Time to restock country sage sausage

[gmc2003]

Looks fantastic Jeff. Nicely done.

Point for sure
Chris

 

[hog warden]

Recipe for smoked breakfast? Same (or some) level of salt, pepper and sage as OP used, PLUS, 0.25% by weight of pink curing salt (1 teaspoon per 5 pounds of sausage dissolved in 1 cup ice water per 5 pounds), and I now include dry powdered milk in all my smoked sausage. By volume, it's 1 cup dry powdered milk per 5 pounds. That is not a magic number. You could also do 2 to 3 level tablespoons per pound and be close. Without the milk powder, when cooking, the fat would render out, the case would bust, grease would squirt out or run out on the plate when cut, and cooked sausage would be dry and crumbly. With milk, none of that.

So basic breakfast, plus cure in ice water, dry milk, stuff and smoke same as any other smoked sausage.

I have found the easy button is to grind the meat, THEN take salt, pepper, sage, cure, dry milk and mix all those in ice water to make a slurry, then pour the slurry onto the ground meat, then start mixing. Some people recommend you let that sit overnight before stuffing. If you do, it will turn into something that resembles cement that does not want to run thru the stuffer. Better to stuff it first, then let it rest.

 

[forktender]

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.

https://www.amazon.com/MagJo-Rubbed-Sage/dp/B083WPKSBT?crid=13EI0BZLDTAIK&dib=eyJ2IjoiMSJ9.iUU5j4GuRKoRa5-TpaAqsXwJiBTi8dAz2YWJyGhaaGYmk-tuQEc2SnupaZnjk_060e6iquySbf_qZyCRRaFEFdDl4to0at85RnhQBd4F1sHOrW4sAhCuEi1qsTzT5b19VN86r6lufUORLK5BmW6A87OZvhfhkZmzcaTumbEcxvzhfy5vcUWQ5GpUAp-ie03A-pcbKRIUQ3Dj2dhXbpUwhYeB0XyB7zLXeTX5ThLdg4pWHjdjzLoxZ3R9_pzVBEFjN94yWdv_5O6w9zsUPa8NFnNWJ3oBhZ2hWF79c9e9KwllqKUWBeiRoyUqJtzU_bw5TJpbrVTntlhnX8vHc0Dnxz83AP8dMgzH8A3usnxpYrLUzKTjPH4qGQ95U8xHW9ADV3NEYqwCWqU8KxZU0xa4FaQuqjuVWssY43UWvXmUU_S8kIiEzUeP1v3OcmtBfSHJ.77CxE0QQLlhqXmTTRC_l2aDDszZokmxryQjar1jibeE&dib_tag=se&keywords=freeze%2Bdried%2Bsage%2Bin%2Bbulk&qid=1739585300&sprefix=freeze%2Bdried%2Bsage%2Bin%2Bbulk%2Caps%2C262&sr=8-6&th=1

This will last forever, Brian.
I buy freeze dried chopped green onions 2 lb at a time, I used them in everything from omlets, soups, stews, to burgers, and sausage.