Breakfast sausge
- Thread starter Forvols
- Start date
recipe:
6 oz of salt
1.75 oz black pepper
1 oz ground sage
Put seasoning in a pint mason jar with lid...shake it up.
Measure out in cup, bowl or different mason jar.
.75oz seasoning per pound of ground pork.
Add 1 tsp of red pepper flakes per pound of pork
Add 1oz of water per pound of pork.
Stir/shake seasoning together and poor over ground pork
Mix by hand until seasoning is well distributed.
I always do 1 lb and a test fry patty first. But this batch I found the .75oz and red pepper flakes to be pretty tastey.
No frills good country sausage. Play with it too, up sage, pepper add brown sugar whatever..but I wouldnt add any more salt.
Salt wise I think this is about 1.5-1.75% salt, most commerical is 1.75-2.2%
6 oz of salt
1.75 oz black pepper
1 oz ground sage
Put seasoning in a pint mason jar with lid...shake it up.
Measure out in cup, bowl or different mason jar.
.75oz seasoning per pound of ground pork.
Add 1 tsp of red pepper flakes per pound of pork
Add 1oz of water per pound of pork.
Stir/shake seasoning together and poor over ground pork
Mix by hand until seasoning is well distributed.
I always do 1 lb and a test fry patty first. But this batch I found the .75oz and red pepper flakes to be pretty tastey.
No frills good country sausage. Play with it too, up sage, pepper add brown sugar whatever..but I wouldnt add any more salt.
Salt wise I think this is about 1.5-1.75% salt, most commerical is 1.75-2.2%
Made a fair bit of this in my time. One suggestion, wrap it in butcher paper rather than Ziploc. Keeps better and no freezer burn
Gav-n-Tn
Well-Known Member
We're still hunting for the right seasoning mix. Trying to replicate Odom's Tennessee Pride mild. Would rather not purchase a commercial mix.
This is the recipe I been using for years, tweaking it along the way. Everyone who has tasted it loves it. The maple syrup is not overpowering as you can barely detect it. Add more red pepper or cayenne if you like but this already has a mild bite to it.
I add the spice's and mix in with the pork chunks. Grind the meat once with the coarse (1/4 inch) blade, place meat back in the freezer then grind again using a finer plate. I been using a 1/8 inch plate for second grind but just ordered a 3/16 for a slightly coarser finish.
Enjoy
I add the spice's and mix in with the pork chunks. Grind the meat once with the coarse (1/4 inch) blade, place meat back in the freezer then grind again using a finer plate. I been using a 1/8 inch plate for second grind but just ordered a 3/16 for a slightly coarser finish.
Enjoy
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I did 25 lbs very similarly 1 month ago wrapped it in cheese cloth, 1 lb rolls and cold smoked with hickory and apple wood. Vacuum sealed and froze. Plan to start cutting it open this weekend.
Made a batch of mild, one hot, one cajun and one extra sage.
Salt shouldn't exceed 2% of the meat weight. For seasonings, I personally go with 1 tbsp dry per lb of meat. A teaspoon or two red pepper flakes should be ample for 5 lbs. of meat.
