Seeking a Good Homemade Breakfast Sausage Recipe

Post Reply
 
User avatar
lsayre
Member
Posts: 21781
Joined: Wed. Nov. 23, 2005 9:17 pm
Location: Ohio
Stoker Coal Boiler: AHS S130 Coal Gun
Coal Size/Type: Lehigh Anthracite Pea
Other Heating: Resistance Boiler (13.5 KW), ComfortMax 75

Post by lsayre » Sat. May. 06, 2017 9:38 am

Has anyone here ever made their own breakfast sausage patties? Would the following be a good starter recipe to mix into 1 lb. of ground pork shoulder? Any tried and proven favorite recipes, or comments regarding this recipe, would be welcome.

1 TSP GROUND SAGE
1 TSP SALT
1⁄2 TSP BLACK PEPPER
1⁄2 TSP WHITE OR BROWN SUGAR
1/8 TSP NUTMEG
1⁄4 TSP ROSEMARY
1⁄4 TSP THYME

 
User avatar
Rob R.
Site Moderator
Posts: 17980
Joined: Fri. Dec. 28, 2007 4:26 pm
Location: Chazy, NY
Stoker Coal Boiler: EFM 520
Hand Fed Coal Stove: Chubby Jr

Post by Rob R. » Sat. May. 06, 2017 1:04 pm

Never tried making my own, but I would certainly try your first batch. :D

There are quite a few recipes on the web.

http://allrecipes.com/recipe/16359/breakfast-sausage/?intern ... rdslot%202

http://allrecipes.com/recipe/233007/maple-breakfast-sausage/ ... dslot%2018

 
User avatar
lsayre
Member
Posts: 21781
Joined: Wed. Nov. 23, 2005 9:17 pm
Location: Ohio
Stoker Coal Boiler: AHS S130 Coal Gun
Coal Size/Type: Lehigh Anthracite Pea
Other Heating: Resistance Boiler (13.5 KW), ComfortMax 75

Post by lsayre » Sat. May. 06, 2017 1:09 pm

It seems so easy and inexpensive that I must give it a try. Gotta start somewhere. Then from there you will know which ingredients to increase, decrease, remove, etc...

A lot of recipes feature fennel seeds and crushed red peppers, but I would rather not add those two right at the start. Seems more Italian or Cajun than traditional.
Last edited by lsayre on Sat. May. 06, 2017 1:11 pm, edited 1 time in total.

 
User avatar
davidmcbeth3
Member
Posts: 8505
Joined: Sun. Jun. 14, 2009 2:31 pm
Coal Size/Type: nut/pea/anthra

Post by davidmcbeth3 » Sat. May. 06, 2017 1:11 pm

I chopped up "Rosemary"...still looking for a "Sage" ...

Breakfast sausage is a mystery meat I always thought.


 
User avatar
lsayre
Member
Posts: 21781
Joined: Wed. Nov. 23, 2005 9:17 pm
Location: Ohio
Stoker Coal Boiler: AHS S130 Coal Gun
Coal Size/Type: Lehigh Anthracite Pea
Other Heating: Resistance Boiler (13.5 KW), ComfortMax 75

Post by lsayre » Sat. May. 06, 2017 1:15 pm

davidmcbeth3 wrote:Breakfast sausage is a mystery meat I always thought.
Typical store bought has MSG, nitrates, nitrites, high fructose corn syrup, preservatives, antioxidants like Propyl Gallate, etc... I'm trying to steer clear of those. They likely would not have been present in breakfast sausage from a few generations ago. No need for them if you are going to make and prepare the same day or the next, or make and immediately deep freeze. A dash of "pink salt" might make the recipe last a week in the fridge though, and along with it, add in the signature chemical induced flavor that some can't be without in either bacon or sausage in this modern day and age.

The secret is to start with high fat content ground pork, and that is why the shoulder (oddly enough, called a "pork butt") is preferred. About 40% fat... The leaner ground pork you typically find is destined to make for a dry sausage patty.

 
User avatar
lsayre
Member
Posts: 21781
Joined: Wed. Nov. 23, 2005 9:17 pm
Location: Ohio
Stoker Coal Boiler: AHS S130 Coal Gun
Coal Size/Type: Lehigh Anthracite Pea
Other Heating: Resistance Boiler (13.5 KW), ComfortMax 75

Post by lsayre » Sat. May. 06, 2017 3:36 pm

I just had a thought. It may be possible to use a pound of leaner ground pork (as in regular store bought), a dollop of good quality pork lard, and the spices, to increase the fat content of the sausage.

 
top top
Member
Posts: 574
Joined: Sat. Apr. 13, 2013 5:40 am

Post by top top » Sat. May. 13, 2017 3:43 pm

davidmcbeth3 wrote:..................................... No need for them if you are going to make and prepare the same day or the next, or make and immediately deep freeze............................. .
I have not had a hog butchered for a few years, but when I did the flavor seemed to deteriorate pretty quickly in the freezer. Especially sausage, like sweet or hot Italian or sage, it went south pretty quickly after about 6 weeks. And I kept my freezer at -15 F, and vacuum packed everything. Now I'm the only one that really noticed, my wife and kids or anyone else liked it, so maybe it's just me. But if I butcher any hogs again I plan to just vacuum pack and freeze the ground pork then season it when I use it.

 
User avatar
lsayre
Member
Posts: 21781
Joined: Wed. Nov. 23, 2005 9:17 pm
Location: Ohio
Stoker Coal Boiler: AHS S130 Coal Gun
Coal Size/Type: Lehigh Anthracite Pea
Other Heating: Resistance Boiler (13.5 KW), ComfortMax 75

Post by lsayre » Sat. May. 13, 2017 4:59 pm

top top wrote: I have not had a hog butchered for a few years, but when I did the flavor seemed to deteriorate pretty quickly in the freezer. Especially sausage, like sweet or hot Italian or sage, it went south pretty quickly after about 6 weeks. And I kept my freezer at -15 F, and vacuum packed everything. Now I'm the only one that really noticed, my wife and kids or anyone else liked it, so maybe it's just me. But if I butcher any hogs again I plan to just vacuum pack and freeze the ground pork then season it when I use it.
Any comments on my proposed seasoning mix and its ratio?


 
top top
Member
Posts: 574
Joined: Sat. Apr. 13, 2013 5:40 am

Post by top top » Sat. May. 13, 2017 6:07 pm

lsayre wrote:Any comments on my proposed seasoning mix and its ratio?

It sounds tasty.

 
User avatar
mntbugy
Member
Posts: 2043
Joined: Fri. Dec. 23, 2016 2:36 pm
Location: clearfield,pa
Hand Fed Coal Stove: D S 1500, Warm Moring 400
Baseburners & Antiques: Art Garland 145,GW114 ,Clarion 115, Vestal 20 Globe,New Royal22 Globe, Red Cross Oak 56,Acme Ventiduct 38,Radiant Airblast 626,Home Airblast 62,Moores #7,Moores 3way
Coal Size/Type: stove and nut and some bit
Other Heating: Propain

Post by mntbugy » Sat. May. 13, 2017 8:04 pm

Found an old recipe 1930ish while looking for something different in meatloaf.
For sausage says 40% Fat
30% Pork
20% Beef
10% Spices salt,pepper,sage. dash of salt peter
cat gut(hog intestine) hank

 
User avatar
lsayre
Member
Posts: 21781
Joined: Wed. Nov. 23, 2005 9:17 pm
Location: Ohio
Stoker Coal Boiler: AHS S130 Coal Gun
Coal Size/Type: Lehigh Anthracite Pea
Other Heating: Resistance Boiler (13.5 KW), ComfortMax 75

Post by lsayre » Sat. May. 13, 2017 8:58 pm

Thanks! 'Salt Peter' is what I referred to as 'pink salt'.

Post Reply

Return to “The Coffee House”