From Scratch Breakfast Sausage Review

[WALLE]

So...Have to give Tas credit for starting this thread:

http://www.smoked-meat.com/forum/showthread.php?t=31799

and Brian for the JD clone recipe

Here is the one that I use and the family seems to like it quite a bit... or atleast it can be a starter....I find it best if it can sit for a day or so prior to cooking but hey that is me...I use a 85-15 or 80-20 mix on my meat..40% is way too fatty if you ask me.....

Jimmy Dean Sage Sausage Clone

- Per 16 ounces ground pork 45% fat
- 1 t Salt
- 1/2 t dried Parsley
- 1/4 t rubbed Sage (or more)
- 1/4 t fresh coarse ground Black Pepper
- 1/4 t dried Thyme (or more)
- 1/4 t crushed Red Pepper flakes (optional)
- 1/4 t Coriander
- 1/4 t MSG (Such as Accent flavor enhancer)

I mixed up a pounds worth of mix, split it in half, and test fried three patties each with following tunage:
-Left out the MSG and sage
+Added 1/8 t. Cavenders Greek Seasoning
+Added a dash of ground clove

Batch A
Ran with the mixture above

Batch B
+Added back 1/2 the called for amount of sage.

On the left -Batch A
On the right - Batch B



And BM#1 in the middle!



Did a blind tasting with the family, and while they liked both VERY MUCH, the final vote went to Batch A - No MSG or Sage, added Greek Seasoning and cloves.

Brian - damn good sausage recipe, and was exactly what I was looking for. I have sheep casings ordered and will be turning out some links as soon as I get them in. Mixing up a 2# batch for in the morning.

to ya brother for sharing.

Hope this little experiment helps someone decide if they are looking to crank out some good breakfast sausage.

Thanks for checking out my post.
Tracey

[RowdyRay]

Breakfast sausage is a critter all on it's own. Everyone has their own tastes and opinions. What's important is you found something you and your family likes. Looks good to me. I'll be watching for the links.

[Fishawn]

Nice review Tracey

I've seen a few folks on here that really like the Cavenders. Whats that like? Anything to compare it to?

Nice work! Always looking for a "tweak" in the JD kinda clone

[chefrob]

I've seen a few folks on here that really like the Cavenders. Whats that like? Anything to compare it to?

don't know what to compare it to but it's damn good on chicken.......also in a spred w/ cream cheese, green onion and a little milk or 1/2 & 1/2. put it in a processor until smooth and serve on a warm baguette.......

[barkonbutts]

Brian - damn good sausage recipe, and was exactly what I was looking for.

I do confess I stole from Fish. I too leave out the MSG and make a much leaner sausage as I said earlier. Sage i understand, some like some dont, much like cilantro... We like it here... I do like to add maple syrup sometimes as well when I know I am going to smoke the sausage... otherwise it just burns too quickly.

Glad you enjoyed it!!

[curious aardvark]

glad you didn't follow all the instructions

Per 16 ounces ground pork 45% fat

Holy crap !
That's ridiculous.

[Mark R]

Ain't nothin like home made sausage!
Walle, sheep casings are a PIA!
I stole my JD clone recipes from Fish too, but he stole them from someone else!

[Bassman]

That recipe sounds like a keeper Tracey. You're starting to get way ahead of me on the sausage making. Wish I had a couple patties of that this morning.

[HawgHeaven]

Great write up Tracey!

Yeah, it's time for me to drag oot the ol' sausage making gear... too cold to cook ootside, and I need to get back into it.

[BIGGLOPEZ]

Sounds and looks Awesome.

[crusty ol salt]

I love breakfast sausage

[WALLE]

Ain't nothin like home made sausage!
]Walle, sheep casings are a PIA!
I stole my JD clone recipes from Fish too, but he stole them from someone else!

Well...I'm looking for a good, smaller casing for links. If sheep are a pita, what is a good casing?

[HawgHeaven]

Well...I'm looking for a good, smaller casing for links. If sheep are a pita, what is a good casing?

Hog casings... for the little bit of sausage stuffing I've done, they worked best for me. Not sure aboot the smaller diameter...

[erain]

Walle, sheep casings are a PIA!

Well...I'm looking for a good, smaller casing for links. If sheep are a pita, what is a good casing?

Sheep casings are a piece a cake if you got good ones. Also use 26-28 mm size and you dont have to deal with a real small tube. PS Seasonings sell ICG casings which are top of the line bar none.

[WALLE]

Sheep casings are a piece a cake if you got good ones. Also use 26-28 mm size and you dont have to deal with a real small tube. PS Seasonings sell ICG casings which are top of the line bar none.

Thanks, E!

Hey, I see that they have "tubed" casings. Anyone try these? We normally get the salt packed, regular hog casings for our kielbasa, just too big for a quick fry breakfast link for me. Haven't tried or read a review I would trust on the the tubed casings.

If anyone out there has tried them, let me know.

Thanks for all the input on the stuffing part of me and Bassman's next project!