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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-18-2013, 02:50 PM | #1 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Breakfast Sausage w/o Sage?
So the neighbor says last night. Find me a Breakfast Sausage Recipe w/o Sage. (He's a machinist by trade and computers are not his thing.) Says he's tired of sage sausage. Well, I think no problem right? Easier said than done....
So, any tried & true Breakfast Sausage Recipes out there w/o sage? Just looking for something he can mix up & make patties with. Thanks!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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07-18-2013, 02:57 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Can't think of any tried and true right off the bat, but here are some resources:
http://lpoli.50webs.com/AlphabeticalList.htm#FRESH http://www.panix.com/%7Eclay/cookboo...ts.cgi?sausage http://web.archive.org/web/200102140...e/Sausage1.htm http://www.wwf5.com/stuffers.com/con...s/sausrecp.pdf Or just make it like normal and leave out the sage?
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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07-18-2013, 03:07 PM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Breakfast sausage without sage? Man. Even BANGERS have sage.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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07-18-2013, 03:34 PM | #4 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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well here he is on the phone
sorry had to delete it was a bit blue! But look-up jimmy dean sausage sage maple complaint. too funny You-tube
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award Last edited by CharredApron; 07-18-2013 at 03:37 PM.. Reason: a bit vulgar at the end |
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07-18-2013, 03:38 PM | #5 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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I know... I suggested just using his regular "sage" sausage recipe and leave the sage out. Not sure that's what he was looking for...
Maybe a sausage by a different name? Italian Sausage or Farm Sausage or Country Sausage? I found a few w/o sage. We might just have to play around with some of the recipes & see what we get? That might be fun anyway! Get the ol' Disc Wok out & start fryin' up test batches...
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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07-18-2013, 06:55 PM | #6 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Sausage is about like chili or gumbo.... add or omit anything you want. The good thing is, you can test fry a little pattie and adjust seasonings as needed.
That said, here is my Farm Sausage recipe. Just omit the sage for a good starter. 3 lbs. ground pork butt 2 teaspoons ground sage ¼ cup chopped fresh parsley 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon red pepper flakes 2 teaspoons coarse black pepper 1 teaspoon ground ginger ½ teaspoon minced garlic ¼ cup chopped onion 1 tablespoon Kosher salt ¼ cup ice cold water Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-18-2013, 07:03 PM | #7 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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07-18-2013, 07:08 PM | #8 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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x2 on what Thirdeye said. I'm not a real big fan of sage so I only use about half or a third of the amount the recipe calls for. I add other herbs like marjoram and thyme. also a little ginger.
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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07-18-2013, 07:38 PM | #9 |
is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
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If you are talking about what I think you are talking about, that is some funny chit!
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07-18-2013, 08:11 PM | #11 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Second the salt and pepper sausage thing. Have a butcher here that sells S&P sausage and it is really good.
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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07-18-2013, 09:19 PM | #12 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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There is a place out here that does Salt and Pepper sausages, they are terrific. I also like the ones with just a little herbal quality. What Thirdeye says is true, you can pretty much remove one ingredient, or many, and get away with it.
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07-19-2013, 05:36 AM | #14 | |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Quote:
Sounds like Hank Hill(King of the hill)
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