Breakfast Sausage Seasoning


  #1  
Old 08-16-04, 12:37 PM
lmm_1076
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Question Breakfast Sausage Seasoning

Does anyone have a recipe for the seasoning in breakfast sausage? I recently bought some ground pork from my butcher. He told me it would be good for breakfast sausage but it is not seasoned. I used my search engine but eveything comes back with seasonings you can purchase. I would rather make my own so I can control the salt and the sage. I am not too fond of breakfast sausage with too much sage or salt. Anything, anyone has would be greatly appreciated. Thanks!
 
  #2  
Old 08-20-04, 02:16 AM
paclady
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Here are some I found - they are full recipes because I do not know the amount of pork you will use.

Breakfast Sausage
Source: Robbies Place

2 lbs. ground pork
1 Tbls. brown sugar
2 tsp. dried sage
2 tsp. salt
1 tsp. pepper
1/4 tsp. dried marjoram
1/8 tsp. crushed red pepper flakes
1 pinch ground cloves

Combine all ingredients by hand in a bowl. Form mixture into 1/4" thick patties. Brown patties in a large skillet over medium high heat for 5 minutes on each side.

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Source: Unknown

4 pounds ground turkey
4 teaspoons granulated garlic
2 1/2 tablespoons thyme
1 tablespoon fennel seeds
1 tablespoon parsley
1/2 teaspoon crushed red pepper
1/8 teaspoon black pepper
1/2 teaspoon salt
1/4 cup quick oats

Place ground meat in a large bowl and add garlic, thyme, fennel seeds, parsley, red pepper, salt and oats. Mix well Form into patties and individually wrap. Use immediately or freeze for future use.

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Homemade Breakfast Sausage
Source: Yum Yum

5 lb Boston pork butt, boned
5 ts Salt
3/4 ts Red pepper
1 tb Black pepper
2 tb Liquid smoke
2 tb Sage
1/8 ts Nutmeg
1 ts Vanilla
2 tb Brown sugar

Cut pork in chunks and grind with electric food grinder into a large bowl.
Pour in all of the above ingredients and mix with hands until all seasonings are well blended in. With meat press, press into very thin patties. Tear off large piece of handi-wrap, place 1 patty, interleaving scott wax paper between each patty, until package of 5. Wrap handi-wrap around, put in freezer. Will make approx. 25 to 26 patties.
When desired, pry patties apart with knife and cook in covered frypan for approx 20 minutes, turning over every 3 minutes.

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Last edited by paclady; 08-20-04 at 10:02 AM.
  #3  
Old 08-20-04, 07:38 AM
lmm_1076
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Question

Thank you very much! Do you mind me asking where you found those recipes? Also do you think I could cut the recipe of the first down to a 1/4? The reason I ask is I have 1/2 lb packages but I have already put them in the freezer. I really don't want to defrost, season, and then refreeze. Or in this case would it be ok to refeeze? Soory about all the questions! I have never made homemade breakfast sausage before. Thnaks again!
 
  #4  
Old 08-20-04, 10:03 AM
paclady
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I am sure you can cut the recipe in half or in quarters if you want.

I edited my post to inclue the sources.

 
  #5  
Old 08-20-04, 10:20 AM
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I've always heard that you should not thaw and refreeze pork. Maybe just a old wives tale I don't know.
 
  #6  
Old 08-20-04, 10:45 AM
paclady
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You are correct. I would use fresh pork then freeze. But please do not refreeze unless you are sure you can. I think I will look into this further.
 
  #7  
Old 08-20-04, 01:50 PM
lmm_1076
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Thanks for all your info!

Originally Posted by mattison
I've always heard that you should not thaw and refreeze pork. Maybe just a old wives tale I don't know.
That's what my mother taught me. She actually said never to do that with any meat. What I was going to do, since my butcher sold it to me in 1/2 lb packages, was thaw it, cut the seasoning down to a quarter of it, season, then cook for breakfast one morning.
 
  #8  
Old 03-06-11, 07:50 AM
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The last time I made Breakfast sausage, after I mixed everything, I made patties and fried them all up, froze the patties and then seal-a-mealed them in serving size portions. This works out really well when it comes time to use them. They can be warmed on the stove or in the microwave. I also crumble them for use in scrambled eggs, etc.
Here is my recipe (a work in progress, I haven't tried it with the new amounts)


2 lbs pork butt

2 T Dried Onion
1tsp Brown Sugar
1tsp Salt
tsp Fennel (old amount )
1tsp White Pepper (old amount )
1tsp Sage (old amount )
tsp Marjoram
tsp Basil
tsp Red Pepper (old amount )
1/8tsp Nutmeg
 
  #9  
Old 03-14-11, 03:11 PM
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testing testing testing testing testing testing testing testing
 
 

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