My first attempt at a fancy post like all you pros do so hope it works like I want. My main point is to give credit to Pops for his amazing, yet simple as it gets, breakfast sausage recipe. My secondary point is to have a little fun and brag/show off a bit.
Never could get my venison breakfast quite right so finally resorted to buying it. Very good from sausage maker but still missed the satisfaction of mixing my own. Enter Pops' recipe with a slight variation (creole seasoning replacing the salt). THANK YOU for sharing your knowledge and experience!
1. Buy a hog from a local farmer and have high quality pork all year.
2. Produce your own maple syrup. Make sure to go bigger every year so you get many gallons. Make sure to get your dog in on the fun. But be careful, he might think the sap is a free for all. Share with your friends and neighbors and make sure to make a bunch of maple granulated sugar too to use on your bacon.
3. Since you made all that syrup, go ahead and make some maple coated cashews (cook 16 oz syrup to 245 deg. Pour over 6 cups of nuts, toss in 2 tsp cinnamon, stir until crystallized 8 to 10 min - gets to be a workout towards the end). This step is optional but you'll be hungry for a snack after your sausage breakfast and this does the trick!
4. Go deer hunting and bag a 10 pt buck using your dad's custom made deer rifle (1967). Note, your son's doe works well too.
5. Using Pops' sausage recipe (8 oz. salt, 2 oz black pepper, 1 oz ground sage) I substituted creole seasoning directly for the salt. Adds a bit of a kick and a subtle dose of other flavors that made this a great sausage.
6. Add 1/2 oz of seasoning and 1 TBS of syrup per 1 pound of 50/50 venison/ground pork.
7. I did this as bulk so no stuffing. Cooked it up and washed it down with a nice hot cup of coffee made old school using the stainless steel peculator which I use daily and makes the best coffee vs. the drip/filter set up.
8. Share your sausage and venison with friends and neighbors and look for some folks in need that could use a good meal.
Thanks for letting me show off a bit and share my hobbies but most importantly, thanks to Pops and all of you guys and gals for sharing your knowledge and secrets.
Never could get my venison breakfast quite right so finally resorted to buying it. Very good from sausage maker but still missed the satisfaction of mixing my own. Enter Pops' recipe with a slight variation (creole seasoning replacing the salt). THANK YOU for sharing your knowledge and experience!
1. Buy a hog from a local farmer and have high quality pork all year.
2. Produce your own maple syrup. Make sure to go bigger every year so you get many gallons. Make sure to get your dog in on the fun. But be careful, he might think the sap is a free for all. Share with your friends and neighbors and make sure to make a bunch of maple granulated sugar too to use on your bacon.
3. Since you made all that syrup, go ahead and make some maple coated cashews (cook 16 oz syrup to 245 deg. Pour over 6 cups of nuts, toss in 2 tsp cinnamon, stir until crystallized 8 to 10 min - gets to be a workout towards the end). This step is optional but you'll be hungry for a snack after your sausage breakfast and this does the trick!
4. Go deer hunting and bag a 10 pt buck using your dad's custom made deer rifle (1967). Note, your son's doe works well too.
5. Using Pops' sausage recipe (8 oz. salt, 2 oz black pepper, 1 oz ground sage) I substituted creole seasoning directly for the salt. Adds a bit of a kick and a subtle dose of other flavors that made this a great sausage.
6. Add 1/2 oz of seasoning and 1 TBS of syrup per 1 pound of 50/50 venison/ground pork.
7. I did this as bulk so no stuffing. Cooked it up and washed it down with a nice hot cup of coffee made old school using the stainless steel peculator which I use daily and makes the best coffee vs. the drip/filter set up.
8. Share your sausage and venison with friends and neighbors and look for some folks in need that could use a good meal.
Thanks for letting me show off a bit and share my hobbies but most importantly, thanks to Pops and all of you guys and gals for sharing your knowledge and secrets.
