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Sausage seasoning help
#10600419
02/07/15 03:18 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
Want to make some mild breakfast sausage from scratch since Feagan's in Farmersville went out of business and can no longer get store-made sausage around here. Plan on grinding up a pork butt and adding appropriate seasoning but can't find a recipe for it that looks right. Anyone out there made it? If so, would appreciate the recipe. Hurry, because I'm tired of Jimmy Dean's!
Last edited by fishslime; 02/07/15 03:18 AM.
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Re: Sausage seasoning help
[Re: fishslime]
#10600541
02/07/15 04:45 AM
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Joined: Oct 2012
Posts: 1,925
smooth move
Extreme Angler
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Extreme Angler
Joined: Oct 2012
Posts: 1,925 |
we use the Zack's breakfast mix and throw in another tbs of sage and a double handful of brown sugar per 25#. i've had some i like better, but that's the best and most consistant mix we've used.
es le bon ton roulet
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Re: Sausage seasoning help
[Re: fishslime]
#10600732
02/07/15 11:42 AM
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Joined: Oct 2006
Posts: 95,473
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,473 |
FJB
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Re: Sausage seasoning help
[Re: fishslime]
#10600758
02/07/15 12:10 PM
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Joined: Oct 2012
Posts: 1,925
smooth move
Extreme Angler
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Extreme Angler
Joined: Oct 2012
Posts: 1,925 |
thanks, that's a great site.
es le bon ton roulet
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Re: Sausage seasoning help
[Re: fishslime]
#10602122
02/08/15 01:20 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
Thanks for the website. That is a great source for any kind of sausage, and I am going to make the Jimmy Dean clone tomorrow.
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Re: Sausage seasoning help
[Re: fishslime]
#10603900
02/09/15 01:54 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
Made the Jimmy "Deen" clone, and am very pleased with it.
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Re: Sausage seasoning help
[Re: fishslime]
#10608027
02/10/15 07:12 PM
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Joined: Nov 2009
Posts: 854
driedmeat
Pro Angler
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Pro Angler
Joined: Nov 2009
Posts: 854 |
lots of good recipes out there. cheaper and more rewarding to put your own mix together than to buy a packaged mix.
tip... season and mix your cut meat before you run it through the grinder. eliminates trying to hand mix after it's ground.
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Re: Sausage seasoning help
[Re: driedmeat]
#10608770
02/11/15 12:54 AM
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Joined: Oct 2006
Posts: 95,473
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,473 |
lots of good recipes out there. cheaper and more rewarding to put your own mix together than to buy a packaged mix.
tip... season and mix your cut meat before you run it through the grinder. eliminates trying to hand mix after it's ground. Yes sir!
FJB
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Re: Sausage seasoning help
[Re: fishslime]
#10658279
03/01/15 03:56 PM
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Joined: Jan 2011
Posts: 1,737
WTBOATMAN
Extreme Angler
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Extreme Angler
Joined: Jan 2011
Posts: 1,737 |
Kascos sharp tech, online have great seasonings for all types of meats. All the supplies from grinding blades to seasonings. They sell it all and the great thing is they come in seasoning packets for 25 lbs of meat. I like a little more seasoning flavor so I mix it with 20lbs. of meat The Brat seasoning is great,
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Re: Sausage seasoning help
[Re: WTBOATMAN]
#10688031
03/11/15 08:02 PM
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Joined: Feb 2007
Posts: 257
MikeB@TX.
Angler
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Angler
Joined: Feb 2007
Posts: 257 |
American Farm Sausage
5 lbs. medium grind pork butt 5 tsp. salt 1 tbsp. black pepper 1 tsp. ground nutmeg 1 tbsp. ground sage 1 tsp. cayenne pepper or less 1/2 cup cold water Mix all together and refrig. overnight.
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Re: Sausage seasoning help
[Re: fishslime]
#10695389
03/14/15 07:23 PM
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Joined: Nov 2003
Posts: 2,818
doctorxring
Extreme Angler
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Extreme Angler
Joined: Nov 2003
Posts: 2,818 |
This has been my family recipe for many years. This is the amount of seasoning -by weight -- for 25 pounds of meat. You can do a little math and apply it to any amount of meat. I mix all the ingredients in a shaker bottle and apply to thumb sized cubed meat, mix, and then grind.
7.4 ounces (222 grams) Salt 1 ounce (30 grams) Coarse Ground Black Pepper 1 ounce (30 grams) Fine Ground Black Pepper 1 ounce (30 grams) Red Pepper Flake 3/4 ounce (22 grams) White Sugar
This is the percentage calculation for the same formula --
1.85% of weight of meat in Salt 0.25% of weight of meat in Coarse ground black pepper 0.25% of weight of meat in Fine ground black pepper 0.25% of weight of meat in red pepper Flake Add 10% of the weight of the Salt of white sugar
The sugar helps keep the color of the meat.
Good Eats !
P.S. The hard fast rule of making sausage -- You want the meat very cold. Right on the edge of freezing -- and especially when you run it through the grinder. After cutting and adding the seasoning I will return it to the freezer until it starts getting stiff, right on the edge of freezing, then I will grind it. The reason you do this is so the fat cuts rather than smears. Then you want to package it and get it in the freezer while it is still cold.
Last edited by doctorxring; 03/14/15 09:15 PM.
You shall know the truth and the truth shall set you free
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Re: Sausage seasoning help
[Re: smooth move]
#10769623
04/15/15 02:47 PM
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Joined: Mar 2010
Posts: 43
jrbb00
Outdoorsman
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Outdoorsman
Joined: Mar 2010
Posts: 43 |
we use the Zack's breakfast mix and throw in another tbs of sage and a double handful of brown sugar per 25#. i've had some i like better, but that's the best and most consistant mix we've used. I will second this been using Zack's for a good while and the hole family loves it.
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Re: Sausage seasoning help
[Re: doctorxring]
#10773435
04/16/15 11:45 PM
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Joined: Oct 2006
Posts: 95,473
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,473 |
This has been my family recipe for many years. This is the amount of seasoning -by weight -- for 25 pounds of meat. You can do a little math and apply it to any amount of meat. I mix all the ingredients in a shaker bottle and apply to thumb sized cubed meat, mix, and then grind.
7.4 ounces (222 grams) Salt 1 ounce (30 grams) Coarse Ground Black Pepper 1 ounce (30 grams) Fine Ground Black Pepper 1 ounce (30 grams) Red Pepper Flake 3/4 ounce (22 grams) White Sugar
This is the percentage calculation for the same formula --
1.85% of weight of meat in Salt 0.25% of weight of meat in Coarse ground black pepper 0.25% of weight of meat in Fine ground black pepper 0.25% of weight of meat in red pepper Flake Add 10% of the weight of the Salt of white sugar
The sugar helps keep the color of the meat.
Good Eats !
P.S. The hard fast rule of making sausage -- You want the meat very cold. Right on the edge of freezing -- and especially when you run it through the grinder. After cutting and adding the seasoning I will return it to the freezer until it starts getting stiff, right on the edge of freezing, then I will grind it. The reason you do this is so the fat cuts rather than smears. Then you want to package it and get it in the freezer while it is still cold. This! Cold is your friend!
FJB
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Re: Sausage seasoning help
[Re: fishslime]
#10842475
05/14/15 12:37 AM
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Joined: Feb 2012
Posts: 271
J2H1
Angler
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Angler
Joined: Feb 2012
Posts: 271 |
Tex-Joy makes a mix you just add to the meat.
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