Made Some Breakfast Sausage

Discussion in 'Sausage' started by dysartsmoker, Feb 4, 2009.

  1. Tired of buying that greasy crap from the stores

    the mixing

    stuffing and linking


    They turned out great used a local suppliers mix just added more pepper and some garlic.
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Jack, those look excellent!! Great choice for beer too.. lol [​IMG][​IMG]
  3. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    looking good!
    do you par-freeze before packaging to keep from getting squished in the vacuum sealer?
  4. Yea usually freeze overnight and package in the morning
  5. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Hey dysartsmoker, those are some sweet lookin links. I hear ya about the store bought greasy junk. No comparrison at all. Im somewhat new to all this, but did turn out a very tasty batch of breakfast sausage last month. A slight variation of Ryteks recipe. Mixed in a bit of venison and gave some to my folks. Mom loved it and was amazed that there was not a pan full grease when done cooking. I'd say after cooking a pound of it, less than a tsp of fat. My dad, who does not hunt or fish or eat fish or game had some. His main diet consists of M&M's, donuts and pre-packaged foods my mom cooks him. When he found out he ate venison, he said that the sausage upset his stomach. I told him he was full of sh*t and that the only thing that was upset was the tapeworm that has been living in him and it was not used to real good food LOL. If you care to pass on your recipe, hit me back when you get a chance. Thanks.

    Todd in Minnesota
  6. I used 15# of lean pork and a local suppliers binder mix and added pepper and some garlic
    JB Breakfast Sausage Seasoning Binder

    INGREDIENTS; toasted wheat crumbs,salt,dextrose,spice,disodium 5-inosinate,disodium 5-guanylate. USE: 1.025kg for 11.34kg (25lbs) meat. Add appox. 2.85l (6.25lbs) ice/water

    here is a link for there site it is the only game here. It is alright the wife's cousin owns the place I usually get 30-50% off.
  7. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    very fine looking links there Jack!!! you wernt by chance feeding that sausage whats in that can atop the mixer were you??? bet that was for the sausagemaker LOL. nice, i hate to bust anyone who does make sausage for a business, but it ALWAYS tastes better when you do it yourself!!! thks for sharing ! ! !
  8. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Wow! nice job! agree with ya on the greasy stuff.
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Give ya an old fashioned breakfast sausage with none of the chemicals: Mix together 8 oz salt, 2 oz black pepper and 1 oz sage. 11 oz will make 22 lbs. of breakfast sausage, or use ½ oz. / per lb. of meat. Try it, you'll like it!

    Pops §§
  10. Thanks will give it a try next time
  11. joneser

    joneser Smoke Blower

    Nice looking links, Jack!
  12. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Here a recipe for ya, a slight variation on Rytek's Fresh Breakfast Sausage

    10# recipe

    10 pounds boneless pork but or shoulder

    2 Tbls Salt

    1 Tbls Ground white pepper

    2 Tbls Rubbed sage

    1 1/2 tsp Ground Ginger

    1 Tbls Ground Nutmeg

    1/2 Tbls Ground Thyme

    1 Tbls Ground Cayenne

    1/2 tsp Ground Corriander

    2 cups ice water

    For maple flavor, use 1/8 cup per 5# of sausage.

    Mixed all spices well into ice water so mixture distributes evenly in the meat.

    Either stuff into small Sheep casings or into game bags. If no game bags, wrap up in wax paper and Semi freeze and cut into patties and freeze again into serving size. Make sure all spices are ground very fine. I would try splitting this batch after all the spices are mixed in and make 5# the way it is and the other 5# mix in 1/8 cup pure maple syrup. Both are great. Also, you have to pay a bit more attention to this when cooking as they can burn faster than store bought as they are not bathing in grease. Hope you like it if you try it, I know we do.
  13. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great lookin links there Dysart!!
  14. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Great looking sausages. Were those collagen casings?
  15. venture

    venture Smoking Guru OTBS Member

    Good lookin sausage and a nice thread. Thanks!
  16. twistertail

    twistertail Smoking Fanatic

    Those look GREAT! What kind of casings did you use? Is that can of WATER thats sitting there in case you need to wet the casing a bit?[​IMG]
  17. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great!!

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