Pops.....I am so glad you are here to share things with us. AND...this sausage is going thru my family line too as a treasured recipe!
Kat
Kat
I am glad you are sharing your / his recipes, his brine is very good for curing.
Thank you so much for your posts on my dad's breakfast sausage recipe! He'd probably kill me for sharing it, it made him tons of money in his store way back; he used to sell it for 79¢ a pound in the 60's, lol! That was right up there with t-bone steaks!
But, I need to share it with everybody. Here's why, this is my response to a wonderful SMF member who pm'd me thanking me for sharing on my dad's brine:
"You are certainly very very welcome! I am trying to give whatever knowledge I have been given to me and be able to share it with all others, freely and openly. Yes, I could write a book and sell it, but, why not pay it forward and freely share it?! I am so thankful to have the chance to. My 1st stroke in 2008 scared the hell out of me, and the other four even moreso. God gave me a chance to share my knowledge through this forum with as many others as I can, so thank you so much for using it and allowing it to please your family and friends and please share it with others! My next stroke could be any time, I'm on borrowed time as it is, so thank you so much for writing to me and so very glad you liked it!"
I woke up from my third stroke, which none of the doctors could revive me for 9 hours and I dreamed I was given the choice to live or die, and knew I had a purpose, be it ever so humble, to bring these recipes and pass them forward freely to others so they may enjoy dad's process as much as his customers did. All I ask is that you, too, share with others, just as Disco did here! Thank you so much for perpetuating his methods, beliefs and processes to give others the great taste of hams, bacons, and breakfast sausages! Dad's sign on the side of his store:
his hams and bacons:
his store, now gone:
Thank you so much, Disco! Your sausages look great! Love to see some of those skinless links fried up!
Thanks, David.
Great job Disco....When I make sausage I roll it out in about 2 1/2" logs, wrap in plastic wrap. I then freeze. I can simi thaw and slice into patties. That way I skip the washing of the stuffer. Yes cleaning the grinder ASAP not only if it much faster. It gives your meat a little time to cool after the grind.The cooler the meat, the better it rolls or stuffs.
Happy smoken.
David
Blush! Thanks Alesia. I have always loved eating sausages for breakfast and Pop's recipe is great!
Outstanding thread! I love making easy sausage!!!
Your words are too kind Pops. There are so many great recipes, traditions and history around food and food preparation. They are intertwined with family and local history. It would be terrible to lose the experience, skill and lore of your family. I thank you so much for blessing us in this forum with your experience.
Thank you so much for your posts on my dad's breakfast sausage recipe! He'd probably kill me for sharing it, it made him tons of money in his store way back; he used to sell it for 79¢ a pound in the 60's, lol! That was right up there with t-bone steaks!
But, I need to share it with everybody. Here's why, this is my response to a wonderful SMF member who pm'd me thanking me for sharing on my dad's brine:
"You are certainly very very welcome! I am trying to give whatever knowledge I have been given to me and be able to share it with all others, freely and openly. Yes, I could write a book and sell it, but, why not pay it forward and freely share it?! I am so thankful to have the chance to. My 1st stroke in 2008 scared the hell out of me, and the other four even moreso. God gave me a chance to share my knowledge through this forum with as many others as I can, so thank you so much for using it and allowing it to please your family and friends and please share it with others! My next stroke could be any time, I'm on borrowed time as it is, so thank you so much for writing to me and so very glad you liked it!"
I woke up from my third stroke, which none of the doctors could revive me for 9 hours and I dreamed I was given the choice to live or die, and knew I had a purpose, be it ever so humble, to bring these recipes and pass them forward freely to others so they may enjoy dad's process as much as his customers did. All I ask is that you, too, share with others, just as Disco did here! Thank you so much for perpetuating his methods, beliefs and processes to give others the great taste of hams, bacons, and breakfast sausages! Dad's sign on the side of his store:
his hams and bacons:
his store, now gone:
Thank you so much, Disco! Your sausages look great! Love to see some of those skinless links fried up!
Amen to what Kat said.
Pops.....I am so glad you are here to share things with us. AND...this sausage is going thru my family line too as a treasured recipe!
Kat
I agree. I have tried his brine and his sausages now. Definitely, Pop's knows what he is talking about.
I am glad you are sharing your / his recipes, his brine is very good for curing.
I need to try more of your / his recipes.
You can't go wrong with Pop's recipes and I would say it is an excellent choice for a Breakfast sausage.
That looks good I bookmarked this so I can see what the recipe is compared to the Sausage Making Book I Bought. I bought about 56# of Pork Shoulder @ $0.99 a # last weekend and froze it for a weekend I have open to try Making some different Sausages I'm gonna try Breakfast, Polish, Italian, Garlic/Onion this will be my 1st attempt wish me luck!!! and BTW if you change SWMBO to what I refer to mine as SWIMO easier to say (She Whom I Must Obey) ;-)
Yes a big thank you to you Pop's and your dad! These little pieces of Americana need to be preserved and passed along or they will be forgotten and lost forever.
Thank you so much for your posts on my dad's breakfast sausage recipe! He'd probably kill me for sharing it, it made him tons of money in his store way back; he used to sell it for 79¢ a pound in the 60's, lol! That was right up there with t-bone steaks!
But, I need to share it with everybody. Here's why, this is my response to a wonderful SMF member who pm'd me thanking me for sharing on my dad's brine:
"You are certainly very very welcome! I am trying to give whatever knowledge I have been given to me and be able to share it with all others, freely and openly. Yes, I could write a book and sell it, but, why not pay it forward and freely share it?! I am so thankful to have the chance to. My 1st stroke in 2008 scared the hell out of me, and the other four even moreso. God gave me a chance to share my knowledge through this forum with as many others as I can, so thank you so much for using it and allowing it to please your family and friends and please share it with others! My next stroke could be any time, I'm on borrowed time as it is, so thank you so much for writing to me and so very glad you liked it!"
I woke up from my third stroke, which none of the doctors could revive me for 9 hours and I dreamed I was given the choice to live or die, and knew I had a purpose, be it ever so humble, to bring these recipes and pass them forward freely to others so they may enjoy dad's process as much as his customers did. All I ask is that you, too, share with others, just as Disco did here! Thank you so much for perpetuating his methods, beliefs and processes to give others the great taste of hams, bacons, and breakfast sausages! Dad's sign on the side of his store:
his hams and bacons:
his store, now gone:
Thank you so much, Disco! Your sausages look great! Love to see some of those skinless links fried up!
Thanks DS. Very kind. However the best part of this thread is Pops` post. It quite an honour he noticed a pale imitation post like mine.
Yet another great write up from you Disco!
It is easy and very tasty.
Looks good and do-able, thanks for the link.
I would recommend Pop's recipe as a great project. Not only is it simple, it is a great base to tweak to your own taste. I started with some sausages with quite a list of ingredients and they were good but the missus really prefers these and you can get a clean pork taste.
Thanks for posting your experience and linking the original thread. I am a huge sausage fanand I really appreciate the simplicity of that recipe. Definitely going to bookmark that and try it sometime soon!
That's high praise coming from you Bear. Thanks.
This is the first I saw this thread, but it sure is a good one!!!
Pops has a lot of awesome tricks for a youngster!!
I learned a lot more from Pops than he realizes, a long time ago.
BTW: You make great posts, Disco!!
Bear
I'm very new to sausage making (haven't made any yet). I've been reading this forum for awhile now. I've read nothing but good reviews about all of Pop's stuff. I was looking for a good breakfast sausage recipe and it looks like I found it. I'm going to make some this weekend. Pop's thanks for all the great advice you give as well as the recipe's they all look good.
Could I suggest you send a personal message to Pops or post your reply to his original post (the link is at the beginning of the thread)? He won't necessarily be coming back to this thread and he deserves the kudos.
I forgot to add, thanks for posting the pictures of your dad's store. I like the small town stuff, never have been a big city fan.
We should all thank people who keep us in touch with our roots and teach us the best of the past.
What a nice Tribute fellas..True Blue American.
I couldn't agree more. Nice Post!
We should all thank people who keep us in touch with our roots and teach us the best of the past.
Disco