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| Making breakfast sausage |
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| kramman:
Et I'll give it a try. Is the seasonings bought in 1 pack? Also does everyone trim their deer all the waydown i.e no fat. |
| chukar58:
I have made various types of sausage and my best recommendation is go light on the seasonings and cook some up and if needed add more. Most pre packaged seasoning mixes were far too strong for the amount of sausage being made. I like to start with about 60% to 70% of the directed amount of spices and seasonings and usually end up at about 80%. You can also add more spice and seasoning just before cooking it to kick up a bit. :twocents: Yes you will want to trim off all deer fat for best results. |
| JLS:
--- Quote from: chukar58 on December 05, 2013, 05:43:42 PM ---my best recommendation is go light on the seasonings and cook some up and if needed add more. --- End quote --- :yeah: Best advice you will get on making sausage. I used pork bellies for mine. Portugese and spicy Italian were awesome. Breakfast sausage I went way to heavy on onions and it wasn't so awesome. Make a small batch first, or else plan on tasting/adding as you go. |
| kramman:
Thanks for all the advice. I'm gonna get a batch going next week I'll let everyone know how it went. Mark |
| DoubleJ:
Adding pork is best but I use this recipe when I don't have any pork on hand and it's never let me down http://www.food.com/recipe/homemade-breakfast-sausage-164092 |
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