Ground 46 lbs of pork butts. Made 25 lbs of German (garlic) sausage and 21 lbs of fresh pork breakfast sausage.
With a HB pale ale.
With a HB pale ale.
We got a grinder recently and made our first batch of breakfast sausage, only a small batch around 5 lbs as we’re only making it for the 2 of us. For our first try it was ok, but could be better. Part of our problem I think was the wife insisted on using pork tenderloin which has very little fat.Ground 46 lbs of pork butts. Made 25 lbs of German (garlic) sausage and 21 lbs of fresh pork breakfast sausage.
With a HB pale ale.
View attachment 808171
We got a grinder recently and made our first batch of breakfast sausage, only a small batch around 5 lbs as we’re only making it for the 2 of us. For our first try it was ok, but could be better. Part of our problem I think was the wife insisted on using pork tenderloin which has very little fat.
Breakfast sausage has gotten pretty expensive so I think it does pay to make your own.
I’d love to see some recipes, especially for spices. There are a bunch all over the internet. We’re in PA, grew up with Habersett sausage if anyone is familiar. Thats gotten harder to find, I think only Acme has it now and it comes precooked. We get Jimmy Dean now most of the time.
I keep hearing don’t use fennel in breakfast sausage but I think some of them do use it.
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