Homemade Breakfast Sausage

Hmmm. Reason to get another toy for the KitchenAid.

Is it cheaper than store bought?

Is fresh or dried sage used?

Sent from my iPhone using Tapatalk
 
Not a bad idea making your own sausage...can't eat the store bought stuff because they use too much salt. Our local Amish market has a dozen or so different makes and if you are there during lunch or dinner hours they have free samples. Tasty stuff, the Amish are great folks.
 
So do you use the plastic or metal sausage grinder? I’m assuming you use a mixer. I’m looking at attachments for my Kitchenaid.
 
1.5 lbs Pork Carne Picada
Approximately
.5 lb Venison Back Strap
.5 lb Venison Steak bits
Seasoned before grinding, mixed well.
Cooked 2 patties, not bad, a little heat.
Vacuum sealed 3 packages

  • 2 teaspoons dried sage
  • 1 teaspoon salt
  • 1 teaspoon lite salt (potash)
  • 1.5 teaspoon crushed red pepper
  • 1.2 teaspoon ground black pepper
  • .75 teaspoon fennel seed
  • .5 teaspoon smoked paprika
  • .25 teaspoon garlic powder
  • .25 teaspoon onion powder
  • .25 teaspoon ground red pepper
  • 4 Hatch Green Chiles (roasted before freezing)
  • .25 teaspoon Italian seasoning
 
Nice. But store venison is rare here. Buddies promise, but never deliver.

Conventional meats?
 
5.5 lb pork arm roast 1" cubed
6 strips bacon (roast was pretty lean) 1/2" slices
1/2 lb venison 1" cubes
Mix the below very well then layer with the meat

1 tsp Leggs smoke flavor
1.5 tsp Leggs blend 10 sausage seasoning
1.5 tsp Weber Hatch Chili seasoning
2 tsp Kirkland sweet mesquite seasoning
1 tsp low salt (potassium/salt mix)
1.5 tsp fresh ground pepper
1.5 tsp ground sage
1 tsp smoked paprika
.5 tsp Slap ya' Mama

Let sit for 8 hours mixing once, put in freezer last 20 minutes along with grinder parts.

Tested 1 piece in air fryer 10 minutes, was good, ground all, covered till morning.
 
Add 1.5 tsp red pepper flakes to the above...
Just vacuum sealed wrapped in parchment paper.
8 golf ball size (more or less) flattened patties to a package. (3 packages)
Also made 4" patties with a ring to smashburger on the griddle or disc with hamburger meat later. (3 packages with 2 to a pack)
 
  • Like
  • Love
Reactions: TRG and navychop
Add 1.5 tsp red pepper flakes to the above...
Just vacuum sealed wrapped in parchment paper.
8 golf ball size (more or less) flattened patties to a package. (3 packages)
Also made 4" patties with a ring to smashburger on the griddle or disc with hamburger meat later. (3 packages with 2 to a pack)
If you have too much I'm willing to take some off your hands.
 
  • Haha
  • Like
Reactions: navychop and Bobby
If you have too much I'm willing to take some off your hands.
Lol, I've been refining my recipe for months to where it's something I like, (Brother ate while camped out hunting and liked). This batch was still lean even with the bacon, but really good. I ended up cooking one of the smashburger sized ones as a cheeseburger for lunch.
 
  • Like
Reactions: navychop and Bobby
5 lb pork butt roast 1" cubed
Mix the below very well then layer with the meat

1 tsp Leggs smoke flavor
1.5 tsp Leggs blend 10 sausage seasoning
1.5 tsp Weber Hatch Chili seasoning
2 tsp Kirkland sweet mesquite seasoning
1 tsp low salt (potassium/salt mix)
1.5 tsp fresh ground pepper
1.5 tsp ground sage
1 tsp smoked paprika
.5 tsp Slap ya' Mama
Add 1.5 tsp red pepper flakes
1 tsp cayenne pepper

(made this yesterday, after watching some ground meat jerky videos, made some and just pulled from ninja foodi after 4 hrs at 165F, 1/8" thick, pretty tasty)
 
  • Like
Reactions: navychop