Creating the PERFECT Breakfast Sausage Recipe!
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Our Quest for the perfect Breakfast Sausage Recipe started a few weeks ago, when I ran out of store-bought patties. I ground up a 7# pork butt, and whipped up a quick 1 lb. batch of what I "thought" would be good - and it wasn't. Thus started my quest to find a perfect recipe.
Food recipes aren't always a science, there is often art involved. Free-range thinking and innovation go a long way in the culinary world - but to be successful on this quest, I needed a good starting point. So I began to analyze different recipes, in an attempt to identify the most common ingredients used, along with averaging out their quantities. From there, I could branch out, and start to introduce "less common" ingredients - and eventually find that perfect recipe!
Below are the results of that analysis. All quantities are teaspoons, this is based off using 1 pound of ground pork:
Base Recipe:
1# Ground Pork
1.5 tsp crushed sage
1 tsp crushed thyme
1 tsp salt
2 tsp brown sugar
.75 tsp ground black pepper
.25 tsp red pepper flakes
.25 tsp nutmeg
.25 tsp cayenne pepper
Enhanced ingredients used in the video. These are in addition, to the base ingredients listed above:
.25 tsp coriander
3 tsp maple syrup
.5 tsp paprika
.5 tsp rosemary
Have a secret ingredient that your family uses in their breakfast sausage? Share with us in the comments down below, and we'll give it a shot the next time we're making up a batch!
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Todd, my mum always used to put a piece of dry bread through the mincer when she was finished to push the last of the meat out. Thought you might find that tip useful 🤷🏼♀️
Thank you for using a spread sheet to identify the base ingredients of sausage! That is a wonderful gift you’ve given us.
A man after my own heart - cooks and uses a spreadsheet!!
And cleans up the kitchen - WHAT? Such a lucky lady you are Rachel! Definitely going to try your recipe.
My dad always made our sasauge. He was from the mountains south west Virginia. He had basically your base recipe but his had fennel and a lot of sage. And as far as I can remember it had a high percentage of fat. It was SO good!
I use a lot of fennel in mine and I'm going to start using more sage. I also use it to stuff chickens for roasting so the extra sage should be nice. My store quit making their really good sausage and there's not a single mainstream brand that I like. So I started making it and I think it's well worth the effort.
I'm a little late to the party, but here's 3 tips.......
1) When you finally achieve your perfect mix of herbs and spices, mix up a
batch 5+ times one batch in advance, stored in a sealable jar. That way next
batch of sausage no measuring, your ready to go.
2) Always "rest" mixture, covered, over night in the fridge before stuffing or cooking.
The flavors will meld and be more intense then when first mixed. Cook a test
patty, If more seasoning is needed, you can add it before cooking.
3) ALWAYS keep your meat AND equipment below 40°F. Bacteria rapidly
grows between 40°-140°. If it's taking too long to cut, grind, mix, take a break
and put everything back in the freezer for 1/2 hour or so. Then continue.
No sense getting sick, when eating something so good.
Nice experiment just the same. Loved the chart. Great idea.
Your basic recipe is spot on. I would recommend pork shoulder and closer to a 70-30. Always keep your meat and equipment below 40 degrees.
I always add fennel or star anise to my breakfast sausage and being from Texas I have a few versions using cumin and/or different chile powders for a southwest flavor.
Thank you for your MOST excellent video! Your naration was perfect. NO rock Music, NO screaming, NO effort to be CUTE or CLEVER, just good information, WELL presented. You put a lot of effort into your presentation and it shows. Any one, experienced sausage maker or newbie will benefit from your work. One of the BEST presentations I have seen on TH-cam! Thank you again for your excellence!!! PS: Your wife is a refreshing addition to the video!
I'm glad you enjoyed. I look back on that video and think the quality wasn't all that good. But the underlying content is always what's the most important thing. #cheers
Maybe no rock music, but he has that killer ZZ Top beard!
Genius idea for the sausage. I add MORE crushed red pepper flakes to kick the heat up in mine. I need to follow this channel.
Thank you both for giving us some of your time. I make a maple breakfast sausage every now and then and add a little Franks Red Hot sauce.... "Maple Fire"... Don't add too much!
Good but missing something. Maybe oregano and majoram and too much salt. My dads was the best but I lost it and since he passed away, I can't get it anymore. But I'm sure his had oregano and majoram. Next time I make yours, I put them in the mix. Thanks
Tried the base recipe, very good. Added fennel and even better. Will try other versions soon.
Todd, I truly appreciate the hard work and concept you put into giving us a basic recipe to build onto! I personally had my bet on the rosemary and the maple! 😋👍💕
No Mace it is not a sausage.
Your experiment with sausage ingredients was exactly what I've been searching for...thanks!!!
So glad you found my approach helpful 😆
Greetings! Love your channel. I tried your ‘original’ sausage recipe and it is dynamite! I finally found the traditional country sausage taste I’ve been looking for. Thanks for your help. Take care and stay safe. Jim Mac
Is this still your go to recipe or have you switched it up over the past few years?
Put this in my breakfast sausage.
1 lb pork butt
1 tsp Salt
1 tsp Brown sugar
1/2 tsp Molasses
1/4 tsp liquid smoke
1/4 tsp Garlic Powder
1/2 tsp Dried Parsley
1 tbsp Ground Sage
1/4 tsp Black Pepper
1/4 tsp Dried Thyme
1/4 tsp Red Pepper Flakes
1/4 tsp Ground Coriander
1/8 tsp Oregano
Have you thought about using smoked paprika
Just picked up 2lbs of sausage from the butcher shop and watched about 5 videos before finding this one. Going to do the base and maple one and the way you went about this process I'm definitely a subscriber now
This is the best sausage recipe! I no longer buy sausage at the store. I wait for Butts to go on sale and make this! Thank you for all you do! :)
Thank you for doing ALL this so I don't have too! I wanted to learn to make my own sausage so I could eliminate the weird ingredients and chemicals.
Used your base, but omitted the ground cayenne (bunch a wusses in my house- the pepper flakes were almost too much, lol) then added the rosemary but only half as much because I used pre-ground. Turned out great!
very interesting. Fennel is often used in Italian sausage. I think this would be an interisting addition along with the sage and mace.
Wow, that's being analytical, Todd! Way to get results though! As far as suggestions for added ingredients, I always add a little garlic/garlic powder. And although I've never done this personally, I have heard of some people adding a little fennel (like maybe about 3/4 tsp. to 1 lb. meat). Can't think of anything else, sorry. Out of the test sausage samples you made, I think I would prefer either the recipe with maple or simply the base recipe. Good luck on your search for the perfect breakfast sausage and please bring us along when you do more sampling. Enjoyed the video!
I agree with Drummer as I am a Percussionist myself , joking aside, I would add to the fennel and garlic powder, Italian seasoning, (instead of just the sage and thyme), Onion powder and smoked paprika, just my two bits. Thankyou for this video it has helped me nail down my own recipe for bear/pork breakfast sausage. Thanks for the video. I liked and subbed to your channel because of it.
Before seeing your video I actually did some very similar research in trying to find commonalities in the many different recipes and although I wasn’t as methodical as you (I didn’t use a spreadsheet) I came up with a very similar base recipe. The only thing I did differently is I made a conscious decision to use maple as the sweetener which I used a the rate of 3 teaspoons (1 Tablespoon) per 1 # of pork. I’m a little surprised that you felt a need for even more maple since you were using it on top of the brown sugar already in your base but since you did I will offer up the hint that salt and sugar oppose each other and if you add significantly more sugar you may also find that adding more salt will provide better balance.
This is awesome and I loved the thoroughness in which you tried each type! Lots of work.
So I made the base recipe , doubled the paprika, used fennel instead of rosemary, and used a monkfruit sweetener instead of sugar.
Incredible flavour and perfect for keto!
The flavour was 100% on but the texture was firmer than sausage (far superior) what I don’t like about regular sausage are the what I call “toenails “ basically bits of bone, cartilage, fat .
Would have been easier to add all the base ingredients to the entire 5 lbs of meat, mix thoroughly, THEN divide & add the optional items. And if you were to grind the entire batch before adding the options, you’d only have to clean the machine once
Did we just become best friends? I swear, I do this same thing! This is how I came up with our BBQ sauce, and since then, that's all I've been doing when it comes to creating new recipes around here. You get a good feel for what everyone puts into theirs, because some people will put this in, but not that, and someone else is exactly the opposite. Then you can adjust it to your personal family's taste and VOILA! You've got yourself a signature recipe!
Yes we are ♥
@@1870s
Good job on the video. That is how I came to my recipe from a lot of experimentation with a lot of recipes. I will tell you that simplicity is the best for my recipe. It has pork, salt, dextrose, sage, black pepper, white pepper and cayenne. That's is and it's as good or better than Jimmy Dean or Bob Evans.
Hi Todd and Rachel, Just wanted to say thank you for sharing this sausage making goodness. I appreciate how you tested and tried the different varieties and love that its made from a pork butt. We (hubby and I ) bought a pork butt, ground it, seasoned it and made patties. Froze them and it was so yummy. We just used the basic recipe of yours and it was awesome. No more store bought sausage for us.. Thanks again.. and yes Rachel so much cheaper and I love crunching the numbers..
Great video and love your analysis. I know that if you don't have maple syrup on hand, brown sugar can be substituted. I am going to use your base recipe, and because I have some fresh molasses on hand, I'm going to try substituting that for maple syrup. I probably won't increase the amount because it tends to be stronger than the syrup. I use molasses when making dark rye bread. Thank you for this.
Thoroughly enjoyed your video, very well articulated, loved your use of the spreadsheet to determine the base recipe. Definitely subscribing. PS Beard game on point!
To really make a difference in the tast is to fry in a cast iron skillet. Really
Thank you for saving me a evening of experiments ❤️ I loved the spreadsheet
Love your method! This video is EXACTLY what I was looking for.
Missing fennel I think
Like how you roll... great job. Make ours with all the ingredients you have listed.
We are all out, need to make more
Use Legg's Old Plantation Sausage Mix #6. i use this all the time, it's wonderful. There are other flavors, but this is a good basic flavor.
Thank you for your hard work, I was looking for a recipe for making sausage so I'm going to try your Base Recipe.. Thanks again.
My breakfast sausage recipe is pretty much the coriander version of yours but with half the amount of thyme and about triple the amount of cayenne (unless I'm making it for others, then I use closer to what you do)... plus I add a fairly generous 1/4 tsp of MSG. After a whole lot of tests and experimenting, that was the ingredient that made everything really pop and taste as good as or better than good commercial breakfast sausage.
So glad I found your video. I've been trying to figure out what kind of sausage to make. I do like the Jimmy Dean sausage that's what I'm aiming for.
We eat lots of ground yak meat... we should try making this recipe with that!
I found a 70- 30 mix to be the best 70% manatee and 30% California Garibaldi!
If you want 'snappy' breakfast sausage, you need to chill it very cold after grinding and knead the mixture for a few minutes. It will change to a pale pinkish color, and the myacin will activate and break down the 'chunks'.
Love the way you approached this!! I'm gonna give it a shot because when you look at all the bad stuff they put in store bought stuff, I have been looking for a good breakfast sausage that all can enjoy without the preservatives, nitrates, nitrites, etc.!! Thanks so much for doing this!
We just made more a couple weeks ago, I love it
Thanks and great job doing so much work and then sharing your outcome! I used your base recipe but doubled both red pepper flakes and cayenne pepper and added the coriander. The extra little heat is just as we like it. Question-what is save time? Some folks cook patties and then freeze. Others form patties, then freeze. Others keep fresh for...how long? More help is appreciated but you've done the heavy lifting already with your spice recipe! Again...many thanks!
I was having problems making the perfect rice until I kept looking it up on TH-cam and then it happened! Three cups of water and two cups rice. Bring water to a boil and add rice and set on low for 20 minutes and then remove from heat and open lid once and recover and let set for 5 minutes. I was amazed! Now I find your site and WOW! The truly great ones come around only seldom. Yours is GREAT! Three of us have this mini farm and are trying to raise a few pigs and maybe a couple cows to cover our meat from year to year and needed a recipe for sausage and you saved the day. Thank you so much. Yea me also like just the plain mix that tastes like Bob Evans. I'm a diabetic and have problems with some sausage such as Parnell which for some reason helped put me into a coma. Strange experience waking up in the ICU after five days lost in la la land. Well after being out of the hospital for about four months I had some more of that Parnell sausage and this time I didn't eat so much and damned if it almost happened again. Well enough is enough! Now to do some honeybees. After that I'm going to go for a ride in a gyro-copter. Trying to fulfill my bucket list your know? I'll give you a subscribe and like for all the help.
I grew up eating Purnell Old Folk's sausage medium. I would love to be able to duplicate that recipe. Have you ever had that? If you have, does this come close?
I am experimenting with recipes so going to give your a try -thank you😊 One thing I have been adding is a tablespoon of bacon grease/fat for a bit of fat and flavor
Wow! Great experiment. You weren't messing around. Haha! I would lean toward maple with a little kick from cayenne or red pepper flakes. Haven't been able to catch many live streams lately. We've had decent weather (until today) and projects are stacked up. Have a great day.
I get it! Not sure how much longer we will be able to keep doing them. Probably only till May then we take the growing/ harvest season off.
spreadsheet: 1:21 Thanks for doing that! I've been trying to figure out the same thing to make plant based sausage, but you've gone way beyond what my lazy self did. Thanks for sharing!
I clicked on breakfast sausage, I saw your beard, then read ‘1870’s Homestead’ and immediately subscribed.
Lol, best comment in a long while
@@1870s I agree with PortCanon. I had listened to about half of this video before I subscribed though LOL.
Subscribed as soon as I saw that spreadsheet. LOL I usually do the same thing but it looks like you did the work for me this time! Can't wait to try to make this sausage.
E X C E L L E N T E ! ! ! Thanx 4 sharing this in-depth info. 10 Stars.
Sorry I'm a little slow but would really like to have your base recipe for sausage for 1lb. batch.. thanks
Great job! In just ordered a meat grinder and link sausage attachment for my kitchen aid
Thank you for this! I would make you base without brown sugar or any sugar at all and I would add coriander, paprika.
I'm with your wife, rosemary does not belong in sausage, but then neither does maple in my opinion. I upped the sage a little in my recipe because I love sage.
Just bought a Boston Butt and plan on making sausage. Thanks for sharing this.
Many blessings.
Dude thank you so much for this video and your hard work! I followed the base recipe except I didn't have sage so I used fresh rosemary and I added one teaspoon of fennel seed. And it came out amazing! I finally have a good tasting sausage recipe thanks to you!
I like coriander and maple syrup together for breakfast sausage
For me rosemary works best for beef like roast or brazed short ribs and steak.
from a professional cook. great job!.. my tip try scaling by weight vs measuring tsps.
¡ Muchas gracias !
¡ Muchas felicidades 💐 guapísimos !
Son muy amables en compartir todo lo que hacen.
Sigan adelante.
I've done my own experimentation and I found a bit of nutmeg made a significant improvement.
Can't wait to make this next week!! Thanks for sharing!
I know it years back but I saw the flag on your window. I hope your son is safe.
No fennel seeds?
Not for breakfast sausage. It didn't make the cut in my analysis. Italian sausage on the other hand yes
I love your approach (same as mine). You saved me a lot of time in the area of breakfast sausage. Thanks!
I love coriander don’t care for the rosemary in breakfast sausage..
Sea salt and pepper is the best and add what you want after cooking. thanks
Thank you for the video we are trying to get away from pork and make beef sausage
Thanks for the video. I will be trying these recipes myself. We usually get Legg's sausage seasoning the one that says pork on the package. Makes wonderful sausage.
I have some Legg's as well. What number do you recommend?
#25
thaaank you so much this is really good and helpful
How about use for biscuits and gravy….mmmmm
Love your video. How do we find out what your base recipe is - for proportions? Thank you!
Everything I did was based on 1# of meat:
Base Recipe:
1# Ground Pork
1.5 tsp crushed sage
1 tsp crushed thyme
1 tsp salt
2 tsp brown sugar
.75 tsp ground black pepper
.25 tsp red pepper flakes
.25 tsp nutmeg
.25 tsp cayenne pepper
Leave out the nutmeg! Horrible aftertaste on your one lb recipe
U can smoke ur own paparika 4 bette flavor too.
Where did you get your grinder? I'm raising 3hungry grandsons and I just told them we would be making our own breakfast sausage as I just purchased 4-10lb. Tenderloins. The price of 10lbs whole and 3.5lbs of patties are nearly the same. A bit of work but also healthier and made to our liking. Amazing your video popped up just as I needed a reciepe. Have a great evening:)
We got it at Cabela's
@@1870s m
Great video! I'm making sausage and using lamb roast as my meat. parsley: 1 Tbsp.
sage: 2 Tbsp.
Rosemary: 2 Tbsp.
Thyme: 1 tsp
marjoram: 1 Tbsp
Garlic powder: 1 Tbsp
onion powder: 1 Tbsp
ground celery seed: 1 Tbsp
nutmeg: 1 Tbsp
cloves: 1 tsp
white pepper: 1 Tbsp
brown sugar : 1/2 cup
How much lamb did you use for this recipe?
Ace WC I don’t know if I could put sugar in it but everything else wow
What do you use as a binder for the sausage? Egg or beard hair?
How about trying smoke paprika?
I did not know ZZ Top made sausage. 😄
Wife gonna be mad you using all those bowls lol
I wanna try this basic recipe. Sounds awesome. Since Pork kills my stomach, I'll use TVP or equivalent. I LOVE sausage for breakfast and miss it SO much. Thank you for a great video. Saved it, so I'll revisit again of course. Michael
An egg white per pound makes a good binder
Instead of Maple syrup use real maple sugar add what you like Maple Sugar you can get at Farmers market, Craft Shows or big box Supermarkets
That would be alot less messier I'm sure. Will keep an eye out for some. Thanks for the tip
I also put your video on my Pinterest board under Homemade Meats and Seasoning Mixes / with lots of different kinds of Sausages
Please thank whomever in your family that is serving thanks for their service.
Our son & daughter. Both Navy.
I'm Polish so marjoram goes in my ground pork with allspice, salt, pepper, sugar, & garlic powder. It's simple & even my young granddaughters loved it when they tried it the first time. My grandpa was a butcher & he made sausage fresh. I don't put it in skins, I just make patties, but its oh so good. Plus, I've heard sage doesn't can well so I'm safe to make patties & can them.
Way to go on the spreadsheet, we must be related in some way! Too bad Rachel doesn't like rosemary, I add it to most things I eat. My 6 & 8yo granddaughters even like a sprig in their water like grandma, lol.
Many Blessings from Deborah in West Virginia!
Hello. I am sorry but I am somewhat confused. You spoke of making sausages yet; you produced pork patties. The sausages I am used to , is pork and "associated spices" mixed and filled into either sheep or pig intestines; what we refer to as *"SAUSAGES or BANGERS"* The sheep or pork intestines allows the spices to mix or marry within the intestine, and we normally keep the sausage refrigerated for a few days allowing that time for the spices to permeate the ground pork. The finished sausages are are linked prior to placing them in the fridge. Looks like the British and American sausages are different. Thank you for these recipes. Cheers!
This is great comparison, thanks
maybe a touch of cinnamon.
Such a cool video! Thank you!
THANKS for doing the research. I don't think I'd have the patience to review a dozen recipes. Your hard work is really appreciated.
Alguien tiene la receta en español?
Hi good people. I am South African born and bred but now live in Australia. I urge you to try “Boerewors” (Farmers Sausage) I think you will love it. There are a few good recipes on TH-cam that you can learn from.
1. Xman and Co they are from Durban South Africa and have some brilliant recipes
2. Wolksberg Artisans. The same as above but come from a place near to a town called Tzaneen in South Africa
To be honest the best Boerewors I have eaten is the Wolksberg recipie but I have a few personal changes that I like and hence this is literally the best Boerewors I have ever eaten. I honestly don’t think you will regret it.
Also we make Biltong (South African Jerky) I urge you to watch the above make it. Give it a go. I reckon you won’t eat Jerky again. It is delicious. I am going to make your Pork sausage for sure. God Bless. Cheers Ken Australia.
That was great. Thank you!
The best breakfast Sausage Vid I've seen 💪🏼💪🏼
Sweet, glad you enjoyed!
never made homemade sausage but live outside the U.S. and craving it as it is not available here. Thank you for doing all the work. Im cooking it tomorrow.....thanks....
Done comed here, followin th trail from yer part 2...
Pleasedtameatchyall, from out here on th Windswept Prairies...
Very much enjoyed er vidyas, will be back, pokin round these here parts fer more.
Done liked, an subbed.
Be safe, an well, yall! :-)
#nerdysausagemath
Living Traditions did #nerdychickenmath
They also have a favorite breakfast sausage recipe...
Maybe Al from Lumnah Acres has one as well...
I love breakfast for dinner... 🐖