ISO good breakfast sausage recipe

[Ksm]

Our local store has both pork picnics and pork butts on sale for a really good price, so I think I want to try and make my our sausage.

I know I like sage in my sausage. Other than that I have no idea what makes a good sausage. Lots of different variations online.

Would love to hear from anyone that had a good recipe.

Not worried about making links, just loose sausage for patties.

Thanks in advance

 

[Andy M.]

Here's a recipe from a trusted site: https://www.seriouseats.com/grilling-breakfast-sausage-recipe

 

[Aunt Bea]

I would grind the pork, freeze it, and season it a pound at a time until you find a recipe that you are happy with.

Ground pork is also a nice addition to meatloaf or meatball mix.

These Irish Bangers taste like Christmas morning to me.

Irish Bangers

1 pound ground pork shoulder
1/3 cup chicken stock or water
¼ cup dry bread or cracker crumbs
1 t salt
1 t ground black pepper
¼ t ground ginger
½ t mace or allspice
¼ t nutmeg
¼ t sage or poultry seasoning, I use Bell's

Mix well and refrigerate for a day or two prior to pan frying.

 

[Ksm]

Aunt Bea,
Thanks. I had the same idea about doing a pound at a time. Love the Irish banger idea.

Andy
Thanks for the link. That looks like a flavor profile I would like

 

[taxlady]

I have a pretty good recipe for breakfast sausage. I'm not sure exactly where I have it or if I even ever typed it up. I have a pretty good recipe for Italian sausage. I'm still tweaking both of those to our taste. Let me know if either of those is of interest.

 

[taxlady]

Thanks Aunt Bea. I have saved your recipe for Irish bangers to CMT.

 

[Chief Longwind Of The North]

Not exactly breakfast sausage, but this sausage created in Michigan's Upper Peninsula is a treat. It can be formed into oval patties, and topped with a marinara and Provolone to make the famed Cudighi sandwich, served on a hoagie bun, or made into patties, fried, and served with eggs.

Cudighi Recipe​

Ingredients:​

* 1 (6 pound) pork butt (partially frozen)
* 1 tablespoons salt
* 1 teaspoon pepper
* 1/2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon allspice
* 6 garlic cloves
* 1 cinnamon stick
* ¼ tsp. cloves
* 2 tbs. sage
* 1 tbs. Thyme

Cut pork into 1 inch strips. Grind pork and add 1 cup ice cubes. Place in fridge.

Mix together the salt, pepper, cinnamon, nutmeg and allspice, and pork.
In 1 cup of water, or wine vinegar, combine the cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.

Strain this mixture, reserving the liquid and work the liquid into the meat. Let meat season in refrigerator for 2-3 days. Shape into patties, and fry.

Breakfast Sausage:
Ingredients:
2 tsp. brown sugar
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
⅛ teaspoon crushed red pepper flakes
1 pinch ground cloves
1 1/2 lbs. lean pork (Pork should be partially frozen before grinding)
2/3 lb. pork fat

Grind together the lean pork, and pork fat through a medium grinding disk. Work in herbs, and spices, and run through the grinder again. Stuff into casings, or wrap in 1 lb. bulk packs.

After making the sausage, fry a small patty to test seasonings. Adjust as required

Tip: Maple syrup can be used in place of the brown sugar and makes great sausage.

Alton Brown's Breakfast Sausage, simple, and tasty:
https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185

Seeeeya; Chief Longwind of the North.

 

[pepperhead212]

Here's a recipe from a trusted site: https://www.seriouseats.com/grilling-breakfast-sausage-recipe

That sounds almost exactly like the recipe I was going to suggest, with those 3 fresh spices, though mine has a little more rosemary. The method is one I use in all of my sausages - dice the meat up, and mix with the salt and seasonings to coat, and refrigerate overnight, maybe even in the freezer for 15 min, before going into the grinder.

 

[Ksm]

I have a pretty good recipe for breakfast sausage. I'm not sure exactly where I have it or if I even ever typed it up. I have a pretty good recipe for Italian sausage. I'm still tweaking both of those to our taste. Let me know if either of those is of interest.

I would love your recipes if possible. I am going to experiment one pound at a time. I am excited to try all these different flavors.

 

[Ksm]

Not exactly breakfast sausage, but this sausage created in Michigan's Upper Peninsula is a treat. It can be formed into oval patties, and topped with a marinara and Provolone to make the famed Cudighi sandwich, served on a hoagie bun, or made into patties, fried, and served with eggs.

Cudighi Recipe​

Ingredients:​

* 1 (6 pound) pork butt (partially frozen)
* 1 tablespoons salt
* 1 teaspoon pepper
* 1/2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon allspice
* 6 garlic cloves
* 1 cinnamon stick
* ¼ tsp. cloves
* 2 tbs. sage
* 1 tbs. Thyme

Cut pork into 1 inch strips. Grind pork and add 1 cup ice cubes. Place in fridge.

Mix together the salt, pepper, cinnamon, nutmeg and allspice, and pork.
In 1 cup of water, or wine vinegar, combine the cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.

Strain this mixture, reserving the liquid and work the liquid into the meat. Let meat season in refrigerator for 2-3 days. Shape into patties, and fry.

Breakfast Sausage:
Ingredients:
2 tsp. brown sugar
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
⅛ teaspoon crushed red pepper flakes
1 pinch ground cloves
1 1/2 lbs. lean pork (Pork should be partially frozen before grinding)
2/3 lb. pork fat

Grind together the lean pork, and pork fat through a medium grinding disk. Work in herbs, and spices, and run through the grinder again. Stuff into casings, or wrap in 1 lb. bulk packs.

After making the sausage, fry a small patty to test seasonings. Adjust as required

Tip: Maple syrup can be used in place of the brown sugar and makes great sausage.

Alton Brown's Breakfast Sausage, simple, and tasty:
https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185

Seeeeya; Chief Longwind of the North.

Thank you! This is going to be fun to try these different combinations!

 

[Badjak]

You'll probably find more than you ever wanted here: http://lpoli.50webs.com/AlphabeticalList.htm#FRESH SAUSAGES
And another lot here: https://www.meatsandsausages.com/sausage-recipes

I've made sausages from both sites. Personally, I would keep the recipes from the first link as they are, and spice up the ones from the 2nd link (but that's just me)

 

[taxlady]

I would love your recipes if possible. I am going to experiment one pound at a time. I am excited to try all these different flavors.

I'm editing them to make them presentable. I'll probably have them ready some time this evening. It's great getting a nudge to update recipes and make them presentable.

 

[cookiecrafter]

Local venders put beer or other liquor in their sausages. Is it a French thing?

 

[pepperhead212]

I've put beer in them before, and it is good (used to do it when I used to get those free dregs, from the kegs). I've also used some wine in Italian sausage, which is very good.

 

[Ksm]

I'm editing them to make them presentable. I'll probably have them ready some time this evening. It's great getting a nudge to update recipes and make them presentable.

Thanks

 

[GotGarlic]

Local venders put beer or other liquor in their sausages. Is it a French thing?

I think it's also a German thing. Some recipes for German sausages include beer.

 

[Badjak]

Spain also does for some formulations
By the way, talking Spain, if you can, check out Jeffrey Weiss book, Charcuteria.
It's a bit off topic, but still

 

[taxlady]

@Ksm I finally got the two recipes sort of presentable.
Mild Italian Sausage. To make it into hot Italian sausage, I imagine that adding some cayenne would work, or maybe a minced chilli pepper.
Breakfast Sausage
If you try them, especially if you make any changes, please let me know how you liked it.

 

[Ksm]

Thanks. I will let you know. Sounds yummy!

 

[Ksm]

@Ksm I finally got the two recipes sort of presentable.
Mild Italian Sausage. To make it into hot Italian sausage, I imagine that adding some cayenne would work, or maybe a minced chilli pepper.
Breakfast Sausage
If you try them, especially if you make any changes, please let me know how you liked it.

So I kinda used a combination or your recipe and chef longwind’s. I just added the brown sugar to your recipe. We really liked the slight sweetness it added.

Thanks again!