OFG Breakfast Sausage

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disco

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Oct 31, 2012
11,135
5,265
Canadian Rockies
I was almost out of breakfast sausage. I don't know if I could carry on without sausage so I set to making some more of my OFG Sausage. It is an amended Pop's mix. See:

http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage

However, I have always thought it would be better with more heat but I am limited by death threats from She Who Must Be Obeyed about making food too spicy. Cowardice was winning out but I decided to risk a bit more heat.

I made two batches. One with my regular recipe and one with added ground chipotle.

My regular recipe is for each 1 kilogram (2.2 pounds) of pork:
  • 12.5 grams (0.44 ounces) salt
  • 3.1 grams (0.11 ounces) black pepper
  • 1.5 grams (0.06 ounces) fresh sage, finely chopped or 0.7 grams (0.03 ounces) dried sage
  • 0.65 grams (0.03 ounces) ground ginger
  • 1 gram (0.04 ounces) fresh thyme or 0.5 grams(0.02 ounces) dried thyme
For half of the meat I changed the recipe up to the following for each 1 kilogram (2.2 pounds)
  • 12.5 grams (0.44 ounces) salt
  • 2.2 grams (0.8 ounces) black pepper
  • 1.5 grams (0.06 ounces) fresh sage, finely chopped or 0.7 grams (0.03 ounces) dried sage
  • 0.65 grams (0.03 ounces) ground ginger
  • 1 gram (0.04 ounces) fresh thyme or 0.5 grams(0.02 ounces) dried thyme
  • 0.9 grams (0.04 ounces) dried ground chipotle
Considering there is snow on my herb garden, I used dry seasonings.

I started by cubing up some nicely fatted pork shoulder steaks. I split the cubes in two.


I put them in the freezer for 1/2 hour.

While they were in the freezer, I mixed my first spice blend.


I took the pork out of the freezer and tossed it with the seasonings.



I ran the meat through the medium plate of my KitchenAid.

I pushed my fingers into the pork to make indentations and poured 50 ml (1/4 cup) of water per 1 kilogram (2.2 pounds) of pork over the meat. I mixed for several minutes by folding the meat over, turning the tray and folding again.



I put the meat in the fridge for 30 minutes. While it was resting. I did a test fry.


I loaded up the LEM stuffer and put collagen casings on the horn. I stuffed the casings.


I measured to 4 inch lengths and cut the sausages.




I repeated this with the other half of the meat and the other seasoning mix.

I got to use my new FoodSaver to store them. I am almost healed from purchasing more gear for my smoking.


The next morning I fried up some sausage, toasted a bagel and had the best breakfast sandwich.



The Verdict

The ground dried chipotle added just a touch of heat and a different flavour. It wasn't strong enough to get me in trouble with the boss but does leave just a slight warm after taste. This is now my go to recipe. I call it Old Fat Guy Breakfast Sausage!

Disco
 
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That looks excellent. Been a year since I tried breakfast sausage, and I don't even remember the recipe I tried, all I know was it was......ok. Might have to try the one with chipotle as I have my homemade chipotle ground up in my spice cabinet. Sounds like a good project for my week off in a couple of weeks.
 
Tasty looking sausages!
Thanks, B1. Even She Who Must Be Obeyed liked them!
That looks excellent. Been a year since I tried breakfast sausage, and I don't even remember the recipe I tried, all I know was it was......ok. Might have to try the one with chipotle as I have my homemade chipotle ground up in my spice cabinet. Sounds like a good project for my week off in a couple of weeks.
Thanks, Bladeguy. I had the same experience with home made sausage, ok but not great. Then I found Pop's post. I've never looked back. It is a great basic sausage that takes additions well. I suggest you check it out.
 
Nice job Disco!

The sausage looks great!

I just made a batch too, but I just make patties with mine.

Point!

Al
 
D, nice looking sausage,not sure about the ketchup though? 
icon_biggrin.gif
 
Being an Old Fat Guy, this sounds like a great recipe. As usual, you put out a well detailed post with great pics, Well Done... Most of my crew can handle Heat but my Wife and youngest have no tolerance. So its Crushed Red Pepper Flakes, Sriracha or Texas Pete on the table...JJ
 
Thanks for the recipe,never thought about collagen casing for breakfast sausage.do they get crisp? Points for sure

Richie
 
Looks great, Disco! I may have to try Ginger in the next batch of patties, though SWMBO has warned me to leave it alone.....
Glad to hear you're healing. Remember, what doesn't kill you makes you stronger [emoji]128521[/emoji]
 
 
Nice job Disco!

The sausage looks great!

I just made a batch too, but I just make patties with mine.

Point!

Al
Thanks, Al. I actually find the collagen casings easier than patties but I always leave some in bulk for stuffing and other dishes.
 
D, nice looking sausage,not sure about the ketchup though? 
icon_biggrin.gif
He hangs his head in shame, "I like my ketchup."
 
Being an Old Fat Guy, this sounds like a great recipe. As usual, you put out a well detailed post with great pics, Well Done... Most of my crew can handle Heat but my Wife and youngest have no tolerance. So its Crushed Red Pepper Flakes, Sriracha or Texas Pete on the table...JJ
Thanks, Chef! I have gone to the edge of tolerance from the missus on these so I know what you mean.
 
 
Thanks for the recipe,never thought about collagen casing for breakfast sausage.do they get crisp? Points for sure

Richie
Thanks for the point, Richie. The collagen casings work great. I tried sheep casings but they are:
  1. Expensive
  2. Hard to find
  3. A pain to work with
Almost all the commercially produced breakfast sausage around here is produced with collagen casings so She Who Must Be Obeyed is used to them. They don't get crisp but don't give much of a bite either. I just find them easy to use and give a decent result.
Looks great, Disco! I may have to try Ginger in the next batch of patties, though SWMBO has warned me to leave it alone.....
Glad to hear you're healing. Remember, what doesn't kill you makes you stronger [emoji]128521[/emoji]
You won't notice the ginger if you don't tell her, it just gives a very mild sweet heat. If you are brave, give it a try without telling her. If she finds out, duck and cover!
 
Beautiful links my friend.  I like the chipotle touch! And that breakfast sammie is a knockout!  point! b
 
 
Beautiful links my friend.  I like the chipotle touch! And that breakfast sammie is a knockout!  point! b
Thanks, Brian. I was surprised how the chipotle changed the taste even with so little used. I still have to work the missus up to your use of dried chilies!

Disco
 
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