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larry@stinescorner

Well-known Member
I just made another batch this morning, salt, pepper, brown sugar, 1 pealed apple and 1 small onion the meat from 1 pork shoulder, I didnt raise it myself, but the pork shoulders are still on sale at shoperite for 89 cents a pound,I couldn't resist, I cooked some for breakfast, and when my wife got up she said it was good!
We got 7 pounds of sausage from the picnic shoulder, it cost 8 dollars 1 bone and skin leftover, I might put the bone in spagetti suace when I make it in the crock pot
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That recipe sounds interesting. Is it a family secret of would you share the actual amount of salt, pepper, and sugar? I realize that you can vary somewhat to suit your own taste but it is nice to have a starting point. Thanks Lee
 
Share that Recipe with us if ya Will,, I have as of recently been getting My Sausage at a local Store where this Guy Puts the Whole Hog in Sausage, The best I've eaten in many of years! just enough spices?? red pepper to taste good, Thanks for sharing VAC. Larry KF4LKU
 
Larry can the sugar be omitted and an artificial sweetner be substituted? Maybe an flavor inhancer of brown sugar if available? A diabetics inquery please.
 
I stuffed 6 pounds of links yesterday. Two parts ground venison and one part ground pork with commercial breakfast sausage seasoning added. Came out good.

Only, my wife refuses to eat anything with deer meat in it. Her father was the ultimate picky eater, and a lot of it rubbed off onto her. I like to experiment, and she just makes the same basic stuff over and over.

Anyhow, I have a refrigerator, microwave, coffee pot, table top electric grill, etc. in my shop and my wife is not usually home for lunch so I fix some tasty stuff in the shop.

I need to keep records, though. I'll throw together some sausage, decide I like it, and then can't remember what I put in it.
 
I have a 7 foot long SS table in my shop. Do a lot of my cooking and meat processing there also. Two burner cast iron stove top, Foreman grill, turkey fryer, Cabelas's ginder, postal scale, dehydrater, and for adult beverages an old Oster 8 speed blender. (My first kichen appliance and first "household" purchase, 1965)
 
The recipe was from a book for breakfast sausage for every 3 pounds of meat,1 1/2 teaspoons salt, 3/4 teaspoon pepper/ 3/4 teaspoon brown sugar added the 1 pealed apple and one onion because there wasnt much fat and sausage can taste dry if it is too lean, The apple and onion seemed to flavor it nice and keep it moist when cooked,
 
I like it spicy ,but my wife likes a breakfast type sausage,so since I am not fussy I make it so we both will eat it, The recipe is below,
 

Our old family recipe is 50# pork, 1/2 cup salt, 1/4 cup black pepper


I like to a 1/8 cup ground red pepper, but it isn't true to the family tradition.

Also note, black pepper seems to vary greatly in its strength, much easier to add seasoning in the pan than be stuck with sausage that is too strongly seasoned.
 
ive cut meat for 20yrs and we make a bunch of diff saus. breakfest sau is usally just salt, sage and black pepper...try adding some maple syrurp it gives it a good maple taste. somethimes we add a touch of red pepper and call it zesty breakfest sau. as far as pre-mixes the old plantation breakfest sau is the best...con yeager spice company in pa does a great job with sau pre mixes for itlain, bratwurst and kielbasa
 
It's a good thing you didn't use the recipe the meat packing companies use.
60% pork 40% fat for breakfast sausage.
That's why it's white and sticky.
I use the 85% pork and 15% fat for mine.
I use salt, pepper and sage.
The apple and onion sound good.
I'll try that sometime.
 
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