NEW & IMPROVED Breakfast Sausage Recipe! | Make Your Own & Cheaper
About a year ago, I started a quest for the perfect breakfast sausage recipe. I used the last of my sausage that I had in the freezer about a month ago, and it was time to make some more. So I figured why not take you guys along, as we re-stock our supply and use a New Improved Recipe.
Here's a link to the original video where I can up with this recipe:
Carnation Patty Paper - Box of 1000:
LEM Meat Grinder:
Hoosier Hill Farm All American Whole Milk Powder:
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
Extra 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 Powdered Milk per 1 pound of meat (in my case, I had 7 pounds, so that was 36 tsp - or 3/4 of a cup).
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How to Make The Best Pork Breakfast Sausage
How to Make The Best Pork Breakfast Sausage
The classic pork breakfast sausage recipe, this time made as patties and not stuffed into casings.
Once you make these, you will never go back to store bought breakfast sausage again!
Ingredients:
1000g (1kg) pork shoulder
18g salt
2.0g black pepper
2.0g sage (rubbed or ground)
0.5g nutmeg
0.5g ginger (powder or fresh)
1.0g dried thyme
0.5g cayenne pepper
100g (100ml) ice cold water
A normal kitchen scale is not accurate enough to weigh for small amounts of spice, so I use an AWS 200g scale with 0.01g accuracy for spices
For larger loads, and when making sausage I often make 3-5kg at at time, a Taylor 5kg scale is very useful.
I’ve recently started using a Hongbake Baking Sheet with a rippled surface which keeps foods from freezing hard to the pan when I freeze patties before vacuum sealing. This surface doesn’t interfere with normal baking and also prevents the pan from warping in the stove.
The little Burger Molds in multiple sizes work great for consistent sausage patties. This kit makes full burger and slider sizes, perfect for breakfast sandwiches.
The FoodSaver vacuum sealer is a real workhorse and I cannot count the number of times it gets used in a week! This model can not only seal bags, but can seal containers as well.
I use a Wilson & Miller Heavy Duty Grinder (3000W) and separate stuffer for sausages, but there are alternatives that will save you money.
I believe in a high performance grinder, and there are a number of good models out there, but I would not purchase one less than 2000W.
The Kuunlesin at 2800W would be my choice if I had to replace my Wilson & Miller.
I’ve never had good luck with the stuffing attachments on any grinder, though I’ve used a lot of different models.
I prefer a stand-alone stuffer for any volume of sausage, and I like the simplicity of a horizontal over a vertical stuffer where the meat has to change direction.
Hakka Sausage Stuffer 2 Speed Sausage Stuffer
The KitchenAid METAL Food Grider and Stuffer is a great product, but don’t bother with the plastic model, it won’t last.
You can always grind sausage with a classic hand grinder. Just clamp it to your table and go. There are a lot of options available in all price ranges. If you are going to stuff sausages, make sure you get one with an available stuffing horn. The #10 is the classic standard size.
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How to Make Breakfast Sausage, EASY BREAKFAST SAUSAGE
LIKE AND SUBSCRIBE FOR MORE!
In this video I am going to show you a few different ways to make Breakfast Sausage.
I will give you two different sausage recipes that you guys can use to get you started!
After watching this video you guys will be able to make your own sausage patties and breakfast sausage, for breakfast!
Both of these work great with all kinds of meats, beef, pork, venison, and chicken!
Country style Breakfast Sausage
Salt 19g/kg
Black Pepper 1g/kg
White Pepper 1.5g/kg
Sage 2g/kg
Chilli Flake/Cayanne 1g/kg
Sugar 3g/kg
Thyme 1g/kg
Binder 10g/kg
Water 100g/kg
Mild Breakfast Sausage
Salt 18g/kg
White Pepper 1.5g/kg
sugar 2g/kg
Nutmeg 0.5g/kg
Coriander 0.5g/kg
Onion Powder 3g/kg
Celery Powder 0.5g/kg
Binder 10g/kg
Water 100g/kg
I suggest you guys fry a little up before you stuff to make sure its where you'd like it!
Follow us on instagram and facebook too @dhcustomsausage
If you feel up to it here is a link to Patreon:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys need a stuffer to make your sausage making process smother here is a link:
If you guys are looking for a nice knife set here is a link:
Pork Sausage Patties
Making sausage can seem like a labor-intensive task, but Chef Richard Garcia dispells the myth with a quick and easy recipe that combines pork, milk and breadcrumbs with sautéed onions and classic sausage aromatics like sage and thyme. These patties freeze well, so make a bunch and have them on hand for when hunger strikes!
How to make McDonalds Sausage Patties at home!
The McDonald's sausage pattie has a unique flavour that can draw many of us back to the restaurant for that breakfast muffin or bagel...
But what if you could re-create the flavour from home?
That way you could control exactly how much mince you were using and how many calories you were having... whilst still experiencing the genuine McDonald's flavouring.
Sounds great right??
WELL NOW YOU CAN!!
I have figured out the blend of spices and created a super healthy recipe that uses 5% lean pork mince.
If you are a McDonald's lover you NEED to try this.
#mcdonaldsbreakfastrecipe #breakfastmuffin #breakfastrecipe
Pork Breakfast Sausage Recipe
Pork Breakfast Sausage Recipe This is an updated version of an earlier breakfast sausage link recipe we did on the channel. The flavours stay pretty true to a traditional North American Breakfast Sausage links recipe. You can make breakfast links or breakfast sausage patties with this recipe, and your links can be fat or slender; your choice.
Ingredients:
2.25 Kg (5 pounds) pork shoulder
4g (15 mL / 1 Tbsp) ground sage
3g (15 mL / 1 Tbsp) dry thyme leaves
5g (15 mL / 1 Tbsp) dry rosemary leaves
15 mL (1 Tbsp) brown sugar, optional
33g (30 mL / 2 Tbsp) coarse salt
4g (10 mL / 2 tsp) crushed red pepper flakes
3g (5 mL / 1 tsp) freshly ground black pepper
3g (5 mL / 1 tsp) garlic powder
4g (5 mL / 1 tsp) paprika
Around 225 mL (15 Tbsp) ice water
Some ratios to bear in mind:
Around 3 Tbsp water per pound of meat
70% lean 30% fat
1.5% salt by weight of meat and fat.
#LeGourmetTV #GlenAndFriendsCooking