Hi Mountain Breakfast Sausage

DTAggie · January 29, 2011, 07:48:34 PM

Ground up 9 lbs of butt today. Used Hi Mountain Prairie Sage seasoning. Did quality control with a patty and a link. Not too bad. Seems a bit salty. Hopefully that will ease a bit while it freezes. I do have a question though. Directions say to use 1/4 cup of water per pound of meat. That sounded like a lot of water to me, would have been 2 and 1/4 cups. I only used 1 cup and the meat was pretty wet. Put it in the freezer a while before stuffing into bags.

Curt, I am wondering what a little of the Hi Mountain would taste like mixed with Penzy's. The family likes the Penzy's but also like some sage.

classicrockgriller · January 29, 2011, 07:52:42 PM

Been using the LEM reg and maple. Like them both.

Mixed them together 50/50 and like that the best.

DTAggie · January 29, 2011, 08:49:49 PM

What is in the regular? Sage?

classicrockgriller · January 29, 2011, 09:28:25 PM

Just says spices?

DTAggie · January 29, 2011, 09:32:26 PM

Well that helps alot. The Hi Mountain seems a bit salty

classicrockgriller · January 29, 2011, 09:52:37 PM

look at Academy. they carry it

SouthernSmoked · January 30, 2011, 08:51:32 AM

Very Nice DavidT, I too like the LEM products.

Doing some fresh breakfast sausage myself today.

Taking a few pounds with me tomorrow.

DTAggie · January 30, 2011, 07:12:45 PM

Just cooked up one bag tonight for breakfast in the morning for the kids. The saltiness has settled down a bit. Did anyone have comment on the amount of water the recipe called for in my first post?

OU812 · January 31, 2011, 09:05:54 AM

That does sound like allot of water!

When makin breakfast sausage I do 4 oz water to 10 lb of meat.

Ifin you want the taste of sage in the Penzeys try 1 tea per lb of meat and go from there.

Heck you could do as Sonny said and mix the HM with the Penzeys 50/50 and see how that tastes.

Ketch22 · January 31, 2011, 12:12:36 PM

Hi
Here is a recipe I have made for Venison Breakfast Sausage

7 pounds lean venison, 3 pounds pork fat,
one-third cup salt,
one half cup brown surgar,
1 1/2 tablespoons sage,
2 teaspoons pepper
and 2 teaspoons red pepper
directions:cut venison and fat into half-inch cubes mix ingredients and stir with meat
Run through sausage grinder.Make into half-inch patties and fry as need. makes 10# of sausage

I have cook it out on the grill and put on a hard roll they are real good.

Ketch

classicrockgriller · January 31, 2011, 12:50:59 PM

Just mixed up 18 lbs of pork sausage using Zach's "Old Fashion Pork Sausage Seasoning".

It has sage in it. If it is any good I'll send you some of the seasoning.

DTAggie · January 31, 2011, 07:35:55 PM

Ketch, that's a good sounding recipe.

Thanks CRG