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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-22-2013, 06:45 AM   #16
LM600
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We can get tubes of almost neon pink "Pork Sausagemeat" in the supermarkets...it really is what I imagine pink slime to be like.

So, what I do is....

1) Make my own by mincing pork shoulder and adding some BBQ rub as seasoning.
(If I'm not being lazy)

2) Just buy some already minced pork and a couple of packs of snags, remove the casings and mix the pork and snags together.
(If I'm being lazy, this is the most likely option!)
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Unread 01-22-2013, 10:07 AM   #17
CarolinaQue
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John, do you have a meat grinder? If so, I like to keep the rib and any other pork trimmings until I have enough to make my own fresh sausage. Works great for many things...especially fatties.

Tim
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Unread 01-22-2013, 10:12 AM   #18
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I always make fatties out of homemade sausage - in fact, it wouldn't occur to me to use store bought. Whenever I'm making a batch I always set some aside for fatties after stuffing. Any kind works great - breakfast, kielbasa, Italian, etc....
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Unread 01-23-2013, 03:25 AM   #19
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Quote:
Originally Posted by JohnHB View Post
I haven't seem or do not recollect seeing breakfast saugage rolls such as produced by Jimmy Dean (the late) available in Australia. Do any of you make & cook your own? If so could you share your secrets and if possible a description without the use of proprietary product.
Here is my maple sausage recipe, it's pretty good. I form patties with it but it can definitely be made into a fatty.


http://www.tailgatejoe.com/homemade-maple-breakfast-sausage/
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Unread 01-23-2013, 04:38 AM   #20
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As LM600 said, there's no Jimmy Dean or similar product in the UK either, I use supermarket pork mince and/or unskinned sausages, haven't had a bad one yet .

Since I've never had the luxury of slicing plastic off a ready made seasoned log of mince (except last year when visiting Portland, OR - but that's a different story) I have always made stuffed fatties, usually wrapped with a bacon lattice - it really holds in all the goodness and prevents fatty explosions!
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Unread 01-23-2013, 04:48 AM   #21
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Over here we have to make our own since it isn't sold...same story as Phrozen Italian meatballs for the MOINKS.
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Unread 01-23-2013, 04:43 PM   #22
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Quote:
Originally Posted by CarolinaQue View Post
John, do you have a meat grinder? If so, I like to keep the rib and any other pork trimmings until I have enough to make my own fresh sausage. Works great for many things...especially fatties.

Tim
Yes I do & now with a number of recipes to try I'm going to be busy. Thank you Brethren.
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Unread 01-23-2013, 09:17 PM   #23
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Quote:
Originally Posted by TailGateJoecom View Post
Here is my maple sausage recipe, it's pretty good. I form patties with it but it can definitely be made into a fatty.


http://www.tailgatejoe.com/homemade-maple-breakfast-sausage/
Sorry, link was screwed up, here ya go
http://www.tailgatejoe.com/homemade-...kfast-sausage/
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Unread 01-24-2013, 04:19 AM   #24
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Quote:
Originally Posted by TailGateJoecom View Post
Sorry, link was screwed up, here ya go
http://www.tailgatejoe.com/homemade-...kfast-sausage/

Nice website!!! Now I'm gonna try to make some Breakfast Sausage. I really like that Coleman Deep Frier. Put that on the want list.
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Unread 01-24-2013, 06:50 AM   #25
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Quote:
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Nice website!!! Now I'm gonna try to make some Breakfast Sausage. I really like that Coleman Deep Frier. Put that on the want list.
Thanks, the interwebz stuff is what I do 9-5, in case anyone needs that stuff, lol. The coleman frier works well. We outgrew it and have been using bigger setups now, but for small groups like most everyone else it works great.
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Unread 01-24-2013, 08:17 AM   #26
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Thanks for sharing the recipes bludawg

gonna try one of these this weekend..............
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Unread 01-24-2013, 02:51 PM   #27
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Quote:
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Yes I do & now with a number of recipes to try I'm going to be busy. Thank you Brethren.
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I lived in Alice Springs for 6 years. Couldn't get decent breakfast sausage so I got my brother's recipie which seems pretty close to the ones already posted here. Had a local butcher make me 10 kilos in half kilo packages with the spices I provided. Some of my American friends tried it and in a few days I was out of sausage. Went back to the butcher a few days later with another bag of spices and ordered another 10 kilos. When I came back to pick it up there were only 19 packages. I went back to the butchers a few days later to pick up some steaks and Peter, the owner, comes up to me and asked for the recipie. Seems they kept one package of my last order and grilled it up for smoko. Turns out the Aussie butchers really liked American breakfast sausage.

Last I heard Milner meats in Alice springs was still selling it.
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