Hi Guys,
I've made a few batches of breakfast sausage, some from commercial spice mixes and some recipes I've found on the net. I haven't been overly happy with any of them.
I ran across pops69927's Country-Style Breakfast Sausage thread (https://www.smokingmeatforums.com/threads/country-style-breakfast-sausage.73350/) and decided to give it a try.
I gave Pop's recipe a try this weekend and was pleasantly surprised! Just three ingredients but it pretty much nails the breakfast sausage I grew up with here in Nebraska!
I say "pretty much" because I keep going back and forth as to whether it's too salty or not. One bite I think it is, another bite and I don't. All in all though, I'm thinking I'd like to back the salt down on the next batch. I know Pop's (now sadly deceased) said this was his father's recipe that he sold commercially for years, but I think tastes have just changed over the years - I, like so many of us, have high blood pressure and tend to lean towards lower salt in my diet so I'm sure I'm just more sensitive to salt than the average person was back in Pop's father's day.
I'm thinking I might like a little more sage flavor also, but maybe with less salt in the base mix but still using a 1/2 oz of mix per pound it will allow a little more sage flavor to come forward.
I also enjoy a little heat in my sausage, so I'm thinking I might want to add some cayenne pepper.
I noticed in Pop's and other poster's threads that many use Pop's recipe as a base and modify it to suit their tastes. I imagine many have made Pop's recipe, and I imagine many of us have similar tastes (such as leaning towards lower salt these days), so I'm wondering if other's who've modified Pop's recipe to create their own would be kind enough to share their variation here? As more get posted I imagine some commonalities will appear which will help others more quickly zero in on lower salt, sagier tasting, spicier, etc. versions of their own.
Looking forward to seeing what others have done!
Take care all,
Steve
I've made a few batches of breakfast sausage, some from commercial spice mixes and some recipes I've found on the net. I haven't been overly happy with any of them.
I ran across pops69927's Country-Style Breakfast Sausage thread (https://www.smokingmeatforums.com/threads/country-style-breakfast-sausage.73350/) and decided to give it a try.
I gave Pop's recipe a try this weekend and was pleasantly surprised! Just three ingredients but it pretty much nails the breakfast sausage I grew up with here in Nebraska!
I say "pretty much" because I keep going back and forth as to whether it's too salty or not. One bite I think it is, another bite and I don't. All in all though, I'm thinking I'd like to back the salt down on the next batch. I know Pop's (now sadly deceased) said this was his father's recipe that he sold commercially for years, but I think tastes have just changed over the years - I, like so many of us, have high blood pressure and tend to lean towards lower salt in my diet so I'm sure I'm just more sensitive to salt than the average person was back in Pop's father's day.
I'm thinking I might like a little more sage flavor also, but maybe with less salt in the base mix but still using a 1/2 oz of mix per pound it will allow a little more sage flavor to come forward.
I also enjoy a little heat in my sausage, so I'm thinking I might want to add some cayenne pepper.
I noticed in Pop's and other poster's threads that many use Pop's recipe as a base and modify it to suit their tastes. I imagine many have made Pop's recipe, and I imagine many of us have similar tastes (such as leaning towards lower salt these days), so I'm wondering if other's who've modified Pop's recipe to create their own would be kind enough to share their variation here? As more get posted I imagine some commonalities will appear which will help others more quickly zero in on lower salt, sagier tasting, spicier, etc. versions of their own.
Looking forward to seeing what others have done!
Take care all,
Steve
