Douglas Moore last edited by
I’m wanting to try my hand at making breakfast sausage, I’m leaning toward the holly seasoning. Is there anything special I need to know before I start? Any tips or tricks would be appreciated.
@Douglas-Moore Nice thing about breakfast sausage is that it is one of the easiest things to make! We’ve done a few videos but the most recent is in the meatgistics university section, the video is here on youtube https://www.youtube.com/watch?v=191wAfItiGY and for the article check out here https://meatgistics.waltonsinc.com/topic/755/fresh-sausage-107-basic-breakfast-sausage-processing.
Holly is a great choice by far our best selling breakfast sausage.
Quick tips would be to make sure plates and knives on the grinder are sharp and lubricated. Keep your meat cold through the grinding and stuffing process and make sure the seasoning is really well mixed in with the meat. Enjoy!
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.