breakfast sausage

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dannylang

Master of the Pit
Original poster
i am going to make my first batch on breakfast sausage in about a week, wondering if anyone can help. i ordered some ac legg #10 seasoning, and some 32 mm casings, going to use fresh deer meat and fresh ground pork, and pork fat added to 80/20 mixture. is that enough.help first time...be patient for my answers i am working a crazy amount of overtime.

dannylang
 
 
i am going to make my first batch on breakfast sausage in about a week, wondering if anyone can help. i ordered some ac legg #10 seasoning, and some 32 mm casings, going to use fresh deer meat and fresh ground pork, and pork fat added to 80/20 mixture. is that enough.help first time...be patient for my answers i am working a crazy amount of overtime.

dannylang
The way your describing making it will be fine, if you like less fat add less, it you want more add a little more, its a personal preference.

The AC Legg will be great. You got me going now - I am going to go cook up a batch in the fryn pan.

Try to keep it as cold as possible when grinding and mixing, partially frozen is fine.

Post some pics and enjoy your sausage!
 
32mm casing would be a bratwurst for me so for breakfast sausage that's on the big side but it's all personal preference. I can't comment on leggs #10. I would add some SPC or NFDM. There's a wealth of information on here. Good luck and let us know how it turns out. Don't forget pictures!
 
I'm in 
pepsi.gif
 
Spc is soy protein concentrate does the same thing as powdered milk. Majority of the folks use sheep casings for breakfast sausage, I personally like mine in bulk to fry up or make patties. But everything is certainly personal preference as long as you like it who cares. Have fun and post some pictures.
 
 
looked in my goody bag, and i still have 50lbs worth of 19mm casing from when i done some snack sticks, huh maybe i will try those. instead of the 32mm ones.

dannylang
50lbs ?? how big is your goody bag ?

19 mm works fine what kind of casings?

Richie
 
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