I have a garlic intolerance so I'm getting more and more into making my own spice rubs, sauces, etc. I typically start with a good recipe, and leave out the garlic for 1st batch. For 2nd batch sometimes it same as 1st batch but sometimes I tweak it to make up for the lack of garlic.

I'd like to make my own breakfast sausage. Right now start by buying ground pork then adding seasoning to it to transform into pork Breakfast sausage. If I enjoy it, perhaps one day I'll buy a grinder and grind up Boston butt.

I'm planning to try Alton Brown's recipe since I typically like his recipes and it's already garlic free.

Do any Sigforumites have a favorite pork breakfast sausage recipe they'd be willing to share?

quote:

Originally posted by tatortodd:


Do any Sigforumites have a favorite pork breakfast sausage recipe they'd be willing to share?

NO! It's a secret!!

B-fast sausage

2.25 kg pork shoulder double ground COLD
20g salt
3g white pepper
4g sage
1g ginger
3g nutmeg
2g tyme
3g red pepper flakes
1 cup ice water
handfull of ice cubes to clear grinder

^^^^^^^^^. Ginger can easily overpower a sausage. I'd cut that in half while doubling the sage and red pepper flakes ( I like a breakfast sausage with some bite and flavor). I like to add a little sweetness as well - brown sugar, plain sugar, maple syrup, dextrose powder (what I use). Also, a binder of some type is always good to help keep the moisture in the meat. I use soy protein, but powdered milk will work good enough.

Thanks Stlhead and Gustofer

quote:

Originally posted by Schmelby:
NO! It's a secret!!

To add, do it 1# at a time so you don't waste 5# of meat on something that tastes awful. It's a lot easier to make adjustments with 1# as well. Mix it up and fry up a small piece and make your adjustments from there.

I also tried Alton Brown's recipe a number of years ago and found it rather bland. YMMV.

I looked around for years trying to find a copycat for Jimmy Deans Sage sausage (my favorite) and after probably 100# of meat I never found one that came close. I picked up this book awhile back that is filled with great recipes for nearly everything as well as a lot of good information regarding the making of sausages, jerkys, and other meats. I came up with mine from one I found in this book.

Sausages are highly individual. What one person finds good another can find awful. That's kind of why I'm always hesitant to share mine, not because it's a secret family recipe or anything.

This book is a great place to start...and finish for that matter.

Also, if you're interested in Italian sausage, this guy has a fantastic recipe to start with and tweak to your own tastes.

Have fun.

Thanks Again! The book will be here Saturday.

I was planning on moving onto Italian sausage once I was happy with breakfast sausage so thanks for that as well.

I raise hogs and make lots of sausage. A good Spicy Italian makes a better all purpose sausage than a breakfast sausage in my book. Email me When you decide you want some other recipes and I can shoot you my favorites for you to try. In reality as long as you don’t go to crazy, and you start with good pork, whatever you make will be good. The little details do make a difference in texture, research is your friend.