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  #1  
Old 01-11-2018, 05:14 PM
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Default Pork breakfast sausage

My wife bought a 3# package of pork pieces. I have never seen this before. I got a meat grinder for Christmas and I figured on making breakfast sausage. Can anybody post a link to your favorite recipe? Tia

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Old 01-11-2018, 05:27 PM
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The Jimmy Dean clones are good. Will see if I can find a link.
http://www.geniuskitchen.com/recipe/...-wilbur-250325

Rich, do you still have that Jimmy Dean YouTube video hanging around
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Old 01-11-2018, 07:12 PM
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Originally Posted by Fishawn View Post
The Jimmy Dean clones are good. Will see if I can find a link.
http://www.geniuskitchen.com/recipe/...-wilbur-250325
That clone is real good.... and if you like sage you can add extra.... I like sage....
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Old 01-11-2018, 08:15 PM
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That clone is real good.... and if you like sage you can add extra.... I like sage....
X2, love Sage
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Old 01-12-2018, 10:08 AM
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Dog.......

Most sausages start out with the meat and 2 basic items.......salt and pepper. Where it goes to from there depends on what you want to make. In most cases, that depends on the 3rd item, which is the flavor spice. For breakfast sausage, that is sage. For brats, think nutmeg and some other stuff. Italian, polish and others start getting more complicated with fennel and garlic, plus additional spices like hot pepper, anise coriander, thyme, marjoram, etc. For anything you plan to smoke (defined as smoking for several hours with smoke and heat to something approaching 152 degrees F internal to the meat.....think smoked polish......), then cure is also added to prevent botulism poisoning.

But again, most all of them still start out with the meat, plus salt and pepper.

Basic breakfast sausage recipe by weight (most accurate, fool proof way of doing it) is:

8 Parts salt (canning salt or kosher)
2 Parts pepper (black or white......your choice)
1 Part sage (rubbed or ground)

or

80 grams salt
20 grams pepper
10 grams sage

then add 14 grams of the mix to 1 pound of ground pork.

If you like some heat, add some red pepper flakes until you are happy with it.
To the mix above, maybe 1 teaspoon of pepper flakes to start, then add or subtract to taste.

But basic breakfast sausage is just salt, pepper and sage.
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Old 01-12-2018, 03:36 PM
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Quote:
Originally Posted by hog warden View Post
Dog.......



Most sausages start out with the meat and 2 basic items.......salt and pepper. Where it goes to from there depends on what you want to make. In most cases, that depends on the 3rd item, which is the flavor spice. For breakfast sausage, that is sage. For brats, think nutmeg and some other stuff. Italian, polish and others start getting more complicated with fennel and garlic, plus additional spices like hot pepper, anise coriander, thyme, marjoram, etc. For anything you plan to smoke (defined as smoking for several hours with smoke and heat to something approaching 152 degrees F internal to the meat.....think smoked polish......), then cure is also added to prevent botulism poisoning.



But again, most all of them still start out with the meat, plus salt and pepper.



Basic breakfast sausage recipe by weight (most accurate, fool proof way of doing it) is:



8 Parts salt (canning salt or kosher)

2 Parts pepper (black or white......your choice)

1 Part sage (rubbed or ground)



or



80 grams salt

20 grams pepper

10 grams sage



then add 14 grams of the mix to 1 pound of ground pork.



If you like some heat, add some red pepper flakes until you are happy with it.

To the mix above, maybe 1 teaspoon of pepper flakes to start, then add or subtract to taste.



But basic breakfast sausage is just salt, pepper and sage.


Thats good info.


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