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| Making breakfast sausage |
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| Alan K:
--- Quote from: jrebel on December 06, 2013, 08:23:46 AM ---I mix the flavor packet a little heavy cause I like the flavor of sage (example: if the pack says it will mix with 15 lbs of meat....I will mix it with 10-12 lbs of meat). --- End quote --- I too do mine this way with purchased mixes. Naturally they try and say their mix goes further than it does (IMO). I cut back the amount of meat that their mixes say to use by 20% as a general rule of thumb. :twocents: |
| boomstick:
Sage is ok but if you replace it with rosemary equal parts it even better. Just measure out the whole rosemary and the chop it up to a fine piece but not powder. |
| boomstick:
The recipe on this page is close to mine. I do 20% straight pork fat with my deer or elk. Cube both in to 1" or smaller and add the seasoning mix well and grind twice through 3/16 plate. Grinding with spice added will help mix it and its doesn't in up tacky from over mixing. |
| jrebel:
Just made 55 lbs of sausage last week and it turned out great. I used the Hicountry sage and german blends and like both equally as well. I use the German blend to make soup....like the Zupa toscana you get from olive garden....it is amazing. |
| Jason:
jrebel that soup looks tasty :drool: |
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