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.
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.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!
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'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.
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!
Aren't you supposed to stuff the casing with the whatever meat mixture you make?
Thank you.
I will never understand English. So, basically we are talking about some fried patty, right?
Yes ....
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?
What seasoning combinations have you used?
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...