Breakfast sausage recipes


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gonefishin1
June 9, 2014, 08:15 PM
I am tired of buying the premixed packages of seasoning and The last one I bought was way too salty.

So I like to make regular breakfast sausage that is medium to spicy. Also since I am making patty sausage and not smoking it I don't need cure, correct?

When I have venison I use that with pork fat, or sometimes I use feral hog and add bacon ends for fat. Right now I have about 4 pounds of venison to be ground and 6 pounds of feral hog to mix together along with some fat.

What's your favorite recipes?
Thanks guys

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1MoreFord
June 9, 2014, 10:38 PM
No you don't need to cure breakfast sausage to be fried. I'm not a sausage maker but here's a place to get you started.

http://www.thesmokering.com/forum/viewtopic.php?t=6692

Plenty more recipes for other types of sausage too.

gspn
June 9, 2014, 10:43 PM
I've been making sausage for over 10 years now. One of the best resources you can buy is a book called The Complete Guide to Sausage Making by Bruce Aidell. Amazon has it.

Everyone you serve sausage to will marvel at your skills after you get that book. you will kick yourself for not getting it earlier…there is no deer processor in the country who can match what you can do at home in your own kitchen.

You do not need cure for what you are doing with your breakfast sausage.

Andrew Leigh
June 10, 2014, 07:10 AM
Gonefishin1.

PM me with an e-mail address and I will send you a .pdf book on sausage making.

MCgunner
June 10, 2014, 07:52 AM
I use sausage seasonings I guy at a little country store about 30 miles from my home, but add some maple syrup. Excellent. :D

der Teufel
June 10, 2014, 04:04 PM
Here's the recipe I use. I generally just use feral hog meat and don't add bacon, but it does come out rather dry. I generally need to grease the pan just to cook the sausage! Of course, my wife goes through and trims out most of the fat, completely disregarding all the rules for sausage making:

Rule 1) You need at least 20% fat to make sausage, preferably 25%. If you can't bring yourself to put in that much fat, consider not making sausage.


Homemade Breakfast Sausage Ingredients:

2 #'s Pork or 2 Lbs Pork and Lb bacon
3-4 tablespoons olive oil
2 teaspoons salt
1 teaspoons black pepper
1 tablespoon fennel
2 teaspoons sage
2 teaspoons thyme
teaspoon rosemary leaves (finely chopped)
2 tablespoon brown sugar
teaspoon nutmeg
teaspoon cayenne pepper
teaspoon red pepper flakes

olafhardtB
June 11, 2014, 02:14 AM
1) Figure out what spices you like.
2) Dump some of each into the meat (do not measure)
3) Put your hands in it and mix.

No two batches will be exactly the same which is good. Remember what Betty Crocker told Oscar Mayer: One should never get anal about sausage until after it is eaten.

gspn
June 11, 2014, 10:20 AM
Rule 1) You need at least 20% fat to make sausage, preferably 25%. If you can't bring yourself to put in that much fat, consider not making sausage.



+1. If you don't have 20-30% fat content then you don't have sausage.

Fred in Wisc
June 11, 2014, 01:53 PM
Here is one of my favorites: http://www.food.com/recipe/south-african-sausage-boerewors-50588

It's a traditional South African sausage. For breakfast sausage, I don't stuff it in casings, just vacuum pack it, refrigerate a day or 2 or 3 so the flavors mix and then freeze.

You can substitute deer for the beef (I usually do about half and half), and I like to use about half bacon ends and half whatever pork is on sale for the pork.

There are other many variations of this recipe on line, most of them are pretty tasty. If you stuff the sausage in casings, it is delicious smoked.

MCgunner
June 11, 2014, 07:41 PM
For fat, I buy bacon pieces, but they're getting expensive.

herkyguy
June 12, 2014, 08:17 PM
I've used cubes of cheddar cheese instead of fat with venison to hold it together. And yes, you can literally just dump spices into a bowl and mix. it'll work.

gonefishin1
June 13, 2014, 02:20 PM
thanks for the help guys, and thank you for the book Andrew.

ridgerunner1965
June 16, 2014, 07:42 PM
once you are master of the breakfast sausage, it is time to make bratwurst. equal parts of deer, pork and beef or just deer and pork.whatever seasoning you have on hand, look at some recipes to get a general idea.

stuff in brat casings, grill slowly over hickory coals. enjoy!

brats are the next easiest thing to make next to bfast sausage.

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