Breakfast Sausage.

  • Regular Contributors

    Just make a 20Lb. batch of breakfast sausage using Walton’s seasoning No. 1504. Mixed 14 lbs ground bear with 6 lbs. ground pork butt. Added seasoning as per instructions and topped it off with 2 cups grade A maple syrup thinned with two cups warm water. Fried up a small patty for a taste test and Winner Winner Breakfast sausage dinner. Can’t wait till tomorrow morning for a larger taste test.

  • Regular Contributors

    I made a batch of their Maple Sausage Seasoning this summer and it was a hit. You should give that a try sometime.

  • Admin

    That sounds awesome! I’ve never tried breakfast sausage made from bear.
    When I’ve done maple flavored sausage, I have done the Maple Flavored Pork Sausage like @Gomez suggested. Was the consistency of the sausage fine with adding 2 cups of syrup and 2 cups of water, or did it get a bit soupy at all?

  • Regular Contributors

    @austin :
    This was a spur of the moment project and I all I had on hand was the regular seasoning so I had to wing it. I did a double grind but the final grind was with a 4.5 mm plate instead of the finer plate. It has a little courser texture but fries up fine. I mixed in the seasoning and maple syrup mixture in 3 stages by hand and it was a little soupy but it made it easier to get a consistant mix. After setting for about an hour the liquid had absorbed and it was just right. Next morning it was spot on. The next time I will add more seasoning. Maybe 25lb. seasoning pouch for 20lb. of meat. After sitting over night the seasoning flavors kind of dissapeared. I had this happen when I used bear in summer sausage. So I will make a note in my log book so I can compare the next batch. This weekend in bear pepperoni so I will keep you posted. Thanks again for great products.

  • Admin

    Sounds great!
    Some wild game meats will have a stronger meat flavor or gamey flavor to them, which will mask a bit more of the seasoning and it won’t be quite what you expect if using just pork/beef/etc. So, if you’ve experienced that with some other bear sausages, you might try, as you suggested, to use a little extra seasoning when making bear sausage. I can’t give you too much detail on how much to use though because I’ve never made bear sausage… One thing that can also affect it is the fat content you use. More fat will help the flavor be a bit stronger and noticeable, so you could try adding a tad bit more pork butt, or just try to use pork with a higher fat % to help increase your overall fat ratio. I notice this a lot when making very lean chicken sausage and the flavor is not as strong with very, very lean meat than if I used the same seasoning in a fattier pork sausage.

    I hope the pepperoni turns out great for you this weekend!

Log in to reply

Recent Posts

  • R

    Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!

    read more
  • R

    Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…

    I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…

    On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…

    As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…

    read more
  • D

    I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.

    read more
  • P

    I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.

    read more
  • B

    I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.

    read more
  • T

    Thank You Sir:

    read more

Recent Topics

Popular Topics





Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.