15 pounds of Pork Breakfast Sausage

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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
 
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 uncle eddie
 
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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?
 
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 DougE breakfast sausage are first up...
 
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