Time to restock country sage sausage

[DEERMAKER]

I made 17 lbs about a month ago , shared a few lbs and sold a 5 lbs to a friend. The rest didn't last long so time to restock. My buddy wanted in on some as well. Local Savealot has butts on sale @ $1.99 and due to overstock deboned and ground for me at that price. I got 34 lbs. View attachment 712968I mixed in 10 lbs batches, mixed each batch by hand several times until I got some nice protein extraction. View attachment 712969After the first 10 lbs fry test I bumped up the sage ( I'll document my spice mix at the end of the post.) Once they were all mixed and tested they went into the fridge overnight. I like to let mine rest a day as I'm convinced the flavors develop a lot. I fry test again to make sure I'm happy. Tastes great so time to patty up. Weighing out 1/4 lbs balls first View attachment 712970I patty them up using a silicone Pampered Chef burger press. I have that pretty down pat and can do a lot fairly quickly. Ended up doing 24 lbs of patties and 6 lbs bulk. View attachment 712971View attachment 712972I had 4 lbs leftover and wanted to finally try some chorizo. Still working on the spices blend but man it is AWESOME! I'm going to tweak a little and probably do 10-15 lbs when works on sale again. Buddy loved it too. It was spicier than your average store bought. View attachment 712973Below is my basic mix for the sage sausage. Very simple but so good I don't see any reason to complicate with other spices. I may add some MSG in a batch though. I ended up using a half cup of the mix below plus 4T more of the rubbed sage per 10 lbs. With variations in fat content and strength of the sage I often find I have to manipulate the sage to get the taste I'm after. Working on the math to permanently add the 4T safe to the mix. Thanks for looking!

• 1 cup coarse kosher salt
• 1 cup course black pepper
• 1 cup rubbed sage (adjusted after fry test as noted above)
• 8 T red pepper flakes after the dry

good idea!

 

[uncle eddie]

Deboned and ground...just saving the time and the clean-up of that equipment made your sausage even more delicious looking!

 

[jcam222]

That looks and sounds great Jeff
thanks for the recipe.

Now the chorizo, I have made Chorizo Verde and I love it mainly because of the vinegar in it , I used white. But mine was not really on the hot side , but very flavourful.
Any chance when you have a moment you could jot yours down just so I can see the difference, I like a little more heat then what mine had.

Thank you

David

Thanks David. I'll pull out the notebook and PM you my in process recipe.

Great looking sausage and going to make some very happy people! You said used a 1/2 cup of mix. How much meat was that for? Never thought about using the press for sausage. I will do next time.

Thanks Brian. Updated the post to show per 10 lbs.

I've found that adding more black pepper brings the sage flavor out .
I've been using freeze dried for my sage . Self stable and cheaper in the long run .
In the produce isle .
View attachment 713009
You can see the sage leaves in the mix .
View attachment 713011
Rehydrates in the sausage , so it does need to sit for a bit if
doing it

I'll have to try that for sure. I love a lot of pepper anyway!

Looks great Jeff! On the formula, TOTALLY agree on the sage. Needs a lot and is variable. It's like other green stuff I used to buy that varied in strength LOL


+1. Rich knows but I did some CRAZY high BP+sage BF runs. Yes you can add too much. That said, you DO need a healthy amount of both. Most recipes posted are far too low and bland to me. I got skunked buying fresh sage from store. Was weak and grassy. Also thinking of sage extract. Have not perfected my BF but getting close. I REALLY like some acid in mine. Lemon juice works great. Tried citric and works great too but easy to overdo. Franks hot sauce also was tasty and gave a little acid bite. From here I think you need ginger and or some nutmeg but we're getting into personal preference. For me, McDs is pretty much to the target but a little more bolder.

I find that the biggest adjustment I make to most net recipes is increasing spices usually well above what's noted. I've shared a few recipes with friends who said " are you sure that much of x spice?" Lol. They always end up loving it. I may try some small batches with ginger and nutmeg adds as I love both spices. I do plan on adding MSG as well.

 

[indaswamp]

Try Cumberland sausage recipe if you like a little nutmeg and ginger.....

 

[jcam222]

Try Cumberland sausage recipe if you like a little nutmeg and ginger.....

I'll check it out

 

[indaswamp]

I'll check it out

https://www.meatsandsausages.com/sausage-recipes/fresh/uk/cumberland-traditional

 

[millerbuilds]

I made 17 lbs about a month ago , shared a few lbs and sold a 5 lbs to a friend. The rest didn't last long so time to restock. My buddy wanted in on some as well. Local Savealot has butts on sale @ $1.99 and due to overstock deboned and ground for me at that price. I got 34 lbs. View attachment 712968I mixed in 10 lbs batches, mixed each batch by hand several times until I got some nice protein extraction. View attachment 712969After the first 10 lbs fry test I bumped up the sage ( I'll document my spice mix at the end of the post.) Once they were all mixed and tested they went into the fridge overnight. I like to let mine rest a day as I'm convinced the flavors develop a lot. I fry test again to make sure I'm happy. Tastes great so time to patty up. Weighing out 1/4 lbs balls first View attachment 712970I patty them up using a silicone Pampered Chef burger press. I have that pretty down pat and can do a lot fairly quickly. Ended up doing 24 lbs of patties and 6 lbs bulk. View attachment 712971View attachment 712972I had 4 lbs leftover and wanted to finally try some chorizo. Still working on the spices blend but man it is AWESOME! I'm going to tweak a little and probably do 10-15 lbs when works on sale again. Buddy loved it too. It was spicier than your average store bought. View attachment 712973Below is my basic mix for the sage sausage. Very simple but so good I don't see any reason to complicate with other spices. I may add some MSG in a batch though. I ended up using a half cup of the mix below plus 4T more of the rubbed sage per 10 lbs. With variations in fat content and strength of the sage I often find I have to manipulate the sage to get the taste I'm after. Working on the math to permanently add the 4T safe to the mix. Thanks for looking!

• 1 cup coarse kosher salt
• 1 cup course black pepper
• 1 cup rubbed sage (adjusted after fry test as noted above)
• 8 T red pepper flakes after the dry

Looks awesome Jeff, thanks for sharing your recipe!

- Jason

 

[chopsaw]

I find that the biggest adjustment I make to most net recipes is increasing spices usually well above what's noted.

Pretty normal for me too . I know what I like , and I add it in . Keep the salt the same .
One reason I like to keep some in bulk , is I can adjust on the fly .

Thaw out a pound of sage breakfast sausage , add fennel , pecorino and a splash of white wine and your in business for some good Italian sausage .

 

[SmokinEdge]

I use mace instead of nutmeg. I think the mace and the sage work with each other better personally, Ymmv.

 

[BrianGSDTexoma]

I've found that adding more black pepper brings the sage flavor out .
I've been using freeze dried for my sage . Self stable and cheaper in the long run .
In the produce isle .
View attachment 713009
You can see the sage leaves in the mix .
View attachment 713011
Rehydrates in the sausage , so it does need to sit for a bit if
doing it fresh .

View attachment 713010
You'll get it to what you like ,, I have no doubt about that .

I could not find that sage around here but ordered it on amazon. I cant seem to get enough sage flavor in my sausage and will try this.

 

[chopsaw]

I could not find that sage around here but ordered it on amazon. I cant seem to get enough sage flavor in my sausage and will try this

See what you think . I crush it up a little , and it seems to keep its flavor longer than fresh .
Try upping the black pepper too .

 

[hog warden]

I am coming around to appreciate the brilliance of using percentages to establish the spice profile in sausages. The one I have been using is said to have originated in a meat market in Ft. Worth where fresh breakfast sausage was sold by the ton. Yet it differs a lot from others published in books. By a lot......means in the case of sage........exactly double. In terms of Salt - Pepper - Sage........ratios by volume in one are 1 1/2 - 1 - 1. In another 3 - 1 - 2. Same ingredients......just way off on ratios.

Then there is the issue of kosher salt vs. fine grade like canning and pickling. By volume.....there is a big difference. Same with fine pepper or coarse, etc. And even same with sage.

So now thinking of refining recipes to not only percentages (salt all weighs the same), but also fine or coarse pepper (black, white and even brand. Some hotter than others), and same with sage. Once you get to percentages you can spice any amount of meat to exact same level. And along these lines, also possible to weigh out enough spice mix for 20 pounds of meat, then determine how many grams spice mix per pound. Not unlike buying a spice mix from a commercial source.

 

[hog warden]

When working with bulk fresh sausage, one thing I've noticed is the tendency for the cooked patty to have a rubbery texture. Anyone know what causes that and how to prevent it?

 

[hog warden]

Also, to make this into a smoked breakfast sausage, all it would take is to ad the cure, some water and maybe binder, then stuff it and smoke it. This is the main reason I started making my own sausage years ago. It was to duplicate what a local butcher shop made and sold that we got as a holiday treat when I was a kid. Couldn't buy it anymore, so learned how to make it myself.

 

[Rafter H BBQ]

Very nice Jeff, that all looks top notch bud!

 

[indaswamp]

I am coming around to appreciate the brilliance of using percentages to establish the spice profile in sausages.

Yep. Only way to go really...you can make any size batch the exact same every time. It matters especially when using cure #1 and #2. No other way to make salami IMO.....

 

[jcam222]

Deboned and ground...just saving the time and the clean-up of that equipment made your sausage even more delicious looking!

Yep, no reason to get out the grinder when they do it for close to nothing and this time for nothing. Sometimes they charge a dime a lbs premium which beats cleanup as you said.

When working with bulk fresh sausage, one thing I've noticed is the tendency for the cooked patty to have a rubbery texture. Anyone know what causes that and how to prevent it?

I think it's likely from over mixing the meat. It's a fine line between the protein extraction you want and going too far. Two batches ago I did over work some. Tastes great but the patties were harder to cut and a little chewier.

 

[jcam222]

Very nice Jeff, that all looks top notch bud!

Thanks! Had some for supper tonight. Man I love it lol

 

[zwiller]

Weight and % are the only way for me. On that note, I ran 221 and 211 for BF. That's salt/BP/sage, means 2% salt 2% BP 1% sage. First few times you run weight/% your mind will be blown. 2% BP is a s*** ton of BP. Same with 1% sage. IE: Small batch of 2lbs of sausage that is like nearly the whole container of sage from the store.

 

[BrianGSDTexoma]

Also, to make this into a smoked breakfast sausage, all it would take is to ad the cure, some water and maybe binder, then stuff it and smoke it. This is the main reason I started making my own sausage years ago. It was to duplicate what a local butcher shop made and sold that we got as a holiday treat when I was a kid. Couldn't buy it anymore, so learned how to make it myself.

Any chance you would share the recipe?