Anyone have a...

[Bbqgoddess]

good breakie sausage recipe?

I am making my famous stuffing for Thanksgiving, ok its not mine its from one of my Silver Palette cookbooks.. but its really delicious, dried apricots and grand marnier, and other stuff. It calls for sage sausage, like the chub one Jimmy Dean makes. I would like to make it myself, any tips?

And BTW David, I am sorry to hear about your injury, I hope your on the mend real soon! That had to hurt like HELL!

[Richtee]

5 Lbs ground butt
2 Tbsp Kosher, or to taste
1.5 tsp cracked black
1.5 tsp rubbed sage
1.5 tsp thyme
.5 tsp Ginger
1.5 tsp nutmeg
1.5 tsp hot pepper flakes

All adjustable to taste, of course. I tend not to use nutmeg all the time, and sometimes add rosemary too.

[Gunslinger]

5 Lbs ground butt
2 Tbsp Kosher, or to taste
1.5 tsp cracked black
1.5 tsp rubbed sage
1.5 tsp thyme
.5 tsp Ginger
1.5 tsp nutmeg
1.5 tsp hot pepper flakes

All adjustable to taste, of course. I tend not to use nutmeg all the time, and sometimes add rosemary too.

Pretty close to what I was going to post, so I won't bother. Classic breakfast sausage though. Gotta have the sage if it's for breakfast.

[Fishawn]

From someone famous' book, have not tried it yet, but looks promising.

Fresh Pork Sausage

10 lbs. boneless pork butts
4 Tb. salte
1 TB. ground white pepper
2 Tb. rubbed sage
1 tsp. ginger
1 TB. nutmeg
1 Tb. thyme
1 Tb. ground hot red pepper (optional)
2 cups ice water

I guess I was late on the draw Gunny & RIch

[travcoman45]

I sen't ya somthin Kelly.

[DDave]

Here's a link to a Jimmy Dean "knockoff" called Jimmy Deen if you're interested.

http://lpoli.50webs.com/index_files/Link-JDean.pdf

I like the sound of Rich's better though.

Dave

[curious aardvark]

gotta ask - why limit yourself to just the one type of sausage for breakfast ?

keep it simple.
Per pound of meat:
1 level tsp salt
1/3 tsp cbp
1tsp mixed herbs
1 tbs oats
1/3 cup beer

pretty much my basic sausage meat mix.
I ought to add that I have no idea what american breakfast sausage tastes like :-)

[Bbqgoddess]

Thanks guys!!

A couple of my friends took me to a Super secret location this morning, Restaurant Depot.. you gotta own one to get in, one of my buds has a card... OMG talk about a kid in a farken candy store! WOW... they were laughing at me cuz I was nutz in this store... cash and carry.. next time I am sure I will be bringing more cash!
I picked up quality meat at dirt cheap $$$ butt with the fat cap still on, .96 lb, part in the freezer the other one will be my breakie sausage!
a huge pork loin at 1.61 lb, half will go into cb cure today and the other half is gonna get stuffed and smoked... and then the grand daddy I got a beautiful packer for 1.79 lb 18.43 lbs of yummy goodness. This will be going on next weekend for an all nighter!
sheesh... can I borrow a couple hours from someones day?

Thank you again for the recipies!!!
XO

[Big Guy]

Here are two of my favourites

Maple Breakfast Sausage


15 lbs. Fat Pork butts
4 Tbs. Salt
11/2 Tbs. White Pepper
1 Tbs. Rubbed Sage
11/2 Tsp. Ginger
11/2 Tbs. Nutmeg
1 Tsp. Marjoram
1 quart ice water
1 tsp. Mapeleine
1 Cup milk powder
2 tsp. special meat binder ( from Butcher Packer)
6 Tbs. maple sugar

Grind meat through a ¼ inch plate. Add ice water and spices. Mix well Stuff into natural sheep casings . Link into 4” sausages , or make into patties, or package as bulk sausage meat.


Sage Sausage Patties


10 lbs pork shoulder
3 Tbs. coarse salt
2 Tbs. Dextrose
4 Tbs. Rubbed Sage
2 tsp. White Pepper
1 tsp. Cayenne Pepper
1 Tbs. Special meat binder
1 cup powdered milk
1 cup ice water


Grind meat through a med plate, grind pepper, sage and add all ingredients, mix well and form into patties. Freeze on a cookie sheet and package after frozen. Or stuff into sheep cases and twist into 4" links

Yield 66 2.5 oz. patties

[DangerDan]

Sounds like you found the meat xandau!

You'll enjoy the privilege I'm sure. Stores like that are difficult to find in the land of concrete and people.

I'll be looking forward to an after pic on the packer...lol Sounds like a biggee...


Breakfast Sausage
1 pound ground porkbutt
½ tablespoon coarse salt
½ teaspoon rubbed sage
⅓ teaspoon rubbed summer savory
⅛ teaspoon ground nutmeg
⅔ teaspoon ground marjoram
⅓ teaspoon ground black pepper

Time from someones day,,,, don't look in this directing....

[Bbqgoddess]

Yes! Yes! Yes! it was the meat MECCA!!

[DangerDan]

Yes! Yes! Yes! it was the meat MECCA!!

Yeah there's one in my work area. Working on a membership as the prices looked pretty good and the selection was unbelievable. I think it'll be worth the effort in the long run.