Pork Maple Breakfast Sausage Time....Home-made little sizzlers

[tx smoker]

Thank you Keith!! Mama is out of town visiting family in Kansas so I'm a bachelor today with nothing to do. I have 10 gallons of beer cooking on the stove right now, which will be done shortly but nothing to do after that....until I read this :-) I made a batch of breakfast sausage a couple weeks ago that is absolutely fantastic. Been trying other people's recipes on several attempts and just couldn't get what I was looking for so I did my own and love it. The thing is, there is nothing sweet in my recipe. Most of it was bagged in bulk for sausage gravy and biscuits and for some reason, I just don't care for sweet sausage gravy. The rest of it was sliced into patties and makes a great breakfast meat, but I do like a little bit of sweetness sausage links or patties. I'm gonna do a 5# batch of yours, minus the sage, and make it all into uncased links. I love that idea!!

Got a plan now.....
Robert

 

[crazymoon]

IDS, Fine looking sausage but you need NH maple syrup in the mix ! ;) like

 

[indaswamp]

Thank you Keith!! Mama is out of town visiting family in Kansas so I'm a bachelor today with nothing to do. I have 10 gallons of beer cooking on the stove right now, which will be done shortly but nothing to do after that....until I read this :) I made a batch of breakfast sausage a couple weeks ago that is absolutely fantastic. Been trying other people's recipes on several attempts and just couldn't get what I was looking for so I did my own and love it. The thing is, there is nothing sweet in my recipe. Most of it was bagged in bulk for sausage gravy and biscuits and for some reason, I just don't care for sweet sausage gravy. The rest of it was sliced into patties and makes a great breakfast meat, but I do like a little bit of sweetness sausage links or patties. I'm gonna do a 5# batch of yours, minus the sage, and make it all into uncased links. I love that idea!!

Got a plan now.....
Robert

How'd they turn out?

 

[HalfSmoked]

Don't know how I missed this but its awesome glad it came back up.

Warren

 

[smik1]

Hi!

Back to sausage making after my grinder burned up the motor. Must've been one of those motors used for ant motorcycles...barely enough power to get out of it's own way. Looked for a replacement grinder, and decided to go with a manual grinder as we don't grind more than 5 lbs. at a time.
We like chicken for Italian and breakfast sausage. We nailed the recipe for Italian, but the grinder expired before we found a chicken breakfast sausage we liked. I think we have found a good mix.
But I am interested in the "brown and serve" or "Little Sizzlers" type breakfast sausage. Grew up on Little Sizzlers, and my wife says they are the easiest and quickest to prepare in the morning.
I have been looking at some of those type recipes here. What I am curious about-
Will a recipe work if one is basically just adding NFDM? We like a savory breakfast sausage, but I am wondering if some form of sugar would help in the browning?
Of course, maple syrup MUST be on hand for dipping the links....

Thanks for any help!

smik1

 

[Silverado]

I know this is an old post buuutt I just made the little sizzlers and wow they are fantastic. I highly recommend trying these caseless sausages. Thanks inda

 

[indaswamp]

Thanks for the review Silverado. Glad you made them. We'll be making some on Feb. 12th with some of the left over pork from our big deer processing day. BTW, nice tuna in your avatar...we fish Venice, La. a lot....where did you catch that one?

 

[Silverado]

That tuna was caught a couple hundred miles off Cabo on a 10 day trip on the Excel. 178 lbs, took 2 hours to get in. About kicked my butt. Jack

 

[indaswamp]

178#....nice! I hear people say all the time that they want to catch a 200# tuna...It is always people that have never caught a 100# tuna!! LOL!! My personal best is 121#. Tough fighting fish for sure!