DougE's breakfast sausage

[DougE]

I've been playing with this recipe awhile to get it just right and everyone who I give sausage to seem to like this one best (I do too and I've made a bunch of different ones).

Per 1000g(kg.) of meat:

15g Salt ( doesn't matter coarse or fine, long as it is non-iodized)
3.0g Black pepper
1.0g white pepper
1.25g marjoram
0.75g cayenne
0.5g nutmeg
1.75g rubbed sage ...... use the rubbed rather than ground if you want it to be the same.

 

[Winterrider]

Looks like good mix Doug, glad you got what you were after !

 

[SmokinEdge]

Looks delicious Doug. That recipe looks like it would break down language barriers.

 

[DougE]

Looks delicious Doug. That recipe looks like it would break down language barriers.

I'll probably end up tweaking it some, but it's really good as is. People I give breakfast sausage to want more of this one.

 

[Fueling Around]

I'll give this one a go. What meat and fat %?

 

[DougE]

I'll give this one a go. What meat and fat %?

I use boston butt, so in the 80/20 percentage.

 

[scarpper]

I made a batch of your sausage yesterday. Very good. Thank you for sharing the recipe.

 

[DanMcG]

Sounds good Doug, thanks for sharing.

 

[Chris_in_SoCal]

I'm looking forward to join team sausage makers soon. Just bought a grinder/stuffer attachment for the Kitchenaid.

I will keep this recipe in mind.

 

[Nodak21]

Thanks for sharing the recipe. I plan to make a batch soon. Have you ever tried it with 50/50 venison, pork? Wondering if you think it would work. I’ll probably just stick with pork butt the first go round.

 

[smokin peachey]

Sounds good thanks for sharing the recipe

 

[crazymoon]

Thanks for sharing the recipe. I plan to make a batch soon. Have you ever tried it with 50/50 venison, pork? Wondering if you think it would work. I’ll probably just stick with pork butt the first go round.

N21, That ratio will work , I like a 70 to 75% venison to 25 to 30 % pork butt ratio myself.

 

[gmc2003]

Nice looking recipe Doug.

Point for sure
Chris

 

[SmokinEdge]

Nice looking recipe Doug.

Point for sure
Chris

Doug would respond if he could, but he can’t, thanks for the like.

 

[smokin peachey]

Doug would respond if he could, but he can’t, thanks for the like.

Is he ok? What happened?

 

[Buckeyedude]

Is he ok? What happened?

ditto!

 

[SmokinEdge]

ditto!

He will be along. Just stuck in the mud for a moment.

 

[DougE]

He will be along. Just stuck in the mud for a moment.

I'm unstuck now.

 

[DougE]

Thanks for sharing the recipe. I plan to make a batch soon. Have you ever tried it with 50/50 venison, pork? Wondering if you think it would work. I’ll probably just stick with pork butt the first go round.

I have not tried it with anything but straight pork, but so long as you keep the fat to lean around 15 to 30%, should work fine. I think that with what you want to do, I would separate the fat from the lean meat so I know what percentage of fat I have in the end product.

 

[02ebz06]

Glad you found a spice mixture that works.
I gave up trying to come up with a spice mixture I like a while ago.
Found this on Amazon and it is my goto for breakfast sausage.
Relatively inexpensive ($7 or so) and is enough for 25 pounds of meat.