NEW & IMPROVED Breakfast Sausage Recipe! | Make Your Own & Cheaper

Breakfast

sausage

making day. It's about seven and a half pounds of pork, but today we're going to put it through the meat grinder, season it, and

make

some

breakfast

sausage

s, so about a year ago I posted a video on how to create the sausage. perfect

breakfast

sausage

recipe

and I reviewed it. I probably spent hours on the computer searching for all the decent breakfast sausage

recipe

s I could find on the Internet. I took all those recipes and put them all into a giant Excel spreadsheet and tried to calculate. Of all the breakfast recipes out there, what are the most common ingredients across the board that you know of as sage when you think of breakfast sausage?

If I came across the recipe and it didn't contain sage, I probably wouldn't look at it. that one, but I took all this information and all this data and put it all into a spreadsheet and figured out what's common, what were the most common ingredients that people use in breakfast sausages and put it all together and we tested it and published it a video about it. I'll link that video above for you and the I cards. I've been without breakfast sausage for about a month. I thought, well, I'm going to

make

some. I might as well get the camera out and Take 'em with me, so I'll finish cutting this up, we'll run it through the grinder, season it, and then when we have them all, we'll cook them up a little bit, try it there.

I hope this all fits and is wonderful, Taner, yes it should be fine, this pork butt was partially frozen before we started so that will really help the grinding process much better than if you tried to use something that is not completely frozen . keep it constantly, it's much better, many people even freeze this part of their grinder before starting, so it's very cold and you want to avoid bacterial growth, so keeping the temperature cool, fresh and safe is important, so I think that for mixing purposes how I put it in two separate containers and I'll just put my seasoning half and half in, so I ended up with about seven pounds of pork once it was all ground up, when to cut those big pork butts off the bone a big bone in the middle so it got lost a little bit and there were some of the tough pieces that have silvery skin and have tendons on the inside which was also a loss because you don't really want that in

your

sausage but I'm adding crushed sage says things that Rachel grew in the garden last year and dried them.

I like to crush them so that they are like powder two three four five six. I do a lot of calculations for this down to the basics of the recipe. The original video I posted, everything was divided into one pound of pork, so this is how much of this seasoning you use for one pound of pork, since I have seven pounds of pork, I need to multiply things to know what I'm doing here, I think. I'll do my calculations ahead of time and write them on my piece of paper that way. I don't have to try to do calculations on camera because that's never fun.

I like to do the same with my time. I really take advantage of it. so when we made that first video we started with a base recipe which was sage, thyme, salt, pepper, brown sugar, cayenne pepper and red pepper flakes and nutmeg, so that was the base recipe that we started with and then I totally lost count. then we made three variations that were to use one we added maple syrup when we added paprika when we added rosemary and another with cilantro four and the one we are making today is basically the base recipe plus cilantro maple syrup and paprika we are going to omit the rosemary this time I pass this pepper only ground black pepper yes, red pepper nutmeg I heard smoked paprika would be really good, but don't have this Hungarian coriander alone.

I hope I remembered if I said at the beginning of this video, I think so. I'm going to try something different this time as the last time I made my breakfast sausage the patties didn't really stay together, well they were a bit loose and I know that sausage patty. Makers are not sausage makers, people who make leaky sausages, they often use a binding agent to make the meat stick and hold its shape and very often they use ground milk, so I'll try it right now, let's see how it goes and the general consensus across the board is that if you use powdered milk as a binding agent and

your

sausage to hold its shape, it's about a cup for every five pounds of meat that you're making there every five pounds of sausage.

I have seven pounds of sausage and I'm a little afraid to put in a whole cup, it seems like a lot, well we'll use about 3/4 of us. I'll see, hopefully I don't ruin all my sausage, okay, great, then the ingredients will be ready and then you'll get my hands dirty again. I've already washed them like seven times since I started this video, but hey, you like it once you touch it. okay, now I need to wash my hands again, so I'm going to blend this stuff as best as I can, actually, and then we're going to put it through the grinder again and after that I'm going to put it in the refrigerator and we're going to let it sit in the refrigerator for 24 hours until probably the same time tomorrow.

I'll get the camera out again, we'll cook a burger, we'll see how it holds its shape and if it holds well and we like the taste, oh I totally forgot about the maple syrup, we have to add maple syrup to it, no, if it holds the shape that I want and I like the taste, I bought some of these little burgers. things like making hamburgers, you know you like, put them in a thousand packages on Amazon for like 10 bucks, you make all my hamburgers and then we'll freeze them whole and then once they're frozen, I'll take them and put them.

I keep them in individual ziplock bags so that when I want to have breakfast in the morning I can put it in the freezer, take out a piece of sausage, cook it on the stove, make some scrambled eggs with cowboy sweets, it's my kind of breakfast, this is the syrup of Rachel Maple. I was supposed to measure this like three teaspoons, but it's going to be extra mapley now, oh, I'll give it to Rachel's spirit. I still enjoy it. I'm going to continue mixing a little more. There's something about the way fat molecules change more. and the more you mix it, that also helps in the bonding process and I have a guy, there's a guy that I worked with and that I worked with that would talk to me about sausages and different binding agents and things like that, just tell me his secret recipe.

The secret ingredient of his that he uses as a binder instead of powdered milk or something is coffee, it's like coffee that you would drink. I'll pour about a cup of coffee for every five pounds of sausage and mix it all in there, it sounded interesting. I like hot coffee, I had some. I was missing a piece. There is a little plastic bushing that goes on the back of the grinder where the auger screws on and I was missing it so it didn't work for a long time but I ground it all during the course, the second, first and second grind I did in the dish of the course, so I hope it gives my sausage a little more chunk.

I'm going to throw this in the refrigerator, let it, let it refrigerate for 24 hours. We'll be back tomorrow we'll continue filming we'll cook a burger we'll taste it we'll make sure we like it we'll stuff it and we'll throw it in the freezer and we'll discuss this the next day my The sausage mixture has been in the refrigerator for about 24 hours. I think we're basically doing that to give the seasoning a good amount of time to blend in and really absorb with the meat, mix all those flavors together first. It won't be done here on a second texture, it seems like the powdered milk really made a good difference to the texture and the way the meat holds together looks done, we'll let it cool.

I'll make three more of these. Oh Some exciting news Rachel just left home, she got a phone call from the post office and our chicks are here, our meat chickens, so she should be back here in a moment with some new family members for us, al less temporary family members until you go to the freezer, there are Cornish crosses, the same thing we did last year and the year before, and before I told you that I think this is art, now this will be our third year raising meat chickens , make these little burgers, just take out a little piece. of paper at the bottom a little piece of paper at the top, ideally in a professional business setting, all of these would be weighed to be exactly the same, but it's for me, well, I don't have to do that, but once I Get them all arranged however you want, just grab a plate, find one that works well, push it down and it will turn into pretty little burgers for you, just make sure you at least try to push them all down the same way.

Make sure your sausages have a certain consistency, you don't want something that's super thick and then some that are super thin and then you're trying to cook several at the same time, some will be ready much sooner than others. I had a lot of time to cool mm-hmm and definitely until I added more maple syrup yes, the texture seems very nice it holds well, I don't think I'll continue doing the powdered milk thing and I missed the breakfast sausage mmm Very good , put it in the freezer, I'll eat the rest of this pan. I'll make sure that of the final videos that are on your screen right now, at least one of them points to the original video I posted about this.

So if you're interested in more details about the recipe and how I came up with it, you can watch that video and the description of this video also has the recipe that we used today broken down into a pound of meat, so thanks for watching. you later