How do I season fresh sausasge meat for a fattie?

[WannaBeBBQueen]

I have 10 pounds of fresh unseasoned ground pork, any ideas on how I can season it? I'm a bit lost since I normally use Jimmy Dean or something like that

 

[Mitch]

Breakfast sausage is mainly spiced with white pepper and sage. Here is a link to Paul Kirk's sausage page. Enjoy, and let us know how you did.
http://www.baron-of-bbq.com/Sausage Recipes.htm

 

[acorette]

At our butcher (and I've seen them at grocery stores too) you can buy a packet of sausage seasoning. Usually they offer hot, mild and breakfast varieties. The packets say how many pounds of sausage they make. Simple and mostly foolproof that way.

 

[Rockaway BeachBQ]

Most recipes recommend 1 cup of Ice cold liquid for every 5 pounds of meat.

Here is a recipe from CIA for Breakfast Sausage

10 lb. Ground Pork
3 1/2 oz. salt
2/3 oz. white pepper
1/2 oz. poultry seasoning
16 oz. Ice cold water


Combine pork and seasonings and chill
mix on low 1 min. gradually adding water
mix on med. 15 to 20 sec. until sticky to touch
test a small patty in fry pan and adjust

Sounds easy so long as you have Poultry seasoning.

 

[dbhost]

I have 10 pounds of fresh unseasoned ground pork, any ideas on how I can season it? I'm a bit lost since I normally use Jimmy Dean or something like that

American Harvest offers sausage seasoning mixes. I usually like the hot seasoning.

Mix that 10lbs ground pork with 30lbs ground vennison (3 to 1 ratio), mix in appropriate amount of seasoning, throw contents of 2 16 oz jars of jalapenos (drained) or better yet, fresh and seeded, into a food processor, or one of those chopper bottles, and finely mince them. Mix them in, Mix in 2.5 lbs finely ground cheddar, stuff in sausage casings, and package them up. I like to seal mine with a Seal A Meal, and keep them in the freezer until a day or so before cook time...

 

[thirdeye]

I have 10 pounds of fresh unseasoned ground pork, any ideas on how I can season it? I'm a bit lost since I normally use Jimmy Dean or something like that

This will put you in the hunt for Jimmy Dean regular. Fry a little sample and adjust seasonings to your taste.

5 pounds ground pork butt
5 teaspoons salt
1-1/4 teaspoon MSG (such as Accent flavor enhancer)
1-1/4 teaspoon ground coriander
1-1/4 teaspoon black pepper
2-1/2 teaspoons dried parsley
1-1/4 teaspoon thyme
1 teaspoon red pepper flakes
1-1/4 teaspoon sage

 

[Lakeside Smoker]

here's a thread from this weekend about fattys http://www.bbq-brethren.com/forum/showthread.php?t=33653

 

[WineMaster]

If you were going for the Maple Flavor,
Just about any grocerie store have Maple Extract in there seasoning isle.

Dan

 

[Sledneck]

This will put you in the hunt for Jimmy Dean regular. Fry a little sample and adjust seasonings to your taste.

5 pounds ground pork butt
5 teaspoons salt
1-1/4 teaspoon MSG (such as Accent flavor enhancer)
1-1/4 teaspoon ground coriander
1-1/4 teaspoon black pepper
2-1/2 teaspoons dried parsley
1-1/4 teaspoon thyme
1 teaspoon red pepper flakes
1-1/4 teaspoon sage

I like that, what about adding a little cracked fennel?

 

[mm_0_mm]

I wish I had time to try some of these recipes...

http://www.wwf5.com/stuffers.com/content/recipes/sausrecp.pdf

 

[Lakeside Smoker]

I wish I had time to try some of these recipes...

http://www.wwf5.com/stuffers.com/content/recipes/sausrecp.pdf

Great find!!

 

[thirdeye]

I like that, what about adding a little cracked fennel?

Sounds good to me.....I think sausage rule number 3 is, (or it could be number 4? )...."Add, subtract, or change anything you like". Rule number 3A is, "write down those changes!!!"

 

[keale]

I just made some a few weeks ago, and it came out pretty good, if I say so myself!:mrgreen: This is what I used for about 8# of ground pork butt.

Breakfast Sausage

4 Tbs coarse SALT
2 Tbs + 2 tsp SAGE
2 tsp +2/3 tsp SAVORY
1 tsp NUTMEG
1 Tbs +1 2/3 tsp MARJORAM
2 tsp + 2/3 tsp BLACK PEPPER
1 Tbs CUMIN
2 TBS DRIED PARSLEY


As usual, this is a blend of a few recipes
This sausage meat was great fried also!

 

[nonthink]

Wow!!! What a coincidence. I was just eyeing the ground pork in my local Stop and Shop and was thinking about making a Fatty out of it. I was going to use my meatloaf recipe with a few modifications. But I think I’m gonna try thirdeye’s recipe. Let me know how yours turns out.

 

[WannaBeBBQueen]

Wow!!! What a coincidence. I was just eyeing the ground pork in my local Stop and Shop and was thinking about making a Fatty out of it. I was going to use my meatloaf recipe with a few modifications. But I think I’m gonna try thirdeye’s recipe. Let me know how yours turns out.

get out of my head! lol I'll let you know :biggrin:

 

[Smokin Gator]

I've been using Legg's seasonings for a number of years for breakfast sausage and for smoked link sausage. They have several kinds such as Italian but I just use the regular and the hot. Each bag does 25 lbs of meat. I open the bag and split it into 5 lb portions. Be careful with the hot... make sure you measure/weigh or it can get away from you.

 

[Lazy Dawg]

Looks like a sausage testing winter settling in. We will be trying a few ideas this seaon also WannaBe. be sure to let us know how it turns out for you.:mrgreen:

 

[thirdeye]

Wow!!! What a coincidence. I was just eyeing the ground pork in my local Stop and Shop and was thinking about making a Fatty out of it. I was going to use my meatloaf recipe with a few modifications. But I think I’m gonna try thirdeye’s recipe. Let me know how yours turns out.

Here is one of my favorite sausage recipes. I stuff some into links, but always do some bulk for patties or sausage sandwiches and the rest I stuff into 1# tubes for fatties. (The onion and garlic in this one are a nice touch that the JD recipe does not call out).


FARM SAUSAGE

Unknown source on this one. Wonderful stuffed, in bulk or packaged for fatties. This has the classic flavors of a Midwest breakfast sausage but it is also right at home served on a bun or as a main dish with fried potatoes and onions.

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 water

Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.