Attention all sausage makers.... I need some ideas

[ImStillMags]

I'm really getting into making sausage. I made some breakfast sausage this morning and I used a copy cat recipe for Jimmy Dean sausage since I like that one. I'm not very happy with the way it turned out. I think there was not enough fat in the pork first off, and then the seasonings just didn't have that flavor I was looking for.

Could you please share your breakfast sausage recipes with me. I want to find one that makes me remember the good old sausage we had when I was a small child. Good old country breakfast sausage fried up in a patty.

Thanks!!

(later on I'm going to try making some Italian and andouille and stuffing the casings myself..so I'm sure I'll be hollering for help again)

 

[redhen]

I'm interested also. We just got a meat grinder and sausage stuffer thingie...

 

[ImStillMags]

Must be a virus or something......I see and hear people everywhere getting into sausage making.....???? go figure..

I just got the meat grinder and sausage stuffer for my KA. I'm going to start with something like Italian sausage since they don't need to be smoked. I don't have a smoker so I'm going to have to bribe a friend to smoke my andouille for me when I make it.

Have you ever made breakfast sausage? What is your favorite recipe?

 

[BirdBrain]

Steve of sandspoultry will probably weigh in here in a bit. He is the king of sausage. Have you done a site search for sausage?

 

[ImStillMags]

Oh, yeah, I've Googled my brains out. But I'd really like to hear from people who have hands on experience and who have recipes that are actually good tasting.

 

[FowlDelights]

Here's one link. The pictures are not showing up, but it may help anyway.

https://www.backyardchickens.com/forum/viewtopic.php?id=133365

 

[Andyge]

this is good one but we add some of are fresh herbs from are garden to it too.

http://allrecipes.com//Recipe/breakfast-sausage/Detail.aspx

Fennel seed
Rosemary
Savory
Thyme

Andy

 

[Steve_of_sandspoultry]

The best thing to do to bring out the flavor in your sausage before you stuff it, is something I learned from a German trained sausage maker. Grind - mix- grind.

Cut your sausage meat into 3 or 4 inch pieces and add the spices before you grind the 1st time. Then grind it thru a large plate. Our biggest one is 3/4". That will really mix the seasoning into the meat not just covering it. I'll always take some after the first grind and cook it to see how the spices work. You can adjust from there and hand mix it all in. Hold that over night in the fridge for the spices to blend. The next day taste again and see how you like it. The taste gets better like spaggetti sauce or chili over night. Then grind it thru a finer plate depending on what type of sausage you are making. Some are ground fine some course.

Fresh spices work better than dried and you use less but it's harder to mix in even in the whole batch.
Most homemade sausage is much leaner than store bought but that is a good thing for me. I hate the thought of cooking sausage and ending up with a 1/2 pan of grease left over. yuk. Years ago I worked in a meat packing plant so I know how fatty the sausage meat is then they add more

.

This thread was some turkey sausage we made

https://www.backyardchickens.com/forum/viewtopic.php?id=423991

And this was duck sausage

https://www.backyardchickens.com/forum/viewtopic.php?id=148918

Steve