1st attempt at breakfast Sausage

[DTAggie]

I just love being off work.  Gives me time to try new things.  First off, I want to say thank you very much to Curt - OU812 for sending me all the Penzy's spices, including the breakfast sausage and for giving the great pic tutorial on this the other day.

Second thanks goes to Sonny - CRG, for hooking me up with the grinder this summer.

So I here go doing 10 lbs of breakfast sausage.


Fat ground up first


rest of the butt


The two mixed together with Peny's breakfast seasoning


The second grind



Making some links


Patties


Breakfast for dinner.  Very good stuff.  Can't wait to taste it after the seasonings sit overnight in the fridge.

[classicrockgriller]

you'll never go back to store bought now!

I have been hammering the links I made.

Good Stuff.

You did great Tito.

[KevinG]

Nice looking run of sausage there!

[DTAggie]

Thanks Sonny & Kevin.  You are right.  I will never do store bought again.  I thought this butt had a lot of fat when I was slicing it up.  But when wife was cooking the patties, she said "what did you do, cut all the fat out?"  I didn't.  I actually put some of the fat from the butt that is in the OBS right now in this sausage.

[Keymaster]

Nice Job Aggie, I'll be following your footsteps soon :D

[DTAggie]

Definitely got to give it a try Keymaster.  Couple of things I learned.

1.  It was fun doing it.
2.  I need a bigger freezer.  My skinny side by side I use for BBQ stuff is not wide enough to slide the cutting board in there.
3.  I think I need to do 20 lbs at a time!

[classicrockgriller]

Thanks Sonny & Kevin.  You are right.  I will never do store bought again.  I thought this butt had a lot of fat when I was slicing it up.  But when wife was cooking the patties, she said "what did you do, cut all the fat out?"  I didn't.  I actually put some of the fat from the butt that is in the OBS right now in this sausage.

There is a gland toward the end away from the bone that you should remove.

You will  notice it. It's dark on the inside of it.

[OU812]

Thanks Sonny & Kevin.  You are right.  I will never do store bought again.  I thought this butt had a lot of fat when I was slicing it up.  But when wife was cooking the patties, she said "what did you do, cut all the fat out?"  I didn't.  I actually put some of the fat from the butt that is in the OBS right now in this sausage.

There is a gland toward the end away from the bone that you should remove.

You will  notice it. It's dark on the inside of it.

What CRG said.

As far as the fat goes I try to add more, try some back fat.

Looks GREAT!!!!!

[DTAggie]

Well I am thinking I may have missed the gland on this butt.  What happens to it when making pulled pork?

[OU812]

Well I am thinking I may have missed the gland on this butt.  What happens to it when making pulled pork?

Thats one of those fatie lookin things you throw away when your pulling it.

[Sailor]

Here is a photo of the gland and some added information.  http://www.meatbasics101.com/sausage_03.htm look at 3a and 3b. 

[pensrock]

I guess you learn something everyday. I have cut up probably a hundred butts for making sausage and never knew anything about a gland in there.  ???

[Sailor]

yep Ditto on the gland Pens.......I have been getting my butts at Costco and they are bone out and when I slice them up I have not noticed the gland or most likely never knew what to look for.  I will have to look more closely at the next batch of butts that I cut up. 

[Caribou]

Great job!
That pic of it frying in the pan is just down right cruel ;)
I think I can smell it from here!
Carolyn

[SouthernSmoked]

Looks great David, can't wait until Christmas day to begin making some myself.

What cut of meat did you use?