Help with Pan Sausage

purplewg · Posted: Apr 24 2012 Post subject: Help with Pan Sausage

Ok, so I happened to have shot a nice healthy sow the other day. I usually just cut them up and smoke them. This time I have decided I want to try my hand at making a good breakfast pan sausage. I plan to save/cut some up for grinding but don't want to stuff.

I could use some help on what to do after I have the meat ground up. Good recipes for breakfast type sausage? Mix hamburger in it or not? Any help for this rank beginner would be appreciated. I have read a lot on stuffing here but not much on pan sausage.
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Kevin P · Posted: Apr 24 2012 Post subject:

Hi Purp

Here's a good basic breakfast sausage recipe for stuffing or pan frying...

Meats (Metric) US
pork butt (1000 g) 2.2 lb.
Ingredients per 1000g (1 kg) of meat

salt (18 g) 3 tsp.
pepper (2.0 g) 1 tsp.
sage (rubbed) (2.0 g) 1 tsp.
nutmeg (0.5 g) ¼ tsp.
ginger (0.5 g) ⅔ tsp.
thyme (dried) (1.0 g) 1 tsp.
cayenne pepper (0.5 g) ¼ tsp.
cold water (100 g) ⅜ cup

Instructions
Grind meat with 1/4” (5-6 mm) plate.
Mix meat with all ingredients, including water.
Stuff into 22-26 mm sheep or 28-30 mm hog casings. Tie into 4” links. Or shape into patties.
Cook before serving. Recommended for frying or grilling.

Great site for general sausage & sausage-making info:
http://www.wedlinydomowe.com/

Kevin

purplewg · Posted: Apr 24 2012 Post subject:

Thanks Kevin. That sounds pretty good. I will give it a try....
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Kurt_W · BBQ Fan Joined: 27 Apr 2011 Posts: 165 Location: SWTx

we season our cubed meat prior to grinding...
a large plastic kitchen wash pan works well...
we find it mixes well that way.
also cold meat makes for easier grinding...
a hambuger press works well to form the patties.
or both hands Very Happy

just a few tips on our methods Wink

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Kevin P · Posted: Apr 25 2012 Post subject:

Sometimes when I make breakfast sausage, I'll make links or patties, depending on whether or not I've the casings in stock.

I like sheep casings for the link variety:

For patties, I'll just hand-shape 'em before frying.

If I'm making a large batch and I want to freeze some, I'll stuff a plastic chub, chill it well, then slice patties. These can either be packed & frozen or, as I did here, briefly poach them so they're pre-cooked before freezing. That way, they can be made quickly (brown n' serve) for those hectic dash-out-the-door mornings...

Kevin

purplewg · Posted: Apr 25 2012 Post subject:

Thanks for the tips guys. I can't wait to get started. I am just going to start with pan sausage for breakfast biscuits but I am sure I will end up stuffing some links later.
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patruns · Posted: Apr 25 2012 Post subject:

Ok, now I have a hankering for biscuits and sausage gravy..... Confused

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purplewg · Posted: Apr 25 2012 Post subject:

I picked up a cheap electric grinder yesterday. I have beef cuts in my freezer from the last calf I had butchered I need to grind up. Has anyone mixed ground pork with ground beef?

This pig I shot doesn't have a lot of fat. Can I add beef fat to get it to stick together?

Sorry guys I am just trying to learn something new here.
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Kurt_W · BBQ Fan Joined: 27 Apr 2011 Posts: 165 Location: SWTx

yes!
alot of folks add very fatty unsliced bacon to to their mix.
beef tallow works, also, if you can find it.
BTW, I've made that mistake with a wild hog before... way too lean.
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purplewg · Posted: Apr 25 2012 Post subject:

Jarhead · Posted: Apr 25 2012 Post subject:

Here's a great website for sausage.
http://www.wedlinydomowe.com/sausage-recipes/breakfast
and
http://www.thesmokering.com/forum/viewtopic.php?t=6692
I have made all of these and they are great.

If you can find Covered Wagon bacon in a 10# box, go with that. Cheap too. about $14/box.
These are slices that I got for pig candy. I think you can get ends and pieces even cheaper.

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purplewg · Posted: Apr 25 2012 Post subject:

Thanks Gunny. I will see what kind of bacon I can find to mix in there. Seems like I have seen covered wagon bacon somewhere but can't remember where.
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Kurt_W · BBQ Fan Joined: 27 Apr 2011 Posts: 165 Location: SWTx

the fat end of a brisket makes a good pork/beef sausage mix, too.
IIRC, we use 3oz non-iodine salt to every 10lbs meat. all else is optonal.
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purplewg · Posted: May 03 2012 Post subject:

Well, I got-r-done. Ground up some wild hog and some beef cuts I don't cook much. Tried several different recipes and of course sampled each one as I went along. Made some beef sausage, pork and beef, and pork. Made a sage sausage and it is too strong on the sage for me so I will cross that one off the list. The beef sausage is ok but not on my list of favorites. I have to admit I had found a Jimmy Dean recipe for Hot sausage and that one is my favorite so far. It is not all that hot and more like I expect to get in a mom and pop breakfast greasy spoon. I did find a package of ends of bacon. Looked like a lot of fat in it so I bought it and mixed some in each batch. All stuck together well and very little grease in the skillet after cooking. Nice and lean. My Northern Tool Kitchener worked flawlessly and ground everything on the medium hole thing. I tried to regrind using the smaller holed one but it came out looking like puree. Maybe because of it being so lean.

Thanks for the help and suggestions. Next bow season I hope to make some venison sausage.
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Kurt_W · BBQ Fan Joined: 27 Apr 2011 Posts: 165 Location: SWTx

good on ya!
double-grind can and often does turn out like a patee'.
you'll find what spice combo suits you best by the methods you used.
a 50/50 venison-pork makes for a good stuffed cooking/ and /or pan sausage.
sage is one of those spices where a little goes a long way... trial and error....
treat any venison the same a very lean beef...
good stuff.
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purplewg · Posted: May 04 2012 Post subject:

Thanks Kurt. You are right. Trial and error on the spices. I look forward to doing some venison sausage. I have had it before but never made it myself. I quit hunting 15 years ago other than nuisance animals. Been shooting the bow a lot though so I hope to get some venison this year. Very Happy

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Don't squat with your spurs on.........