breakfast sausage

[Dwain Pannell]

We love the Alton Brown Sausage Recipe around here. We've found our taste prefers I increase the herbs and spices a bit but it is otherwise an excellent recipe.

Here's a cpl lbs:

 

[ChuckO]

Looks great, they for tomorrow morning?

 

[Dwain Pannell]

Looks great, they for tomorrow morning?

Probably. I was down to one lb from my last batch and SWMBO said I needed to do a cpl more lbs. It's too easy not to do it for her.

 

[Enrico Brandizzi]

Great looking sausage! Need update, pls!

 

[Tim McCann]

Good man Dwain!

 

[Mike Willis]

We love the Alton Brown Sausage Recipe around here. We've found our taste prefers I increase the herbs and spices a bit but it is otherwise an excellent recipe.

Here's a cpl lbs:

A couple of questions for you Dwain...looks like you just did a coarse grind. Did you double grind the pork or just single grind it? Also, did you smoke the sausage logs or freeze them in that shape to cut later? I'm just getting into this so I need all the help I can get!

Thank in advance Dwain!

 

[Dwain Pannell]

A couple of questions for you Dwain...looks like you just did a coarse grind. Did you double grind the pork or just single grind it? Also, did you smoke the sausage logs or freeze them in that shape to cut later? I'm just getting into this so I need all the help I can get!

Thank in advance Dwain!

I like course grind. We use the sausage in everything from meat loaf, to spaghetti, to tacos, etc (mixed with ground beef) and found course grind is best for us.

Sometimes I smoke the entire chub partially to get a smokey flavor. Then I refrdigerate and fry slices for breakfast.

But mainly, I simply leave it fresh and freeze a few chubs for frying or other uses.

 

[Cliff Bartlett]

Looks great, Dwain. You're really getting me into this sausage thing. Very interested in home brew too.

 

[Rich Dahl]

Dwain that looks great, been looking for a good breakfast sausage recipe I'll give Alton's a try.