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Old 01-25-2015, 07:02 PM   #1
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Homemade breakfast sausage

I'm looking for a breakfast sausage recipe that could stack up against something like Bob Evan's. I've tried a few different recipes with some ground pork and I'm nowhere close--especially if I grind my own pork.

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Old 01-25-2015, 07:42 PM   #2
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I'm looking for a breakfast sausage recipe that could stack up against something like Bob Evan's. I've tried a few different recipes with some ground pork and I'm nowhere close--especially if I grind my own pork.
I do it different all the time, there is no trick to it. Grind the pork mix in the spices make your patties and cook them...

2 tsp sage, 1/2 tsp thyme, 1 tsp ground pepper, 2 tsp sea salt, 2 teaspoon parsley flakes, 1/4 tsp red pepper flakes, 1/2 tsp cin, 1/4 teaspoon ground nutmeg, with 2-2 1/2 lbs ground sausage.. Mix it all together form the patties, and refrigerate the patties for 24 hours or so...

You can make any flavor you want, smoked, maple, smoked maple, etc.. This is a good place to start...


Some of the best sausage I ever had was seasoned with trader joes 21 seasoning salute, its like $1.99 a bottle, I love it when you arent sure which way to go, lol..
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Old 01-25-2015, 11:04 PM   #3
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inchrisin, you might enjoy poking around a website I found: The Spicy Sausage. The have all kinds of seasoning recipes. I've only tried one, but we did like it. I omitted the white pepper, substituting black, because I don't like the taste of white and don't have it in the house. Here is the one recipe I tried (so far): Breakfast Sausage #1. BTW, I made only one pound worth, so I used only 1/10 of each spice listed. Basically, "1-tbsp" equaled one slightly-rounded teaspoon.

If you try any of these, tell me how they turn out. Enjoy!
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Old 01-26-2015, 06:32 AM   #4
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inchrisin, you might enjoy poking around a website I found: The Spicy Sausage. The have all kinds of seasoning recipes. I've only tried one, but we did like it. I omitted the white pepper, substituting black, because I don't like the taste of white and don't have it in the house. Here is the one recipe I tried (so far): Breakfast Sausage #1. BTW, I made only one pound worth, so I used only 1/10 of each spice listed. Basically, "1-tbsp" equaled one slightly-rounded teaspoon.

If you try any of these, tell me how they turn out. Enjoy!
Interesting recipe. If scaling down the ingredients be careful not to over-do the amount of water or you'll make your bangers BANG! My cousin the butcher who had customers coming from all over the city and outskirts of Nottingham specially for his sausages didn't put any water in them at all.
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Old 01-26-2015, 10:42 AM   #5
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MC, I only made patties, so I didn't even use water. Thanks for bringing this up.
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Old 01-26-2015, 08:13 PM   #6
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I'm looking for a breakfast sausage recipe that could stack up against something like Bob Evan's. I've tried a few different recipes with some ground pork and I'm nowhere close--especially if I grind my own pork.
I don't think I've ever had Bob Evan's, but are you adding fennel seed to your ground pork? To me, sausage isn't sausage without fennel.
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Old 01-26-2015, 08:40 PM   #7
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I'm looking for a breakfast sausage recipe that could stack up against something like Bob Evan's. I've tried a few different recipes with some ground pork and I'm nowhere close--especially if I grind my own pork.
What seasoning combinations have you used?
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Old 01-26-2015, 09:00 PM   #8
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I don't think I've ever had Bob Evan's, but are you adding fennel seed to your ground pork? To me, sausage isn't sausage without fennel.
To me, adding fennel to the sausage gives it more of an Italian Sausage flavor. For breakfast sausage, I simply use ground pork, with about a 70/30 ratio of lean to fat, which is less than what you get in pre-made breakfast sausage. I make about a lb. at a time.

To the pork, I add 1/2 tsp. salt, 1/4 tsp. each ground sage, and ground thyme. Add about 1/8 tsp. granulated garlic, or 1/4 tsp. fresh garlic. A dash of onion powder goes in. I give the sausage about ten twists of the pepper grinder, and 1/8 tsp. cayenne pepper.

This nest part is inportant. Make a tsp. sized patty and cook it through. Taste it. Correct the seasonings. I usually end up adding more sage.

If you like, you can add a little maple syrup, or pulverized, freeze-dried apple to the mixture.

Feel free to use my recipe as a starting point, or one of the other posted recipes. Everyone's taste is a little different. Some like more salt. Some like less salt. Some want marjoram thrown in, while others go heavy on the garlic. You get what I mean.

Make the basic sausage first. Play freely with the herbs and spices.
when you get the basic breakfast sausage just right, then change things a little. Turn the recipe into your own creation. Be creative. That's the best part about cooking.

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Old 01-27-2015, 09:41 AM   #9
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Aren't you supposed to stuff the casing with the whatever meat mixture you make?
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Old 01-27-2015, 10:00 AM   #10
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inchrisin, you might enjoy poking around a website I found: The Spicy Sausage. The have all kinds of seasoning recipes. I've only tried one, but we did like it. I omitted the white pepper, substituting black, because I don't like the taste of white and don't have it in the house. Here is the one recipe I tried (so far): Breakfast Sausage #1. BTW, I made only one pound worth, so I used only 1/10 of each spice listed. Basically, "1-tbsp" equaled one slightly-rounded teaspoon.

If you try any of these, tell me how they turn out. Enjoy!
Okay, sorry I don't get it, you said you only use 1/10th of each spice, but 1 rounded teaspoon is about 1/3 of a tablespoon. Are you over-seasoning deliberately to get the flavor you want or just made a typo?

Interesting looking web site. Just took a quick look but will go back and look at leisure later as some of the recipes look pretty good.

MadCook, apparently a lot of sausage recipes use water to emulsify the meat/spice mixture, which I guess means to get a more even mixture. I know the last few times Craig has made sausage he has used just a bit of water and/or ice cubes to give the sausage mixture a short final mix in the mixer after grinding and he seems to like the final texture better when he does that. He's been reading thru his charcuterie and sausage making books, and web sites since he decided he wanted to start making more sausages at home than we had been doing previously. I personally didn't really notice that much of a difference but to each his own.
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