1st timer making Pops recipe: Country-Style Breakfast Sausage - Simple ingredients = Excellent flavo

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meatsweats86

Meat Mopper
Original poster
Sep 23, 2016
208
70
Farmington, MN
Shout out to Pops6927 for this Breakfast Sausage bled.

Hy-Vee had pork butt's on sale for 99 cents per lb and I wanted to try out my new Kitchener grinder and Cabela's 5lb stuffer.

I searched this site and stumbled on Pops Country Style breakfast bled. I am always up for simple ingredients and this was perfect. I also bought a LEM brand breakfast seasoning pack for 5lbs and I would choose Pops blend over the store bought any day.

Was only allowed 3 butt's per purchase so I bought 3 and sent the wife and 7 month old to go pick up 3 more. Had roughly 24lbs to work with. I wanted a leaner sausage so I cut away some of the top fat.


¾ cup salt
½ cup black pepper
½ cup sage
put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat. I seasoned the meat after I cut it into 1" sections and placed in freezer for few hours.


The Kitchener worked great. It came with 3 plates and I used the coarse plate the first time and re ground it using the smallest plate.


Putting the ground meat back through the fine plate took about 3 times longer than grinding the 1" pieces. Is it always a pain in the ass or was I doing something wrong? I put everything back in the freezer and sprayed food grade silicon on the auger. I'm guessing it was due to the ground meat being sticky compared to the whole chunk...??


I did a fry taste and it was great. I bought some edible collagen casing casing to make links. First time making links and it didn't go well. Do I need to twist every link as it comes out of the stuffer or can I fill the entire casing and then twist them afterwards. I filled the entire casing and tried twisting after and I either had blowouts or they untwisted themselves.

I just decided to stuff in bags. I got about 21 lbs all said and done. Should last me a while.

 
Yep, that is a good recipe!

Regrinding is most always a PITA.

As for the collagen casings, no need to twist into links. Firm them up in the frig and then slice into the size links you want for pan cooking.

The 1 pound bags are a great way to go.

Keep it up!
 
CB has ya covered. I do not like collagen casings, they don't cook up well. In fact I remove them While cooking. We prefer partties over links so we make those the most.

Fassett's (Pop's) is our go to for breakfast sausage too.

Point!
 
Thats a nice load of Breakfast Sausage.I use string when Linking fingers think they are thumbs,when I do sausage LOL The kitchener # 12 is a great little grinder.I have the freeze wrap from Cabelas http://www.cabelas.com/product/home...ion=/catalog/browse/food-grinders/_/N-1101293  The #8 is the one that fits the kitchener #12

Richie

icon14.gif
 
Yep, that is a good recipe!

Regrinding is most always a PITA.

As for the collagen casings, no need to twist into links. Firm them up in the frig and then slice into the size links you want for pan cooking.

The 1 pound bags are a great way to go.

Keep it up!
Good to know I wasn't doing it wrong.. Would I have just been able use the fine plate instead of grinding with coarse and then fine plate?

What's the advantage/ disadvantage to double grind?
 
When I use collagen casings I tie the links with string, but for breakfast sausage I just make patties.

Al
 
That looks great!! I like pops blend also I do just the course grind 1/4" plate is my go to for this recipe One grind only,,, this time around for me I am going to add cure#1 to the mix and cold smoke it for 3-4 hrs in apple wood,,, yes this will still need to be cooked before consuming 

Great buy on your butts!!! 

A full smoker is a happy smoker!! 

DS
 
 
  Well I have never tried pops blend, Is that a recipe? or a kit? As for csg's natural all the. I have tried collagen when I first ventured into sausage making, I thought it would be easier and I was hesitant on using natural because I knew nothing about it. Glad I took the chance.... Now I enjoy it to the point that I do it whenever I can.

Always learning and thx. to this forum and people here it's very enjoyable.... Charlie
 
You've started a new addiction and a good one at that.     Your sausage looks great.      I like the course grind for breakfast sausage as I think it gives a better texture for me.
 
I'm also a POP's kinda guy... I cut back on the salt some and add more sage... I haven't used them myself (yet) but have helped Boykjo use them...I'm referring to natural sheep casings... that's the way to go (for us).... but in the mean time... we like patties as well ...



Oh.. I grind coarse and then run only half of it back through the fine plate.... then mix it back together...
 
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Putting the ground meat back through the fine plate took about 3 times longer than grinding the 1" pieces. Is it always a pain in the ass or was I doing something wrong? I put everything back in the freezer and sprayed food grade silicon on the auger. I'm guessing it was due to the ground meat being sticky compared to the whole chunk...??

I did a fry taste and it was great. I bought some edible collagen casing casing to make links. First time making links and it didn't go well. Do I need to twist every link as it comes out of the stuffer or can I fill the entire casing and then twist them afterwards. I filled the entire casing and tried twisting after and I either had blowouts or they untwisted themselves.

I just decided to stuff in bags. I got about 21 lbs all said and done. Should last me a while.
For breakfast sausage, I go one coarse grind, mix it in and then stuff or do whatever else you want to with it. I have had luck linking collagen casings, however, you have to leave a lot of room for the twists or you will have blow outs like crazy. Also, keep the casings dry on the outside, or again, you will have blow outs like crazy. And finally, you cannot just twist and lay it out, you need to wrap them together. I use a "three link" method and once they are wrapped around each other, they cannot twist back. I then toss them in the freezer for a while to firm them up, and then pull them, snip them, and vacuum seal them. 

All of that said, you could just cut them to length too, but I do like the look of the rounded end on the sausage. Call me looney, that's ok, but it is just a quirk with me. So it can be done, but there is a learning curve in not overstuffing, keeping casing dry, and figuring out (YouTube??) how to link sausages. Have fun with it, and no, rounded links don't taste any better than cut ones, or patties, or stuffed in bags......it is all the same.....WONDERFUL!!!! Great first time!
 
Originally Posted by MeatSweats86  

Putting the ground meat back through the fine plate took about 3 times longer than grinding the 1" pieces. Is it always a pain in the ass or was I doing something wrong? I put everything back in the freezer and sprayed food grade silicon on the auger. I'm guessing it was due to the ground meat being sticky compared to the whole chunk...??
Here is a tip for double grinding.  Put the large Kitchener stuffer tube on the front of the grinder plate before you put the lock ring on.  This will cause the course grind to come out in a thick tube. As it comes out, let it fall on your hand and then transfer sections to a rimmed cookie sheet (you will need several sheets more than likely).  When ground, put the cookie sheets of meat tubes in the freezer to firm up (not hard freeze).  Change over to the small plate and omit the tube.  The now semi-frozen sections of the course grind can be handled as meat "sticks" and are still small enough to easily fit down the throat of the grinder intake.  I doubt you will even need the pusher if you use this method.   When done, put 2 slices of bread down the grinder intake to push the last bit of meat out the front of the grinder plate. 

I generally make my breakfast sausage into patties, so I don't put it into casings of any sort.  But you can use casings if you want.  Forget trying to twist collagen casings.  If you want twisted, go natural with sheep or hog casings (and check out Syracuse Casing Company as they make some killer pre-tubed casings that are a breeze to load on the stuffer tube.  Real high quality stuff).

Otherwise, like you said, it takes forever to get loose ground meat down that intake throat on the grinder.

Also if you get tied up and the meat tubes freeze, it's no big deal. Let them start to soft thaw and you are good to go again.

Oh, and one more tip about Pop's breakfast sausage seasoning.  I had some store bought breakfast sausage chubs that I found still need a little something else in flavor.  I now sprinkle a little of the Pop's seasoning mix on both sides after I make store bought into patties before frying them up.  Gives them that little something extra in flavor.  So if you find you are out of homemade, try a sprinkle of Pop's on store bought.
 
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 I liked Pop's recipe also, but a touch more sage and a touch of red pepper flakes suited me. I would lay out a sheet of wax paper and form patties on it then pop them in the freezer on a sheet tray until frozen. Then just cut them apart still on the paper and toss them in a zip-lock.

You can take out as many as you want to cook at a time.

Chuck
 
Thanks for the awesome hints and tips guys. I did a test fry with the coarse ground and I liked that best, but the wife felt like she was going to bit into a piece of fat and would quit eating it then.  Maybe I'll try the medium ground next time.

I like a little heat in mine so next batch is going to include a little red pepper flake.

Are people using Sea Salt or regular table salt? I'm wondering of how big of a difference this would make regarding saltines and even distribution?
 
  Well I have never tried pops blend, Is that a recipe? or a kit? As for csg's natural all the. I have tried collagen when I first ventured into sausage making, I thought it would be easier and I was hesitant on using natural because I knew nothing about it. Glad I took the chance.... Now I enjoy it to the point that I do it whenever I can.

Always learning and thx. to this forum and people here it's very enjoyable.... Charlie
AB Canuck,

I believe this is the blend Pops father used to make country sausage in his store. He was kind enough to share the recipe below.

8 oz. salt
2 oz. black pepper
1 oz. sage
put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat

However, this time, for those that don't have scales, I also dumped the contents of each into appropriate measuring cups and come out with:

¾ cup salt
½ cup black pepper
½ cup sage
put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat
 
Are people using Sea Salt or regular table salt? I'm wondering of how big of a difference this would make regarding saltines and even distribution?

I like Diamond Crystal Kosher Salt. All salt will work, however, a few things to keep in mind. Salt varies in density in type and brand. So to get the same amount of sodium requires various volunes of salt. I recommend weighing your salt rather than using volume, that way you are assured that you have the correct amount of sodium.

Now, why do I like DC Kosher? It is flaky, dissolves very well for good distribution, and is pure salt....no iodine, no anti-caking agents. That said, I ran out this weekend, and DC Kosher isn't sold locally for me, so I picked up some canning and pickling salt, which was also pure salt. Since I weigh my salt, no big deal, but the volume difference would have been 33% or more. That overage could ruin a batch.

Finally, numerous people here use Morton's, iodized, etc, etc....and make excellent sausage. So it isn't as important what you use, as much as understanding the differences in volumes if you switch from one to another. Hope this helps.
 
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Great looking sausage made from a great recipe. I love Pop's recipe. I have adjusted it to my tastes but his is great all on its own and really turned the corner for sausage making for me.

As for single or double grinding, I just do one grind through the medium plate now. However, She Who Must Be Obeyed prefers a single grind through the small plate. My advice is to try one with medium. You can adjust from there!

I don't twist my collagen links. I pinch them where I want to cut them and snip them with scissors. The pinching still gives me round ends. I also freeze them on a cookie tray before vacuum sealing them which helps keep the round ends.

Disco
 
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Putting the ground meat back through the fine plate took about 3 times longer than grinding the 1" pieces. Is it always a pain in the ass or was I doing something wrong? I put everything back in the freezer and sprayed food grade silicon on the auger. I'm guessing it was due to the ground meat being sticky compared to the whole chunk...??


I did a fry taste and it was great. I bought some edible collagen casing casing to make links. First time making links and it didn't go well. Do I need to twist every link as it comes out of the stuffer or can I fill the entire casing and then twist them afterwards. I filled the entire casing and tried twisting after and I either had blowouts or they untwisted themselves.

I just decided to stuff in bags. I got about 21 lbs all said and done. Should last me a while.


There are some tricks for getting a good flow on the second grind. First- I do not grind any smaller than my 3/4" plate on the first grind as a general rule unless I'm making emulsified sausages like hot dogs and bologna. Second-get that meat super cold! Between 32~34*; use a thermometer. You want the first grind firm so the auger will bite it and pull it through effortlessly Firm meat chunks are also easier to handle on the meat tray for second grind. Third-I only add 1/2 the liquid when making the seasoning slurry to mix in the first grind. The other half is used to help the meat through on the second grind. Drizzle a little bit of water on the meat in the grinder meat tray-it will slide right on through. I try to push the meat into long pieces with my thumb that will just fall through the hole. Takes a little practice.

I much prefer plastic bags over collagen casing. I really dislike collagen casing and rarely if ever use it.
 
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