Breakfast Sausage

Discussion in 'Countryside Families' started by IMContrary, Aug 19, 2011.

  1. IMContrary

    IMContrary Well-Known Member

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    Does anyone make their own breakfast sausage? I have been remembering how good it was when I was a small child and my grandparents made it. I remember them using black pepper, salt, crushed red pepper and sage, but no proportions or if there was anything else in it. All the old timers in my family are gone, so I'm on my own with this one. Does anyone else on here make it and what do you flavor yours with?

    I make my own chorizo and know how much better that is than store bought, so am pretty sure homemade breakfast sausage would be better too. Even though the local grocery store chain (Dillons) has good store made variety.

    Oh, and I'd also like to hear how your family likes to eat it. I usually just make it into patties and fry it until lightly browned, but still juicy inside. Then make milk gravy with the drippings. My partner prefers it fried in crumbles with the crumbles in the gravy.
     
  2. CherieOH

    CherieOH Well-Known Member Supporter

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    Homemade sausage, yum! My grandmother used to make it too, but I never thought to get her recipe, darn it. She did use fresh herbs she grew in her kitchen garden though. I do remember her saying that fresh herbs made all the difference. The only two I remember are rosemary and sage. I'm looking forward to seeing what others have to say.
     

  3. SquashNut

    SquashNut Well-Known Member

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  4. Ravenlost

    Ravenlost Well-Known Member Supporter

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    We pay to have a deer processed every year (my BIL is a hunter) and have part of it made into breakfast sausage. Venison sausage is the best...low in fat and SO yummy!

    We like it in sausage gravy or just a patty in a biscuit. Sometimes I make scrambled egg and sausage breakfast burritos. I also use it when making spaghetti sauce.
     
  5. IMContrary

    IMContrary Well-Known Member

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  6. Annie

    Annie Well-Known Member

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    My dad used to use Morton's sausage seasoning years ago. I don't know if they still make it, though.
     
  7. HomeOnTheFarm

    HomeOnTheFarm Well-Known Member

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    Our recipe is gleaned from "Whole Foods for the Whole Familiy" by La Leche League:

    1 t. sage
    1/2 t. marjoram
    1/2 t. thyme
    1/2 t. coriander
    1 t. salt
    1/8 t. pepper
    1 lb. meat (we use venison or beef)

    I make patties out of it and fry them up in the skillet. Most everyone who tries it, likes it.

    Oh, and if you can, make the batch 12-24 hours ahead of time...the aging makes a wonderful difference!
     
  8. thequeensblessing

    thequeensblessing Well-Known Member

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    I do a sweet breakfast sausage that we LOVE! Here's the recipe:

    Sweet breakfast sausage
    unusual, but simply heavenly!

    10 lbs pork (as lean as you like it)
    3 1/2 Tbls canning salt
    2 tsp cayenne pepper
    2 Tbls ground black pepper
    4 Tbls ground sage
    1/4 tsp ground nutmeg
    1/4 tsp ground ginger
    4 Tbls brown sugar
    2 tsp vanilla

    Put pork through grinder once. Add all other ingredients to pork, mixing well with your hands to distribute spice evenly. Put through food grinder a second time. Fry a little patty to be sure seasonings are to your tastes. Freeze in airtight packages.

    You can omit the vanilla and brown sugar if you want a more savory sausage for other recipes (casseroles and the like).
     
  9. wanda1950

    wanda1950 Well-Known Member

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    I remember Granny & Mama making & canning breakfast sausage after hog killing. It was good fresh or out of the jar. Nothing I can buy is as tasty--usually add some sage & red pepper. I think that's all our family used as sausage seasoning.

    We like ours for breakfast or supper. For breakfast with gravy, biscuits, eggs--we like our gravy plain or tomato gravy. If there's any left, I like to have it for lunch. For supper we like it the same way or with fried potatoes & field peas or beans. Also for supper with pancakes or waffles.
     
  10. countryfied2011

    countryfied2011 Well-Known Member

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    We have a hog killed and blocked around the first week in Dec every year. Bring it home and grind our own sausage and season it from our herbs and peppers we grow during the summer. All we use is salt, dried sage and dried cayenne pepper. Hang it for several days, put in food saver and freeze. Last year we put up 147lbs in the freezer of sausage, the rest of the hog we use as chops,roast and ribs. Dont have a place to cure so we dont do hams. Our weather fluctuates so much here in Middle TN it is hard to keep cold.

    we eat ours anytime of day..also make sandwiches with it and big slice of tomato. Breakfast time we have gravy/biscuits, sausage, fresh jam, fresh eggs from our chickens, fried potato and fried corn...yes us southerners like their fried food..lol
     
    Last edited: Aug 20, 2011
  11. oregon woodsmok

    oregon woodsmok Well-Known Member Supporter

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    I make chorizo. The commercial stuff is so greasy that it is inedible. I use the home made choizo in potatoes and eggs, in omelets, and in Mexican cooking. I've got some in the freezer right now, made with elk. Absolutely dead lean, not a drop of fat in it.

    I also make a little bit of Italian sausage anytime I am making pizza. I like a little bit of Italian sausage on my pizza.
     
  12. Windy in Kansas

    Windy in Kansas In Remembrance

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    One of the Ralph Moody books, Horse of a Different Color, has an ingredient list in it for sausage he made and sold to the railroad. His family had made it in Colorado and their neighbors all wanted it because it was so good. One of the ingredients is beef. I've always wanted to go to a butcher shop and have a batch made up.
     
  13. IMContrary

    IMContrary Well-Known Member

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  14. Marianne

    Marianne Well-Known Member

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    Country Sausage:
    6 lbs. ground pork (Grind twice, first on lg. hole and then on med.)
    3 Tbsp. salt (kosher or regular)
    1-1/2 Tbsp. black pepper
    1-1/2 Tbsp. sage
    1-1/2 Tbsp. cayenne pepper or crushed red flakes (or to taste,this is pretty spicy)
    1 Tbsp. sugar
    3/4 cp. water
    Mix dry ingredients in water, pour over ground meat and mix well.
    If you want to stuff casings, my son (the meat man) said to use the smallest hole grinder plate for the 2nd grind for easier stuffing.

    Italian Sausage:
    6# ground pork and fat
    1-1/2 Tbsp. salt
    2 tsp. black pepper
    1/2 tsp. crushed re pepper
    5 Tbsp. dried parsley
    1/2 cp. grated Romano or Parm cheese
    4 Tbsp. toasted fennel seeds, crushed
    3 cloves garlic, minced
    1/2 tsp. oregano (opt.)
    Mix dry ingredients in 1/3 cp. water or wine and pour over meat. Mix well.


    Read more: http://familycow.proboards.com/index.cgi?board=maindish&action=display&thread=17006#ixzz1VnS2JKsj
     
  15. Marianne

    Marianne Well-Known Member

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    Forgot to add, good sausage should be 30% fat ratio.

    This is really good, and especially the Italian!
     
  16. crunchy_mama

    crunchy_mama Well-Known Member

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    Here is my sausage recipe:

    1 lb meat
    1 tsp salt
    2 tsp sage
    1 tsp ground mustard
    1/2 tsp white pepper
    1/8 or dash of ground cloves
    crushed red pepper to taste- my kids don't like it too hot so I just put a few sprinkles in there