love the fatty, hate the breakfast sausage


 
T

TroyRedington

TVWBB All-Star
i have a dilemma

i really like the fatty concept and I have some pretty innovative ideas for them, but breakfast sausage makes me nauseous

I can tolerate sausage on pizza, and a few crispy sauage patties for breakfast - but anything more than that and i feel ill

could i get away with using ground beef or turkey?
 
Well, I'm pretty new around here and I've never cooked a fatty, but I would say go for it. You could use ground beef or turkey and stuff some cheese in there or whatever. There are no concrete rules about following any recipe to the letter. Creativity makes the world go round! Maybe without sausage it wouldn't technically be a "Fatty," but I bet it would be quite tasty!
 
Maybe it's the seasoning you don't like?

Yes, though, you can use any meat(s) you want. I use chicken alone, beef and pork, pork alone, beef and turkey, lamb alone, and lamb and beef.
 
I would say that you can ABSOLUTELY make anything that you want.


Go ahead and try lean ground beef or ground turkey. Add spices at your pleasure. I would look on the internet for meatloaf or meatball recipes to get ideas, because ground beef and/or turkey are much more lean than sausage. To compensate for this you will want to add some ingredients to the beef/turkey to hold moisture. I would try 1 egg per pound of meat, and a binder (called a panade, I believe) of a pasty mix of milk and bread crumbs. Then, spice it as you see fit (but an envelope of onion soup mix sounds very good to me).

I would also pre-cook any fillings. If you don't pre cook the fillings, you might have to overcook the outside meat in order to get the fillings up to a safe food temp.
 
I usually use regular sweet or hot italian sausage and just remove the casing and mush it all together or ground meats as stated above.
 
Hmmm,now I'm wondering what bratwusrt would be like in a fatty,you know just remove the casing as Johnny W said and use it like regular sausage.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Reed:
Hmmm,now I'm wondering what bratwusrt would be like in a fatty,you know just remove the casing as Johnny W said and use it like regular sausage. </div></BLOCKQUOTE>

Thats exactly what I was thinking!
 
It'd be fine as long as you don't go nuts with copious additions, provided you're looking to keep its overall flavor. Bratwurst is pretty mild. If you sort of keep it in line with the profile - that, or simply use the brat more as filler rather than the predominant profile - it'd be fine. Commercial bratwurst is typically an emulsified sausage. For texture, consider coarser additions.
 
I'll bet peeling the casing off of enought sausage for a fatty would be more work than making your own.

making your own sausage for a fatty is super easy. If you buy ground meat, you just have to mix in the seasoning. I'm sure there's a ton of bratwurst recipes online.

I've never understood why the fatty was so dependent on the breakfast sausage.
 
Yep.that'd be a lot of peeling if you did the whole fatty that way,but it's not to bad if you're useing it for just a layer. Thats also one reason why I'd like to have a grinder.
 
You can get rolls of italian sausage too. If you make your own just leave out the sage, that's the quintessential breakfast sausage flavor imo.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Freiberger:
If you use ground beef instead of sausage to make a fatty aren't you just making a meatloaf?

Bill </div></BLOCKQUOTE>

That what you call it when we tell your wife what you're making..
icon_biggrin.gif
 
If use use a non-sausage ground meat though I'd put it through a stand mixer for a while. If you look at home sausage making books they all have a period of mixing the sausage for a time not just to incorporate spicing but to develop proteins similar to the way kneading bread develops gluten (also a protein). This changes the texture of the ground meat and gives it better binding properties. Just a thought.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Freiberger:
If you use ground beef instead of sausage to make a fatty aren't you just making a meatloaf?

Bill </div></BLOCKQUOTE>Not necessarily, to me anyway. Meatloaf, imo, becomes meatloaf with the use of extenders (bread, crackers, etc.) and binders (especially egg). Beef is a common ingredient in sausage - many types are all-beef.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff (DCJeff):
If use use a non-sausage ground meat though I'd put it through a stand mixer for a while. If you look at home sausage making books they all have a period of mixing the sausage for a time not just to incorporate spicing but to develop proteins similar to the way kneading bread develops gluten (also a protein). This changes the texture of the ground meat and gives it better binding properties. Just a thought. </div></BLOCKQUOTE>

You could probably achieve a primary bind in ground meat just by thoroughly mixing the ingredients by hand or with a spoon. It might take a bit of time but you're not trying to make an emulsified sausage in a fatty.

I agree, however, that development of myosin proteins in the mixture is fairly essential to having the sausage stick together on the grill. Good point.
 
You might want to try a fatty the traditional way first. I really don't think there's any breakfast sausage flavor left after the stuffing, seasoning, and smoking.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.:
You might want to try a fatty the traditional way first. I really don't think there's any breakfast sausage flavor left after the stuffing, seasoning, and smoking. </div></BLOCKQUOTE>

I have. a few times already.
first time i used regular jimmy dean, 2nd time i used 'mild'. both times I felt like butt after two slices.

I'm going to try a few alternatives this weekend. Thanks for all the suggestions everyone!
 
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