Breakfast sausage

Forvols

Forvols

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Pork butts were on sale for 1.29lb, used a 9.5lb butt and made up a batch of simple seasoned breakfast sausage. Ended up with 8.5LBS of sausage. I made rolls using saran wrap and froze in the freezer. I plan on taking them out after 2-3 days and slicing with meat slicer then vac seal patties 8-10 to pack. Seasonings: Sage/black pepper/salt/red pepper flakes/sugar/bit of water- that's it. Simple is DANG good, had some this morning with gravy, biscuits, eggs and sliced tomato.
 
RUGER":1m0bwuea said:
Pretty cool idea right there.

Did you add any fat or just as it was?
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No added fat (butt had a pretty good fat cap on it). I deboned and cut into chunks and trimmed out some other bits. let the chunks firm up in the freezer, ground the pork twice through a 7mm plate, added seasoning and mixed. Let it sit in the fridge over night, then rolled it up in the saran wrap (trick works great). Compared to store bought sausage not a whole of grease or patty shrinkage and no added stuff that I don't know what it is. My 4.5yr old grandson help for the whole process. He was amazed at the grinder, put in chunks and get worms.
 
Looks great as always Forvols!

I've been grinding mine once trough a large (1.5"?) tube straight into the round bags. It's quick and works pretty good if you have someone helping you.
 
RUGER":13vnxm9k said:
Pretty cool idea right there.

Did you add any fat or just as it was?
Click to expand...

Anything Forvols does is a safe bet. I've found from my experience that pork butts are not only the right kind of fat, but also enough fat that you don't have to add any more fat-and I don't skimp on fat adding sausage. My 50/50 (with deer) is leaner than grocery store, but still fries up just fine. I've bought pork fat/trimmings several times (I find it as cheap as .59/lb) but some types of fats don't render well in sausage and result in a sticky paste (some even sticks to your mouth).
 
TX300mag":1gvjsdqw said:
Looks great as always Forvols!

I've been grinding mine once trough a large (1.5"?) tube straight into the round bags. It's quick and works pretty good if you have someone helping you.
Click to expand...

Thanks, I have the stuffing horn that size just don't have the bags because I planned on slicing into patties. I tried slicing and my little meat slicer aint got enough umph to get through a -15* frozen sausage roll straight out of the freezer. So I left the rolls in the saran wrap and vac sealed as is. Will slice when I use them.

TX300mag -- you are spot on with what I have found concerning fat content and pork butts. Same when using beef a chuck roast is a good choice as it is about 80/20. SS I use a 70 to 30 beef to pork ratio using chuck roast and pork butt, want more fat content make it a 60 to 40 ratio. Now if using deer I go 60 - 40 or 50-50 depending on how I like the test fry piece before stuffing.

This simple recipe is good for someone or anyone wanting to buy some ground pork/turkey/chicken and try making sausage at home. All that's needed is ground pork, sage, black pepper, red pepper flakes, salt, sugar 2-4oz of water and saran wrap.
 
That looks great. Sausage hogs are so lean now that there is not enough grease after frying commercial brands to make gravy.

TX300 & all... Just north of Parkers Cross Roads is the Clarkburg Supermarket. Full time butcher and they make their own sausage and it is good.

Oh! Do not go one MPH above the speed limit @ Clarkburg. Speed trap.......worse than Dover.

http://stores-goods.com/Tennessee/Clark ... upermarket
 
Hawk":h0bbxb20 said:
That looks great. Sausage hogs are so lean now that there is not enough grease after frying commercial brands to make gravy.

TX300 & all... Just north of Parkers Cross Roads is the Clarkburg Supermarket. Full time butcher and they make their own sausage and it is good.

Oh! Do not go one MPH above the speed limit @ Clarkburg. Speed trap.......worse than Dover.

http://stores-goods.com/Tennessee/Clark ... upermarket
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You got that right!

I usually bring my food from TX in 120q coolers because it's so much cheaper here, but one of my first stops is always Clarksburg Supermarket for their smoked jowls. I buy it and vacuum seal for the freezer here in Texas to be honest.

For the last couple of years this has been where we grocery shop when we need to. It's a little further than Lexington but a much easier drive and much quieter.


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