If you like traditional breakfast sausage you have to try Broadbent
Sausage from Zingermans. We got a package as a gift, and it is the best
breakfast sausage I have ever tasted, including my own homemade. $10 a
pound is expensive, but well worth it IMO. Hint: cook slowly because it
tends to brown faster than most other sausages.

--
Peter Aitken

On 2007-01-06, Peter A wrote:

pound is expensive, but well worth it IMO. Hint: cook slowly because it
tends to brown faster than most other sausages.

hmmm.... sounds like they might have added some sort of sweetener.
Maple or sorghum or something.

nb

In article ,
Peter A wrote:

If you like traditional breakfast sausage you have to try Broadbent
Sausage from Zingermans. We got a package as a gift, and it is the best
breakfast sausage I have ever tasted, including my own homemade. $10 a
pound is expensive, but well worth it IMO. Hint: cook slowly because it
tends to brown faster than most other sausages.

Would you mind sharing your breakfast sausage recipe?

Please? :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
notbob wrote:

On 2007-01-06, Peter A wrote:

pound is expensive, but well worth it IMO. Hint: cook slowly because it
tends to brown faster than most other sausages.

hmmm.... sounds like they might have added some sort of sweetener.
Maple or sorghum or something.

nb

I've had maple sausage and it's interesting, but I've not tried to
reproduce it yet.

Hm, that gives me an idea.

I wonder how a sausage made from fresh pork and one of those boxes of
bacon ends and pieces would be, with a bit of maple syrup added?

I have had maple bacon also, and it's not bad. The smoky flavor and
maple go together in a unique fashion.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
says...
In article ,
Peter A wrote:

If you like traditional breakfast sausage you have to try Broadbent
Sausage from Zingermans. We got a package as a gift, and it is the best
breakfast sausage I have ever tasted, including my own homemade. $10 a
pound is expensive, but well worth it IMO. Hint: cook slowly because it
tends to brown faster than most other sausages.

Would you mind sharing your breakfast sausage recipe?

Please? :-)


I don't really have a recipe. I made it a few times using recipes I
found in various places. It was always good but not better than the
commercial stuff. You can google and get a lot of recipes. The basics
are pork, white pepper, salt, sage, ginger, nutmeg, thyme. Two things I
learned:

Don't skimp on the fat. Use pork butt without trimming the fat and even
then it's usually better if you add another 20% of fatback. If you use
salted fatback, cut back on the salt. Then, always check for seasoning
before stuffing casings or (as I prefer) forming into patties for
freezing. Just pan-fry a tablespoon of the mixture and taste. You can
add more salt at this point but not later!



--
Peter Aitken

In article ,
Graphic Queen wrote:

On Sun, 07 Jan 2007 10:05:27 -0600, Omelet
wrote:

In article ,
Peter A wrote:

If you like traditional breakfast sausage you have to try Broadbent
Sausage from Zingermans. We got a package as a gift, and it is the best
breakfast sausage I have ever tasted, including my own homemade. $10 a
pound is expensive, but well worth it IMO. Hint: cook slowly because it
tends to brown faster than most other sausages.

Would you mind sharing your breakfast sausage recipe?

Please? :-)

This is what I use to make our breakfast sausage. You are welcome to
try it if you like.

GQ

BREAKFAST SAUSAGE

2 teaspoons dried sage
MAKING SALT FREE (was 2 teaspoons salt, I use NONE)
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
MAKING SUGAR FREE: (was 1 tablespoon brown sugar, I use NONE))
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork


1. In a small, bowl, combine the sage, (salt), ground black pepper,
marjoram, (brown sugar), crushed red pepper and cloves. Mix well.

2. Place the pork in a large bowl and add the mixed spices to it. Mix
well with your hands and form into patties.

Not bad for 2 lbs. :-)

Sausage does need salt, but I'd cut that to what I've been using which
is 1/2 tbs. for the 2 lbs. (standard is 1 tbs. per lb!!!).

I never add sugar to sausage. :-)

This sounds good, thanks!

Do give that Italian recipe I posted a try. It was most excellent and
you can leave out the salt.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
Peter A wrote:

In article ,
says...
In article ,
Peter A wrote:

If you like traditional breakfast sausage you have to try Broadbent
Sausage from Zingermans. We got a package as a gift, and it is the best
breakfast sausage I have ever tasted, including my own homemade. $10 a
pound is expensive, but well worth it IMO. Hint: cook slowly because it
tends to brown faster than most other sausages.

Would you mind sharing your breakfast sausage recipe?

Please? :-)


I don't really have a recipe. I made it a few times using recipes I
found in various places. It was always good but not better than the
commercial stuff. You can google and get a lot of recipes. The basics
are pork, white pepper, salt, sage, ginger, nutmeg, thyme. Two things I
learned:

Don't skimp on the fat. Use pork butt without trimming the fat and even
then it's usually better if you add another 20% of fatback. If you use
salted fatback, cut back on the salt. Then, always check for seasoning
before stuffing casings or (as I prefer) forming into patties for
freezing. Just pan-fry a tablespoon of the mixture and taste. You can
add more salt at this point but not later!

White pepper, hm. I do keep that on hand.
So I'd have to play with the amounts.

I know I can google recipes, but it's far better to talk to people that
have actually made it, then get advice from them.

There are millions of sausage recipes available via google.

And I learned after the first batch not to skimp so much on the fat. G
The second batch was _much_ better!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
Graphic Queen wrote:


I never add sugar to sausage. :-)

This sounds good, thanks!

Do give that Italian recipe I posted a try. It was most excellent and
you can leave out the salt.

Thanks so much but I never saw the one you posted. Would you mind
posting it again? I use salt substitute because hubby has high blood
pressure.
\
GQ

Ok, let me know if you get this ok:

To each lb. of ground meat, add:

1/2 tsp. salt free lemon pepper
(or 1/4 tsp. black pepper and 1/4 tsp. dried lemon peel)

1/4 tsp. garlic powder

1/4 tbs. salt or salt substitute

1 tbs. McCormick brand italian seasoning
(I can re-post the mixed herbs if you need)

1/2 tsp. paprika

1 tsp fennel seed

1/4 tsp. rubbed sage

1/4 tsp. dried basil
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
Graphic Queen wrote:

On Sun, 07 Jan 2007 17:33:26 -0600, Omelet
wrote:

In article ,
Graphic Queen wrote:


I never add sugar to sausage. :-)

This sounds good, thanks!

Do give that Italian recipe I posted a try. It was most excellent and
you can leave out the salt.

Thanks so much but I never saw the one you posted. Would you mind
posting it again? I use salt substitute because hubby has high blood
pressure.
\
GQ

Ok, let me know if you get this ok:

To each lb. of ground meat, add:

1/2 tsp. salt free lemon pepper
(or 1/4 tsp. black pepper and 1/4 tsp. dried lemon peel)

1/4 tsp. garlic powder

1/4 tbs. salt or salt substitute

1 tbs. McCormick brand italian seasoning
(I can re-post the mixed herbs if you need)

1/2 tsp. paprika

1 tsp fennel seed

1/4 tsp. rubbed sage

1/4 tsp. dried basil

Got it and thanks so much. I will give this a try the next time we get
some ground pork. Thank you so much.

You are more than welcome! :-) I just roasted 3 links with the chicken
I roasted tonight.

Dad said "Mmmm" every time he took a bite so I've got daddy approval on
the recipe. G

There is actually basil and sage in the italian herbal mix, but I wanted
more of those two and it worked out well.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Peter A wrote:

I


I don't really have a recipe. I made it a few times using recipes I
found in various places. It was always good but not better than the
commercial stuff. You can google and get a lot of recipes. The basics
are pork, white pepper, salt, sage, ginger, nutmeg, thyme. Two things I
learned:

Don't skimp on the fat. Use pork butt without trimming the fat and even
then it's usually better if you add another 20% of fatback. If you use
salted fatback, cut back on the salt. Then, always check for seasoning
before stuffing casings or (as I prefer) forming into patties for
freezing. Just pan-fry a tablespoon of the mixture and taste. You can
add more salt at this point but not later!


No offence, but I doubt if it could be better than the breakfast sausage I
had this morning. I picked it up the other day at the new local butcher
shop. They make it themselves. I got a one pound tube of the stuff for $3.
I don't even like breakfast sausage but I was cooking some for my wife this
morning and cut a couple extra slices for myself. It was delicious.