I finally put that new 15# Kitchener stuffer to good use this morning. I recently reported on my results of trying some Jimmy Dean breakfast sausage clone recipes. Spousal Unit & I really liked the hot version, so I sat down and scaled up the 1 lb. recipe to make a 10 lb. batch. Anyone who has ever scaled a recipe up or down by any significant amount knows that it's a little more than simple multiplication or division to get good results. Here's the modified clone recipe I ended up with. Note that I added some paprika and a cup of ice water. I also used the MSG this time, which I did not do in the original test. I recommend using the MSG.
Jimmy Dean Hot Sausage Clone recipe (modified)
10 lb. batch:
10 lb. Boston Butt (ground through 1/4" plate)
5 Tbsp. salt
5 teaspoon cayenne pepper
1 Tbsp. rubbed dried sage
1 Tbsp. ground black pepper
1 Tbsp. crushed red pepper
1 Tbsp. ground coriander
1Tbsp. paprika
2 teaspoon MSG (such as Accent Flavor Enhancer)
1 cup cold water
I mixed everything together in my Kitchener 20# meat mixer. (also first use for that toy) I give it an enthusiastic five stars! It works very well, and I only paid $69.00 for it. Cleanup was a snap.
You will note that there are only nine 1# bags on the cart. Well, after last night's test fry samples, this morning's sausage, egg & cheese bagel sandwiches, and that last little bit that every stuffer leaves in the bottom, there just wasn't quite enough for that tenth bag - but there was enough to fry up three more "sample patties!"
I'm really pleased with how this batch of breakfast sausage turned out. Not too hot, but a definite bite of heat, and just a slight touch of sweetness. I have no idea where the hint of sweetness came from as there are no sweet ingredients.
FYI, the stainless steel stuffing tube is from LEM and is for their #607 model stuffer.
Jimmy Dean Hot Sausage Clone recipe (modified)
10 lb. batch:
10 lb. Boston Butt (ground through 1/4" plate)
5 Tbsp. salt
5 teaspoon cayenne pepper
1 Tbsp. rubbed dried sage
1 Tbsp. ground black pepper
1 Tbsp. crushed red pepper
1 Tbsp. ground coriander
1Tbsp. paprika
2 teaspoon MSG (such as Accent Flavor Enhancer)
1 cup cold water
I mixed everything together in my Kitchener 20# meat mixer. (also first use for that toy) I give it an enthusiastic five stars! It works very well, and I only paid $69.00 for it. Cleanup was a snap.
You will note that there are only nine 1# bags on the cart. Well, after last night's test fry samples, this morning's sausage, egg & cheese bagel sandwiches, and that last little bit that every stuffer leaves in the bottom, there just wasn't quite enough for that tenth bag - but there was enough to fry up three more "sample patties!"
I'm really pleased with how this batch of breakfast sausage turned out. Not too hot, but a definite bite of heat, and just a slight touch of sweetness. I have no idea where the hint of sweetness came from as there are no sweet ingredients.
FYI, the stainless steel stuffing tube is from LEM and is for their #607 model stuffer.