15 pounds of Pork Breakfast Sausage

[dougrkyle]

D dougrkyle

Here you go...

Breakfast Sausage

• 16 ounces ground pork
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (or more, depending on how hot you want it!)
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon coriander
• 1/4 teaspoon msg

Thank you for taking the time to share this. I am a newbie and am detail individual. SO... this might be a dumb question but is this simply buying a pork butt and grinding??? no fat cut just bone out and grind?? I know from reading the forum sometimes people have made a mixture of brisket and pork butt etc. So just want to be 100% clear...

Thanks in advance for your time and insight.

Doug

 

[DougE]

I just debone and cut in pieces my grinder will handle. With butt, you should end up with 80/20 to 70/30 meat to fat.

 

[Fueling Around]

Yep as above.
Cut up the whole butt into sized chunks and strips that fit your grinder.
Par freeze the meat for grinding or bag and freeze to grind later.

Here's another great thread from a few months prior to this also by uncle eddie

Breakfast Sausage Recipes...Can you share your fave recipe so i can do a taste-off?

I am hoping/planning to make 5 different breakfast sausages (pork only) this weekend for a taste-off. I currently have 2 recipes and I am hoping to get 3 more...if you are willing to share. The two recipes I have include: my best approximation of Jimmy Dean Hot (which is pretty good) and I...

www.smokingmeatforums.com

 

[cptnding]

D dougrkyle

Here you go...

Breakfast Sausage

• 16 ounces ground pork
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (or more, depending on how hot you want it!)
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon coriander
• 1/4 teaspoon msg

That looks HOT!
How do you get it into the bags?

 

[Gonna Smoke]

D dougrkyle

Here you go...

Breakfast Sausage

• 16 ounces ground pork
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (or more, depending on how hot you want it!)
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon coriander
• 1/4 teaspoon msg

Bookmarked, thanks Eddie. Brand new LEM #8 Big Bite will be here today so this and DougE breakfast sausage are first up...

 

[uncle eddie]

Gonna Smoke You will love it! I have the same one. Quiet as a can-opener and it doesn't strain one bit!