Breakfast Sausage
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How To Make Sausage Breakfast Links At Home (DIY) | The Bearded Butchers
Visit our DIY Section to get EVERYTHING you need to process your own meat at home!
Breakfast. Seth's favorite time of the day. This video is special because even though Scott never let's Seth stop for breakfast, Seth finally gets a chance at the most important meal of the day. In this video, Scott and Seth will make 2 different kinds of breakfast sausage links: Batch 1 is a perfectly blended salt and pepper sausage, batch 2 is the same but with blueberries added! Who doesn't love blueberry breakfast links?
Scott's Hot Tip - If doing more than one flavor, do the plain one first to avoid an extra cleaning of your grinder.
Bonus Scott's Hot Tip - Form a big ball with the meat and - blop - it in the stuffer.
How to make breakfast sausage links (chicken, pork, or otherwise)
1) Mix salt and pepper base with 25lb of pork or other meat in a lined meat lug (You'll want 75/25 or 70/30 meat blend). Check out the dual grind MEAT Grinder we used
2) Add your flavors. We used our proprietary Maple for the first flavored batch and then added frozen blueberries to that for the second batch. Frozen blueberries are cheap and easy to find compared to dried, just hand mix them into the previously ground meat.
3) Load the meat in your stuffer
4) Grab some 21mm casings and make sure you have a 10mm stuffing horn (as of the filming of this video, MEAT grinders don't ship with a horn that will fit a 21mm casing). Make sure you put the casing on the stuffer correctly, there is a right direction and a wrong direction.
5) Fill the casings. Pinch, twist, and cut. If you're having trouble stuffing, add some water, hand mix, and try again.
Check out all of the different items below! Remember, the more you buy the more you save!
Casing
32mm Brat Casing
Jalapeno flakes/powder
Salt/Pepper Base
Brat Seasoning Base
Maple Base
Mangoes
Peaches
13oz Seasoning Bags
Cajun:
Chipotle:
Hot:
Original:
DIY Bundles
Maple Bacon:
Jalapeno Cheddar:
Georgia Peach:
Mango Tango:
Smokies (Snack Sticks):
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Jimmy Dean Sausage Copycat | You Make it Yourself
I love breakfast! It's definitely my favorite meal of the day. So much so, that I often have it for lunch or dinner. Fry up some patties and put them on a bagel or biscuit with cheese and egg for a delicious breakfast sandwich!
This handy mix is shelf stable and great to have on hand. It takes just a few ingredients and less than 10 minutes to mix it up.
I typically use pork when making sausage, but you could easily use beef or ground chicken. I always make the mild version, but I will add the ingredients for a hotter version in the recipe below.
Enjoy breakfast with a couple of sausage patties that you made yourself, you'll be happy you did!
Jimmy Dean Breakfast Sausage Seasoning
Mild Recipe
16 oz. ground pork
1 tsp. salt
1/2 tsp. dried parsley
1/2 tsp. dried sage
1/4 tsp. ground black pepper
1/4 tsp. dried thyme
1/4 tsp. dried crushed red pepper flakes
1/4 tsp. cumin
1/4 tsp. MSG (monosodium glutamate), optional
1/8 tsp. cayenne pepper
Hot Recipe
16 oz. ground pork
1 tsp. salt
1/2 - 3/4 tsp ground cayenne pepper
1/2 tsp. dried sage
1/4 tsp. ground black pepper
1/4 tsp. dried crushed red pepper flakes
1/4 tsp. ground cumin
1/4 tsp. MSG (monosodium glutamate), optional
Store in the pantry in an airtight jar or container.
To Use
Add to 1 pound of ground pork and mix well with a spoon or clean hands. Shape into patties and fry in a skillet until done.
To Use if You Made a Large Batch
Add 3 teaspoons to each pound of ground pork. Milx well with a spoon or clean hands. Shape into patties and fry in a skillet until done.
To Store Sausage.
Wrap sausage in plastic wrap tightly and store in the refrigerator for 1 or 2 days.
To keep longer, wrap tightly in plastic wrap and store in the freezer. To use, place in the refrigerator to thaw the night before use. Sausage will keep for 6 months in the freezer.
Link for printable recipe:
Creating the PERFECT Breakfast Sausage Recipe!
Our Quest for the perfect Breakfast Sausage Recipe started a few weeks ago, when I ran out of store-bought patties. I ground up a 7# pork butt, and whipped up a quick 1 lb. batch of what I thought would be good - and it wasn't. Thus started my quest to find a perfect recipe.
Food recipes aren't always a science, there is often art involved. Free-range thinking and innovation go a long way in the culinary world - but to be successful on this quest, I needed a good starting point. So I began to analyze different recipes, in an attempt to identify the most common ingredients used, along with averaging out their quantities. From there, I could branch out, and start to introduce less common ingredients - and eventually find that perfect recipe!
Below are the results of that analysis. All quantities are teaspoons, this is based off using 1 pound of ground pork:
Base Recipe:
1# Ground Pork
1.5 tsp crushed sage
1 tsp crushed thyme
1 tsp salt
2 tsp brown sugar
.75 tsp ground black pepper
.25 tsp red pepper flakes
.25 tsp nutmeg
.25 tsp cayenne pepper
Enhanced ingredients used in the video. These are in addition, to the base ingredients listed above:
.25 tsp coriander
3 tsp maple syrup
.5 tsp paprika
.5 tsp rosemary
Have a secret ingredient that your family uses in their breakfast sausage? Share with us in the comments down below, and we'll give it a shot the next time we're making up a batch!
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Celebrate Sausage S01E07 - American Breakfast Sausage
#Celebratesausage
Welcome to Celebrate Sausage. Today we are making the American Breakfast Sausage.
You can find a printable recipe for the American Breakfast Sausage here:
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:
Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys
We want to thank Grill Top Experience for his help in this episode. Be sure to check out his channel here:
While you are there be sure to subscribe and let him know 2 Guys said hello.
We want to thank the sponsors of this years show and we invite you to check out their stores for your charcuterie needs.
The Sausage Maker:
Casings:
Cures and Binders:
Stuffers:
Grinders:
Smokin It Smokers:
Eva-Dry Dehumidifiers:
Apera Instruments pH meters:
If you have a YouTube channel and would like to be considered for a part in Celebrate Sausage 2021 or if you are a company and would like to talk about sponsorship you can contact me here:
CELEBRATE SAUSAGE SPECIAL: Meredith Leigh's Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here:
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..
Books featured on this series:
Charcuterie for Dummies (Mark LaFay):
Pure Charcuterie (Meredith Leigh):
The Ethical Meat Handbook (Meredith Leigh):
Charcuterie (Michael Ruhlman):
Salumi (Michael Ruhlman):
Also be Sure to check out our Amazon Store front to see all the things we use:
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model:
Vacmaster Vacuum Sealer:
Kotai Chef Knife:
Wusthof Boning Knife:
Edge Pro Professional knife sharpening Kit #3:
Iwatani Professional Chef Torch:
Sous Vide (For home use):
Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Dehumidifier Eva Dry 2200:
Dehumidifier Eva-Dry 1100:
Cool Mist Ultrasonic Humidifier:
My Absolute favorite thermometers:
• Thermapen Mk4 -
• DOT Kitchen Temperature Reader -
• Signals (4 Channel Temperature Probe) -
• Extra Big and Loud Kitchen Timer/Alarm -
• Pocket Temp/Humidity Meter:
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
How To Make Seasoned Sausage from Whole Pork Butt (Boston Butt)
Want to save money and have a better quality product? Buying bulk cuts, like this pork butt (often sold as Boston butt) allows you to have more bang for your buck because you're not paying for labor costs for the butcher to break it down for you. It also lets you control exactly what goes into what you're eating.
In this video, I use half of the pork butt from a local butcher to make seasoned sausage -- Jalapeño Cheddar and Blueberry Maple -- that I'll turn into corndogs for brunch (video coming soon).
The other half I portioned out into 3-inch pieces, vacuumed sealed, and then froze to use later.
Find recipes and more on my blog, at measuretwicebakeonce.com
Cast Iron in the video was purchased from Kyle Seip, @castiron_kyle on Instagram