Breakfast sausage recipe?

[chummer]

After bagging 4 cows on our elk hunt, we have alot of trim that we are going to grind into burger. We also want some breakfast sausage in bulk for pattys. Seems to me I taste italian seasoning in the stuff we've had made before. If I mix the elk grind along with say 15% pork suet and some italian seasoning should that do it? Anyone care to share thier recipe?

[James in Idaho]

When we make this with game meat we use 60 lbs of game and 40 lbs of pork trim. I also have the conversion factors (to tea and tablespoons) if you need them. The receipe is courtsey of Dr. Chuck Carpenter at Utah State University.


Item: Pork sausage, highly seasoned

Sausage Classification: Fresh, uncooked

Ingredients:
Classification Item Amount
Meat Block pork, 30-40% fat 100 lbs

Salt salt 2 lbs

Cure ----

Cure accelerators ----

Phosphates ----

Fillers & Binders ----

Water ----

Spices dextrose 168 g
pepper 84 g
sage, rubbed 56 g
red pepper 10 g
ginger 10 g
mace 10 g
thyme 10 g

Procedure:
1. Coarse grind through 3/8" or larger plate.
2. Add salt, water, binders, fillers, spices to meat and mix.
3. Regrind using 1/8" plate, then through 3/16" plate or chop to desired texture.
4. Stuff into 12-14mm collagen casings or pack in chubs.

Cook Schedule:
None

[ajfishfinder]

You will notice that this recipie calls for 100lbs of 30%-40% fat. I know it sounds like this is way to much fat, but for breakfast sausage you want a minimum of 30% fat. That of course means you need to adjust you figures alittle. When you buy your pork trim you should use 50/50 trim (trade lingo). This means it is 1/2 fat and 1/2 lean. If you use straight fat it balls up to much. Talk to Forrest or Jim at Carlton packing. They should sell you a 60lb box pretty cheap. This might be more than you need but you can always use is in your regular burgar also. Most retailers won't have enough to sell to you. The custom place's save theirs all year to use during game season. As far as the spice goes, this is as good as any. I would suggest you make a small batch and fry some up before making it all. Then you can do some tweaking. If you are interested in a couple of other recipies let me know and I can dig up my old books. I also have some for bratwurst and italian and a few others.

[ajfishfinder]

I just thought of another good sorce for you. Talk to Greg Clark at Clark equiptment in Clackams. He wholesales to meat departments. He would probobly sell you pre blended spice. Or Market supply down in the produce row area. I am pretty sure they will sell to you. Either of them should have 2 or 3 different breakfast sausage spice blends. Once again I would make a small batch and try it before making a huge batch.

[chummer]

We used 20% pork fat and a good dose of italian seasoning. A little dry and a little bland. We'll probably have to mix it with regular sausage when we cook it.

[Fish Hawk Adventures]

There is a place in Clackamas off 212 before the KFC, I am not sure if it is Market Supply, or Butchers Supply. They sell a few spice packs foe breakfast seasoning. The one that we feel is the best is the Southern pork sausage. We have our own meat cutting shop and have tried many others blends. We trim all the fat and crap out of the wild meat, and only put in raw meat with out any white on it. Then we go buy boneless pork, shoulder roasts work good. We mix anywhere from 30 to 50% pork with our meat in the grind, NO SUET! there is no need for fat, the pork has enough in it already. After the first grind you mix in the spice for the amount of meat and then stir it up good and then run it through the second grind and package it up or through it in the fry pan. It is awesome for Biscuts and Gravy, sausage pattys, speggitti, scrambled eggs, camp spuds, ect.

[James in Idaho]

Ajfishfinder is right, don't be afraid to add more pork trim. We used 40 lbs because the trim we were using was not 50/50, it was more like 25 lean/75 fat. Trimed from some brod sows the University had just slaughtered. Just look at the trim, and decide for yourself. I also have braught and summer sausage recipies, you gotta love processing meat with a guy who has his PhD in meat science from the University of Wisconsin, those guys know sausage.

[chummer]

Thanks for the good information. I'll see if I can find the place off 212. We've always had others do our sausage and burger, and thought it time to try our hand at doing our own.