Newbie question - Breakfast sausage

[drholly]

At some point I want to get into sausage making. But, right now I'd like to make some bulk breakfast sausage. I plan to use it in my white gravy for biscuits and gravy (my kids' favorite breakfast.) Also to make patties for "sausage, egg, and cheese muffins."

They've been happy with the store bought sausage, but, I'd like to amp things up, as well as lower the cost. I have a Kitchen Aid stand mixer & grinder attachment. Not looking to stuff yet. Any ideas / recipes would be appreciated.

Thanks!

[Keymaster]

I prefer breakfast sausage over bacon. I can direct you to this site for some great learning and recipes.

http://www.meatsandsausages.com/sausage-recipes/all

[TMB]

David, I like the grinder attachment but it's not a good one if your doing more than 5 lbs at a time so keep this in mind.  Now recipes I have a few and will post them but right now I don't have time to find them but give me a day.

Also I found out thanks the Rick (nepas) and Chris(10.5) to use the dough hook to mix the meat after you have it ground down. This helps mix and gives a better texture to the meat (breafast sausage only) Italian sausage I will grind one time cause I was brought up on that kinda texture

good luck

[GusRobin]

Here is one:

Breakfast Sausage   Lbs   5   
lean pork or beef   3.5 lb   
pork butt              1.5 lb
salt                      2.0 tbs
sugar               1.5 tbs
dehydrated bell pepper (optional)      1.0 tbs
crushed red pepper      0.5 tsp
cayenne                       0.5 tsp   
powdered ginger      0.5 tsp
nutmeg                      0.5 tsp
thyme                       .75   tbs
rubbed sage              1.0   tbs
non fat dry milk      0.5 cup
water                      0.75   cup
         
Add the dry ingredients to the water and mix, then mix into meat. Make into patties or stuff into casings. NOTE: This is fresh sausage with no cure so don't smoke.  Eat within 3 days or wrap and freeze.         
         
         
         
         

[Pappymn]

Following this one. I like the first batch I made, but didn't love it. I actually think it is better on pizza then a breakfast sausage.

[drholly]

Pappy, That's one of the motivators of this "experiment." I want to tailor the sausage for how I will be using it. I assume there will be lots of trials and errors, but as some one else observed - the good thing is we can eat our mistakes!

[TentHunteR]

David, bulk breakfast sausage is a great place to start.

Here's my recipe for a lower-salt breakfast sausage (which I made at the Fall Gathering). It's kept simple (the way I think breakfast sausage should be), it's quick, and folks seem to enjoy it.



Lower-Salt Breakfast Sausage

1 pound of ground meat (pork, turkey or chicken):

3/4 tsp Salt (I prefer pickling salt)
1 TBS Sage
1/4 tsp Black Pepper
1/4 tsp Red Pepper Flakes  (for a hotter sausage double the red pepper)
1 liq oz. water


Put all the seasonings & salt in the water and stir until mixed and salt is dissolved.  Pour over the meat and mix thoroughly until a consistent color is achieved.

Hope you give it a try!

Cliff

[drholly]

Cliff,

Thanks! That does look simple - which means it is perfect as a starting point - will be done!

Couple quick questions:

1) Any particular cut of pork you recommend?
2) Sage - rubbed, fresh, dried leaves? Doesn't matter?

Thanks - I look forward to biscuits and gravy this weekend!

Cheers,

David

[drholly]

I prefer breakfast sausage over bacon. I can direct you to this site for some great learning and recipes.

http://www.meatsandsausages.com/sausage-recipes/all

Key - great site. Thanks for the tip!

[drholly]

David, I like the grinder attachment but it's not a good one if your doing more than 5 lbs at a time so keep this in mind.  Now recipes I have a few and will post them but right now I don't have time to find them but give me a day.

Also I found out thanks the Rick (nepas) and Chris(10.5) to use the dough hook to mix the meat after you have it ground down. This helps mix and gives a better texture to the meat (breafast sausage only) Italian sausage I will grind one time cause I was brought up on that kinda texture

good luck

Tommy,

Thanks for the tips. Right now the 5# "limit" is not an issue. I am just getting my toes in the water. Will keep this in mind as I get further into it.

D

[drholly]

Gus, Thanks. Looks like a great recipe and I will let you know when I make some.
Thanks,
D

[Pam Gould]

David, bulk breakfast sausage is a great place to start.

Here's my recipe for a lower-salt breakfast sausage (which I made at the Fall Gathering). It's kept simple (the way I think breakfast sausage should be), it's quick, and folks seem to enjoy it.



Lower-Salt Breakfast Sausage

1 pound of ground meat (pork, turkey or chicken):

3/4 tsp Salt (I prefer pickling salt)
1 TBS Sage
1/4 tsp Black Pepper
1/4 tsp Red Pepper Flakes  (for a hotter sausage double the red pepper)
1 liq oz. water


Put all the seasonings & salt in the water and stir until mixed and salt is dissolved.  Pour over the meat and mix thoroughly until a consistent color is achieved.

Hope you give it a try!

Cliff

This is a great sausage..I made sausage gravy for the guys at the gathering..twice..they killed it and it's fast to make. And good.  Pam   .☆´¯`•.¸¸. ི♥ྀ

[TentHunteR]

Pammie, thanks for the compliment!

Cliff,

Thanks! That does look simple - which means it is perfect as a starting point - will be done!

Couple quick questions:

1) Any particular cut of pork you recommend?
2) Sage - rubbed, fresh, dried leaves? Doesn't matter?

Thanks - I look forward to biscuits and gravy this weekend!

Cheers,

David

The cut of pork I recommend is whatever cut of pork (or turkey, or chicken) you like.  It's really up to your tastes and how lean or fatty you like it. 

I usually use rubbed sage, but have done this with ground sage too. Both work. If using ground sage I just back off a little.


Enjoy your first steps into the realm of sausage making. It's a great journey!

[drholly]

Thanks, Pam - I read the rave reviews about your biscuits and gravy - just hope I can get close... 

Thanks, Cliff. I'll be making this for the kids (and me...  ) this weekend.

D

[Pappymn]

After you mix it, cook a little sample to check the flavor and adjust as necessary