Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

BadRabbit

Homemade Breakfast Sausage

Recommended Posts

I've started to try and work out a good recipe for my own breakfast sausage but so far I've had some problems.

First, my sausage always seems to come out rubbery. I am achieving primary bind with a paddle in my KA. I am fanatical about keeping everything cold and generally follow the steps in Ruhlman's breakfast sausage. I understand the importance of this step in forming a cohesive sausage but it seems to run counter to the process for forming non-rubbery patties (i.e. minimal working to maintain space within the patty).

Is this just a matter of finding the right balance in the primary bind step or are there other things I should do?

Would finding a larger die so that I can chop the meat coarser help?

Would adding more water during the primary bind step help promote tenderness?

Secondly, I am finding that most breakfast sausages contain a lot of ingredients. Is there a better way to work through a lot of permutations than just making a lot of microbatches and changing one ingredient at a time?

I was thinking maybe cooking up some completely unseasoned (except for salt) pork stock and then adding different ratios of ingredients until I found a good mix. If I found the right ratio between the ingredients, then it would just be a matter of finding the right ratio of ingredient mix to ground pork.


Edited by BadRabbit (log)

Share this post


Link to post
Share on other sites

For me, the bind for breakfast sausage patties needs to be minimal, the sort you can get by hand in a bowl. I don't even use the KA paddle for 'em.

As for ingredients, I feel like the key item (in addition to S&P) is sage; beyond that, with good pork you're gilding the lily.

Share this post


Link to post
Share on other sites

For me, the bind for breakfast sausage patties needs to be minimal, the sort you can get by hand in a bowl. I don't even use the KA paddle for 'em.

As for ingredients, I feel like the key item (in addition to S&P) is sage; beyond that, with good pork you're gilding the lily.

I find that not to be to my taste. I like a heavily spiced breakfast sausage. I found Ruhlman's to be very one note and not at all like what I like for breakfast. I like a southern style sausage with lots of red pepper, coriander, and sage.

Share this post


Link to post
Share on other sites

For me, the bind for breakfast sausage patties needs to be minimal, the sort you can get by hand in a bowl. I don't even use the KA paddle for 'em.

As for ingredients, I feel like the key item (in addition to S&P) is sage; beyond that, with good pork you're gilding the lily.

Agreed. My recipe goes something like this:

1) Grind fatty pork

2) Mix in lots of salt, pepper and sage

3) Brown

I've never had a complaint. The only binding that occurs is when I mix in the spices.

Share this post


Link to post
Share on other sites

Ok. So problem one is solved.

Any thoughts on the second issue (besides that I'm making it too complicated)? I really am trying to come up with an all purpose technique for making my own sausage recipes so if it helps you can pretend like I'm making chorizo or italian sausage (or anything else that has a lot of ingredients).


Edited by BadRabbit (log)

Share this post


Link to post
Share on other sites

Why not grind up a few pounds of meat and then scale it out into, say, 100g portions? Start each batch by salt it according to your preference, and then create scaled spice mixes that you add to each 100g batch. Cook 'em, test 'em, record the results.

Share this post


Link to post
Share on other sites

Why not grind up a few pounds of meat and then scale it out into, say, 100g portions? Start each batch by salt it according to your preference, and then create scaled spice mixes that you add to each 100g batch. Cook 'em, test 'em, record the results.

That's what I meant by microbatches. My thought about using heavily reduced stock was that I could use it to get things close and then start experimenting with actual meat. Otherwise I'm going to end up making pounds of sausage (in 100g batches) that I don't like and I really would like to limit the waste. However, if microbatches is the only way to do it, then that's what I'll have to do.

Share this post


Link to post
Share on other sites

Well, how about just salting to the right %age, making up the spice mixtures, and then making just one small patty for each mixture?

Share this post


Link to post
Share on other sites

There is a good recipe and directions for breakfast sausage at http://www.stuffers.com/

Thanks for that. Their recipe file is huge and nutmeg may be the thing I'm missing from my breakfast sausage recipe.


Edited by BadRabbit (log)

Share this post


Link to post
Share on other sites

I think that mace is even better than nutmeg.

I'll try that too. I've got a bunch of it left over from when I mixed up some Ras El Hanout.

Share this post


Link to post
Share on other sites

every body like their B.S. a certain way. which is good.

Ive used "fresh" ie brand new can of Bay Seasoning to good effect for me.

plus black pepper to taste.

Share this post


Link to post
Share on other sites

.... I like a heavily spiced breakfast sausage. I found Ruhlman's to be very one note and not at all like what I like for breakfast. I like a southern style sausage with lots of red pepper, coriander, and sage.

I use AC Legg #10 seasoning. From their description - "A true "Southern Style" seasoning. It has relatively high level of sage, red pepper and black pepper."

I also get the pork ground at a local market which has a decent meat dept. If, like today, the ground pork in the case is a couple of days old I ask for some fresh ground and mention that it's for sausage so there's a little extra fat. The meat man cheerfully grinds it on the spot and today's 2# cost $6.38.

I'm sure, after some experimentation, better sausage can be made at home but this works for me.

Share this post


Link to post
Share on other sites

When I made my post above, with the link to AC Legg's, I hadn't noticed that for each of their seasonings the "Working Instructions" is a link to those. Working Instructions for the No. 10 seasoning, that I use, has the following:

MANUFACTURING PROCEDURE:

1. Grind pork through a 1/2 inch plate.

2. Transfer to mixer, add seasoning and mix for 2 minutes.

3. Regrind through a 3/32 inch, 5/12 inch or 1/8 inch plate.

4. Package in bulk or stuff into casings.

While Legg's instructions are for commercial processing; a coarse grind, followed by mixing in the seasoning, and then a second, finer, grind might also produce good results for those grinding their own at home.

Share this post


Link to post
Share on other sites

When I made my post above, with the link to AC Legg's, I hadn't noticed that for each of their seasonings the "Working Instructions" is a link to those. Working Instructions for the No. 10 seasoning, that I use, has the following:

MANUFACTURING PROCEDURE:

1. Grind pork through a 1/2 inch plate.

2. Transfer to mixer, add seasoning and mix for 2 minutes.

3. Regrind through a 3/32 inch, 5/12 inch or 1/8 inch plate.

4. Package in bulk or stuff into casings.

While Legg's instructions are for commercial processing; a coarse grind, followed by mixing in the seasoning, and then a second, finer, grind might also produce good results for those grinding their own at home.

Thanks. I had not thought of that. That's an excellent idea.

Share this post


Link to post
Share on other sites

When I made my post above, with the link to AC Legg's, I hadn't noticed that for each of their seasonings the "Working Instructions" is a link to those. Working Instructions for the No. 10 seasoning, that I use, has the following:

MANUFACTURING PROCEDURE:

1. Grind pork through a 1/2 inch plate.

2. Transfer to mixer, add seasoning and mix for 2 minutes.

3. Regrind through a 3/32 inch, 5/12 inch or 1/8 inch plate.

4. Package in bulk or stuff into casings.

While Legg's instructions are for commercial processing; a coarse grind, followed by mixing in the seasoning, and then a second, finer, grind might also produce good results for those grinding their own at home.

Thanks. I had not thought of that. That's an excellent idea.

There's a typo in Legg's instructions for #10 seasoning. The fine grinding plate sizes. It should be 3/16 inch, 5/32 inch, or 1/8 inch. There are no 3/32 or 5/12 (almost 1/2") plates and instructions for Legg's other seasoning have the correct sizes.

Share this post


Link to post
Share on other sites

Keep in mind that salt makes some of the meat proteins soluble which results in the binding when the sausage is cooked. Mix just enough to get uniformity after salt addition. Mix too much and you will end up with a hot dog or bologna texture but without the cured color or taste.

Share this post


Link to post
Share on other sites

Do you all ever season the meat before grinding?

I do.

Less mixing to thoroughly incorporate the seasonings.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      Omelette with courgette and tomato salsa.
       
      Today I added a bit of chili pepper to tomato-basil salsa. Because it was quite spicy I decided to add it to a mild dish. I prepared an omelette with courgette and goat cheese. The salsa added an excellent piquancy to it. I recommend this dish for a fast and light meal.

      Ingredients:
       
      omelette
      3 eggs
      150g of courgette
      3-4 slices of goat cheese
      2 tablespoons of milk
      1 tablespoon of flour
      1 tablespoon of butter
      salt and pepper
       
      salsa
      2 tomatoes
      3 tablespoons of minced basil
      quarter of an onion
      2 cloves of garlic
      half a chili pepper
      3 tablespoons of olive oil
      2 tablespoons of lemon juice
      1 teaspoon of honey
       
      Start by preparing the salsa. Cube the tomato and dice the garlic, onion and chili pepper. Mix the vegetables together. Make a sauce with the olive oil, lemon juice and honey. Add it to the vegetables and mix it in. Leave in the fridge.
      Slice the courgette very thin. Whisk the eggs with the milk and add the flour. Spice it up with salt and pepper. Melt the butter in a pan. Pour half the egg mass into it and fry for a while at medium heat. Arrange half of the courgette slices on top along with the slices of goat cheese and the rest of the courgette. Pour the rest of the egg mass onto it and fry it. When the eggs have congealed, turn the omelette upside down and fry for a few seconds. Serve at once with the tomato salsa.

      Enjoy your meal!
       
       

    • By Kasia
      Holiday brunch.
       
      During the holiday, eating is a waste of time for my children. Although breakfast should be a balanced and calm meal, at this time it is eaten quickly and carelessly. Sometimes I need to wrest my children away from their play and nourish their young bodies with brunch.

      Today I would like to share with you the recipe for a very simple egg and vegetable brunch. Though my children like all vegetables, the look of the food made them anxious. Only the soft boiled eggs settled them down and got them eating. After a while there were two empty glasses in the dishwasher and my children could go back to playing. It was good, because the holiday is almost over.

      Ingredients (for 3 people)
      half an onion
      2 cloves of garlic
      1 tablespoon of butter
      300g of courgette
      1 red pepper
      2 tomatoes
      2 sprigs of rosemary
      2 sprigs of thyme
      3 tablespoons of minced chives
      3 eggs

      Dice the onion and garlic and fry them in butter. Remove the core from the tomatoes. Cube the courgette, tomatoes and red pepper. Put one of the cubed tomatoes to one side. Add the second tomato and the rest of the vegetables to the onion and stew on a low heat for 10 minutes. Boil some water and carefully put the eggs into the water. Boil for 5 minutes. Cool them down and carefully remove the shell. Mix the stewed vegetables in with the rest of the tomato. Spice it up with salt and pepper. Put the vegetables into a cup. Arrange the eggs on top and cut them up with a sharp knife. Spice up the egg with salt and pepper and sprinkle with the chives.
      Serve at once.

      Enjoy your meal!

    • By Kasia
      Raspberry porridge
       
      Today, I used the best part of my raspberry shopping for my summer second breakfast. I recommend it for those who only drink coffee in the morning. The rolled oats and chia seeds ensure that it satisfies our hunger very well, and the empty bowl means that you are sorry the dish was so small.

      The inspiration for this dish comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg.

      Ingredients:
      100g of raspberries
      3 teaspoons of honey
      3 tablespoons of rolled oats
      2 teaspoons of chia seeds
      decoration
      3 teaspoons of natural yoghurt
      raspberries, blueberries, banana slices, cashews, sesame seeds

      Mix together the rolled oats with the chia seeds, pour in some hot water and leave for 20 minutes. Wash the raspberries and drain them. Leave a few nice bits of fruit for decoration. Blend the rest of the raspberries with the rolled oats, chia seeds and honey. Put it into a small bowl. Put the natural yoghurt on top. Decorate with the banana slices, blueberries, raspberries, sesame seeds and cashews.
       
       

    • By yoboseyo
      Novice at meat-curer looking for advice. I'm making 2 pancettas this season.
       
      The first one I used the over-salting technique. What I didn't expect was that the salt would all turn into brine in a day, and I expected that I could scrape away the excess salt at the end. Instead, I left it on the brine for too long, and the result was too salty. The meat firmed up in 2 days so I should've taken it out then.
       
      For my second one, which is currently in the fridge, I used the equilibrium salting technique. I added about 100g salt for 3.5kg meat. The problem now is that it's not firming up seemingly at all! It has been 9 days in the fridge, and flipping it every day or 2. After 6 days, however, there was no pool of brine left. I put the meat in a folded over but unsealed bag. Did the brine evaporate or resoak into the meat?
       
      Any advice on how to continue would be appreciated.
    • By Mike.jj
      Hello Egullet family.. its good to be back on here, been away for a while, i hope to find some new trending recipes .. and be ready to get some African dish recipes for those who love African Dishes, You can Read and  Download  Mp3 Audios here of some Nigerian dishes, and there are more coming in which i would be placing on here.. Thanks
  • Recently Browsing   0 members

    No registered users viewing this page.

×