- Jan 6, 2011
- 26,255
- 4,705
Gary’s Breakfast Sausage
I was out of Breakfast Sausage, so time to make some more.
Our local store had Pork Butts on sale for $.97 lb.
Picked out a nice bug butt and had the Butcher round me up some pork fat.
Butt weighed 9.8 lbs. after trimming and de-boning I wound up with 8.4 lbs. of meat
I had 4 lbs. of fat I weighed out 1.68 lbs. which is 20%.
I added another .84 lbs. that brought me up to 30%
( if you notice store bought sausage has at least 40 % fat maybe more) When you cook it pay attention to the grease that comes out and the shrinkage.
After getting everything cut up and seasoned it went back in the fridge to chill some more, then into the freezer for a while along with my grinder (metal parts) to get cold. Cold. (I like keeping everything as cold as possible)
I ground everything through my medium plate, then back in the fridge overnight. (Just got tired)
The next part is a couple of extra steps but worth it.
Next morning I got out my stuffer and vinyl sausage bags. Filled the stuffer and stuffed the bags tight, then into the freezer to get almost frozen.
After about 4 or so hours they were pretty stiff.
Got my slicer out and started slicing. I put 6 patties per bag, then back into the freezer to finish hardening up.
Removed bags from freezer and Vac sealed. I ended up with 14 bags and a few left over end pieces (Breakfast)
Everybody back in the freezer till needed.
I started doing them this way because my wife hates to patty sausage in the morning. (So do I) This is easy and they look nice.
“Seasoning”
· ½ cup salt
· ½ cup course black pepper
· ½ to ¾ cup sage or less if you don’t care for Sage
· ½ cup brown sugar
· 2 Tb. Coriander
· 3 Tb. red pepper Flakes (Or as much as you like)
·
Put all that in Ziploc and shake thoroughly, then use 1 Tbsp. per pound of meat
Her are my Pic's
Getting things ready
$.97 a lb.
De-boned and ready to cut up
This we pretty lean, you can see the fat it had
A little over 8 lbs.
20 % fat (I added a little more to make it 30 %)
All cut up, seasoned and ready for the fridge
Grinding through my Medium Plate
All Ground and ready for the Fridge
Mmmm Taste great to me (Better get the Boss to OK it)
Ready to start stuffing
Here are a few bags stuffed
Everybody back in the freezer for a few hours
Ain't they purdy !! Slice just right
9 bags
5 bags
Here is a pic of the seasoning
One more cooked piece
Thanks for looking, This is a great sausage give it a try
Gary
I was out of Breakfast Sausage, so time to make some more.
Our local store had Pork Butts on sale for $.97 lb.
Picked out a nice bug butt and had the Butcher round me up some pork fat.
Butt weighed 9.8 lbs. after trimming and de-boning I wound up with 8.4 lbs. of meat
I had 4 lbs. of fat I weighed out 1.68 lbs. which is 20%.
I added another .84 lbs. that brought me up to 30%
( if you notice store bought sausage has at least 40 % fat maybe more) When you cook it pay attention to the grease that comes out and the shrinkage.
After getting everything cut up and seasoned it went back in the fridge to chill some more, then into the freezer for a while along with my grinder (metal parts) to get cold. Cold. (I like keeping everything as cold as possible)
I ground everything through my medium plate, then back in the fridge overnight. (Just got tired)
The next part is a couple of extra steps but worth it.
Next morning I got out my stuffer and vinyl sausage bags. Filled the stuffer and stuffed the bags tight, then into the freezer to get almost frozen.
After about 4 or so hours they were pretty stiff.
Got my slicer out and started slicing. I put 6 patties per bag, then back into the freezer to finish hardening up.
Removed bags from freezer and Vac sealed. I ended up with 14 bags and a few left over end pieces (Breakfast)
Everybody back in the freezer till needed.
I started doing them this way because my wife hates to patty sausage in the morning. (So do I) This is easy and they look nice.
“Seasoning”
· ½ cup salt
· ½ cup course black pepper
· ½ to ¾ cup sage or less if you don’t care for Sage
· ½ cup brown sugar
· 2 Tb. Coriander
· 3 Tb. red pepper Flakes (Or as much as you like)
·
Put all that in Ziploc and shake thoroughly, then use 1 Tbsp. per pound of meat
Her are my Pic's
Getting things ready
$.97 a lb.
De-boned and ready to cut up
This we pretty lean, you can see the fat it had
A little over 8 lbs.
20 % fat (I added a little more to make it 30 %)
All cut up, seasoned and ready for the fridge
Grinding through my Medium Plate
All Ground and ready for the Fridge
Mmmm Taste great to me (Better get the Boss to OK it)
Ready to start stuffing
Here are a few bags stuffed
Everybody back in the freezer for a few hours
Ain't they purdy !! Slice just right
9 bags
5 bags
Here is a pic of the seasoning
One more cooked piece
Thanks for looking, This is a great sausage give it a try
Gary
