Country Style Sausage and Gravy | Biscuits and Gravy
Country Style Sausage and Gravy Ingredients
1 lb. Ground Pork
1/3 cup All Purpose Flour
2 tbsp Butter or Bacon Grease
2 cups Whole Milk
3 tsp Black Pepper minimum
1/8 - 1/2 tsp Red Pepper Flakes (optional)
1 tsp Creole Kick (optional)
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Breakfast Sausage Seasoning Blend ~ Tasty Sausage Seasoning Recipe ~ DIY Sausage Seasoning
I am getting ready to make homemade breakfast sausage and thought it might be fun to make a homemade seasoning blend that will give me enough seasoning for about 8 pounds of ground pork. I think you may be surprised at how easy it can be to make homemade breakfast sausage patties. Just some ground pork and a great deal of seasoning. Commercial sausage has a lot of nitrates and nitrites and preservatives and things we don't necessarily need in a homemade version because this is not going to have a shelf life. This is going to be made in bulk, divided up and either used or frozen for later. I will be sharing the sausage video soon.
This seasoning blend could not be easier! This is quick to make and will give you an amazing and very tasty sausage! Typical sausage flavor is usually dominated by sage, as is mine but I have a few tricks up my sleeve that may surprise you, the first of which is ground celery seed. We love it but if you don't you can leave it out. I have also included some nutmeg and cloves along with brown sugar for a bit of sweetness. If you prefer not to have a sweet breakfast sausage, you may reduce or leave out the brown sugar. Garlic, onion powder, thyme, parsley, my favorite marjoram and some white pepper round out the blend. If you like your sausage to be spicy or even just have a little kick, please add your favorite cayanne pepper, red pepper flakes or hanenero seasoning to this. Do you like a smokey flavor, add a bit of liquid smoke or smoked salt if you like!
I did not include salt in this blend because I am going to add it into my sausage to taste later. If you want to add salt here you can add two tablespoons or adjust to your liking or your health needs. If you are on a salt restricted diet, you can leave the salt out and it will not effect the deliciousness of this blend.
I love to see how many different ways I can combine the spices I have in my collection to make amazing blends for all sorts of things. Like the breakfast sausage I am going to make in another video! You can use this as a base and make your own creation! You could even make turkey or chicken breakfast sausage if you prefer using these same spices. I think some lemon or orange zest mixed in would be amazing. This blend will give you a great place to start. Let your imagination be your guide.
I hope that you have enjoyed learning how I make my own breakfast sausage seasoning and I hope you give it a try and I hope you love it!
Happy Eating!
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Country Deer Sausage Recipe! [Hot or Mild]
One of my favorite things to make from my fresh deer is country sausage. It is a staple in my breakfast every weekend. There is nothing that goes with eggs or biscuits like fresh country sausage. Be it pork or deer. One of the best things about home made deer sausage is it’s a lot healthier. Probably not going to make you live longer, but a lot less fat than store bought.
Most store bought sausage almost turns my stomach. It is mostly fat with a little meat. My personal preference is the other way around. A little fat and a lot of meat. I am not a health crazy person, but I try when I can. I am also not crazy about a mouth full of seasoned fat. I prefer a hearty meaty texture to my sausage.
The trick with deer sausage is getting the fat ratio correct. Venison is extremely lean. Therefore you have to add pork fat. Not enough and your meat is dry and burns. Too much and your patties shrink and your left with little patties and a lot of grease. When you get it just right you have crisp exterior and just a little fat left in your pan. Your sausage stays moist and full of flavor. I try and stay around 80% lean and 20% fat.
I am in love with spicy food. Not just hot, but spicy with flavor. There is nothing like good spicy sausage and coffee to wake you up in the morning. The second most important part of making sausage is your spice mix. I like to use Legg’s Old Plantation Mix #10. It has a great flavor, but little spice. I like to add crushed red pepper and hot ground pepper. I also like a lot of sage. I mix in about a 1/2 a cup of rubbed sage to 10 pounds.
I hope you will try to make your own homemade sausage. This recipe works great for just pork sausage as well. If you decide to make a lot I recommend vacuum sealing it. This will make it last for up to a year in the freezer. I use a FoodSaver with already made bags from Amazon. This is my first year using them. So far they are amazing! It is so much easier than using the rolls you have to cut and make. I can’t tell you how much time I have wasted making bags! So far I haven’t had a single bag not seal. I have sealed 75 to 100 bags so far. Thank you for watching and reading. I hope you enjoy!
Premium!! O2frepak 200 Quart Size 8 x 12 Embossed Food Saver Vacuum Sealer Freezer Bags for Seal a Meal,Food Saver,Plus other Machines.BPA Free Heavy Duty Sous Vide Vaccume Seal PreCut Bag
A.C. Legg Blend 10 Pork Sausage Seasoning - 8 Ounce
It's soooo good that I cook it almost Everyday!
Hello lovelies, this week we are making Sausage stew and this one is to die for. I have been really waiting to share this recipe and finally its here and I can't well explain how this is soooo good until you try it.
Ingredients:
- 10 to 12 Spicy beef sausages
-1 medium red bell pepper( use half)
-1 medium green bell pepper(use half)
-1 medium yellow bell pepper(use half)
-1 medium white onion(use half)
-2 garlic cloves, minced
-2 tomatoes, blended
-1-1/2 tbsp tomato paste
-2tbsp dark soy sauce
-1 beef cube
-1 tsp garam masala
-1 tsp paprika powder
-1/2tsp ground black pepper
-1/4 tsp chilli flakes(optional)
-1 cup water or beef broth
This can be served with:
Roast Potatoes:
Yellow Rice:
Potato wedges:
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:
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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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Homemade Breakfast Sausage Patties
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