Breakfast sausage question

Discussion in 'Sausage' started by cgrubb1, Jan 19, 2015.

  1. cgrubb1

    cgrubb1 Newbie

    I have been making sausage from the hogs I raised for several years now. It is good, but I have had sausage with a different seasoning before and was wondering if anyone can point me in the right direction.
    Now I use Leggs old plantation, I think blend no. 7. Basically it is sage, red pepper, sugar and black pepper. Kinda like the flavor of a jimmy dean, but way better. Pretty much standard breakfast sausage flavor.
    Does anyone know what another popular breakfast sausage blend would be? I know I have had a different flavor from butcher shops but I can't really describe the flavor.
    Anyone have any ideas? Sorry for the vagueness of my question. Thanks for the help.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  3. Spend some time using the search bar. You will find so much good info.

    Happy smoken.

  4. mickey jay

    mickey jay Meat Mopper

    You might be looking for nutmeg. It adds a depth that intermingles well with sage and brown sugar, but takes the breakfast sausage to a different level.
  5. It's impossible to answer the question without tasting the sausages that you've tasted, and what's "popular" is relative and varies from locale to locale.

    Having said that, Nuremberg Bratwurst is one of my favorite "breakfast" sausages.

    Classic Nürnberger Bratwürste

    Add the following to one kilo of ground pork;

    18g Salt

    2g Ground White Pepper

    0.5g Mace

    0.5g Nutmeg

    1g Marjoram

    Grind the meat through a 6mm or 4.5mm plate and then add all the spices and salt and mix well before passing through the grinder a second time. Stuff into sheep's casings and grill over beechwood.
    Last edited: Jan 23, 2015
  6. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Similar to a Wisconsin style brat.
  7. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I usually use sage, salt and black pepper for a breakfast sausage. I usually think I'm adding too much salt but I still don't come close to the saltiness of the commercial products.

    Also, I don't add or remove fat when I grind a butt, it just is what it is. When I fry the sausage, there's no pool of fat in the skillet.

    When I double-grind, I use a coarse plate first, then switch to a "hamburger" plate for the final grind.
  8. Sounds exactly how I do it Blue.

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