25% ground beef.

    Happy smoken.

  8. Gary,

    Can you please confirm, with 8.7lb Port Butt, are these spice/herb quantities correct?

    Sage ------------------------------------ .25 Tb   (add more if you like)

    Marjoram ----------------------------- .1 tsp

    NEVER MIND, i SEE THAT YOU advised a "per pound" usage. I missed that, so sorry.
    Last edited: May 10, 2015
  9. larryp

    larryp Fire Starter

    Looks tasty! Thanks for sharing the recipe. You can't get good breakfast sausage where I live unless you make it yourself. The general idea of breakfast sausage in Canada is "make 'em bland and without texture". Although I guess "mush" is technically a texture.
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome Gary, thanks for posting this & for the recipe... I'll be trying this for sure ! Thumbs Up
  11. Hello Gary.  Sounds and looks GREAT!  Will give er a try.  Keep Smokin!

  12. sqwib

    sqwib Smoking Guru OTBS Member

    Gary, Gary, Gary, you better slow down and save some for us. [​IMG]

    Great job and I will definitely be trying this.


    I was a but surprised not seeing any Fennel?

    This is a tough time of year for me, I don't do much cooking on the pit my time is spent ponding, gardening and other things and don't contribute much on here, but am building up a to do list, thanks to folks like you.

    Also been playing around with Aquaponics and Hydroponics again this year.

    Thanks for sharing.
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is a nice butt,I seem to only be able to find shoulders here lately.[​IMG]
  14. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Nice step by step post, Gary. Looks good.
  15. Thanks SQWIB,   You can add Fennel  I have before   Yep my garden is coming along  pulled first squash of the season yesterday

  16. timtimmay

    timtimmay Action Team

    Looks great Gary. [​IMG]  I'm going to have to come over and use some of that awesome kitchen equipment!
  17. Thanks Tim.  All of mine is inexpensive. I'm not a heavy duty user so I went cheap, but good

    reinhard likes this.
  18. reinhard

    reinhard Master of the Pit OTBS Member

    Very good step by step. I also like your patty production rig!!!  Thanks for the recipe also.  [​IMG]Reinhard.
  19. aceoky

    aceoky Smoking Fanatic

    Looks Great Gary!


    I loves some good breakfast sausage haven't made my own (deer meat & bacon) in a few years but admit I do miss it
  20. chef willie

    chef willie Master of the Pit OTBS Member

    Looks real good....liking the addition of cayenne & crushed red. That'll wake u up in the A.M.! Also like a nice thick patty like you one & done (or 2). Have u considered a hamburger press for making patties? seems I remember another member on here doing so....might eliminate some steps.....good job, Willie

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