Breakfast Sausage

[Beam92]

Hey all,

Got my first elk this year and wanting to make some breakfast sausage out of some of the grind. I’ve been looking at the Hi Mountain Prairie Sage Blend. Anybody tried this one out? My fiancé and I love sage sausage.


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[RS3579]

I use a company Con Yeager. There local to me in PA. maple sausage is fantastic. It’ll do 25 lbs. https://www.conyeagerspice.com/sausage-maple-pork/

 

[Beam92]

I use a company Con Yeager. There local to me in PA. maple sausage is fantastic. It’ll do 25 lbs. https://www.conyeagerspice.com/sausage-maple-pork/

Awesome, thank you! I just looked at their stuff and looks like some great flavors


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[Wapiti1]

I use Eldon's out of Spokane. It's the only salami seasoning that matched what we got when I was growing up. Lots of options there along with supplies.

Jeremy

 

[87TT]

LEM Hot breakfast (not too hot but good)

 

[204guy]

LEM breakfast & hot breakfast have been good. AC legg #10 is good and cheaper.

Whatever you seasoning you use make sure to add enough pork or pork fat or it'll be like flavored hamburger. We use 20-25% pure pork fat.

 

[thinhorn_AK]

I got some some seasoning from sportsman’s warehouse that was surprisingly good. My wife brought it home and I thought it was going to suck but it was good.

 

[Danny Hoey]

Salt, pepper, rubbed Sage, tyme, marjoram and buttermilk.

50/50 mix of pork and elk.

 

[KurtR]

Owens bbq. Have lots of seasoning and are awesome people.

Owens BBQ - Seasonings - Sauces & More

Owens BBQ is a widely known source for BBQ seasonings, sauces, sausage making supplies and more. Check us out for our complete line of cooking products.

www.owensbbq.com

 

[cnelk]

Here’s a homemade breakfast sausage seasoning recipe (5lbs of meat) that’s damn good

 

[shtrbc]

AC Legg makes a ton of great seasoning. we like the #10 for pork but they have varieties with more sage etc...

 

[cnelk]

I recently did 5lbs of elk breakfast sausage patties

 

[Desk Jockey]

A bit of a twist but I like chorizo. Jesse Griffith has a cookbook called Afield that I like and this recipe is in that book along with a few other good ones.

Chorizo

“This is a ‘bulk’ sausage, or one that is typically not stuffed into a casing. It is great with eggs in the morning or as a base for a soup or stew. I like to package it into ½ pound bags for convenience.” —Jesse Griffiths

www.edibleaustin.com

Recipe

1 1/2 ounces kosher salt
1 tablespoons dried Mexican oregano
3 tablespoons dried chile (I use a mix of paprika, bolsa chile and western chile)
1 tablespoons cumin seeds
1 teaspoons black pepper
5 pounds pork shoulder, diced
1/4 cups red wine vinegar

Chorizo Directions
Grind the salt, chile powder, Mexican oregano, cumin and black pepper in a spice grinder until fine. Mix the spices with the pork and add the vinegar. Allow to marinate for several hours, refrigerated.
Grind through a meat grinder with a fine plate, then mix well. Use within 5 days or freeze for later use.

 

[S.Clancy]

Here's the recipe I use, it's fantastic. I usually do 8 to 1 pure game meat to pork fat.

Breakfast Sausage

Get Breakfast Sausage Recipe from Food Network

www.google.com

 

[KChunter71]

I’m hungry

 

[PNWGATOR]

Some really good and simple recipes on here, thanks for sharing!

 

[peterk123]

Steve Rinella's The Meateater Recipe Book has a ridiculously good breakfast sausage made from Wild Turkey. I bet it would be great with elk meat. It uses bacon to add some fat and diced and sautéed apples and onions, with various spices. I think he is a bit heavy on the thyme, I tend to substitute it with coriander. But it is very, very tasty. Pete

 

[87TT]

Pro tip # 368. Whatever recipe or seasoning you end up trying, Cook a small piece and taste it before you package it all up You may need to add something like more seasoning or more fat or meat to get it to your taste.

 

[UtahJimmy]

I get my spice blends from The Sausage Maker. Haven't let me down yet.

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[Beam92]

These all sound amazing! Thanks for all the recipes and input.


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