[Colbyt]

Homemade Breakfast Sausage

First I want to thank whoever mentioned using the KitchenAid paddle to mix the meat. That really resolved the texture issue and turned what in the past was more like hamburger than sausage. It also delivers the fat throughout the meat mixture making it far more uniform.

Now I could use a little help figuring out what spice I am missing. I am trying to get close to the Jimmy Dean original, not the stuff sold in the grocery store but the flavor of the pre=cooked patties that you can also buy.

Here is what I made this morning with some really fatty pieces of shoulder that I saved:
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon rubbed dried sage (used ground)
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper (used cayenne)
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)

It was good. The best I have achieved to date but is still missing something.

 

[Roll_Bones]

Using the paddle attachment and mixing it well is what I was missing as well. Your ingredient list looks good. I think sage is the most important herb in breakfast sausage. Not so sure about the coriander?
I would scour recipes and see if you missed something. But it looks like you have more ingredients than you need.

 

[Two knots]

Everything looks good Colby…maybe increase the sage a little more and try Himalayan pink salt ( it’s flavorful and a little sweet)

 

[Wooleybooger]

I've got enough pork butt now that I may give it another shot. The last I made turn out pretty good. For a commercial breakfast sausage patty I like Owens Hot.

 

[Shane R]

Sugar.

 

[LeonardoDaBenz]

Up the MSG to a half teaspoon. And 1t of sage.

No more changes till you try the new version. Change too many things and you'll never know what it really needed.

 

[Colbyt]

No more changes till you try the new version. Change too many things and you'll never know what it really needed.

LOL. I experienced that once trying for the perfect margarita. That last one was perfect but I could not recall how I made it.

Back to the topic: Following the the read and see concept I made a small batch and added adjusted amounts of brown sugar and ground fennel. As I feared the fennel, maybe too much, moved it toward Italian sausage.