How To Make Pork Breakfast Sausage
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- čas přidán 29. 08. 2024
- This video details the entire process for making sausage. It is long, but show a lot of detail for each step. Please like and subscribe, post comments and questions. Below are links to products I use. I receive no compensation for these endorsements.
LEM Grinder
www.lemproduct...
Meat 15 lb Stuffer
www.meatyourma...
A.C. Legg's #10 Sausage Seasoning
www.amazon.com...
Mark what a fun day I'm 87 years old, thank you for your knowledge and dedication this world needs more people like you. Please keep what you're doing your awesome.
Bless you for your kind words! I hate to see such things lost to modern times. As a kid, I witnessed hogs being butchered, but didn't realize the blessings that were occurring. We raised chickens and had eggs and the occasional fresh hen for Sunday dinner. Some things from our past deserve to be preserved. Take care and continue to drop in to the farm channel.
Interesting and informative thanks, I am from the U.K. and have been grinding my own meat and sausage making for nearly a year now and just love trying and mixing different spice blends, I really enjoy American breakfast sausage patties and have my own favourite recipe. I am very envious over the amount of great equiptment have in your kitchen, keep up the great work.
Thanks again Mike! I experimented for a long time but never landed on the perfect combination of spices. I discovered AC Legg's spice blends and the rest is history!
I found one I liked on CZcams and just tweaked it to my taste, I make it all the time now, all the best.
Nice video! Great set up you have there! You even have a ice machine! I have a #8 LEM grinder. If i grind likr 25 lbs of pork butt the back of my auger get extremely hot! One time i could actually smell the pork back there cooking! I think it a design flaw.
Much appreciated! Do you keep your auger assembly in the freezer? For me, that is an absolute necessity. I make sure my meat is cubed up and almost frozen before starting. That will keep you grind looking good and prevent the fats from breaking down. I need to post a couple more of these type videos. On one I will be making a merguez sausage and sharing the recipe. It will include stuffing it into lamb casings. Appreciate you taking time to watch the video and share comments.
Mark
I can attest, I have tried Mark's sausage and it is EXCELLENT! Brings a whole new appreciation on the time, dedication and professionalism he gives to everything he and George Ann do for Cedar Falls Farms!
Very much appreciated! You guys have been supporters for years.❤️
Hey, I live in Greenville near you and Neese's is one of my favorite brands. If that A.C. Leggs makes sausage taste like Neese's or Snow's then I will try it myself. I usually just mix up my own.
I don't think you will be disappointed! I still know a few Craigos down here in lower Greenville County. Janet and Josh Craigo were salt of the earth folks. I moved back into the community where I left Ved as a young kid. We are located in the Fork Shoals Community. We're having a large Farm and Music Day here on the farm this coming May 4th. Free event. Come out and enjoy the day.
@@cedarfallsfarm9833 We will try our best to be there.
How would the AC Leggs compare to something like a store bought brand breakfast sausage like Owens or Jimmy Dean or whatever you have in your area? I don’t like a lot of sage so probably wouldn’t add any. I think that’s what turns me off of many restaurant breakfast sausages.
Locally, I would compare it to Neeses or a Snow Creek. Much better than Jimmy Dean. They have a #29 that is a little milder with less sage and red pepper. You could always adjust your red pepper back in. Hit me up if you have any questions.
I noticed that you did not knead your sausage after you grind it to release the myosin in order to make it tacky. Am I correct? Do you see any need to further mix the blend after you grind? I recently made a 10 pound batch using a fairly lean pork belly and I did knead it a little but after pressing into my patty mold, I noticed that it seems to be a little more dense and tacky than I prefer after cooking and cutting with a fork.
I really work my sausage between the 1st and 2nd grind. That's when I blend my seasoning into it. After that 2nd grind you can stick it to your hand and hold it palm down. It won't fall off. It's very tacky at that point. Keeping everything cold is one of the best controls for making good sausage. If you don't, the fats will start to break down. Good luck going forward.
HOW MUCH SEASONING OF THE #10 SHOULD I USE TO MAKE ABOUT 5 POUNDS OF MEAT?
Good morning Matthew! AC Leggs recommends 1 level tablespoon per pound of meat. If you like additional sage, I would add a couple of teaspoons for 5 lbs. Temperature control is key to good sausage making. If your meat and or grinder get too warm, the fat will start to break down. If you like Italian sausage, their spice mix is perfect.