TNT Breakfast Sausage Recipe

[CWS4322]

I decided to follow the recipe that came with the meat grinder. The only thing I changed is I added 1-1/2 tsp red pepper flakes and I used all pork. I just taste-tested a patty (I am chilling the meat before running the rest of it through the medium blade), and it gets a thumb's up. I haven't decided if I will make this into patties or if I will do links. The casings are ready--I have 4 other types of sausage ready to grind as well.

http://www.cuisinart.ca/pdf/ibs/en/CMG-100C_en.pdf

[CWS4322]

Originally Posted by CWS4322

I decided to follow the recipe that came with the meat grinder. The only thing I changed is I added 1-1/2 tsp red pepper flakes and I used all pork. I just taste-tested a patty (I am chilling the meat before running the rest of it through the medium blade), and it gets a thumb's up. I haven't decided if I will make this into patties or if I will do links. The casings are ready--I have 4 other types of sausage ready to grind as well.

http://www.cuisinart.ca/pdf/ibs/en/CMG-100C_en.pdf

I don't know how to set up an album--here are the pics:

[PrincessFiona60]

For pictures and albums:

Top Left > User CP > on the left, second section "Networking" >Pictures & Albums, towards the bottom > Add Album, follow the prompts to upload.

[sparrowgrass]

Looks delish! I bought a bottle of Italian sausage seasoning from Penzey's a while ago--I need to find a grinder and get busy.

[FrankZ]

Looks good.. breakfast at yer place!

[CWS4322]

Originally Posted by sparrowgrass

Looks delish! I bought a bottle of Italian sausage seasoning from Penzey's a while ago--I need to find a grinder and get busy.

Yeah, I hear you. I had natural hog casings for 25 lb that I bought a year ago on one of my trips to MN. All I was missing was the meat grinder.

[Somebunny]

Haven't been around much lately, so probably missed this..... But what kind of meat grinder are you using CWS? Old fashioned kind? Attachment to another appliance or stand alone " new fangled" item? I soooo want to make some sausage!

[Somebunny]

Oops! Never mind,I saw your info in another thread. Hadn't thought about the "stuffing" part. I have an attachment for my old Oster Kitchen Center, but I would have to stuff by hand........well more research required here :)

[CWS4322]

Originally Posted by Somebunny

Oops! Never mind,I saw your info in another thread. Hadn't thought about the "stuffing" part. I have an attachment for my old Oster Kitchen Center, but I would have to stuff by hand........well more research required here :)

Somebunny--most of the time, we remove the casings, so I'm only stuffing some of the sausages. The rest I'm making into chubs or patties. Why waste casings when we are only going to throw them away anyway? The meat grinder came with the tube attachment. The issue was I didn't check to see that it was feeding before I put meat in yesterday and it was jamming/not feeding...so I gave up and stuffed by hand because I so wanted some links for pics! There is a trick to assembling the thing. It worked much better today and I ended up with 18 links and the rest went into 1/2 lb blocks for pizza, pasta, etc. Once you figure out how to run the equipment, it is quite easy. I can see doing this again (maybe not with quite so much meat...but the price was soooo good--timing was bad since I have to leave for TX).

[FrankZ]

Since we never got an invite for breakfast I made breakfast sausage today. I was fairly ambitious and used the recipe out of #71200 Great Sausage Recipes and Meat Curing by Rytek though I reduced the amount of sage to half as we are not huge sage fans. His recipes are for 10 or 25 pounds (other than a couple that are 100 pound batch recipes, yikes).

Once I had it all ground and the spice drop in I took about 5 pounds and set it aside for bulk and we made links out of the rest.

I bought about 15.5 pounds of boneless pork shoulder at Costco for this.