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
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.
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 🤷🏼♀️
All you have to do is put the meat you have already ground up back in the mixer to push out the meat that has not been ground up…. No other stuff needed
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 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.
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
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..
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!
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
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!
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.
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 .
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!
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!
First and foremost, I notice the Blue Star Flag! Thank your son or daughter for their service! I too am searching for that perfect breakfast sausage recipe. I agree with Mark, from a year ago, to let your seasoning rest, rehydrate, and "meld" at least overnight. I had some sausage while on a trip, I think it was Swaggerty's. Maybe available at Sam's Club. Very nice with a definite black pepper flavor, very clean, very good for me. I actually LOL'ed at your wife about the rosemary sausage not even being an option. Thank you for your time!
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 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
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....
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.
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!
Very comprehensive and easy to follow. Well done sir. I will definately try the base recipie next time I make patties. I have to make my own because you can't buy them ready made in Sweden. Thnx
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! 😋👍💕
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!
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!
I love the use of the spreadsheet analysis. If you like the sweetness and aren't allergic, a little raisin paste or red current jelly in the sausage is something my Danish grandma used to put in. She claimed it was 'to taste' when I asked for the recipe, but it was around 3 T per 5 lbs of sausage. Oh, almost forgot the grated onion, but I use dry in mine.
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
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.
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.
My kind of man - spreadsheet - I love spreadsheets - and I love your research - so cool....statistics never lie on what is the best trend to follow - love your idea and thanks for sharing
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.
Thank you for a great Sausage starter, we went with the sage then added the Coriander and that was the winner. The next run will have Maple in it also. Thank you again.
I just discovered your page and I am very excited. My go-to breakfast sausage (Goolsby) was discontinued at my local Costco, the only place that carried it. I was looking for a sausage recipe and popped on TH-cam and there you were. I am trying this recipe soon. Thanks so much!
Just tried these , they are BOMB. I went for base recipe plus coriander , poured some aunt jemima syrup on one and ate one without.... so much better than I expected
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!
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
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.
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.
I just made a batch of this sausage. I added a little spicy Hungarian paprika that gave it a perfect heat imop. Yep, this is prety much the best breakfast I've ever eaten. Easy to make, much heaper than what ones out of a supermarket, and so much more flavorful. I'll be making my own sausage from here on out. Very nice job on this recipe and work you put into creating 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.
I tried poultry seasoning, thyme, fennel seed, smoke paprika, black pepper, a little sea salt, sugar, wostershier sauce, milk, nutmeg, all purpose seasoning and liquid smoke. I used Turkey meat. Did not like. Am going to try again with less ingredients. I liked your spreadsheet. Smart!
Thank you for this. Tonight, I tried to make one pound of your pork sausage recipe. Just made one pound and can't wait to try it tomorrow morning. I don't like my sausage hot so I substituted red pepper for the cayenne pepper. I just see I forgot the nutmeg and don't have any in the house so I will find out. What do you think will happen to the flavor without the nutmeg?
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.
Thank you for using a spread sheet to identify the base ingredients of sausage! That is a wonderful gift you’ve given us.
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!
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.
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.
I don't know why I waste time looking at other videos. Yours never fails. Thanks for saving me a lot of time. Love your channel.
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 🤷🏼♀️
All you have to do is put the meat you have already ground up back in the mixer to push out the meat that has not been ground up…. No other stuff needed
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 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.
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
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.
Tried the base recipe, very good. Added fennel and even better. Will try other versions soon.
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..
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.
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 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!
Your experiment with sausage ingredients was exactly what I've been searching for...thanks!!!
So glad you found my approach helpful 😆
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
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!
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.
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 .
I would like to also express my gratitude to you for putting the spreadsheet together, it sure is a nice bonus.
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
Can't wait to make this next week!! Thanks for sharing!
E X C E L L E N T E ! ! ! Thanx 4 sharing this in-depth info. 10 Stars.
Just bought a Boston Butt and plan on making sausage. Thanks for sharing this.
Many blessings.
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!
Appreciate your effort of keeping the change to just one ingredient. Very helpful and informative.
First and foremost, I notice the Blue Star Flag! Thank your son or daughter for their service! I too am searching for that perfect breakfast sausage recipe. I agree with Mark, from a year ago, to let your seasoning rest, rehydrate, and "meld" at least overnight. I had some sausage while on a trip, I think it was Swaggerty's. Maybe available at Sam's Club. Very nice with a definite black pepper flavor, very clean, very good for me. I actually LOL'ed at your wife about the rosemary sausage not even being an option. Thank you for your time!
I believe I'm going to enjoy making my own sausages. Thank you ❤😅
Hope you enjoy
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.
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!
Like how you roll... great job. Make ours with all the ingredients you have listed.
We are all out, need to make more
I did this today!!! It was delicious!! Thank you so much for sharing!!!!!
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
The sausage was perfect. Every ingredient was on point. Will definitely be making more. They were delicious, and the heat was perfect
Glad you liked it!!
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....
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.
very interesting. Fennel is often used in Italian sausage. I think this would be an interisting addition along with the sage and mace.
What an awesome video! You saved me so much time and effort by doing the work for me. Thank you!
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.
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!
Good job. I'm routinely make breakfast for dozens at church, and I learned a lot useful info here.
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.
Very comprehensive and easy to follow. Well done sir. I will definately try the base recipie next time I make patties. I have to make my own because you can't buy them ready made in Sweden. Thnx
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.
Thank you so much!!! I just made this, I’m so glad I found you!!
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.
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!
¡ Muchas gracias !
¡ Muchas felicidades 💐 guapísimos !
Son muy amables en compartir todo lo que hacen.
Sigan adelante.
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!
Thanks for the hard work…..I really like what fennel brings into breakfast sausage.
I love the use of the spreadsheet analysis.
If you like the sweetness and aren't allergic, a little raisin paste or red current jelly in the sausage is something my Danish grandma used to put in. She claimed it was 'to taste' when I asked for the recipe, but it was around 3 T per 5 lbs of sausage. Oh, almost forgot the grated onion, but I use dry in mine.
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
Please thank whomever in your family that is serving thanks for their service.
Our son & daughter. Both Navy.
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.
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.
My kind of man - spreadsheet - I love spreadsheets - and I love your research - so cool....statistics never lie on what is the best trend to follow - love your idea and thanks for sharing
I have some ground turkey to try this, can't have pork anymore. Excited to try your mathematically created best recipe!
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.
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.
Thank you for a great Sausage starter, we went with the sage then added the Coriander and that was the winner. The next run will have Maple in it also. Thank you again.
love the rustic shapes of the sausage 😊
I love your approach (same as mine). You saved me a lot of time in the area of breakfast sausage. Thanks!
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
I just discovered your page and I am very excited. My go-to breakfast sausage (Goolsby) was discontinued at my local Costco, the only place that carried it. I was looking for a sausage recipe and popped on TH-cam and there you were. I am trying this recipe soon. Thanks so much!
Oh we hope you like it.
Just tried these , they are BOMB. I went for base recipe plus coriander , poured some aunt jemima syrup on one and ate one without.... so much better than I expected
Great job! In just ordered a meat grinder and link sausage attachment for my kitchen aid
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
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
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
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.
Awesome job Todd. I ordered the KitchenAid meat grinder attachment just so that I can make your sausage recipe
Thank you for this! I would make you base without brown sugar or any sugar at all and I would add coriander, paprika.
I just made a batch of this sausage. I added a little spicy Hungarian paprika that gave it a perfect heat imop.
Yep, this is prety much the best breakfast I've ever eaten. Easy to make, much heaper than what ones out of a supermarket, and so much more flavorful. I'll be making my own sausage from here on out.
Very nice job on this recipe and work you put into creating it. 👍
Ok so finished making and cooking these and they are wonderful. Thanks again. Now we know what’s in them.
Really great video .. Thanks Todd
Glad you enjoyed 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.
I tried poultry seasoning, thyme, fennel seed, smoke paprika, black pepper, a little sea salt, sugar, wostershier sauce, milk, nutmeg, all purpose seasoning and liquid smoke. I used Turkey meat. Did not like. Am going to try again with less ingredients. I liked your spreadsheet. Smart!
Just made the base recipe. Not bad. If I try again I think Ill add celery flake. Somthing is missing but I can't put my finger on it. Thanks!
Wow what a great great job. You have done all the hard work.
Thank you
I've done my own experimentation and I found a bit of nutmeg made a significant improvement.
This is awesome. Thanks for sharing the experiment.
fantastic video !
I really like the approach to this. The spreadsheet in my opinion was a great idea. I am so going to try this recipe
Hope you like it! Let us know how it turns out.
Thank you for this. Tonight, I tried to make one pound of your pork sausage recipe. Just made one pound and can't wait to try it tomorrow morning. I don't like my sausage hot so I substituted red pepper for the cayenne pepper. I just see I forgot the nutmeg and don't have any in the house so I will find out. What do you think will happen to the flavor without the nutmeg?
thaaank you so much this is really good and helpful
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.
Thank you for doing that that was fantastic now it's time for my experiment thanks
Great job Love it
The best breakfast Sausage Vid I've seen 💪🏼💪🏼
Sweet, glad you enjoyed!
Ohhh, I can't wait to try your recipe!
Hope you like it!
Fantastic Job
Just what I was looking for.....new sub.
Awesome! Thank you!
Thank you very much. I'll start with the basic recipe first. It's always fun to try something different.
I've been looking for a basic recipe I could use for venison and I think I may have found it thanks to you Mr. Todd... thank you very much...
Wow! I thought breakfast meat was only pork! 😮 I am an 👵 old Loreal blonde.
Such a cool video! Thank you!
Great video. Agree the taste can be touchy.
Definitely going to try this. It will be my first attempt to make sausage.
Hope you enjoy