Beginners Guide To Amazing Breakfast Sausage
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- čas přidán 19. 03. 2023
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In this video I will show you how to make the best homemade breakfast sausage you have ever had. It is easy to make and taste better than anything you can get at the grocery store. It doesn’t take a lot of fancy equipment or know how to complete this project. Watch along as I shoe you how to make this delicious recipe.
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Equipment used in this video:
Meat Your Maker.com
500 Watt Meat Grinder:
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The recipe since it wasn't in the description:
- 2 pounds ground pork
- 1 Tbs Sage
- 1/2 tsp Red Pepper Flake
- 1 Tbs Brown Sugar
- 1 Tbs Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Dry Thyme
Thank you.
@@peaceful3250 No problem
Why no fennel seed, either cracked or whole?
The music was obnoxious... Thanks for saving us from more of that.
Hey Guys! I found the MVP! Thanks @NightRider364!
Our tortilla press works wonders on making the patties uniform. Weighing the balls will result in uniform shapes - easiest to wrap same-size patties. Also - you double wrapped w/plastic wrap "to avoid freezer burn" but you will still get FB b/c you left air paces between the plastic wrap and the paper/meat stacks. You need to remove ALL dead-air spaces (via a vacuum machine) to eliminate all air. Freezing first will still allow air spaces to surround the meat, esp since they have 'rough' surfaces, so freezer burn will happen if stored more than a week before using. It's best to layer them - using separator sheets as he did - but EXACTLY the same diameter as the patties, then enclose the stack in total contact w/the freezer wrap. This way there is no meat left with space between the plastic wrap & the meat.
We cook an entire package of sausage at once, freeze, and microwave one minute at breakfast time. They taste and feel just fine, and we save having to clean up a greasy skillet over and over.
Thanks for teaching people that making sausage isn't scary. I grew up in Milwaukee, where fine sausage is appreciated. Many parts of the country have mediocre sausage.
hint: the Dollar store has pre cut squares of parchment that would work perfect for the sausage patties👍... even though Hubs worked as a butcher when we were newly married ...my Dad also taught me how he cut meat so either of us is capable..even though we are now 'senior citizens' we have come back to cutting our own meats, thinking it is time to do our own sausage too considering what the stores are charging these days + the preservatives they put in there........
This channel gets me so pumped to try different meats/methods. Thank you for including the recipes/equipment list in the description!
Suggestion on storing the patties. Freeze the patties on the baking sheet after forming, THEN stack and separate as shown. 😊
I'm new to watching this guy...Lots of great information but I was going to suggest the same thing as you...freeze patties 1st, then you can vacuum seal in serving sizes...I do that with everything...hamburgers, cut up chicken, most of all food prep...freeze first...easier to work with...
That's how I do it. I vacuum seal them also to negate the possibility of freezer burn. If they aren't frozen first then they will be crushed.
Freezing first will still allow air spaces to surround the meat, esp since they have 'rough' surfaces, so freezer burn will happen if stored more than a week before using. It's best to layer them - using separator sheets as he did - but EXACTLY the same diameter as the patties, then enclose the stack in total contact w/the freezer wrap. This way there is no meat left with space between the plastic wrap & the meat.
I have ground sausage at home for many years. I’ve noticed that the butts/shoulders sold today are more leaner than a few years back so I typically add fat to try and hit the 70/30 ratio. I noticed when you cooked your final product there was no visible oil in the skillet. I try very much to avoid that as many of us know there is nothing worse than a dry lean sausage. The fat has several functions and is a key ingredient for great sausage. The most difficult thing about grinding good sausage is being consistent and that is because the pork may not have an ample amount of fat throughout. Because there is nothing more disappointing than ending up with a 25lb batch of too lean sausage I always have extra pork fat on hand should it be needed. Thanks for the video. I always enjoy watching how other people do this. Mine is never perfect. Consistency is really hard to achieve.
When I'm partitioning meat for storage, I use a vacuum sealer. It sucks all the air out so it can be freezer stored for a long time.
Do you still put the butchers paper or wax paper in the vacuum sealed bags like he did with the plastic wrap?
Great video thanks! Note you can also order pre cut patty paper which is awesome in making patties! One paper down, put meat ball on paper, then add next paper on top, and smash with a small plate to desired thickness. Just a tip thanks for you awesome cost savings videos!
For some reason your video popped up on my page..Boy am I glad it did! I have never known how to choose a good cut of meat other than look at the marbelling.. so very informative! Thank you..
Just made this. It is AMAZING. Finally I have a good recipe. Thanks so much!
A better way to freeze sausage is to take a sheet pan and line it with parchment paper, then patty out your sausage. A large sheet pan will hold about 6 rows of 4 patties. Then put another layer of parchment on top and repeat until you run out of sausage. We do this every winter and patty out buckets of sausage 25 pounds at a time. Once patted out, put the pan in a deep freezer for at least 24 hours to freeze temper it. Then you can just vacuum seal the patties side by side in a bag and the sealer won't mash them together. I typically do 9 patties to a pack, 3 rows of 3. If I end up with only 5 or 6 patties at the end of a batch, I'll make a bag of that.
THANK YOU FOR THE PERFECT INSTRUCTIONS. I MADE SAUSAGE FOR THE FIRST TIME AND IT CAME OUT “ FANTASTIC “
You had me with the "blue cheese crust", now this!!!
Love the videos. Gotta get that whole head in the shots. Thanks for making these videos for the home gamers to get into doing meats at home. We used to do deer meat every winter.
I have a #8 grinder I bought from Cabelas. It was expensive but it will process about 5-7 lbs a min. Prior to this I only had a kitchen aid attachment and it took forever to grind just a couple pounds let alone grinding it twice and lets not mention cleaning the thing after you're done. Basically if I'm breaking out the grinder I am going to grind at least 10 Lbs of meat to store and probably make sausages, meat balls and patties. For a 1-2 lb product you could use the food processor but you will just have to make sure you pulse it and do not take it too far. You will have to do multiple small batches but it will work.
Expensive? You don't have much of a grinder lol. That's not much bigger than your kitchen aid lol. If at all.
Great video. Butcher wizard you are a God send ❤
I make my own sausage now and then. 25lbs at a time. I use Old Plantation sausage mix, Legg;s No.6. Grind it then weigh it to 1 pound packages then freeze and get out a package at t time for myself, it will last me a week till I get out the next package. Got a sealing machine, taking the air out of bags so it will last longer in freezer.
Thanks!
Regarding freezing patties. I use burger patty sheets (Amazon), 2 per patty, top and bottom. Stick in freezer till frozen. I then stick the frozen patties into a vacuum pack bag and vacuum the patties. For burgers i do 2 per package for the 2 of us. Vacuum packing the frozen patties keeps the patties from getting squished. Great video thx!!
This is great. In the store you can find sausage with extra sage, or sausage with extra spice (hot). I like my sausage with extra sage and extra spice. That said, the price of spices these days holds me back a bit...
Recipe at minute 3:57
Family loved these. Thank you.
Outclass
I like some fennel in mine, and red bell pepper(fresh). Jimmy dean never made sausage like this! Bob Evans made some real good sausage!
I just did this for the first time with just a Kitchen Aid grinder attachment but I think I made a mistake by grinding with the larger die first, then the middle die next. Then I used the mixer attachment to get some protein extraction but that made it a bit too much like SPAM for my taste. I like the idea of grinding twice but with the larger die. I'll try that next time. Also the spices before grinding the first time is a new one. Not seen that before.
I found a copy cat recipe that has clove powder... it really makes the sausage have this aromatic savory flavor to it!
Dang it, now I have to make sausage patties now. 🤦♂️😂
I have learned that the thinner the patty, the more I like it. Almost like sausage chips but not that thin...
Making sausage is so rewarding and addictive. You will quickly find yourself making a multitude of different sausages.
I like to add 1/2 -3/4 tsp cinnamon, fry up a bread size patty, put a little yellow mustard on it and put it on Dave's Killer white bread done right. YUM!
I make sausage patties with ground beef. You can’t tell the difference. It’s all in the spices.
That is great. I need to try that. I have a freezer full of ground beef. Thanks for the tip.
@@ButcherWizard I found the recipe online. Do you want it?
@@lrg613 If he doesn't want the recipe, I'll take it!
I have a slider mold that would be perfect for this application.
Love your videos!! Didn't see the recipe?
Where did the link go for the meat grinder? Nice video by the way.
always good videos thanks..sausage is great Im sure....
Can you do a show on how to make beef tallow, and how to store it. Thank you.
Is there a manual grinder that you suggest? I live in a small space and I would like to try grinding my own meat but I’m not ready to spend the higher price for a grinder I cannot store after using it.
Hey, you could make little luminaries out of that paper for Halloween..
One sausage patty between two frozen waffles with a scrambled egg. Syrup to taste.
I've always done this with pork loin, but, of course, it's a lot leaner (Costco $2/lb; I don't remember how much their butts are). I like the idea of using a Boston butt for a higher percentage of fat. I've never added spices as I always just grinder it to use in recipes calling for sausage, but I will try your recipe the next time I grind. Breakfast patties would be a nice change of pace. I use the grinder attachment on my Kitchen-aid stand mixer.
nice
You could get pork belly to add to the grind too. It's the part that bacon comes from so it's super fatty. Both pork loin and pork belly are pretty cheap
Pork belly or bacon would add fat and make it awesome too
Porkbutt/shoulder is the standard for sausage making.
Currently at $1.88/lb. One lb of Jimmy Dean is $4.86. No brainer
Looks great sans the sugar, loving the vids!
Traditionally, butchers put a tiny bit of sugar (not enough to affect taste) to encourage browning
My Grandmother used a manual grinder unti she was 84 and probably used it a few hours a day three days a week after granpa retired. She would use a huge grinder for six hours a day, six days a week when my Grandfather had his smoked meats shop in the 20's and 30's. Everyting was made and smoked on the premises. Perhaps that is why she was not overweight? Why does everything here in the USA have to be electric and expensive. Can you post the recipe so we have a starting point?
I would not consider the bother and start up expense of grinding my own, but I find that store bought has insane amounts of salt so I'm thinking of giving this a try.
Is it easier to mix spices in after you grind it just curious? Thank you
I love your recipe. I have the same meat grinder, but I put all metal tools in the dishwasher and lost all that silver coating. Is it still safe to use a grinder?
Hint: Cut this recipe in half and you have a per pound season recipe. Makes conversion for 1 - 10 lbs really easy. I do a country sausage using this method, different spices. I use a hand meat grinder so I get my workout at the same time!
Please post the recipe in the description. Thanks.
I have looked and can’t find the recipe
He posted the ingredients in the video, just replay.
Look below, someone posted it in the comments
@@roxannebudd1978 I know it was in the video. He said he would post it in the description but apparently forgot so it was just a request / reminder.
@@roxannebudd1978 Thank you!
What about vacuum ceiling?
So I didn't need to ground up pork but thank you for the Ingredients for me I would make it a tad bit sweet and spicy, thank you so much.
Yes, I just did a taste test and it definitely needs more of something, just not very good at that. But it was good 👍
Thanks Brother. I had just broke down a pork loin (as per your video) added in venison and 30% by weight of the pork fat for it with an equal amount of cubed pork. And it came out great.
First time grinder here, great info. Ground my first pork butt yesterday with kitchen aid grinder. Made your breakfast sausage and plain ground pork as well. On my second grind it was really mushy and took a while to do it. The meat was cool to the touch, should it have been more cold? The first grind went good just the second one.
Clean your mincer knives and plate inbetween each step. Problem solved
What brand of grinder is that?? 😊
Dees the cold/freezing it kill the bacteria?
What brand of knives do you use?
URL for the meat grinder?
What size grinder is that??
I don't eat pork. Would the same spices work with beef or do they taste way different?
Recipe in the description?
Another way to test sausage is take a teaspoon full and give it a quick microwave.
Where’s the link for the meat grinder?
Love the content… but please think about no music
Recipe looks good, will have to try thanks! Just curious, would this be considered a ground pork patty recipe rather than sausage since it isn't cured?
There are many types of sausage. From fresh to smoked. A cured sausage is like a salami.
Curing salt (#1) is added for two reasons, first reason is safety if smoking the product. Second is color retention and more of an umami flavor.
Curing salt #2 is used when making a dried sausage like the salami/pepperoni mentioned by other commentator.
If smoked flavor is desired, but smoker not available, LIQUID SMOKE can be added while mixing in spice blend.
What size plate is that??
How is this mix for sausage gravy? It looks pretty lean from the grease left in the pan.
You can always add a little butter or lard to the pan. Fat is easier to add than remove
@@sociopathmercenary thank you!
Great info, thanks. As Crocodile Dundee would said “now THAT’S a Grinder” 😊
BTW - you need to block the “whatsapp” dude because he’s trolling most of your comments.
Dumb question: when I buy pork that says butt I thought I was getting the back/rump part of the pig - what is the rump part called? Would it be the more tender part? Thank you for giving us the skill to butcher.
Pork butt is actually the shoulder. Hams are the rump or back leg portion of the pig. You can find fresh picnic hams that haven’t been smoked or cured. The hams are more tough than the shoulder by the way. Thanks for watching.
Picnic hams have way more connective tissue, e.g. collagen, which makes it less desirable for this type of sausage but great for liverwurst and is also good for making headcheese or meat jelly presentations when one either cringes at the thought of eating head meat 😂 or can't find it in their area.
I’m f your pork was frozen before you made your sausage can you’ve freeze it again in the patties? I was always told you can’t really freeze meat that was thawed
What was the size of the grinder holes.
My grinder looks the same, and came with fine, medium and coarse dies; I use the medium for sausage patties.
for 70/30 where was the fat in the pan when you cooked it?
10:53 Unthaw them?
Unfortunately, THAT was not music.
I would like to see beef sausage since I can't eat pork
I'm not the one eating it so, I don't care how many times you wash your hands...lol!
I'm surprised you don't have a sealing machine lol
If the meat is frozen why do you need to unthaw it? Isn’t it already unthawed?
U want it PARTIALLY frozen not hard. Grinder works better and the fat won't smear from the heat generated by friction of the grinding process.
Nice and dryyyyyyyy.
Wow!!! What happened to the recipe?
Get some rug rats, they will tell u real quick if its any good!! 😊
Almost no grease from pan, you must have got a super lean pork but!
Bro...not hating but if you upgrade that grinder to like a .75-1 hp grinder...youll hear angels singing in the background when you grind meat. I promise!
He's prob using what the average neophyte would prob be willing to spend to give it a go.
I went through two of those before graduating to a 1.5hp, #22, 60 lb behemoth and like you said the angels sing everytime I switch it on (same with the 20 lb footpedal controlled stuffer) 🎶🎵🎶 !!!!!!!!
Yes!!!@@carfvallrightsreservedwith6649
nice. but would rather hear crickets than the dubbed stuff.
This is called BULK sausage!
Who was behind the camera? Couldn’t see your face half the time 😅😅😂
Jimmy who?
I think your videos arent showing up in my sub box, even though I'm subscribed
CZcams doesn’t show everything to all my subscribers all the time. If you have notifications turned on it is more likely to let you know. Just keep checking back. I try to post at least once per week.
Carnitas would have been better lol.
I just wrote in the comments of a Carnitas video that breakfast sausage would have been better lol.
that looks pretty lean coming from that pork butt(shoulder).
I have to try this unthawing thing.
I cannot find a grinder where the parts are dishwasher safe. How difficult are they to clean? This is the thing that really is keeping me from getting one. Also, that music was an assault on the ears. Please, just silence or narration.
I've not looked into that but I find it strange that those aluminum parts are not dishwasher safe. Perhaps if they were made of stainless steel?
@@1DrBarcould IF you wanted to spend WAY more money & could find one that small. Economics.....casting/machining etc.
The auger usually has a plastic drive spline on the inner end. Dishwasher heat would make it brittle in no time rendering it useless and probably degrades the clear anodizing (if any) coating that prevents oxidation/ corrosion. Why we spray food grade silicone lubricant on dried surface for storage.😊
I don't own a dishwasher. I wash my mincer in a sink of hot soapy water, no problems
You keep saying 1", but they
look substantially bigger? I'll
bet your stomach is smaller
than it looks.#@&!*♡
Please don't put the same song over and over again it's pretty annoying.
THAT SAUSAGE WAS WAY TO LEAN, not any grease fried out of it. You couldn't make sausage gravy. For seasoning find "Old Plantation #8" its the best. Not trying to be critical but the best sausage maker in my community told me that there's not enough fat in a pork shoulder to make decent sausage
Shoulder is usually 30% fat, the minimum recommended for sausage making. One could add a little pork belly (bacon prior to being bacon) if wanted.
Thanks for the tutorial. You've got the hamster wheel in my brain turning double time as i imagine ingredients for my own recipe.
Next time, maybe turn that crappy musak down. Your interesting video became unwatchable.
good info, horrible editing. why sooo much louder on the music between talking? there are FREE programs that fix it
me like