One awesome breakfast sausage recipe

[Boss .300 winmag]

Thanks for the recipe. The spicy red wine Italian sounds good.

  Can we get a recipe for it?   

[mossyhead]

All of my recipe cards are at my fathers house currently but I will be up there this weekend and grab them. The red wine italians are an authentic recipe from a friends grandmother in Italy. To answer the question about how do I eat 600 lbs- it will be 3 different varieties split between 4 families.

[Boss .300 winmag]

Oh ya, I've been to the old country! 

[mossyhead]

Ok, here you go-

Italian links:

15 lbs. of fine grind pork shoulder or butt
15 lbs. of fine grind deer or elk burger
1 cup of non iodized table salt
2 cups of merlot wine
6 Tbsp fennel seed
1/2 cup of paprika
4 Tbsp cayenne pepper
2 Tbsp granulated garlic
32-35 mm hog casings( I use LEM brand)

makes approx. 90 6" links
Make sure you refrigerate the links for 24 hrs. before freezing


Sweet Greek ground sausage:

15 lbs. medium grind pork shoulder
15 lbs. medium grind deer or elk burger
1 cup of High Mountain Authentic Sweet Italian brand mix(Sportsmans Warehouse)
2 cans of Cavenders Greek Seasoning 8 oz.(Winco Foods)
1/2 lb. medium brown sugar

Note: The High Mtn. Sweet Italian Seasoning has 2 packets approx. 3/4 cup each inside.

Mix all ingredients thoroughly, package, and freeze.

This is excellent in pasta's, meatloaf, breakfast, etc.......
ENJOY!!!!!!!!

[skidynastar33]

Awesome!

[reload821]

Definitely like the buttermilk idea! Going to try. Thanks

[grundy53]

Wow. Some great recipes!

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[MtnMuley]

Thanks

[Schmalzfam]

That was the best breakfast sausage ever!!Cooked a patty before we packaged it, this stuff is amazing. Thank you for sharing:)

[Possum197]

Gonna try this one for sure! 

[TheHunt]

I am going to give this a go to try out.  I think I will cut the your recipe down to 1/4 as a test.

[emac]

My father and I made 180 lbs. of various sausages last weekend and all of them turned out great. One that my family really enjoys is a buttermilk breakfast sausage I came up with for a 30lb. batch.
1.) 15 lbs. ground deer (fine grind plate)
2.) 15 lbs. ground pork shoulder
3.) 9 tblsp. table salt
4.) 4.5 tblsp. ground thyme
5.) 4.5 tblsp. marjoram
6.) 9 tblsp. rubbed sage
7.) 9 tblsp. table grind black pepper
8.) 1 quart of buttermilk

You may add cayenne pepper or red pepper flakes if you like it a little spicier. This is a very bold sausage and a winner with my wife and kids. You could also add maple syrup if you choose , but I never have. Enjoy!!!!

How much maple syrup would you add to this recipe?

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[KFhunter]

I'm assuming buttermilk powder? 

[packmule]

I used regular buttermilk and poured it over the meat and spices prior to grinding.  Mixed it all really well and did the grinding.  It was excellent.  The buttermilk is thick enough that it just gloms onto the meat.  Great recipe!!

[KFhunter]

OK, I'm gonna make a bunch of that