Country-Style Breakfast Sausage

[GatorAGR]

You can back the salt down to 6 oz. But for simplicity sake then add it to 2 oz black pepper and 1 oz of ground sage. Use that mixture at 1/2 oz per lb of meat... or as SmokinEdge stated use 2 oz mix for your 4 lbs meat.

Ryan

Thanks! I did back down the salt to 6 oz., but kept the overall mix rate. Might even back the salt down a bit more. Also going to add red pepper flakes to some for a little heat.

 

[Brokenhandle]

Thanks! I did back down the salt to 6 oz., but kept the overall mix rate. Might even back the salt down a bit more. Also going to add red pepper flakes to some for a little heat.

That's the nice thing about Pop's recipe... you can tailor it to your own tastes. You could up the pepper in it as well. We played around with it a few years ago... just takes time... never ate a bad batch, just found what we liked the best.

Ryan

 

[GatorAGR]

Some links with the Jerky gun

 

[JckDanls 07]

There ya go,.... Now start your own thread on the whole process...

 

[GatorAGR]

First 4# batch of breakfast sausage in the books.

 

[JckDanls 07]

SmokinEdge ... You turn ...

 

[SmokinEdge]

First 4# batch of breakfast sausage in the books.

Looks like some nice work Gator. Why don’t you put that information and pictures all together and start a new thread explaining your process.

 

[zwiller]

This recipe is EXACTLY the kind of sausage you get buying from a butcher or small producer here in Ohio. Very classic old school flavor but yeah, sorta mild. I think most people that buy it are not frying it up for breakfast and use for various things like stuffing/cabbage rolls/meatloaf/meatballs/etc. As was said tho, great starting point to tweak into your own breakfast formula.