One awesome breakfast sausage recipe

[Jason]

  I didn't realize this thread was 3 pages..lol now 4.

[brew]

just made another batch of buttermilk breakfast sausage and spicy italian---both are really good. $1.62 / pound pork butts at Cash & Carry. ended up putting the auger/stuffer attachment on my cabela's carnivore grinder and ran the sausage into those bulk plastic bags.  the bags have a dotted line on them that indicate one pound and after a couple bags filled and putting them on the scale was able to get within an ounce of weight just judging by when the bag is filled...twisted the bags and ran them through a taper and it worked great !  also ran about 30 lbs of brats and sent them through an actual stuffer with some natural hog casings....fried up some bulk and it tasted great--will grill some of the brats this weekend and looking forward to it...put the brats in the freezer before i vac-packed them to keep their shape

[quadrafire]

just made another batch of buttermilk breakfast sausage and spicy italian---both are really good. $1.62 / pound pork butts at Cash & Carry. ended up putting the auger/stuffer attachment on my cabela's carnivore grinder and ran the sausage into those bulk plastic bags.  the bags have a dotted line on them that indicate one pound and after a couple bags filled and putting them on the scale was able to get within an ounce of weight just judging by when the bag is filled...twisted the bags and ran them through a taper and it worked great !  also ran about 30 lbs of brats and sent them through an actual stuffer with some natural hog casings....fried up some bulk and it tasted great--will grill some of the brats this weekend and looking forward to it...put the brats in the freezer before i vac-packed them to keep their shape

Were the brats made with the buttermilk recipe?

[brew]

no i used a pre-seasoned pac that said it was good for 24 lbs of meat...it was a garlic/pepper blend.  i used the stated 24 lbs of pork as said on the recipie and it was way to heavily seasoned after i fried some up to test it...ended up adding another 12 lbs of ground pork and it tasted about right.  the hog casings i was using only yielded about 30 lbs of brats and i vac packed up the extra bulk.  that buttermilk breakfast sausage recipie has a real good flavor but it wasn't the flavor i wanted to use for my brats

[quadrafire]

Thanks for clarifying. I have some hog casings waiting to be filled with something. Glad you tried it before stuffing. I wouldn't have thought to do that.

[Calvin Rayborn]

  Sounds good!

[NRA4LIFE]

I just did a batch of only 5 lbs today, as I tend to do that with new recipes.  This is an absolute winner.  This will be my go to recipe from now on.  Thanks for posting.

[Dhoey07]

Just did 10 pounds of cougar and 20 pounds of deer. Tasted great!!

[mossyhead]

Glad you all enjoyed it!!!

[The Weazle]

I made 15lbs of the buttermilk last weekend, and boy is it good!

[outdooraddict]

I'm new to the sausage making stuff but looking to grind up some old trimmings that I haven't gotten around to yet.  so just to clarify, grind it all up, (the buttermilk recipe says pork shoulder, does pork butt work, or pork fat, or does it have to be pork shoulder),  not sure if the shoulder has a certain mixture of meat and fat compared to other cuts on the hog.  anyways, mix it all together, then add buttermilk and seasonings, and package and freeze? or is there an order to the mixing

[brew]

I’m no expert but I have made a few pounds of sausage and this is what I know…both the pork butt and shoulder are taken off the front leg.  The butt is the top of the leg that goes along the spine and encompasses the top of the front leg bone, the shoulder is under that and the shank is the bottom 1/3rd of the front leg.  The butts I buy from cash & carry (now named something else I can’t remember but you can still google cash & carry) are boneless and the last batch I bought last week was a case that weighed 71 pounds and was $1.38/pound.  Each of the butts contains a gland that you need to remove.  It’s inside the chunk of meat and you can find it in the corner where the bone was removed.  Cut around that area removing excess fat and arteries and you will find the gland which is brownish grey and about the size of your thumbnail.  Do not trim off any other fat unless it has blood/arteries/veins running through it.  Cut the remaining meat up in chunks and weigh what you are going to season.  I think this batch calls for 30 pounds of meat so once you have that weighed out I put it back into the freezer until it is about ½ frozen.  Get your seasonings together for the amount of pork you are going to use then start grinding the pork with the coarse plate.  My Carnivore grinder will grind the 30 lbs in about 3 minutes.  Make sure before you grind it to put the auger and neck in the freezer to keep the meat as cold as possible when grinding.  Once the initial grind is done I will season it and put in the buttermilk.  Using gloves I will hand mix it as good as I can until the mix is tacky.  Then I put in the fine plate and run it back through the grinder.  Once you are done running it through the fine plate I will either weigh out 1 pound and vac pac it or run it back through the grinder without the plate and put on the auger attachment and horn and put it into plastic bags that have the 1 pound measurement line on the bag…those bags will usually put it within an ounce of a pound, twist the bags then drop it through my taper which seals and tapes the bags.  Breakfast sausage done.  Clean up sux but the end product is worth it.  This breakfast sausage is really good and everyone that has tried it really enjoys it.  Meat/seasoning/packaging cost is about $2/pound.

[Timberstalker]

Awesome information, brew. Thanks

[grundy53]

I used pork butts with this recipe. Love this sausage.

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[huntingfool7]

TTT