- Joined Nov 15, 2010
Hi folks. I just finished making a trial batch of breakfast sausage. I made a 2 lb. batch of sausage using the following recipe:
I used a pork butt that had been ground twice. I think it needs a little more salt, a little less sage but the main thing is that it tasted like it need more fat. It was too lean almost mealy tasting for breakfast sausage. This is not the first time this has happened to me. I have never needed to add more fat to any of the other sausages I make using a pork butt. Any suggestions. I am not new to making sausage but a good breakfast sausage seems to elude me.
Homesick Texan Breakfast sausageIngredients:2 lbs of ground pork 1 tablespoon of sage2 teaspoons of marjoram2 teaspoons of thyme2 teaspoons of red pepper flakes1/2 teaspoon of cayenne pepper1 teaspoon of brown sugar1/2 teaspoon of salt1/2 teaspoon of black pepper