Fassett's Breakfast Sausage

[dirtsailor2003]

I bought a quarter of a pig from my buddies daughter.. It was her FFA project last year. When they had it cut I asked that all my ground pork be left raw with no seasoning and that it be course ground. This morning we mixed up two pounds using Pop's country breakfast seasoning. As usual it's fantastic. We always have a batch on hand. I also added some garlic to the meat for a bit of a different flavor. That's the nice thing about using Fassett's is you can add other flavors to the meat. Sometimes I'll add fennel, chipotle paprika, etc.

Fassett's Breakfast sausage seasoning

3/4 cup salt
1/2 cup black pepper
1/3 cup sage

Mix and store. Use one level tablespoon per pound of meat.


Smoke away!!!

 

[chef jimmyj]

Lookin' good! I have to find a FFA or 4H kid to raise a Hog for my freezer...JJ

 

[roller]

Looks great ! I made 13 lbs of it last week..Its just plain ol country sausage and that is the way it should be..

 

[roller]

Looks great ! I made 13 lbs of it last week..Its just plain ol country sausage and that is the way it should be..

 

[pc farmer]

What did you use for casings? I want to make some.

 

[dirtsailor2003]

Thanks everyone! Yeah this is a spot on easy recipe. One that you can modify if you want to when it's time to make the sausage.

Adam I used 21mm collagen casings. I might try sme sheep sometime, but for now everything I do will be collagen. These I bought locally and are Hi-country brand. I ordered some from LEM via Amazon Prime. They were cheaper through Amazon then LEM, or SausageMakers and free shipping to boot.

 

[voodoochile]

sheep casings are the way to go IMHO