Bob Hunter
TVWBB Pro
Knowing that I wanted to start making my own sausages my brother gave me up a meat grinder as a Christmas present. I used it to make some ground beef and then the next usage was to grind up a pork butt for some breakfast sausage that I used to make pork sausage gravy for breakfast the next morning.
Used this recipe from here
Pork Butt 2.5 lbs
Salt 3 tsp
Pepper 1 tsp
<STRIKE>sage</STRIKE> 1 tsp (I didn't have any)
nutmeg 1/4 tsp
ginger 2/3 tsp
thyme(dried) 1 tsp
cayenne pepper 1/4 tsp
cold water 3/8 cup
Ground the pork with the fine plate and after mixing everything, I fried up some and found it wanting for heat so added another full tsp of cayenne pepper to my mixture. and it was tasty. So I refrigerated the mixture over night and the next morning I made breakfast.
I had a couple problems with the gravy / sausage.
<UL TYPE=SQUARE>
<LI>1) The sausage was way too salty.
<LI>2) The sausage mixture was so gooey / sticky (It was to the point that while mixing it with my hands, my latex gloves were pulling off) I had a very hard time while browning it to get the sausage chunks small. I ended up with alot of pieces that were larger than marbles. My family prefers small pieces in their gravy.
[/list]
So I guess my question here would be:
<UL TYPE=SQUARE>
<LI>1) Do you think the additional cayenne would add to the saltiness of the sausage?
<LI>2) Would the missing sage affect this part of the flavor?
<LI>3) What would cause the sausage to be so sticky, and is this normal?
[/list]
I am exited about making sausages and want to get it right. I felt that making a simnple breakfast sausage was the way to go before moving on to things that take more time or are more complicated. My wife was not impressed with this first atempt and is now leary of me making other things besides just ground beef.
My bacon is now really good but, my first atempts were utter failures and it was really hard to convince my wife to let me keep trying. So getting my sausages acceptable early on is going to crucial or every time I want to make some it's gonna be a up hill battle.
Used this recipe from here
Pork Butt 2.5 lbs
Salt 3 tsp
Pepper 1 tsp
<STRIKE>sage</STRIKE> 1 tsp (I didn't have any)
nutmeg 1/4 tsp
ginger 2/3 tsp
thyme(dried) 1 tsp
cayenne pepper 1/4 tsp
cold water 3/8 cup
Ground the pork with the fine plate and after mixing everything, I fried up some and found it wanting for heat so added another full tsp of cayenne pepper to my mixture. and it was tasty. So I refrigerated the mixture over night and the next morning I made breakfast.
I had a couple problems with the gravy / sausage.
<UL TYPE=SQUARE>
<LI>1) The sausage was way too salty.
<LI>2) The sausage mixture was so gooey / sticky (It was to the point that while mixing it with my hands, my latex gloves were pulling off) I had a very hard time while browning it to get the sausage chunks small. I ended up with alot of pieces that were larger than marbles. My family prefers small pieces in their gravy.
[/list]
So I guess my question here would be:
<UL TYPE=SQUARE>
<LI>1) Do you think the additional cayenne would add to the saltiness of the sausage?
<LI>2) Would the missing sage affect this part of the flavor?
<LI>3) What would cause the sausage to be so sticky, and is this normal?
[/list]
I am exited about making sausages and want to get it right. I felt that making a simnple breakfast sausage was the way to go before moving on to things that take more time or are more complicated. My wife was not impressed with this first atempt and is now leary of me making other things besides just ground beef.
My bacon is now really good but, my first atempts were utter failures and it was really hard to convince my wife to let me keep trying. So getting my sausages acceptable early on is going to crucial or every time I want to make some it's gonna be a up hill battle.