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

[cptnding]

You can even add a small amount of citric acid and give it a little tang

Joe

boykjo I've been tweaking a southern breakfast sausage mix for a while and this comment caught my attention as I see most of the commercial stuff lists vinegar in the ingredients. I have never tried adding vinegar, water, or any other liquid. I do have citric acid on hand and would assume it would have a similar effect as vinegar on the taste of the sausage. How much would you consider a "small amount"? 1 or 2g per kg?

 

[Fueling Around]

I forgot about this thread.
I made another batch of JD clone sausage a couple weeks ago after we got back to MN.
My red pepper flake in MN are a lot hotter than bottle I bought in FL. Luckily the wife loves the heat.

 

[annylulu8987]

My steps for making sausages:



Materials used

500 grams of pork

Salt 8g

Sugar 15g

Ginger powder 0.2g

10 grams of rice wine

Potato starch 25g

Red koji powder 0.5g

Cold water 25g

10 grams of lard

1-2 casings



Wash the casing thoroughly and soak for at least half an hour. Keep it in reserve.



Pig elbow meat, with a fat to lean ratio of approximately 1:4. Wash the pork, dry it, and chop it into minced meat.



Add seasoning in batches, vigorously grasp, and knead evenly. Refrigerate for at least 1 hour.



Enema tool, put all the washed sheep intestines onto the mouth of the manual tool, apply some oil in advance to make it easier to apply, and slowly twist and push forward to fill the intestines.



Tie knots before and after, and tie them in sections with cotton ropes or corn husks in the middle.



After production, air dry for 4-5 hours, or overnight. The temperature should not be too high or too damp, and the temperature should not exceed 20 degrees. Otherwise it will break down.



The surface has dried, and the sausages are added to the pot by boiling water to 80 ° C. Bring to a boil over high heat and simmer on low heat for 20-40 minutes until the sausages are all floating. Take out and cut the thread, let it cool, and you can fry it or put it in a bag for freezing. Take it as you like. Take out the preheating in advance.

 

[redwood carlos]

I like pops recipe but I halve the salt as I found it way to salty.

Modified Pop's Mix
4oz Salt Kosher
2oz Black pepper medium grind
1oz ground sage (freshly opened)
Added to taste by eye (never measured):
Dried Thyme "hand ground using thumb" (tablespoon maybe)
Ground Nutmeg (teaspoon maybe)
Red Pepper flake "hand ground with the thyme" (1.5 teaspoon maybe)

1/2 oz per pound

 

[Jmac61]

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 just bought one off of TopSecretRecipe.com that claims to be Jimmy Dean Hot (79 cents for a recipe). It did have 14, 5 star reviews...but I am still a bit skeptical.

FWIW - I have tried TSM's breakfast sausage seasonings mix and it was weak on flavor at their recommended dosages. So I did 125% of recommended to get a good flavor profile...which made the sausage a bit too salty.

The goal is to get something close to Jimmy Dean Hot.
Secondary goals are to get close to Jimmy Dean Regular or Sage.

If you want to keep your recipe secret, just message me the recipe (if you are willing), and I will make sure it goes no further.

Thanks

uncle eddie

I've used this recipe for years, it never fails.

 

[MICHLITCHSPOKANESPICE]

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 just bought one off of TopSecretRecipe.com that claims to be Jimmy Dean Hot (79 cents for a recipe). It did have 14, 5 star reviews...but I am still a bit skeptical.

FWIW - I have tried TSM's breakfast sausage seasonings mix and it was weak on flavor at their recommended dosages. So I did 125% of recommended to get a good flavor profile...which made the sausage a bit too salty.

The goal is to get something close to Jimmy Dean Hot.
Secondary goals are to get close to Jimmy Dean Regular or Sage.

If you want to keep your recipe secret, just message me the recipe (if you are willing), and I will make sure it goes no further.

Thanks

uncle eddie

My personal favorite is called Sullys breakfast sausage on our website. Adding some cheese to it is also fantastic!

 

[BrianGSDTexoma]

Yup . I just bough AC Leggs #10 . Hear a lot about it . We thought it was OK .
First one I bought was TSM " Pork Sausage -Hot " It was our favorite , but they don't make it anymore that I see . I think the morning edge is the hot one now .
uncle eddie I know you're looking for scratch recipes , but here's one I just bought . Always see it when I'm looking around . You can see the ingredient list . It's pretty good .
View attachment 650031

I love their BBQ rub. Wish I would of seen this couple days ago. They just had 25% off sale.

 

[chopsaw]

I love their BBQ rub.

Adkins ? I also bought one from them called East Texas Hot link . Those both need some tweaking .

 

[cooperman]

I also settled on Pop’s, with modifications. I do 6-2-1 but his recipe calls for 15 grams per lb. I use 11 grams. Also, I add one tablespoon plus two teaspoon maple syrup per lb. when I want a maple breakfast sausage.

 

[thehamhock]

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 just bought one off of TopSecretRecipe.com that claims to be Jimmy Dean Hot (79 cents for a recipe). It did have 14, 5 star reviews...but I am still a bit skeptical.

FWIW - I have tried TSM's breakfast sausage seasonings mix and it was weak on flavor at their recommended dosages. So I did 125% of recommended to get a good flavor profile...which made the sausage a bit too salty.

The goal is to get something close to Jimmy Dean Hot.
Secondary goals are to get close to Jimmy Dean Regular or Sage.

If you want to keep your recipe secret, just message me the recipe (if you are willing), and I will make sure it goes no further.

Thanks

uncle eddie

Making sausage is easy, making really good sausage is hard. I haven't made any links or bulk in about a year since I left the restaurant world but I'm getting the itch.

 

[BrianGSDTexoma]

This is a good box seasoning, it’s a little lite so I mix it a little heavy it’s very forgiving but very good sage flavor. https://himtnjerky.com/original-mountain-man-breakfast-sausage-seasoning/

Here is a very flavorful b-fast sausage recipe that we like, the fresh sage is key in this recipe as well as mixing and letting rest a day before cooking feel free to adjust the spices to your liking.

Per 2 Kg ground pork:

2% salt

.75% sugar

4g ground mace

5g granulated garlic

5g onion powder

3g white pepper

3g fresh cracked black pepper

6g fresh sage minced

4g paprika

3g red Chile flakes.

Eric, Just wanted to conform this is for 2 kg and not 1? I going to give it a try with that sage I got.

 

[SmokinEdge]

Eric, Just wanted to conform this is for 2 kg and not 1? I going to give it a try with that sage I got.

Correct Brian, that recipe is for 2 Kg.

 

[hog warden]

Pleasantly surprised to see I'm not the only one using Pop's not so secret sausage spice mix.

However, as I look at it again thru a different lens, there are some questions that are begging for answers.

When I did the math, the 8/2/1 comes to Salt....2.2%, Pepper 0.6% and Sage 0.3%. What begs for clarification.......which salt? (pickling or kosher)? Which black pepper? Fine, medium or coarse? And which sage? Ground or rubbed?

By weight, salt may not matter? Black pepper is HUGE, and since this was out of Texas, my guess is Pops used a coarse......like restaurant grade? Fine ground gets busy in a hurry. And sage would matter too.

So what are you other guys doing?

 

[hog warden]

BTW, one of the things about Pop's recipe that rang a bell with me was something an old German relative once told us. Breakfast sausage is made with salt, pepper and sage. Nothing else. (The pepper got modified to include hot pepper flakes for those that wanted to add some zip). The majority of mine also gets stuffed and then smoked. So mine also gets cure and now dry powdered milk, plus water.

 

[hog warden]

And 2.2% salt, plus cure, is a bit salty. I'm thinking of dropping that to 1.75%, plus 0.25% pink salt (cure) to get to 2.0% salt total. Do that, use coarse ground pepper and his 14 grams mix per pound of ground meat might work.

 

[chopsaw]

So what are you other guys doing?

I settled in on JckDanls 07 mix of 4/2.5/1.5 .
Salt amount is perfect at 1/2 oz. of the mix per pound of grind for me .
I have a butt to grind this morning to restock the freezer . So I got that down early , culled out a pound and mixed it with 1/2 oz of Pop's mix . Then added red pepper flakes and some more ground sage , and about a 1/2 tp of coarse ground black pepper .
dam it was great . I added the extra seasoning because it was going straight to the fry pan .
I've use freeze dried sage and ground sage in mine .

an old German relative once told us. Breakfast sausage is made with salt, pepper and sage. Nothing else. (The pepper got modified to include hot pepper flakes

I would have to agree with that .

 

[philpom]

I'll offer my personal recipe, I'm the sharing type. Enjoy!

 

[Fueling Around]

I don't like fennel, tarragon, or Indian / Thai basil in any of my German style breakfast sausage. They didn't use the licorice flavor that I have found.

 

[DougE]

I don't like fennel, tarragon, or Indian / Thai basil in any of my German style breakfast sausage. They didn't use the licorice flavor that I have found.

To me, fennel seems out of place in anything but Italian sausages.

I don't think I have a single sausage recipe that has tarragon or basil in any iteration as an ingredient either.

 

[BrianGSDTexoma]

I settled in on JckDanls 07 mix of 4/2.5/1.5 .
Salt amount is perfect at 1/2 oz. of the mix per pound of grind for me .
I have a butt to grind this morning to restock the freezer . So I got that down early , culled out a pound and mixed it with 1/2 oz of Pop's mix . Then added red pepper flakes and some more ground sage , and about a 1/2 tp of coarse ground black pepper .
dam it was great . I added the extra seasoning because it was going straight to the fry pan .
I've use freeze dried sage and ground sage in mine .


I would have to agree with that .

So I just got to ask what those numbers mean, mix of 4/2.5/1.5? I have a butt to process this morning to make breakfast sausage. Think I will just slice half of it off for grinding and use the whole piece to make some kind of Mexican pork butt.