Author Topic: Breakfast sausage  (Read 691 times)

Online ctom

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Breakfast sausage
« on: 02/20/22 15:48 UTC »
On Friday I cubed up 27 pounds of pork shoulder and ground it twice after adding breakfast sausage seasoning. It sat in a cold room until this morning when I stuffed it into links and 1 pound chubs. 8 chubs and the remaining 19 pounds went into 27 packages of links that weigh right around 12 ounces each. I think we're set now until late summer when I'll do it again. No pics, but ya'll know what sausage links look like. The next time they run pork shoulders on sale again I'll whip up bratwurst. The difference between home-ground shoulder and the stuff they sell in stores is amazing. I don't miss passing up on the bacon and sausage and brats at all when we're grocery shopping.
There are good ships
and wood ships
ships that sail the sea
but the best ships are friendships
and may they
always be ......An Irish Toast

Offline Bass Boys

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Re: Breakfast sausage
« Reply #1 on: 03/08/22 03:48 UTC »
 The seasoning you use makes the sausage, also you can control the amount of  fat used.

Online ctom

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Re: Breakfast sausage
« Reply #2 on: 03/08/22 06:30 UTC »
Yup. With the shoulders I use I think the ratio of lean to fat is close to 75/25 or even 80/20.
There are good ships
and wood ships
ships that sail the sea
but the best ships are friendships
and may they
always be ......An Irish Toast