Spicy Breakfast Sausage

[Bassman]

I was in Cabela's yesterday and saw they had their #8 grinder on sale for $64.95. I'd been wanting to get a smaller grinder for quite some time. It's really a hassle to get the LEM #32 out of the shed and set up to do only 5 or 6 pounds of sausage.

Today I cubed up a 6 1/4 pound pork butt and decided on a batch of breakfast sausage just to try out the little grinder. It made quite a racket but went through that 6 pounds in just a couple of minutes. Mixed up all the seasonings, mixed the sausage by hand and this is what I came up with.
In the bowl and ready for packaging.


Just had to fry up a few patties. This is some good stuff!



Thanks for checking out my sausage.

[DanMcG]

Looks damn good from here Keith!

[Fishawn]

Oh Yeah! Looks great Keith!! What mix/recipe did you use.

[erain]

Aint that the best part of the whole deal... Nothing like fresh mixed sausage and the test patties when the spices are at there sharpest. Granted you dont want it like that every day but nothing beats them test patties...

[Blue Dog BBQ]

I'm not a breakfast sausage fan but those look tasty

[curious aardvark]

Is there actually any kind of sausage that's not good for breakfast

Looking good there

So what's in the spice mix ?

[HawgHeaven]

It's that thyme of the year again... gotta dust off the sausage equipment and build me some wieners.

Looks like y'all ate well! Please share the mix/recipe!!

[Bassman]

Thanks guys. I used Rytek Kutas' formula (almost). I cut the 10# recipe in half and added a bit for the extra pound. Also added about a teaspoon of granulated onion and a tsp of granulated garlic along with some crushed red pepper. If anyone doesn't have Rytek's book, I'd be happy to copy the entire recipe. Just let me know.

[HawgHeaven]

Thanks guys. I used Rytek Kutas' formula (almost). I cut the 10# recipe in half and added a bit for the extra pound. Also added about a teaspoon of granulated onion and a tsp of granulated garlic along with some crushed red pepper. If anyone doesn't have Rytek's book, I'd be happy to copy the entire recipe. Just let me know.

Thanks for the info!! I have that book, I will certainly look it up.

[BIGGLOPEZ]

Can you post it for those of us without the book? Thanks, if not I understand...

[Bassman]

Can you post it for those of us without the book? Thanks, if not I understand...

Keep in mind that I cut this recipe in half.
Ingredients for 10 pounds

10# pork butt
1 Tbsp ground white pepper
2 Tbsp rubbed sage
5 Tbsp salt
1 tsp ginger
1 Tbsp nutmeg
1 Tbst thyme
1 Tbsp ground hot red pepper (I used cayenne)
1 pint ice water
This is where I added a teaspoon each of granulated garlic and granulated onion. Also a couple teaspoons of crushed red pepper.


Grind all the meat through a 3/16" grinder plate and place in mixer (I mixed this small batch by hand). Mix well until all the spices are evenly distributed. May be stuffed into casings or left in bulk for patties.

[curious aardvark]

swap the water for beer as well
ps. you've left the salt out.

I'd use 1 rounded tsp of seasalt per lb. But I'm guessing rytek used a fair bit more.
I know I've always cut down the salt in his recipes.

[Bassman]

swap the water for beer as well
ps. you've left the salt out.

I'd use 1 rounded tsp of seasalt per lb. But I'm guessing rytek used a fair bit more.
I know I've always cut down the salt in his recipes.

Thanks Alex! I went back and added the salt. I'll try the beer next time and I'm sure the next time will be pretty soon. The salt in this recipe is not overpowering.

[curious aardvark]

way i look at it - you can always add more salt - but if you start with a lot, it's a bugger to remove it.

1 tbs per lb - to me - is at least twice as much as you need.

But it's a personal taste

[Bassman]

way i look at it - you can always add more salt - but if you start with a lot, it's a bugger to remove it.

1 tbs per lb - to me - is at least twice as much as you need.

But it's a personal taste

The recipe is for 10# so it would only be 1 tbs for 2 pounds.