Before anyone says anything, the reason the meat is getting more "sticky" has nothing to do with the maple syrup, but rather the working of the meat is releasing a protein called "myosin" in the meat. That's what makes it get sticky, and makes the sausage bind together better. This was fantastic sausage!
I have to say goodbye to my long time friend Jimmy D. It used to be my favorite sausage but your recipe is absolutely the best! Thank you for sharing it!
Thank you so much for this! Our grocery store had pork butt roasts on sale for 99 cents/pound. I made 14lbs of your breakfast sausage and 7lbs of your Italian sausage today. They are in the fridge for 24 hours right now. We cooked some of both up and all my kids were super happy with the way it tastes. I truly appreciate all your time and effort to share with us all.
Water, parchment paper, sheet pans, and a round pastry cutting set. When making a large batch of sausage, mix all your dry ingredients in a bowl. Add cold water enough to stir and dissolve spices. Pour over meat. Mix together as you did. The more you mix it you'll see 2 things. The mixture eventually is absorbed into the meat and starts to get tacky. When you can squeeze some in your hand, turn hand to drop it, it should try to stick to your hand and release with a slight shake. At this time you should also see what looks like tiny hairs. Protein molecules bonding. A sheet pan, and a piece of parchment paper. Spray the inside of the ring place it on the parchment paper, put sausage mixture in and press it down to flatten to shape. Fill the sheet, place another piece of paper on top. Do another tray fill that paper and set it on top of the first. And so on. Freeze them over night. I vacuum pack all my meats but if you use zip locks, you can get 8, 3" patties into one quart size bag. I also shape the meat into balls and weigh them before flattening then. Not for looks, but so they all are the same size and thickness so they cook evenly. Premix your recipe (dry ingredients) in a mason jar in a large amount and calculate how many total tbsp's or cups you need. Much easier than doing all that calculating in teaspoons when making it. Hope this helps. The 1lb sausage/burger casings work well too.
Great job on both sausage videos! Nice straight forward, common sense, no fluff approach! I like the spreadsheet thinking, that's my kind of thinking. I've done that also to try to create a perfect recipe. I'm glad you broke it down per pound of meat. I recently discovered using the metric measurement option on my scale, it's far more accurate, and is easier math because of the base 100 of grams. It's so much easier to break down the ingredients to percentages of the amount of meat which is always 100%. That way no matter the weight of the meat, by using % of other ingredients, it is always spot on.
SWEET LORDT ABOVE THIS RECIPE IS AMAZING!!! Thank you to the moon and back for all the work you did to create this recipe and double thank you for sharing it with us! The comments have also been amazing in helping us figure out how to get it to stick together without any additives at all (we just kneaded it way longer than normal). We don't eat sugar so we substituted a monk fruit/erythritol blend for the brown sugar (1:1 exchange for sugar) and used Lakanto brand monkfruit "maple" syrup in place of regular maple syrup and it's AMAZING! We have really been missing sweet sausage without gross fillers and this beats ANYTHING currently on the market from Jimmy Dean to Whole Foods. We live in Hawaii where we have plenty of wild boar that feed on macadamia nuts, bananas, mangos, papayas etc. and this recipe with that boar is out of this world. THANKS AGAIN!!!!
I made this last week and it was AMAZING!! I instinctively cut the cayenne in half and glad I did. It still had plenty of heat and was delicious. My husband loves it. We even like it better than bacon and I never thought I would say that about any sausage. I gave some to my daughter and SIL and they said it was the best sausage they’d ever had. In her words, “my tastebuds are doing a happy dance with every bite!” I made it again yesterday and I cut the cayenne a tad more, used a bit more sage and used maple sugar instead of the brown sugar and maple syrup. We will never buy sausage from the store again. Thank you so much for sharing this recipe!
I used to use binders when I first started making sausage many moons ago. I've learned through the years that in most cases you don't need it. After grinding, you just need to mix the meat until it becomes really sticky either by hand or in a stand mixer. Then it's ready to stuff in bags, casings, etc.
I've used this recipe for turkey sausage with the addition of rosemary but I just made this exact recipe with pork 😋 omg I can't believe how amazing it tastes! Thank you for your hard work, continued blessings for you and yours.
Good video. Thanks for posting. FYI, mix your meat more after your final grind to extract more protein to help keep the patties together. No need for powdered milk in loose ground sausage patties. Another thing some folks do to make sure they get a good distribution of their spices is to mix them all in a bowl well and then put it on the cut up meat chunks before the first grind. If you do two grinds and are mixing between and after the grinds you are guaranteed an even spice distribution throughout your meat.
Nicely done. If you wish to avoid adding a binder to your sausage, and you have access to a stand mixer with a paddle attachment, a few minutes of mixing will help develop the myosin in the meat, and help the particles stick together. A tablespoon or two of water (or, for your breakfast sausage, apple cider) will also help develop a protein bond.
I made your sausage recipe using all the ingredients listed in the base recipe and also added the powdered milk, paprika, and maple syrup. It by far the best sausage I have ever made. I have eaten it every morning for the past week since I made it. Making more breakfast sausage tomorrow followed by the Italian sausage. Thanks so much for a recipe that leaves even Jimmy Dean in the dust.
Todd, we made 4 pounds of this yesterday and it is by far the best breakfast sausage I e ever tasted. We didn’t have red pepper flakes so I upped the cayenne and paprika. Delicious!
Good job. My dad was a butcher for over 40 years. If you wanted it warm or hot, it would depend on how much red pepper he would use. It really turned out great. Always used Sage. Not too much sugar. He would always mix it with his hands and then run it back through the grinder. We always used salt and scalding hot water to clean with. Grinder blades and attachments he would keep in the cooler. Love homemade sausage. JKelly, Tn.
I bought some 90/10 ground pork on sale and searched how to make breakfast sausage and thanks to this video, I had the best breakfast sausage I’ve ever had. Thank you, from the bottom of my heart, for all the time and energy you put into finding the perfect recipe.
Thank you very much for your recipe, and time folks! i will be making this today, and one key note i seen was a comment about washing your hands about 5 times. i used to have that problem, but i learned a simple method to remedy this from a french chef named Jean Pierre also on you tube. He is awesome!.....but any way he uses a small bucket left in the sink with a sanitizing liquid, and a small towel to wipe down surface areas like your chopping block, hands etc. then a dry towel to dry hooked to your belt or apron. i no longer have to keep washing my hands each time in the sink with soap..etc.. The mixture is a dab of dawn soap, 1 cup of white vinegar to 1 gallon of water. This is one of the first things taught in culinary school, but you dont see much about it. Thanks again folks!
Instead of using the papers buy the one lb plastic sleeves and while doing the second grind use a a link sausage tube to fill the sleeves as you go. Then when your ready to cook just use a butcher knife to cut through the sleeves and sausage from the side to make perfect size patties as thick or thin as you like. I’ve been doing this for years and it really works well.
In my homeland the binding agent is Butchers Rusk- Flour , water , salt and Baking powder , rolled out to 1/2 inch slab , dried in the oven , cut into strips , back in the oven till brick hard , then whizz up in a blender - mwah 👌 Perfect ! 👍🏴
Our son brought us over 8 huge pork butts he purchased dirt cheap. We smoked 4 and canned it for pulled pork sandwiches. I came across your improved sausage recipe. WOW! We are loving the homemade sausage! Better than store bought, and I got 6 pints of lard as a bonus! Thanks to your hard work and research we are enjoying the results!
I made this yesterday and tested the 1st three patties from the batch.... OHHHHHH MYYYY!!! Absolutely delicious!!! Thank you for teaching a newbie like me. Watched your video over n over. Lol. Thanks. God bless!!
Loved watching this. Our extend family (aunts/uncles/cousins, etc...) gets together every January and makes multiple types of sausage (breakfast, Italian, red, white...). Some of the recipes are old German recipes made in our family for generations (like the red and white) while others are newer recipes. Instead of making patties, we bag them as haystacks (just loose ground sausage) and we make patties when we pull them out of the freezer to use them. This makes them multi-purpose, as we can use them for patties or ground breakfast sausage perfect for egg bakes or breakfast casserole.
We’ve been without breakfast sausage for so long because what is in the store in inedible nowadays. We’ve even found a plastic piece in one (store reimbursed us). So we don’t trust it, and are missing it. Lightbulb just hit me when I found your video! Thank you, doing this today!😊
My husband and I have noticed that in the last two months it is all getting tough and no grease at all for gravy. And I mean zero. Tried another big brand same thing? What in the world. Are they using the fat for another product? It is so weird. We can both hardly pull it apart.
I made my own breakfast sausage for the first time recently. I used a biscuit cutter to make my rounds. Then flash froze them on a sheet pan. Worked fine and they held together just fine. No binding agents at all. The salt was a bit too much but still delicious and worth the time.
Found your channel searching for the sausage recipes... made both country and Italian. Just finished taste testing, and both were great! For the country, I did replace 20% by volume, of the powdered milk with buttermilk powder... just because I had some needing to be used. Thanks!
Love this video...one thing I do when developing recipes is to move away from volume measurements and scale based on weights. More consistent especially when adjusting batch sizing
So cool I found your video again!! I made 10lbs of this earlier this year and lost the recipe! I loved it! Making more now. I shaped into quarter lb patties, put between wax paper and flash freezed. I then put all together in a zip lock bag so I could use individually. Awesome for breakfast sandwiches!
Hello good neighbor, calling out from California, thank you 😊 very much for your 📹 video. You saved me a ton of work and research 🙂 when I was growing up in our family and grandparents we never measured ingredients just added a pinch here, hand full there. I love cooking for our family helping my wife as you demonstrated. And we never had so many ingredients as today. In past times these were very expensive as much as gold 😳 research this. 😅 again thank you sir and your wife. We look forward to the real paradise to in enjoy everything to the fullest with our family, friends and neighbors as your self. 😎👍
1870s homestead, I had to chuckle such a old school name using a Excell spreadsheet. We use an old family recipe much like this one without the maple syrup. We been weighing all our sausage recipes in grams just to have the "same" taste every time. We still cook a small patty in case something needs to be adjusted. God bless you
I just made a rather sub par batch of 3 lbs of sausage from ground pork, this has set me up well for next time, thanks! Rather than buying the patty parchment sheets, I used my child labor (my son) to cut up some parchment paper into squares. ;)
My daughter(13) and I spend the afternoon making this recipe today. Came out great! 5.5 pounds so far. Next batch not so much heat but 10/10. Thanks for the leg work on the recipe.
I'm trying this recipe tonight and I am very excited. I would love to see an Italian Sausage Recipe from you as I love the amount of research you do on ingredients.
You can add Italian seasoning start off 1/4 c to 2 lbs sausage…mix in and let it sit for an hr to bloom the taste. Then fry a piece to see how to adjust it….fry in butter….yum
Absolutely love this! I can't wait to try this out. I made a lower calorie edible cookie dough in the same way (minus the excelsheet) so I have alot of respect for the amount of work you put into this. I will be trying to make a lower calorie breakfast sausage and I can't wait to incorporate these ingredients. I will definitely be shouting you guys out for sure if the recipe works out as planned. Thank you.
Consider using maple sugar. That is what I use in our recipe, and we love it. Also, I agree with you on needing sage!! We grow all our own sage in the garden, and it is totally different than what one can buy in a store - it is so much more flavorful.
Amazing Sausage. I followed recipe exactly with only one exception. Instead of maple syrup I used honey. I was trying to duplicate Johnsonville' "Honey Brown Sugar sausage. This turned out very good. Its been so long since i have had the other, I cannot compare. I can say this is my new go to sausage. Thanks
Today I cooked some store bought sausage for my husband, I asked him if he liked it " is to salty" bummer that's why I'm here 😁 yes I will be making it for him thank you for the recipe 🥳 God bless 🙏
I love your research idea & appreciate the time you spent on this project. We hunt and make our own sausage all the time. I just ground 1# venison & 1# pork .for a small batch. With adding coriander, I know it will taste super good. Thanks, again.
Made this yesterday with about 7 pounds of pork butt. It’s delicious! I followed your recipe, but I also added a little bit of onion powder and garlic powder.🙂
my husband bought me a grinder attachment for my mixer and I tried to use it a couple years back and litterly hated it, BUT after watching you and taking notes I think I will break it out again and give it a shot. Of course Ill have to wait till fall because we do not have AC in the house and If I remember correctly the first time I tried using it was when it was warmer out and just seemed like all I did was gum up the end of it lol. Well live and learn. Cant wait to try this again, thank you so much
Love your basic sausage recipe. We tweeted it to make our own breakfast sausage. We use the same method to make our meat patties (because that’s the way Mom did it using waxed paper). We use a small clear glass pie dish as the pressing plate - we can see if the patty is being pressed evenly. We will have to try adding the dry milk as a binder. Thank y’all for your videos.
For a sausage log, wax paper and a piece of PVC. Create a tube with the paper, and insert it into the PVC, pack in the sausage. Freeze until firm, remove it from the PVC. You can figure the rest out.
This looks great! Just an FYI, the reason you keep the meat at 30-32 degrees is because you don't want to smear the fat. You want it to grind crumbly, so it doesn't smear it. It matters less in ground sausage, but it is very important when you put into casings. Huge factor in the sausage binding to the casing. Binder is a great idea. Milk powder or potato flakes work great. You should add 10% weight in water or stock or whatever flavored liquid you like. Mix it until the proteins start breaking down. It's perfect when you can take some in your hand and it sticks to your hand when held facing down over the bowl. I appreciate the sausage matrix. That was a lot of time and effort to get that data.
I can't wait to try this recipe. I completely analyze recipes just like you do and take all the common things and then get my base line. I've been known to put them in excel myself.
Thanks for sharing. Received a Kitchen Aid with the grinder attachment so I've binged watched twenty videos on various sausage making types and techniques and found your channel very informative.
I made recipe 1 minus the sugar. I don't eat sugar. My husband loved it! He said it is perfect, no tweaks needed. Not to mention it much cheaper. Thanks so much for all your hard work.
Thank you so.mch for taking the time to share your talent and knowledge with us. We recently slaughtered our first home raised hog, and can't wait to try your recipe. God bless you and your family!!!
Your recipe sounds great and I will try it for sure. I love breakfast sausage patties with my eggs. I use a simple patty press to make mine. I weigh out 3 oz on a paper and put another on top before pressing. I can preset the thickness and make them fairly thin so the patties finish cooking when my over medium free ranges eggs are done. I pre heat my Lodge cast skillet to about 325 degrees. I fry them in bacon grease or A2A2 Jersey butter. Thanks for posting.
I bought pork loins on sale for $.99 lb and ground it with my kitchen aid mixer attachment I’ve had for 35 yrs……I used your recipe minus brown sugar, my husband eats too many sugary things but I added ground greens I dehydrated and ground turmeric for medicinal purposes. I had enough fat content so my patties held together nicely….some of the mix I put Cowboy candy in since my husband loves it. Some I put dehydrated eggs in to have added protein and if there’s no eggs in the store….we don’t have our own chickens sadly. I put 2 lbs in my mixer and mixed the sausage that way as we always did when butchering…..Since the grinder was out I made ground chicken and ground ham for patties …..summer is coming and that means camping….so nice to have a patty on homemade onion buns…we have a little propane stove which makes it fast. My husband doesn’t like chicken but I sliced the meat thinly and made a Mayo pickled jalapeño sauce and heavy on the pepperand he totally loved it
I just saw this after a morning where I made my own. I got ground pork on sale. I don't like all the preservatives in sausage but my husband loves his breakfast sausage. I found recipes online as you stated and did basically what you mentioned; common ingredients. I used the same ingredients you did. I too like maple flavor so I subbed the br. Sugar for it. Didn't know about the binder issue but hubby loved it. Now I'm glad to have this resource to start making my own. Thank you so much. ❤🙏
Thank you so much. I don't know how I missed this video when you made it, but I'm going to use it as we make venison/pork breakfast sausage next week. My grandpa owned a family grocery store, and he and his brothers were butchers. I have kicked myself many times for not asking him for his sausAge recipes before he passed. They made a variety of sausages including braunsweiger.
Your co-worker knows his stuff. Through my trial and error for making taco meat that tastes like the bell, I’ve discovered that adding instant coffee granules or espresso powder was the ingredient that brought it the closest. You can’t put your finger on what the flavor is but, it’s absolutely delicious.
Thanks for this video. I enjoyed making your sausage recipe last time and the family loved it. I actually have pork defrosting to make more. Perfect timing.
They turned out great. Thanks man!! They beat the ones you can get a the supermarket. Paired them with some running eggs and hollandaise sauce,.. ufff a breakfast bomb. 😋😋
Hubs and I have done our own sausage for years. We have german ancestry and I think we enjoy the process a little too much. I have enjoyed adding onion, apple, potato and fennel. I just grind those in with the meat. Potato is good to clean your grinder out too.
I was only listening and looked up to see you grinding up green herbs in your fingers and sprinkling them into a white rectangle. Had to do a double take! :) I'll be trying this recipe; it has all the right spices for me. Thanks as always for sharing!
I thought you did a good job last time although I had to tone down the heat. I used the original batch I made for making meatloaf. I like heat in meatloaf just not first thing in the morning. The taste was close to what I was looking for in breakfast sausage. One of my sausage making books suggested using water to make a slurry w/the spices. That way you get an even distribution of the spice mixture throughout the meat.
Came back from a pig hunt and we are processing the pigs ourselves. Just tried the base recipe on a sample pound and it was excellent! Thank you for the research!
This recipe is great, thank you for your careful research and clear presentation! Slaughtered two hogs last weekend and been on the lookout for a good recipe for breakfast sausage. Initial trial of this recipe with a small batch was spot on.
I buy the parchment paper in a big roll (baking paper) and cut it into squares as needed. That way I can use it for other baking (cakes/cookies etc) as well. Also, I like to freeze mine in 1 large bag and leave the paper on and that way I can just take out as many as I need. Saves on rubbish/money :) they look delish Todd.
I'm trying this recipe this weekend. I don't have pork butt, but I have some pork roast. Hoping this is something we like because, I hate all the nitrates and salts in commercial sausage
Hi there. Great video. I have been making sausages now for a while and we Brits love our Bangers. The best binding agent for that quantity if pork is two eggs and a large cup of BUTCHER'S RUSK. It binds the pork beautifully and helps to absorb all the flavours. Hey mate; I thought you were making sausages? How come you haven't put them in casings, or is this a different recipe. Cheers mate!
Back in the 70's in Vocational AG in school we bought hogs at auction, made whole hog sausage, just a little salt pepper and the Best ever, never have I had some even close. It's the fresh butchered meat that makes it perfect. Also we didn't refrigerate it that day just gave it out to the orders we had !
I took a 4” pvc pipe and cut off 1/4”. This makes the perfect size ring to press sausage in. Makes it perfectly round and you can not press it too thin. I love the spreadsheet, I’m ocd like that as well.
Cube your meat,put it in a large tub,add water,add spices and mix well, grind first with a 3/8” plate. 2nd grind with 1/8 or 3/16 and stuff your sausage cases with stuffing tube while doing the second grind.
Just made 10 lbs and tried! My new favorite! I had to retire from Jimmy Dean because of politics myself! This is 10 times better anyways! Thank you for your time researching. You hit all of my criteria also. 👍
That's Exactly how I roll Hombre, if I'm about to dive into an endeavor of interest that takes time and/or money, down the Interweb Rabbit hole I go until I've found the common denominators that make it successful. Nicely Done ! ! 😋 👍 👍 Cooling the meat to near freezing before each grind also keeps the Fat from "Smearing" and gives a much more consistent cut. The Grinding process Will heat up the meat as it's forced thru the cutter, so chilling becomes very important as you've stated here.
I really appreciate your method for coming up with a standardized recipe. That's pretty much the way I do it when trying to come up with some normal recipe for something, although I will flat out ignore recipes that are too far away from the median. They wouldn't even end up on the spreadsheet. Especially if I see excessive amounts of any particular spice. Like come people seem to go crazy on things like red pepper or sugar. I also rely on older cookbooks. Like I am quite fond of my 1950s edition of the Better Homes and Gardens cookbook, which bears no resemblance to their newer editions. But even back then breakfast sausage was something you just picked up from the butcher. I had been using Owen's country sausage for ages until they ruined it after the guy died. Now it is all fat and gristle, so I am looking forward to trying your basic recipe. I never liked Jimmy Dean's, and those were always the two normal grocery store options here in Texas. Not too long ago I tried Purnell because they listed a lower fat content. I think they must have been lying because it was way fattier than the norm. But at that point I thought that I have got to figure out a way to make this on my own because these grocery store brands don't have meat in them anymore. I realize breakfast sausage was always about farmers getting rid of undesirable cuts of meat, but it is just too gross these days. Thanks so much for doing the heavy lifting!!!!!
I use a ice cream scoop for consistency with my sausage and hamburger patties. I use the wax paper on sausage, hamburgers and boneless chicken breast. Saves a lot of money to just reach in and grab the amount I need.
Just made 10 lbs of sausage from base I loved it, however I had to cut the cayenne and red pepper slightly. The wife thought it was too spicy bahaha. great recipe. Now have 3 lbs of spicy and 7lbs of just plain great! Thanks a million.
I see you are using a coarse plate. I do that as well, a 7mm plate. I love the coarse texture in my sausage. On difference in my procedure is to chunk my meat smaller, add and mix the spices, allow it to rest a day or two in the fridge. I then partly freeze before grinding only once, then a final mix and put in 1 lb tubes. Just a different way of doing the same thing.
As a family we do about 50-60 pounds of different flavors of pork and venison sausage a year I highly suggest grabbing a LEM lug for mixing. General duty are not expensive and gives you plenty of room for grinding and mixing Enjoy the videos and ideas thanks
This was a nice video. My new favorites are homestead videos. I've always wondered what went into sausage and I appreciate the hard work you put into making it just right
Before anyone says anything, the reason the meat is getting more "sticky" has nothing to do with the maple syrup, but rather the working of the meat is releasing a protein called "myosin" in the meat. That's what makes it get sticky, and makes the sausage bind together better. This was fantastic sausage!
I have to say goodbye to my long time friend Jimmy D. It used to be my favorite sausage but your recipe is absolutely the best! Thank you for sharing it!
⁰
You don’t want to eat ze bugs? Lol
JD is the worst sausage! Tennessee Pride is my favorite!
Thank you so much for this! Our grocery store had pork butt roasts on sale for 99 cents/pound. I made 14lbs of your breakfast sausage and 7lbs of your Italian sausage today. They are in the fridge for 24 hours right now. We cooked some of both up and all my kids were super happy with the way it tastes. I truly appreciate all your time and effort to share with us all.
This is the most relaxing sausage making video ever😊
Water, parchment paper, sheet pans, and a round pastry cutting set.
When making a large batch of sausage, mix all your dry ingredients in a
bowl. Add cold water enough to stir and dissolve spices. Pour over meat.
Mix together as you did. The more you mix it you'll see 2 things. The mixture
eventually is absorbed into the meat and starts to get tacky. When you can
squeeze some in your hand, turn hand to drop it, it should try to stick to your
hand and release with a slight shake. At this time you should also see what
looks like tiny hairs. Protein molecules bonding.
A sheet pan, and a piece of parchment paper. Spray the inside of the ring
place it on the parchment paper, put sausage mixture in and press it down
to flatten to shape. Fill the sheet, place another piece of paper on top. Do
another tray fill that paper and set it on top of the first. And so on.
Freeze them over night. I vacuum pack all my meats but if you use zip locks,
you can get 8, 3" patties into one quart size bag. I also shape the meat into
balls and weigh them before flattening then. Not for looks, but so they all
are the same size and thickness so they cook evenly.
Premix your recipe (dry ingredients) in a mason jar in a large amount and
calculate how many total tbsp's or cups you need. Much easier than doing
all that calculating in teaspoons when making it. Hope this helps.
The 1lb sausage/burger casings work well too.
I knew there would be some awesome info in the comment section! Thanks Mark t the old garden gnome!!
Thank you for the advice!
Nice!
I mixed 34 lbs of homegrown pork sausage today using your recipe. It sounds great. Can't wait to try it tomorrow! Thanks.
Great job on both sausage videos! Nice straight forward, common sense, no fluff approach! I like the spreadsheet thinking, that's my kind of thinking. I've done that also to try to create a perfect recipe. I'm glad you broke it down per pound of meat. I recently discovered using the metric measurement option on my scale, it's far more accurate, and is easier math because of the base 100 of grams. It's so much easier to break down the ingredients to percentages of the amount of meat which is always 100%. That way no matter the weight of the meat, by using % of other ingredients, it is always spot on.
SWEET LORDT ABOVE THIS RECIPE IS AMAZING!!! Thank you to the moon and back for all the work you did to create this recipe and double thank you for sharing it with us! The comments have also been amazing in helping us figure out how to get it to stick together without any additives at all (we just kneaded it way longer than normal). We don't eat sugar so we substituted a monk fruit/erythritol blend for the brown sugar (1:1 exchange for sugar) and used Lakanto brand monkfruit "maple" syrup in place of regular maple syrup and it's AMAZING! We have really been missing sweet sausage without gross fillers and this beats ANYTHING currently on the market from Jimmy Dean to Whole Foods. We live in Hawaii where we have plenty of wild boar that feed on macadamia nuts, bananas, mangos, papayas etc. and this recipe with that boar is out of this world. THANKS AGAIN!!!!
I made this last week and it was AMAZING!! I instinctively cut the cayenne in half and glad I did. It still had plenty of heat and was delicious. My husband loves it. We even like it better than bacon and I never thought I would say that about any sausage. I gave some to my daughter and SIL and they said it was the best sausage they’d ever had. In her words, “my tastebuds are doing a happy dance with every bite!” I made it again yesterday and I cut the cayenne a tad more, used a bit more sage and used maple sugar instead of the brown sugar and maple syrup. We will never buy sausage from the store again. Thank you so much for sharing this recipe!
I used to use binders when I first started making sausage many moons ago. I've learned through the years that in most cases you don't need it. After grinding, you just need to mix the meat until it becomes really sticky either by hand or in a stand mixer. Then it's ready to stuff in bags, casings, etc.
I've used this recipe for turkey sausage with the addition of rosemary but I just made this exact recipe with pork 😋 omg I can't believe how amazing it tastes! Thank you for your hard work, continued blessings for you and yours.
Good video. Thanks for posting. FYI, mix your meat more after your final grind to extract more protein to help keep the patties together. No need for powdered milk in loose ground sausage patties. Another thing some folks do to make sure they get a good distribution of their spices is to mix them all in a bowl well and then put it on the cut up meat chunks before the first grind. If you do two grinds and are mixing between and after the grinds you are guaranteed an even spice distribution throughout your meat.
Nicely done. If you wish to avoid adding a binder to your sausage, and you have access to a stand mixer with a paddle attachment, a few minutes of mixing will help develop the myosin in the meat, and help the particles stick together.
A tablespoon or two of water (or, for your breakfast sausage, apple cider) will also help develop a protein bond.
I was going to ask about my kitchen aid so I won't need the powder milk? Just a little water
About how much water or apple cider ?
Thank you!
I made your sausage recipe using all the ingredients listed in the base recipe and also added the powdered milk, paprika, and maple syrup. It by far the best sausage I have ever made. I have eaten it every morning for the past week since I made it. Making more breakfast sausage tomorrow followed by the Italian sausage. Thanks so much for a recipe that leaves even Jimmy Dean in the dust.
❤️❤️❤️
I made this recipe. I used part pork loin too. We wanted a lower fat, less greasy sausage. It turned out great.
Todd, we made 4 pounds of this yesterday and it is by far the best breakfast sausage I e ever tasted. We didn’t have red pepper flakes so I upped the cayenne and paprika. Delicious!
Good job. My dad was a butcher for over 40 years. If you wanted it warm or hot, it would depend on how much red pepper he would use. It really turned out great. Always used Sage. Not too much sugar. He would always mix it with his hands and then run it back through the grinder. We always used salt and scalding hot water to clean with. Grinder blades and attachments he would keep in the cooler. Love homemade sausage. JKelly, Tn.
I bought some 90/10 ground pork on sale and searched how to make breakfast sausage and thanks to this video, I had the best breakfast sausage I’ve ever had. Thank you, from the bottom of my heart, for all the time and energy you put into finding the perfect recipe.
Good stuff!
Thank you very much for your recipe, and time folks!
i will be making this today, and one key note i seen was a comment about washing your hands about 5 times. i used to have that problem, but i learned a simple method to remedy this from a french chef named Jean Pierre also on you tube. He is awesome!.....but any way he uses a small bucket left in the sink with a sanitizing liquid, and a small towel to wipe down surface areas like your chopping block, hands etc. then a dry towel to dry hooked to your belt or apron.
i no longer have to keep washing my hands each time in the sink with soap..etc..
The mixture is a dab of dawn soap, 1 cup of white vinegar to 1 gallon of water.
This is one of the first things taught in culinary school, but you dont see much about it.
Thanks again folks!
Instead of using the papers buy the one lb plastic sleeves and while doing the second grind use a a link sausage tube to fill the sleeves as you go. Then when your ready to cook just use a butcher knife to cut through the sleeves and sausage from the side to make perfect size patties as thick or thin as you like. I’ve been doing this for years and it really works well.
In my homeland the binding agent is Butchers Rusk- Flour , water , salt and Baking powder , rolled out to 1/2 inch slab , dried in the oven , cut into strips , back in the oven till brick hard , then whizz up in a blender - mwah 👌
Perfect !
👍🏴
Our son brought us over 8 huge pork butts he purchased dirt cheap. We smoked 4 and canned it for pulled pork sandwiches. I came across your improved sausage recipe. WOW! We are loving the homemade sausage! Better than store bought, and I got 6 pints of lard as a bonus! Thanks to your hard work and research we are enjoying the results!
That's awesome, so glad you liked the recipe ♥
I made this yesterday and tested the 1st three patties from the batch.... OHHHHHH MYYYY!!! Absolutely delicious!!! Thank you for teaching a newbie like me. Watched your video over n over. Lol. Thanks. God bless!!
Ha! I thought I was the only one who used a plate to flatten the patties. My favorite technique for making most of my patties. Love your videos!
Loved watching this. Our extend family (aunts/uncles/cousins, etc...) gets together every January and makes multiple types of sausage (breakfast, Italian, red, white...). Some of the recipes are old German recipes made in our family for generations (like the red and white) while others are newer recipes. Instead of making patties, we bag them as haystacks (just loose ground sausage) and we make patties when we pull them out of the freezer to use them. This makes them multi-purpose, as we can use them for patties or ground breakfast sausage perfect for egg bakes or breakfast casserole.
We’ve been without breakfast sausage for so long because what is in the store in inedible nowadays. We’ve even found a plastic piece in one (store reimbursed us). So we don’t trust it, and are missing it. Lightbulb just hit me when I found your video! Thank you, doing this today!😊
My husband and I have noticed that in the last two months it is all getting tough and no grease at all for gravy. And I mean zero. Tried another big brand same thing? What in the world. Are they using the fat for another product? It is so weird. We can both hardly pull it apart.
I made my own breakfast sausage for the first time recently. I used a biscuit cutter to make my rounds. Then flash froze them on a sheet pan. Worked fine and they held together just fine. No binding agents at all. The salt was a bit too much but still delicious and worth the time.
Found your channel searching for the sausage recipes... made both country and Italian. Just finished taste testing, and both were great! For the country, I did replace 20% by volume, of the powdered milk with buttermilk powder... just because I had some needing to be used. Thanks!
Love this video...one thing I do when developing recipes is to move away from volume measurements and scale based on weights. More consistent especially when adjusting batch sizing
So cool I found your video again!! I made 10lbs of this earlier this year and lost the recipe! I loved it! Making more now. I shaped into quarter lb patties, put between wax paper and flash freezed. I then put all together in a zip lock bag so I could use individually. Awesome for breakfast sandwiches!
So glad you enjoyed 😊
Hello good neighbor, calling out from California, thank you 😊 very much for your 📹 video. You saved me a ton of work and research 🙂 when I was growing up in our family and grandparents we never measured ingredients just added a pinch here, hand full there. I love cooking for our family helping my wife as you demonstrated. And we never had so many ingredients as today. In past times these were very expensive as much as gold 😳 research this. 😅 again thank you sir and your wife. We look forward to the real paradise to in enjoy everything to the fullest with our family, friends and neighbors as your self. 😎👍
That technique is the same one I use for figuring out recipes! I don’t go as far as making spreadsheets but I just catalogue mentally.
1870s homestead, I had to chuckle such a old school name using a Excell spreadsheet. We use an old family recipe much like this one without the maple syrup. We been weighing all our sausage recipes in grams just to have the "same" taste every time. We still cook a small patty in case something needs to be adjusted. God bless you
Sounds great!
I just made a rather sub par batch of 3 lbs of sausage from ground pork, this has set me up well for next time, thanks! Rather than buying the patty parchment sheets, I used my child labor (my son) to cut up some parchment paper into squares. ;)
My daughter(13) and I spend the afternoon making this recipe today. Came out great! 5.5 pounds so far. Next batch not so much heat but 10/10. Thanks for the leg work on the recipe.
Great job! So happy you enjoyed the end result ♥
I'm trying this recipe tonight and I am very excited. I would love to see an Italian Sausage Recipe from you as I love the amount of research you do on ingredients.
Maybe this winter I'll give it a go. We love Italian sausage in our pasta dishes.
You can add Italian seasoning start off 1/4 c to 2 lbs sausage…mix in and let it sit for an hr to bloom the taste. Then fry a piece to see how to adjust it….fry in butter….yum
th-cam.com/video/FWgbNYZTrWo/w-d-xo.html here is Italian - posted this yesterday
Absolutely love this! I can't wait to try this out. I made a lower calorie edible cookie dough in the same way (minus the excelsheet) so I have alot of respect for the amount of work you put into this. I will be trying to make a lower calorie breakfast sausage and I can't wait to incorporate these ingredients. I will definitely be shouting you guys out for sure if the recipe works out as planned. Thank you.
Wonderful! Appreciate you.
Consider using maple sugar. That is what I use in our recipe, and we love it.
Also, I agree with you on needing sage!! We grow all our own sage in the garden, and it is totally different than what one can buy in a store - it is so much more flavorful.
Amazing Sausage. I followed recipe exactly with only one exception. Instead of maple syrup I used honey. I was trying to duplicate Johnsonville' "Honey Brown Sugar sausage. This turned out very good. Its been so long since i have had the other, I cannot compare. I can say this is my new go to sausage. Thanks
Today I cooked some store bought sausage for my husband, I asked him if he liked it " is to salty" bummer that's why I'm here 😁 yes I will be making it for him thank you for the recipe 🥳 God bless 🙏
I love your research idea & appreciate the time you spent on this project. We hunt and make our own sausage all the time. I just ground 1# venison & 1# pork .for a small batch. With adding coriander, I know it will taste super good. Thanks, again.
Sage is my Fav !! Like you, I would have just skipped any recipe without it... Coffee sounds totally awesome !
My old recipe has coriander. I'd actually never used it before. Took a chance. Everyone loved it!
Made this yesterday with about 7 pounds of pork butt. It’s delicious! I followed your recipe, but I also added a little bit of onion powder and garlic powder.🙂
I love this recipe. It's exactly the flavor I've been looking for. I've been using it for 3 years now!
my husband bought me a grinder attachment for my mixer and I tried to use it a couple years back and litterly hated it, BUT after watching you and taking notes I think I will break it out again and give it a shot. Of course Ill have to wait till fall because we do not have AC in the house and If I remember correctly the first time I tried using it was when it was warmer out and just seemed like all I did was gum up the end of it lol. Well live and learn. Cant wait to try this again, thank you so much
I always add some garlic and onion powder. I also add a few splashes of Worcestershire sauce.
Love your basic sausage recipe. We tweeted it to make our own breakfast sausage. We use the same method to make our meat patties (because that’s the way Mom did it using waxed paper). We use a small clear glass pie dish as the pressing plate - we can see if the patty is being pressed evenly. We will have to try adding the dry milk as a binder. Thank y’all for your videos.
Awesome! Thank you! So happy you liked the recipe! Clear glass is a great idea 💚
For a sausage log, wax paper and a piece of PVC. Create a tube with the paper, and insert it into the PVC, pack in the sausage. Freeze until firm, remove it from the PVC. You can figure the rest out.
I cannot wait to try this! We purchased a sausage cookbook and are trying different recipes over time.
Chef Husband approved! He wasn't too happy w/ my old recipe. Thank you!
This looks great! Just an FYI, the reason you keep the meat at 30-32 degrees is because you don't want to smear the fat. You want it to grind crumbly, so it doesn't smear it. It matters less in ground sausage, but it is very important when you put into casings. Huge factor in the sausage binding to the casing. Binder is a great idea. Milk powder or potato flakes work great. You should add 10% weight in water or stock or whatever flavored liquid you like. Mix it until the proteins start breaking down. It's perfect when you can take some in your hand and it sticks to your hand when held facing down over the bowl. I appreciate the sausage matrix. That was a lot of time and effort to get that data.
I know this video was posted three years ago but MAN I am so glad I found it. Thanks!
Glad it was helpful!
I can't wait to try this recipe. I completely analyze recipes just like you do and take all the common things and then get my base line. I've been known to put them in excel myself.
Oh my word! We just made this. It is so good. Thank you so much for all the research you did to make this.
Thanks for sharing. Received a Kitchen Aid with the grinder attachment so I've binged watched twenty videos on various sausage making types and techniques and found your channel very informative.
I made recipe 1 minus the sugar. I don't eat sugar. My husband loved it! He said it is perfect, no tweaks needed. Not to mention it much cheaper. Thanks so much for all your hard work.
Did you do a small batch not sure how to measure out for 5 lbs of ground pork.
Thank you so.mch for taking the time to share your talent and knowledge with us. We recently slaughtered our first home raised hog, and can't wait to try your recipe. God bless you and your family!!!
Your recipe sounds great and I will try it for sure. I love breakfast sausage patties with my eggs. I use a simple patty press to make mine. I weigh out 3 oz on a paper and put another on top before pressing. I can preset the thickness and make them fairly thin so the patties finish cooking when my over medium free ranges eggs are done. I pre heat my Lodge cast skillet to about 325 degrees. I fry them in bacon grease or A2A2 Jersey butter. Thanks for posting.
😀Thanks for sharing this I will make me some.
I like this guy. Seems like he wouls be a cool dude to hang with
I bought pork loins on sale for $.99 lb and ground it with my kitchen aid mixer attachment I’ve had for 35 yrs……I used your recipe minus brown sugar, my husband eats too many sugary things but I added ground greens I dehydrated and ground turmeric for medicinal purposes. I had enough fat content so my patties held together nicely….some of the mix I put Cowboy candy in since my husband loves it. Some I put dehydrated eggs in to have added protein and if there’s no eggs in the store….we don’t have our own chickens sadly.
I put 2 lbs in my mixer and mixed the sausage that way as we always did when butchering…..Since the grinder was out I made ground chicken and ground ham for patties …..summer is coming and that means camping….so nice to have a patty on homemade onion buns…we have a little propane stove which makes it fast.
My husband doesn’t like chicken but I sliced the meat thinly and made a Mayo pickled jalapeño sauce and heavy on the pepperand he totally loved it
Thank You,for that information
I just saw this after a morning where I made my own. I got ground pork on sale. I don't like all the preservatives in sausage but my husband loves his breakfast sausage. I found recipes online as you stated and did basically what you mentioned; common ingredients. I used the same ingredients you did. I too like maple flavor so I subbed the br. Sugar for it. Didn't know about the binder issue but hubby loved it. Now I'm glad to have this resource to start making my own. Thank you so much. ❤🙏
So happy you enjoyed it! And your husband too
@@1870s so what was the price/pound? I missed it............
Thank you so much. I don't know how I missed this video when you made it, but I'm going to use it as we make venison/pork breakfast sausage next week. My grandpa owned a family grocery store, and he and his brothers were butchers. I have kicked myself many times for not asking him for his sausAge recipes before he passed. They made a variety of sausages including braunsweiger.
Sounds great!
Your co-worker knows his stuff. Through my trial and error for making taco meat that tastes like the bell, I’ve discovered that adding instant coffee granules or espresso powder was the ingredient that brought it the closest. You can’t put your finger on what the flavor is but, it’s absolutely delicious.
Thanks for this video. I enjoyed making your sausage recipe last time and the family loved it. I actually have pork defrosting to make more. Perfect timing.
They turned out great. Thanks man!! They beat the ones you can get a the supermarket. Paired them with some running eggs and hollandaise sauce,.. ufff a breakfast bomb.
😋😋
Hubs and I have done our own sausage for years. We have german ancestry and I think we enjoy the process a little too much. I have enjoyed adding onion, apple, potato and fennel. I just grind those in with the meat. Potato is good to clean your grinder out too.
I was only listening and looked up to see you grinding up green herbs in your fingers and sprinkling them into a white rectangle. Had to do a double take! :) I'll be trying this recipe; it has all the right spices for me. Thanks as always for sharing!
Every time I watch this video I am watching my father as a youth rolling doobies at the kitchen counter. Thanks for such a great video!
Sir you are very pleasant to listen to. Thanks for the video!
Why thank you David
@@1870s Because you're a decent fellow randomer😂
I thought you did a good job last time although I had to tone down the heat. I used the original batch I made for making meatloaf. I like heat in meatloaf just not first thing in the morning. The taste was close to what I was looking for in breakfast sausage. One of my sausage making books suggested using water to make a slurry w/the spices. That way you get an even distribution of the spice mixture throughout the meat.
I liked the video as soon as i saw the spreadsheet :)
A man after my own heart. Thanks for doing the legwork. Happy I found you site while doing the same thing.
Came back from a pig hunt and we are processing the pigs ourselves. Just tried the base recipe on a sample pound and it was excellent! Thank you for the research!
This recipe is great, thank you for your careful research and clear presentation! Slaughtered two hogs last weekend and been on the lookout for a good recipe for breakfast sausage. Initial trial of this recipe with a small batch was spot on.
Great recipe! I made it tonight for a small 200g batch. Enough for five breakfast sausages.
Candy for carnivores.
No sausage for a month now!! You just cannot live like that. Glad you found a winner!
I buy the parchment paper in a big roll (baking paper) and cut it into squares as needed. That way I can use it for other baking (cakes/cookies etc) as well. Also, I like to freeze mine in 1 large bag and leave the paper on and that way I can just take out as many as I need. Saves on rubbish/money :) they look delish Todd.
Great timing, I just bought a whole hog and have ground pork. I did this so I could make my own sausage. Thank you for the tutorial.
Rock on! If you try it, let us know what you think.
my dad in the 60's added sage and pepper flakes so so good
I'm trying this recipe this weekend. I don't have pork butt, but I have some pork roast. Hoping this is something we like because, I hate all the nitrates and salts in commercial sausage
I made it. I added a little onion powder. SOOOOOOOOOOOOOOOOOOOOOO GOOD! Thank you for the recipe!
Hi there. Great video. I have been making sausages now for a while and we Brits love our Bangers. The best binding agent for that quantity if pork is two eggs and a large cup of BUTCHER'S RUSK. It binds the pork beautifully and helps to absorb all the flavours. Hey mate; I thought you were making sausages? How come you haven't put them in casings, or is this a different recipe. Cheers mate!
Love all the videos!! I learn something all the time with guys. 💚💚
Back in the 70's in Vocational AG in school we bought hogs at auction, made whole hog sausage, just a little salt pepper and the Best ever, never have I had some even close.
It's the fresh butchered meat that makes it perfect.
Also we didn't refrigerate it that day just gave it out to the orders we had !
I took a 4” pvc pipe and cut off 1/4”. This makes the perfect size ring to press sausage in. Makes it perfectly round and you can not press it too thin. I love the spreadsheet, I’m ocd like that as well.
If you look up on amazon cevapcici maker it’s a Serbian sausage and they have a press it’s cheap works like a charm
Cube your meat,put it in a large tub,add water,add spices and mix well, grind first with a 3/8” plate. 2nd grind with 1/8 or 3/16 and stuff your sausage cases with stuffing tube while doing the second grind.
Guess I am going to have to give this recipe a try to see if our taste buds agree.
Just made 10 lbs and tried! My new favorite! I had to retire from Jimmy Dean because of politics myself! This is 10 times better anyways! Thank you for your time researching. You hit all of my criteria also. 👍
Hey, man. I love this video, it helped me out when finding a recipe for homemade sausages. Thanks.
Glad I could help! Hope you enjoyed the results!
That's Exactly how I roll Hombre, if I'm about to dive into an endeavor of interest that takes time and/or money, down the Interweb Rabbit hole I go until I've found the common denominators that make it successful. Nicely Done ! ! 😋 👍 👍
Cooling the meat to near freezing before each grind also keeps the Fat from "Smearing" and gives a much more consistent cut. The Grinding process Will heat up the meat as it's forced thru the cutter, so chilling becomes very important as you've stated here.
You Sir, are a God damn genius! That double paper/plate technique is 👌👌. I plan on making this this weekend! Thanks for the recipe and knowledge.
Thank you for the spread sheet, details and process of homemade sausage..
I really appreciate your method for coming up with a standardized recipe. That's pretty much the way I do it when trying to come up with some normal recipe for something, although I will flat out ignore recipes that are too far away from the median. They wouldn't even end up on the spreadsheet. Especially if I see excessive amounts of any particular spice. Like come people seem to go crazy on things like red pepper or sugar.
I also rely on older cookbooks. Like I am quite fond of my 1950s edition of the Better Homes and Gardens cookbook, which bears no resemblance to their newer editions. But even back then breakfast sausage was something you just picked up from the butcher.
I had been using Owen's country sausage for ages until they ruined it after the guy died. Now it is all fat and gristle, so I am looking forward to trying your basic recipe. I never liked Jimmy Dean's, and those were always the two normal grocery store options here in Texas.
Not too long ago I tried Purnell because they listed a lower fat content. I think they must have been lying because it was way fattier than the norm. But at that point I thought that I have got to figure out a way to make this on my own because these grocery store brands don't have meat in them anymore. I realize breakfast sausage was always about farmers getting rid of undesirable cuts of meat, but it is just too gross these days.
Thanks so much for doing the heavy lifting!!!!!
I use a ice cream scoop for consistency with my sausage and hamburger patties. I use the wax paper on sausage, hamburgers and boneless chicken breast. Saves a lot of money to just reach in and grab the amount I need.
Digital scale is like 15$ on Amazon and you can zero out the bowl and just weigh contents like spices fat etc
Just made 10 lbs of sausage from base I loved it, however I had to cut the cayenne and red pepper slightly. The wife thought it was too spicy bahaha. great recipe. Now have 3 lbs of spicy and 7lbs of just plain great! Thanks a million.
Good stuff!
I see you are using a coarse plate. I do that as well, a 7mm plate. I love the coarse texture in my sausage. On difference in my procedure is to chunk my meat smaller, add and mix the spices, allow it to rest a day or two in the fridge. I then partly freeze before grinding only once, then a final mix and put in 1 lb tubes. Just a different way of doing the same thing.
Thanks so much for the time and effort you put into your channel and videos you gave me a great idea for Turkey Sausage bless you and your family
As a family we do about 50-60 pounds of different flavors of pork and venison sausage a year
I highly suggest grabbing a LEM lug for mixing. General duty are not expensive and gives you plenty of room for grinding and mixing
Enjoy the videos and ideas thanks
This was a nice video. My new favorites are homestead videos. I've always wondered what went into sausage and I appreciate the hard work you put into making it just right
Awesome! Thank you! Glad you enjoyed the video