Breakfast Sausage

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bill ace 350

Master of the Pit
Original poster
Dec 28, 2013
2,185
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Picked up 2 pork boneless butts at the commissary. About 16.75 pounds.

Time to break in the LEM #12 grinder.

Will package in game bags.

Get to try out the LEM tape machine as well.

Now, just need to settle on a recipe.

I have some AC Leggs seasoning I might try, or a "Jimmy Dean" clone recipe.
 
I have some AC Leggs seasoning
Is it the #10 ? I just finished up one pack , and have one more .
I found it to be a bit lacking on flavor . I know people like it as is though .
I was using one from Owens , and a hot pork sausage from TSM , so those were pretty bold .
Just a heads up if you haven't used it before .
 
Is it the #10 ? I just finished up one pack , and have one more .
I found it to be a bit lacking on flavor . I know people like it as is though .
I was using one from Owens , and a hot pork sausage from TSM , so those were pretty bold .
Just a heads up if you haven't used it before .
Will look at the package. Thanks!
 
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The nice thing with making breakfast sausages is that you can try a much smaller sample simply by mixing up a 100g or so and frying it up.

The Cumberland recipe has a decent breakfast sausage profile like SmokinEdge SmokinEdge mentioned. I like Duncan Henry's Country style version since it has a pretty familiar taste to what I grew up with.

Country style Breakfast Sausage
  • Salt 19g/kg
  • Black Pepper 1g/kg
  • White Pepper 1.5g/kg
  • Sage 2g/kg
  • Chilli Flake/Cayanne 1g/kg
  • Sugar 3g/kg
  • Thyme 1g/kg
  • Binder 10g/kg
  • Water 100g/kg

Mild Breakfast Sausage
  • Salt 18g/kg
  • White Pepper 1.5g/kg
  • sugar 2g/kg
  • Nutmeg 0.5g/kg
  • Coriander 0.5g/kg
  • Onion Powder 3g/kg
  • Celery Powder 0.5g/kg
  • Binder 10g/kg
  • Water 100g/kg
 
Here are some "Jimmy Dean clones" for your viewing pleasure.

SAGE
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage (or more)
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon dried thyme (or more)
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon coriander
1/4 teaspoon msg (such as Accent flavor enhancer)
HOT
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)
MAPLE
16 ounces ground pork
3 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon msg (such as Accent)
1/4 teaspoon coriander
 
The nice thing with making breakfast sausages is that you can try a much smaller sample simply by mixing up a 100g or so and frying it up.

The Cumberland recipe has a decent breakfast sausage profile like SmokinEdge SmokinEdge mentioned. I like Duncan Henry's Country style version since it has a pretty familiar taste to what I grew up with.

Country style Breakfast Sausage
  • Salt 19g/kg
  • Black Pepper 1g/kg
  • White Pepper 1.5g/kg
  • Sage 2g/kg
  • Chilli Flake/Cayanne 1g/kg
  • Sugar 3g/kg
  • Thyme 1g/kg
  • Binder 10g/kg
  • Water 100g/kg

Mild Breakfast Sausage
  • Salt 18g/kg
  • White Pepper 1.5g/kg
  • sugar 2g/kg
  • Nutmeg 0.5g/kg
  • Coriander 0.5g/kg
  • Onion Powder 3g/kg
  • Celery Powder 0.5g/kg
  • Binder 10g/kg
  • Water 100g/kg
Agree, however in the Cumberland sausage the sage and mace with nutmeg do something very special in flavor, they play very well together, then the pepper notes. It’s different and delicious. My only point is the spice play.
 
Is it the #10 ? I just finished up one pack , and have one more .
I found it to be a bit lacking on flavor . I know people like it as is though .
I was using one from Owens , and a hot pork sausage from TSM , so those were pretty bold .
Just a heads up if you haven't used it before .
I looked. It is #10
 
It is #10
It's a good mix Bill . Make it as is , so you know what it's like . Good thing about it is it's raw . You can always add pepper flakes or whatever to what you thaw out to cook .
I've even added fennel seeds to it and used it as Italian in lasagna .
 
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Went with Pop's but added some crushed red pepper, garlic and onion powder and a little thyme.

Cut up and seasoned last night.

In freezer now to firm up a little before grinding.
20240224_101022.jpg
 
The LEM #12 is a beast!

The LEM ground meat packaging system is awesome!

Did ok stuffing from the grinder, but next time use the motorized stuffer.

Left some out for sausage gravy and biscuits tomorrow and vac sealed the rest.
20240224_135850.jpg
20240224_135843.jpg
 
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