LEM Breakfast Sausage Mix

[crusty ol salt]

well i have had my meat grinder for over a year and all it has done is collect dust. that all changed today.

I tired the LEM breakfast sausage mix 'cause a friend recommended. i had a butt that i was going to smoke.... however the winds didnt play nice today so it volunteered to become sausage.

the test pattie didnt last long enough to get a picture, heck stuff happens like that dontcha kno'

the votes were tallied

COS - very mild needs crushed red pepper flakes
COS better half - didnt like it start over... even brought me a recipe from tonights diners drive ins and dives....
COS grandson - best sausage he ever ate

well here is the vacuum sealed bags headed to the freezer


take care and have a blessed day my friends

[Fishawn]

I've mixed up a couple of batches of it & also found it very mild in the flavor department. The second batch I made ended up morphing into a Mad Hunky, Hot Whange & Seboke's hot rub cured & smoked sausages that were killer. I still have some here & personally I would agree with you & add some red pepper flakes & perhaps some additional pepper & sage as Irish Chef has suggested earlier.

[crusty ol salt]

I've mixed up a couple of batches of it & also found it very mild in the flavor department. The second batch I made ended up morphing into a Mad Hunky, Hot Whange & Seboke's hot rub cured & smoked sausages that were killer. I still have some here & personally I would agree with you & add some red pepper flakes & perhaps some additional pepper & sage as Irish Chef has suggested earlier.

all great suggestions, it is a good base or starting point. and it made a good first sausage run for me. nothing like success the first time out to make you want to do more

[Fishawn]

all great suggestions, it is a good base or starting point. and it made a good first sausage run for me. nothing like success the first time out to make you want to do more

..... Yes sir.... I would think it wood be perfect for someone that likes a real mild breakfast sausage..... Make it your own with some additions .... Just curious what size plate you ground it with.... I've been going back & forth between the small & medium sized plates (I only have 3 S-M-L) & not sure which one I/we like better

[crusty ol salt]

i did small, i am thinking medium next time.

i am thinking this sausage making is an art

[CarriageStone]

We just made up some Hot Italian, Sweet Italian, and Maple Breakfast using LEM mixes. Hot Italian was great. Sweet Italian was pretty good. The Maple Breakfast? We're not pleased at all. The maple seasoning makes it taste like it's perfumed. Not wat we expected at all.

[crusty ol salt]

We just made up some Hot Italian, Sweet Italian, and Maple Breakfast using LEM mixes. Hot Italian was great. Sweet Italian was pretty good. The Maple Breakfast? We're not pleased at all. The maple seasoning makes it taste like it's perfumed. Not wat we expected at all.

striking LEM maple off the to try list....

gotta say the guy that recommend the breakfast sausage did say to use double the recommend measure.

[Fishawn]

striking LEM maple off the to try list....

gotta say the guy that recommend the breakfast sausage did say to use double the recommend measure.

That makes sense to me....

[RowdyRay]

First, I'm glad you dusted off the grinder. Second, congrats on giving it a try. Third, don't give up.

You're not going to please everyone at first. You need to experiment with different pre-made mixes and recipes. You'll find one that everyone goes stupid over. Lol. You will. I started out with the pre-made mixes, and moved on to recipes. Cut the recipe to a 5 lbs. batch and try it. Then tweak it if you like it.

The maple flavored sausage is tough to pull off. There's a balance between maplene and real maple syrup that works. We haven't found it. The sugar in the syrup will burn in the pan with the bulk sausage. Stuffing them into sheep casings and making links is a little better. We've done it several times with the venison breakfast sausage. After freezing the bulk stuff, the flavor disappeared.

[Fishawn]

I will second the maple syrup burning on bulk patties....... Maybe a powdered maple flavoring?

[RowdyRay]

I will second the maple syrup burning on bulk patties....... Maybe a powdered maple flavoring?

Tried that too. Everything I found and ordered, said powdered maple flavoring. Turned out to be maple flavored sugar. Looks like brown sugar. Smells like syrup. Does make the venison bacon taste a little mapley. Lol.

[chefrob]

.... Just curious what size plate you ground it with.... I've been going back & forth between the small & medium sized plates (I only have 3 S-M-L) & not sure which one I/we like better

i've been grinding 2 x's with a 3/8's plate. i will do the first grind of half frozen meat and then freeze it in 5# bags. then when i want to make some sausage i then pull it out and give it the 2nd grind while it is still icy....been working pretty good for me.

[devo]

This is the recipe I use for breakfast sausages, you can add more heat to them if thats what you need to get you going in the morning

My kinda breakfast sausage

5 lb ground pork butt
1 Tbl+2 tsp pickiling salt
1 1/2 tsp couarse ground black pepper
1 1/2 tsp ground white pepper
1 Tbl rubbed sage
1 1/2 tsp ground ginger
1 1/2tsp ground Nutmeg
1 1/2 tsp ground Thyme
1 1/2 tsp Smoked Spanish Paprika
6 oz distilled water

[crusty ol salt]

This is the recipe I use for breakfast sausages, you can add more heat to them if thats what you need to get you going in the morning

My kinda breakfast sausage

5 lb ground pork butt
1 Tbl+2 tsp pickiling salt
1 1/2 tsp couarse ground black pepper
1 1/2 tsp ground white pepper
1 Tbl rubbed sage
1 1/2 tsp ground ginger
1 1/2tsp ground Nutmeg
1 1/2 tsp ground Thyme
1 1/2 tsp Smoked Spanish Paprika
6 oz distilled water

thanks i filed it away for future use

[Slanted88]

Cos i'd get after all gigs if ya get the biscuits & over ez'z ready!