One awesome breakfast sausage recipe

[mossyhead]

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!!!!

[losdaddy7]

This sounds great....

[grundy53]

Sounds delicious!

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[Ghost Hunter]

Will be trying this one.

[mossyhead]

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.

[Boss .300 winmag]

So im not getting the buttermilk thing. You just mix it in with the other ingredients, then what, is it smoked, frozen till cooked? 

[Netminder01]

Great timing, thanks for sharing!

[lamrith]

When you say bold do you mean spicy or just a very broad flavor?  I have a family member that does not like spicey sausage.  This buttermilk recipe sounds interesting though..

[mossyhead]

The buttermilk is added with the seasonings and mixed in. The breakfast sausage is not spicy but has a nice bold flavor. This is a bulk sausage recipe-so no smoking involved. I added some real maple syrup to a package and mixed it in before frying patties and it was awesome. I got the idea of the buttermilk from an old school sausage maker that swore by it. I have never tasted a breakfast sausage that I enjoy like this one. Hope you guys make some and let me know how it turns out. I always add a little water to the pan while frying patties because there is very little grease. I cook on medium high heat until the water is gone and then brown them slightly.

[et1702]

Nice recipe!  Must be that time of year, as I just made over 80 lbs of summer sausage last night. Will be firing up the smoker today.

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[Elkrunner]

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?

[Mtn.Ghost]

Buttermilk bear sausage is also awesome

[KFhunter]

TAG

[NRA4LIFE]

Did you try stuffing this mixture?

[MtnMuley]

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