First go at breakfast sausage


 
G

Greg Powers

TVWBB Super Fan
For competitions we trim spareribs down to St. Louis cut so I usually have several bags of trimmings in the freezer and I had the idea of using them for sausage. I cut them into strips and ran through the coarse grinding plate on my wife's Kitchen Aid:

After the coarse grind I mixed in:
3 tablespoons kosher salt
1 tablespoon black pepper
½ tablespoon dried sage
1 teaspoon garlic powder
and ran through the grinder again, this time using the fine plate. I then made a patty for a taste test:

It was good so I formed them into 1# logs and put back in the freezer. Once they were frozen I vacuum packed them for later use. I did save enough for another patty for my wife to try when she got home, she thought it needed a little more heat so next time I'll add some crushed red pepper flakes.
Now I know what I'll be doing with rib trimmings next season :D
 
I do it exactly the same way (your pic looks like I might have taken the pic) BUT I form all the meat into similar size patties at grinding time. Cook them on a skillet, let them cool then freeze on a cookie sheet (so they're not touching) over night.

In the morning, pop them off the sheets, put into a plastic bag then a freezer bag (so the the f.bag stays clean) then put it all back in the freezer. Take out a patty or two when you want, nuke 'em and enjoy. All the work is done once and the pleasure is enjoyed for a couple of weeks.
 
Greg- Did my first breakfast sausage yesterday from rib and shoulder trimmings. Running it twice through the Kitchen-Aid is definitely best. I only had about 2 pounds left over from making a batch of Italian sausage and used about a teaspoon of salt and pepper per pound, two tablespoons of sage, a tablespoon of brown sugar, around a 1/4 tsp of pepper flakes and just a pinch of ground clove. It needed more fat -- I think next time I'll try Bob's advice and add some bacon. I had a couple of patties with eggs this morning and it was a great taste -- much better than store bought.

Jersey Jeff
 
You simply cannot beat homemade sausage. You control the salt, the fat content, the quality of meat and the freshness of the seasonings.
 
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