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Post by BBQ Butcher on Aug 19, 2007 9:27:09 GMT -5
Courtesy of Rawtalent at Addicted to BBQ forum
Breakfast Sausage
5lbs boned pork butt 2 tsp ground white pepper 1 tbl rubbed sage (better with 2 tbl finely minced fresh sage) 1/2 tsp ginger 1 tbl nutmeg 2 tsp thyme 1 1/2 tsp crushed red pepper (optional) 1 cup ice water
Cut boned pork into cubes that will easily fall thru the throat of the grinder. Spread the meat evenly in the bottom of a roaster pan or similar pan. Mix the spices in a bowl and sprinkle over meat. Mix completely til meat is evenly coated and there is no spice in the bottom of the pan.
Set meat in fridge while setting up grinder. This will allow the salt in the spice mix to begin drawing moisture out of the meat which will help lubricate it during grinding. After 15 min grind thru medium plate and form into patties or stuff into sheep casings. If stuffing spread ground meat evenly in bottom of pan, poke a bunch of holes into the meat and quickly mix in the ice water before stuffing.
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Post by BBQ Butcher on Mar 8, 2009 11:39:19 GMT -5
Four and a half pounds of fresh pork left over from the Picnic and half a pound of thick sliced bacon. Mixed in a few seasonings for breakfast sausage: 2½ TBS Kosher Salt ½ TBS black pepper 1 TBS sage ½ TBS nutmeg ½ tsp ginger ½ cup ice water Made patty's and they are now vac packed and frozen.
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Post by BBQ Butcher on Jan 22, 2011 10:01:07 GMT -5
Tried this experiment yesterday with good results.... Using Penzey's Breakfast Sausage Seasoning as a base. Instructions call for 1 TBS per pound of meat. I used LESS than the 1 TBS and added extra Kosher Salt and ground sage. I then made 2½ oz patties, cooked them up, froze and then vac packed in FoodSaver bags. Pulled a couple out for breakfast this morning, nuked them for about 45 seconds and better than Jimmy Dean any day of the week!! ;D Having issues with the camera, so no pics, sorry.
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Post by BBQ Butcher on Jan 30, 2011 9:02:56 GMT -5
I just made another small batch of Breakfast Sausage that I did last week. Can't believe how good they are!! Made 2 oz patties this time and got 24 of them out of the 3 lbs of 'reduced' ground pork I bought y'day. Same amount of Jimmy Deans precooked patties would be about $12 and I made them for $2.50, plus a little time and labor of love ;D
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Post by chaslyons3rd on May 2, 2011 11:39:56 GMT -5
Steve I'm an old meat guy (30 yrs experience) in the catering business now, and would like to duplicate a smoked sausage we used to make at a custom butcher plant. Alas it's no longer in business and the guys are all dead now. The sausage was cured and smoked. As I remember it had a little sweetness and some sage with a decent amount of black pepper. I can't seem to find a recipe to start with, I think I could fine tune a basic recipe if I could get 1/2 close. Any thoughts? Thanks, Chaslyons3rd ps Is pork collar meat what we called jowl bacon (uncured)?
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Post by BBQ Butcher on May 2, 2011 15:39:33 GMT -5
Steve I'm an old meat guy (30 yrs experience) in the catering business now, and would like to duplicate a smoked sausage we used to make at a custom butcher plant. Alas it's no longer in business and the guys are all dead now. The sausage was cured and smoked. As I remember it had a little sweetness and some sage with a decent amount of black pepper. I can't seem to find a recipe to start with, I think I could fine tune a basic recipe if I could get 1/2 close. Any thoughts? Thanks, Chaslyons3rd ps Is pork collar meat what we called jowl bacon (uncured)? Chas, what you describe almost sounds like a Texas Smoked Sausage. I'll bet if you Googled that, it might give you an idea or two. If not, might want to check out the following site on sausage. www.wwf5.com/stuffers.com/content/recipes/sausrecp.pdfAs far as the Pork Collar goes....it's not the jowl, as it's too fatty. Yup, I love jowl bacon, you can't beat it. We used to sell tons of it down here (the South) around New Years time. The Collar is a little hunk of meat (1½-2lbs) between the Shoulder and the Jowl and runs along each side of the Neck. It's fairly lean, a little more lean than the Butt actually. Let me know if you find a sausage recipe that is close. I'll keep looking in the mean time. Steve
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Post by BBQ Butcher on May 3, 2011 8:36:41 GMT -5
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spuds
New Member
Posts: 14
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Post by spuds on Mar 4, 2014 14:33:11 GMT -5
I make a version of these,I dont buy breakfast sausage anymore.I just use the cheapest pork I can get on sale.Huge savings,no preservatives.
I flash freeze mine on cookie trays first,then into a ziplock bag.They get eaten sooner than I can justify the expense of vacuum packing.Stored at 0 F degrees in freezer.
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pharmerphil
New Member
Ready to plant produce..
Posts: 10
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Post by pharmerphil on Mar 6, 2014 7:46:21 GMT -5
I make a version of these,I dont buy breakfast sausage anymore.I just use the cheapest pork I can get on sale.Huge savings,no preservatives. I flash freeze mine on cookie trays first,then into a ziplock bag.They get eaten sooner than I can justify the expense of vacuum packing.Stored at 0 F degrees in freezer. yep, we do this too...the best You can get ..Complete control over the ingredients and taste.(control freak??) and with a pantry fulla our own homegrown herbs..how can Ya go wrong...
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