Breakfast Sausage

[bill ace 350]

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.

 

[chopsaw]

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 .

 

[HalfSmoked]

Just plain old country sausage. Pop's is good.

Warren

 

[SmokinEdge]

For breakfast we prefer the Cumberland recipe without the bread crumbs or rusk. It’s a sage forward sausage but not over the top at all.

 

[bill ace 350]

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!

 

[bill ace 350]

Just plain old country sausage. Pop's is good.

Warren

Pop's is good, but I'm looking for a little more of a flavor profile.

 

[nlife]

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 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

 

[6GRILLZNTN]

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

 

[SmokinEdge]

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 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.

 

[okie sawbones]

I was massively underwhelmed with Leggs, though my cousin swears by it.

 

[crazymoon]

BA350, I use the regular breakfast sausage seasoning from TSM. Not overpowering , has a nice taste using sage.

 

[bill ace 350]

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

 

[chopsaw]

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 .

 

[bill ace 350]

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.

 

[bill ace 350]

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.

 

[6GRILLZNTN]

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.View attachment 689593View attachment 689594

Holy S$it! Nice job!

 

[chopsaw]

Nice work Bill !
Slice in the bag from semi thawed works pretty good .

 

[bill ace 350]

Nice work Bill !
Slice in the bag from semi thawed works pretty good .
View attachment 689603

Sounds like a plan!

 

[HalfSmoked]

sausage additions sound good

Warren