Tried various breakfast sausage recipes and it was recommended that The Sausage Maker's Breakfast Mild Hot mix was pretty good. While better than what I've tried before, it's still missing something. I would love to duplicate Swaggerty's hot sausage. Kinda has more kick than Jimmy Deans. Should I use more powder than what the Sausage Maker calls for? Or should I add more pepper, which is what I think it's missing? But I'm not sure. Any help would be appreciated as I'm kinda tired of making small 2 pound test batches.
Breakfast Sausage...Again
- Thread starter Recon1
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Try this. This is a Hot Jimmy Dean copy. Fry up a small patty and adjust heat as needed.
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper (or more)
1/4 teaspoon rubbed sage
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon crushed red pepper flakes (or more)
1/4 teaspoon coriander
1/4 teaspoon msg (such as Accent)
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper (or more)
1/4 teaspoon rubbed sage
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon crushed red pepper flakes (or more)
1/4 teaspoon coriander
1/4 teaspoon msg (such as Accent)
That's actually one of the recipes I used. I can taste the sage in TSM mix. That's an ingredient I can identify. Same as making it hotter if I want. Maybe Kentucky uses a different mix. I know people that drive 90 miles to a place in Bardstown to get sausage. Got a reddish color to it, but it is good. Got another 2 pounds thawing out. Gonna try more black pepper. I just wish there was someone here that can smack me and tell what I need.
I have the breakfast sausage and the hot pork sausage from TSM . I like the hot better , but either of those you have to mix the seasoning really well before you add it to the meat . The heavy falls to the bottom . I mix with a long utensil , then turn the jar upside down the night before .
I've had sausage made , that turned the grease red . It had cayenne pepper in it . I use the breakfast sausage mix and add to it . I have even added fennel and anise and used it to make Italian .
I've had sausage made , that turned the grease red . It had cayenne pepper in it . I use the breakfast sausage mix and add to it . I have even added fennel and anise and used it to make Italian .
I'll give it a good hard shake tomorrow. I like to put in in a bowl after I mix and let it sit overnight in the fridge. Don't know if that helps, but my hamburger jerky seems to taste better.
By powder you mean the premix seasoning? I wouldn't do that since most of the mix is salt and adding more won't be good. I'd add some cayenne and see how ya like it
I've seen on other boards that when it comes to store bought mixes, people will say there is not that much flavor. That's when others chime in and say to add more of the mix. I've seen it mainly on reviews of jerky seasoning.
I'm also trying to adapt the recipe. It's 5 ounces for 10 pounds. Since I don't have a scale that can weigh in those small amounts, I'm using 2 level tablespoons for 2 pounds. Kinda of a guess since weight vs volume can differ.
I do the same thing , that's a pita . I just went and looked at the description on the web page . Says ground red pepper . I would add red pepper flakes . I have one that was called Hot pork sausage . It's hot . Must be what they call the morning edge now .
Trying to duplicate a flavor is one of the hardest things to do, at least for me.
First thing I'd do is spend 10-15 dollars on a gram scale, it will take all the guesswork out of the formulations and take a lot the frustration out it too.
On the back of TSM bag it lists salt, dextrose, ginger, nutmeg hot red pepper and other spices. If you taste sage then it must be one of the other spices, along with pepper, since I've never seen a sausage without pepper. You might try white pepper. it has a mild burn that kicks up a mix.
Now take a look at this recipe from the Marianski's book, it's very similar to TSM recipe. It is for a Kg of meat, which is 2.2 lbs and it has a volume measurement for you to use.
https://www.meatsandsausages.com/sausage-recipes/breakfast
First thing I'd do is spend 10-15 dollars on a gram scale, it will take all the guesswork out of the formulations and take a lot the frustration out it too.
On the back of TSM bag it lists salt, dextrose, ginger, nutmeg hot red pepper and other spices. If you taste sage then it must be one of the other spices, along with pepper, since I've never seen a sausage without pepper. You might try white pepper. it has a mild burn that kicks up a mix.
Now take a look at this recipe from the Marianski's book, it's very similar to TSM recipe. It is for a Kg of meat, which is 2.2 lbs and it has a volume measurement for you to use.
https://www.meatsandsausages.com/sausage-recipes/breakfast
Below is one of the scales I use.. It's really good for cure, spices and seasonings... Your recipes will be repeatable....
0-100 grams electronic scale
..
0-100 grams electronic scale
..
The reddish color could be from cure #1 which gives a different flavour to the sausage
On the TSM website, sage is the first ingredient listed. Cure #1? I have that, but I've never seen it used in the breakfast sausage recipes I've viewed so far. Around here, all the store bought breakfast sausage have the same basic taste. Though a friend did give me some sausage from a hog he had killed because he didn't like it. I honestly think they forgot to put any spice in it at all. Tastes like ground pork. Which I like.
Yeah, I know. My bottle has the same label. I'm also eyeballing that scale. It would also be great for ounces. I have a digital scale for weighing cuts of meat, but I don't trust it for small amounts. Like when you only need 2 ounces of liquid. I'm gonna mix this pork up and add more pepper and see what happens. I'll cook it tomorrow as I like to let it sit overnight.
Just to touch base here, the added pepper really upped the flavor. That's what it was missing. And extra tsp per pound. The wife thinks just a little bit more sage and it will be spot on. Thanks for the help. Though I am curious about that cayenne pepper.
there's a lot more waste in the shoulder and not as much fat as on the butt.
not worth it to me.
not worth it to me.
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