Shooters Breakfast Sausage (by request)

Discussion in 'Sausage' started by shooterrick, Oct 19, 2011.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Shooters Basic Pork Breakfast Sausage

    This is a great sage sausage recipe with a bit of heat.

    5 lbs Pork Butt  (boned)
    4 tbs Kosher salt
    1  tbs ground black pepper
    3 tbs sage
    1 tbs nutmeg
    2 tbs thyme
    1 tbs ground red pepper
    1 tsp ginger
    1/2 pint ice water

    1. Make sure all pork is chilled well to 35 F prior to starting.  Grind all pork through 3/16 plate.  Add all other ingredients and mix well.

    2. Allow the sausage to meld in a covered container in the refrigerator for 3 hours and then use or freeze immediately.

    3. Pork sausage should not be allowed to stay at room temperature any longer than necessary.

    Servings: 24
    Yield: 6 lbs

    Nutrition Facts
    Serving size: 1/24 of a recipe (3.8 ounces).
    Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
    Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

    Amount Per Serving
    Calories 178.82
    Calories From Fat (60%) 106.68
    % Daily Value
    Total Fat 11.83g 18%
    Saturated Fat 4.2g 21%
    Cholesterol 58.59mg 20%
    Sodium 998.24mg 42%
    Potassium 307.57mg 9%
    Total Carbohydrates 0.49g <1%
    Fiber 0.24g <1%
    Sugar 0.1g
    Protein 16.53g 33%

    Be sure to remove any blood clots or gland tissue from the pork butt before grinding.
  2. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    One and only bump for those lookin for this.  Thanks 
  3. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Thanks for the recipe, Shooter!
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Rick, Printed & filed it for later use!
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks Rick it is filed in to do file
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Thanks Rick.
    Buying my first grinder this wekend .
    Will try this one sunday
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Rick !!


  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    Thanks  Rick!
  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Thanks Rick, after trying out your Brats I am going to have to try this one for sure!!
  10. slownlow

    slownlow Smoking Fanatic

    Thanks Rick!!  I've read on here people talking about how good your breakfast sausage was, but for life of me I could not find the recipe.  
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Shooter, mornin'......... Thanks for the recipe.... It is goin' in the SMF recipe book....... Dave
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yep,copied and filed.......thanks Shooter

    as always........
  13. smokin - k

    smokin - k Meat Mopper

    Love it... Can't wait to try... Happy Smoking, Smokin - K
  14. venture

    venture Smoking Guru OTBS Member

    Thanks Rick.  Always ready to try another of your great recipes.

    Good luck and good smoking.
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great Rick - pretty easy to "capture" too. Looks like you  are still having fun with Living Cookbook program too 
  16. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Yes I love that program.  I have most all of my recipes now converted to the Living Cookbook.  Being diabetic and such at least I can play around with ingredients and see the results and to be honest at least if I am killing myself I am doing so with full knowledge of what I am doing!  LOL
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This sounds awesome, Thanks...JJ
  18. scarbelly

    scarbelly Smoking Guru OTBS Member

    I am trying to figure out an easy way to share recipes with the program. Wondering if we could set something up on a "cloud " or server somewhere to exchange with other users - I know NW Dave also uses it
  19. Bump for pork awsomeness not sure i wanted to see how much cholesterol was in pork butts though lol
  20. I made this with 12 lbs. of feral hog meat today (9+ lbs. lean with 2+ lbs. pork fat), and just got done with the test patties.  Resting overnight right now.  The taste is incredible.  Thank you so much for sharing this recipe.

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