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Post by whitetaildave24 on Dec 17, 2023 11:40:09 GMT -5
I think I’ve talked about this on here, but made me another 12 pounds of breakfast sausage this morning. Used two pork butts and just chop them up into pieces to fit in the grinder. I grind it all with the coarse plate first. Then I season and mix before I run it through the medium plate to finish it. I always cook up a piece or two to taste test and then add more seasoning as I see fit. Made a regular batch and a hot batch this time. I added red pepper flakes and cayenne pepper to it and it definitely has some kick to it now. I really like this stuff as it’s not near as greasy as store bought and much cheaper. Here’s the seasoning I use:  And here’s my two batches that I just added the mix to:  |
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Post by deadeer on Dec 17, 2023 20:28:46 GMT -5
Looks and sounds really good. Another great idea. Thanks, will give me something to replicate.
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Post by steiny on Dec 18, 2023 9:43:15 GMT -5
Sausage making is fun. Try some Italian sausage stuffed in hog casings sometime.
We butcher a few hogs every year with friends and always make a bunch of good breakfast sausage. Don't buy any pre-mixed blends, simply meat and spices using a good old recipe we've had for years.
Something I've found ..... We, also fry a couple sample patties after processing to try it out but at that time the spices haven't had enough time to work into the meat. Seems like the sausage is better after it's been packaged up and in the fridge or freezer for a while. Gives time for the spices to get distributed evenly throughout the meat. It's better than sausage fresh out of the grinder.
I see discussions about trying to make venison breakfast sausage and have tried it myself but it just doesn't stack up to plain ground pork, way too lean and a completely different flavor.
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Post by titanium700 on Dec 20, 2023 22:23:43 GMT -5
We’ve done breakfast sausage as well.
I have been using Walton’s seasoning mixes.
As a side note you should taste my jalapeño cheddar sausages.
Oh my.
When I make them I buy a whole bunch of jalapeño’s grill them then chill em and dice em up and toss them in with the seasoning mixes.
Wow!
Everybody loves em.
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Post by parson on Dec 21, 2023 5:50:59 GMT -5
Getting ready to make up some more of this myself. I discovered Legg's seasonings a few years ago, and we really like it.
I like to cube up the pork butt and mix the seasoning in before grinding. Seems to be easier for me to get a thorough mix that way. Either way, it's good stuff!
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