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Author Topic: Breakfast Sausage Complete  (Read 3428 times)

Offline jrebel

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Breakfast Sausage Complete
« on: April 14, 2012, 05:03:41 PM »
Well, for the first time ever, I have made my own breakfast sausage.  Ended up with 20 lbs total (10 venison and 10 pork shoulder).  Ground both individually then mixed the two together.  Ground then both together for the second grind.  Added seasoning packet from hi country seasoning and presto!!!  Fill the bag and vaccuum seal it.  I am eating fresh sausage tonight and will let you know how it taste.   :tup:
« Last Edit: April 14, 2012, 07:06:10 PM by jrebel »

Offline Jason

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Re: Breakfast Sausage Complete
« Reply #1 on: April 14, 2012, 05:51:51 PM »
looks great! :tup:

Offline sirfunkeybut

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Re: Breakfast Sausage Complete
« Reply #2 on: April 14, 2012, 07:04:46 PM »
posting so i can be updated

Offline jrebel

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Re: Breakfast Sausage Complete
« Reply #3 on: April 14, 2012, 07:32:24 PM »
OK...maybe because I made it myself, but that was some of the beast breakfast sausage I have ever eaten.  Seriously though it was pretty amazing.  I will be making more of this in the future.  The seasoning packet is spot on.  Congrats to Hi Country Seasoning  :tup: :tup:

Surprisingly it was really lean for using 50/50 pork/venison mixture.  I purposely didn't trim all the fat on the pork so I would moisten it up a bit.  The picture with the sausage shows no puddles of grease.  I didn't have to drain any, the pan was almost dry. 

I can't wait to make these into some breakfast patties....  My wife hates breakfast patties but will eat it cooked the way I made it, thus the omlette.  Still darn good.

Here is a link to their web site and the seasoning that I used.  I bought it locally hear in Wenatchee.

http://www.hicountry.com/spices-ground-sausage-country.html

Offline Bean Counter

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Re: Breakfast Sausage Complete
« Reply #4 on: April 14, 2012, 07:46:28 PM »
Good work, dude  :tup:

Thats pretty much how I do it as far as pork and ratio. One thing I do if I make links is to put them in the freezer for a few minutes before vacuum sealing so they dont crush during the process.

 Before you know it you'll be chopping and grinding your own herbs and spices.  ;)

Offline WCTaxidermy

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Re: Breakfast Sausage Complete
« Reply #5 on: April 14, 2012, 07:50:16 PM »
That looks mighty fine.  Good job.

Offline rasbo

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Re: Breakfast Sausage Complete
« Reply #6 on: April 15, 2012, 06:33:56 AM »
what a load of crap posting this,when I have to chow down on shredded wheat this morning, :chuckle: boy that looks good.. :tup:

Offline NRA4LIFE

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Re: Breakfast Sausage Complete
« Reply #7 on: April 16, 2012, 11:31:42 AM »
Good deal.  Looks like a Waring grinder?
Look man, some times you just gotta roll the dice

Offline jrebel

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Re: Breakfast Sausage Complete
« Reply #8 on: April 16, 2012, 06:39:57 PM »
Yeah, it is a Waring 500 watt grinder.  I bought it for this job and it worked fantastic.  I am going to buy a larger grinder later this summer but didn't have the money right now.  For $80 dollars it far exceeded all my expectations.  You definitely would not want to grind a whole deer if you were on a time limit....but for small projects it is awsome. 

Offline BullMagnet76

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Re: Breakfast Sausage Complete
« Reply #9 on: April 16, 2012, 06:42:33 PM »
Any chance to talk you into sharing???????????    :dunno:

Offline jrebel

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Re: Breakfast Sausage Complete
« Reply #10 on: April 16, 2012, 06:48:01 PM »
Cooking some up for the crew at work tomorrow morning...stop buy and gab a patty.  There is one big guy you may have to arm wrestle though...he likes his meat.  :chuckle:


 


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