One awesome breakfast sausage recipe

[Squidward]

following this one. thank you

[JDHasty]

What a coincidence- I just bought all of the seasonings for another round yesterday. This year I will be making 600 lbs of various sausage including the buttermilk breakfast, sweet greek, spicy red wine italian links, and smoked bratwurst. My entire deer camp harvested a buck this year and everyone wants to make sausage! It really is a good time and great fellowship with friends. If anyone wants my other recipes stated; I would be more than happy to share them with you.

How in the heck do you eat 600 lbs?

One bite at a time. 

[mossyhead]

I always use bulgarian style buttermilk and have never tried buttermilk powder. As far as the maple syrup goes I add it to 1lb. packages at a time and mixed in 1/4 cup before frying. I am now preparing to make 120 lbs. of jalapeno and cheddar brats and homemade southwest chorizo. Trying to finish before Christmas but it's not looking too promising.

[KFhunter]

I doubled the recipe and poured in 1/2 gallon of buttermilk, it came out great.


I think the powder would clump up bad and it would be hard to make it even.

[KFhunter]

I made 4 batches of this, 120 lbs worth.

I did a taste sample and decided it was about the best tasting breakfast sausage I'd had 

[mossyhead]

Glad to here you all enjoy it. I played around for years before finalizing this recipe.

[quadrafire]

Mossyhead You are a rockstar.
That recipe was amazing. The buttermilk addition was primo.
I did a 30 lb batch of pork shoulder today and fried up a test batch.............REALLY good
I did add about 1/2 TB each of cayenne and ground chipotle

thanks for the recipe 

And yes NRA you could stuff that and smoke it easily. I  may plan another batch to do that. Very moist

[206]

Made a small batch on Saturday.  Will be making more soon.

It's now dubbed "Mosseyhead's Breakfast Sausage", to be filed next to Gunslingers Bratwurst recipe.

[grundy53]

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!!!!

Have you ever tried this recipe with all pork? Instead of 50/50 venison/pork?

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[quadrafire]

Grundy
I did all pork last week on a 30 lb batch. Terrific, and I'm sure a bit more fatty than the 50/50, but i trimmed the pork pretty well.

[grundy53]

Grundy
I did all pork last week on a 30 lb batch. Terrific, and I'm sure a bit more fatty than the 50/50, but i trimmed the pork pretty well.

Good to know. Thank you.

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[JJB11B]

tag!

[kenzmad]

I am gonna try this. Think it would do ok as a link breakfast sausage or is it best left as a ground sausage?

[KFhunter]

I am gonna try this. Think it would do ok as a link breakfast sausage or is it best left as a ground sausage?

Add powdered maple then make links out of this recipe, that should be good.

[kenzmad]

I am gonna try this. Think it would do ok as a link breakfast sausage or is it best left as a ground sausage?

Add powdered maple then make links out of this recipe, that should be good.

Hmmm. What ratio? New sausage maker here. Didnt even know powdered maple was a thing. Figured on using pure maple syrup