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-   -   breakfast sausage (http://www.bbq-4-u.com/forum/f31/breakfast-sausage-11247.html)

Nick Prochilo 12-26-2007 01:58 PM

Brian, I've always used the picnic section of the shoulder. It has all the fat you need.

oompappy 12-26-2007 02:22 PM

Some folks make pan sausage from lean pork but you need to melt some lard in the skillet when you cook it. Ground Picnic or Butt with the full fat cap works great. 20 to 25% fat for most recipes.

Pigs On The Wing BBQ 12-26-2007 04:58 PM

A few years back I talked the guy at BJ's in to grinding a case of butts for me. That was a real time saver.

cleglue 12-26-2007 05:36 PM

I made a very small batch of breakfast sausage once with pork butt and found I needed more fat. It came out very very lean. Maybe the picnic cut would be better as suggested or get a pound of fat back and add to the recipe.

Nick Prochilo 12-27-2007 07:30 AM

Quote:

Originally Posted by JamesB
Quote:

Originally Posted by cleglue
I made a very small batch of breakfast sausage once with pork butt and found I needed more fat. It came out very very lean. Maybe the picnic cut would be better as suggested or get a pound of fat back and add to the recipe.

I've only made 3 batches of sausage, but each time I used untrimmed butts... plenty of fat! I would think that the picnic/shoulder would be much leaner... I'd have to bet that using the butts got me into the 25% fat content range...

James.

I've only used the picnic section and found it to have all the fat I need. You have to be careful removing the skin and there is a load of fat under it!

bigwheel 12-27-2007 03:06 PM

Having had the honor of trying to skin and debone fresh picnics on several occasions...give me butts any old day. Should be plenty of fat in an untrimmed butt for any kinda sausage a person might want to make. I will continue to swear that picnics have a higher fat content than butts..so if a person got plenty of free time to prep the things and wants greasy sausage..picnics should be a good option. Got this meat ration from Big Dave and use it for about everything nowadays. Will skeer the heck out of a 20 pound batch any old day and sure has a good flavor. Have posted it before I think so kindly forgive any redundancy.

2 deboned butts (should weigh in the general vicinity of 13 lbs or so)
1 5 lb chub of ground 80/20 beef chuck (or hamburger if you like grease)
1 3 lb box of bacon ends and pieces

bigwheel

Captain Morgan 12-29-2007 10:46 AM

the last pic looks pretty dang good to me

Pigs On The Wing BBQ 12-29-2007 10:51 AM

Brian: I most of the time grind some extra pork butt to add to the mix if I over season. I also do a small test patty in a pan and taste just to check it out and be sure it's what I want. I grind my breakfast sausage twice, first grind is 3/8 plate then threw the small plate. I don't know what size it is. Look's great, ya done good.

bigwheel 12-29-2007 11:17 AM

Do look mighty tasty. Ya done good. Will agree with you..a little thyme goes a long way.

bigwheel

wittdog 12-29-2007 12:05 PM

Looks good..I think you are right on target with the size plates you want to use next time.

Cliff H. 12-29-2007 12:06 PM

Looks good on my end. :wink:

Nick Prochilo 12-29-2007 12:17 PM

Looks real good Brian! I do like pigs said and fry a little patty before considering it finished.

KyBlueBBQ 12-29-2007 12:53 PM

Looks good to me! Hope mine turns out that well!

Nick Prochilo 12-29-2007 02:06 PM

Dave told me that!


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