Passing Wind Estates Breakfast Sausage

Discussion in 'Sausage' started by disco, Aug 22, 2015.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Ever since I found SMF, I have been experimenting with making my own sausage. Every time, I returned to Pop's seasonings as the best basic breakfast sausage. The link is http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage

    Of course, we all have our tastes and I have modified his recipe to my liking with a little more herbs and a coarser grind on the meat. I add some water and do a hand mix as I find this changes the texture a bit too. Also, I don't like to make up a large batch of the seasonings as I like to change it up with fresh herbs when they are available. I have worked out the weights for 1 kilogram of meat and just multiply by the weight of the pork available to me. Of course, this requires a scale that can measure small amounts accurately.

    The amounts I use for 1 kilogram (2.2 pounds) of fatty pork shoulder are:

    12.5 grams (0.44 ounces) salt
    3.1 grams (0.11 ounces) black pepper
    1.5 grams (0.06 ounces) fresh sage, finely chopped or 0.7 grams (0.03 ounces) dried sage
    0.65 grams (0.03 ounces) ground ginger
    1 gram (0.04 ounces) fresh thyme or 0.5 grams(0.02 ounces) dried thyme
    60 ml (1/4 cup) ice water

    After a lot of experimenting, this has become my go to breakfast sausage and I have named it after my home here in the Canadian Rockies, Passing Wind Estates.

    Here is the latest batch I made.

    I started with 2 kg (4.4 pounds) of pork shoulder steak weighed after it was boned and cubed. Remember, meat grinds better and gives a better texture if it is kept cold. If you are not doing something with the pork, put it in the fridge.


    I measured out all the seasonings (double the amounts above as I was doing 2 kg). I mixed them together in a bowl.


    I sprinkled the seasonings on the pork cubes, mixed them and put them in the fridge for an hour. Then I ran the pork through the medium plate on my KitchenAid. I put the meat in the fridge to chill for 1/2 hour.


    I put the ground meat on a tray, added the ice water and mixed by hand for six minutes. I removed a patty for a test fry and put the rest in the fridge for 1/2 hour.


    While the meat was chilling, I did my test fry. I find the test fry is mostly to make sure the salt and pepper levels are correct. It takes longer for the herb flavour to develop in this sausage. This test fry was perfect.


    I loaded up some collagen casings on the LEM stuffer and ran the pork into the casings.


    I measured off 6 inch links and twisted them then cut at the twists. I took the meat from the horn of the stuffer and made them into patties. You can make the whole batch into patties if you prefer.

    I put the links in the freezer for 45 minutes on a tray and then wrapped them in packages of 6 with plastic wrap. I put those packages in resealable bags in the freezer for final storage.This lets me take the sausages out 6 at a time.


    The next day we had delicious breakfast sausages.


    I owe a big debt to Pop's. I love my breakfast sausage.

    Disco
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That sounds right up my alley. It sounds like the sausage I got from a guy in PA. Thanks for posting the recipe...JJ
     
    Last edited: Aug 22, 2015
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks delicious!
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Dang, now I have to go to PA! Thanks, Chef.
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, MD!​
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Disco! Nice post!

    POINTS!
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Disco, nice job!! What no eggs?? LOL 

    DS 
     
  8. Superb post!

    That sausage looks delicious!
     
  9. Looks good Disco! Been meaning to get some more on the go, but the smoker has been handling fish and bacon a lot lately. Its starting to really cool off, so I see some sausage coming soon!
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks & Sounds Great Disco!![​IMG]

    Excellent Step by Step too!![​IMG]-------------[​IMG]

    Love it !![​IMG]

    Bear
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice thread Disco, that looks very tasty ! Nice job ! Thumbs Up
     
  12. shoebe

    shoebe Meat Mopper SMF Premier Member

    Looks great, what size casing did you use?
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case. I was actually in trouble when I made this batch. I had run out and was informed that was unsatisfactory.
    Thanks, DS. Sadly, I don't like fried eggs (he hangs his head in shame).
    Thanks for the kind words.

    Disco
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har. It doesn't sound like your suffering!
    Thanks, Bear. I learned about step by step posts from a great smoker I found when I joined SMF. What was his name...
    Thanks! It is a favourite around here.
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, 23 mm.
     

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