NEW & IMPROVED Breakfast Sausage Recipe! | Make Your Own & Cheaper

breakfast sausage making day it's got about a seven and a half pound pork but we're gonna run it through the meat grinder today we're gonna get it seasoned and make some breakfast sausage so about a year ago I posted a video on creating the perfect breakfast sausage recipe and I went through I spent hours probably the computer going through a finding every decent breakfast sausage recipe I could find on the internet I took all of those recipes and I threw them all into a giant Excel spreadsheet and I tried to figure out of all the breakfast recipes out there what are the most common ingredients across the board you know like like sage when you think of breakfast sausage if I came across the recipe and it didn't have sage in it I probably didn't look at that one but I took all of this information and that all this data and I put it into a spreadsheet and found out what's common what was the most common ingredients that people use in breakfast sausage and I put it all together and we tried it we posted a video about it I'll link that video up above for you and the I cards I've been out of breakfast sausage for about a month now I thought well I'm gonna be making some I might as well get the camera out and take you guys along with me so I'm gonna finish getting this chopped up we'll run it through the grinder we'll get it seasoned and then when we get all them we'll cook some up we'll try it [Music] there we go hoping this will all fit and wonderful Taner yeah should be okay this pork butt was partially frozen before I started so that's it's really gonna help in the grinding process much better than if you tried to use something that's not froze all the way it'll keep it's consistently a lot better a lot of people will even freeze this portion of their grinder before they start so it's super super cold you want to prevent bacterial growth so keeping your temperature cool cool cool and safe is important so I think for the purposes of mixing how I put it in two separate containers and I'll just put my seasoning half-and-half so I ended up with about seven pounds of pork once it was all ground when to cut the bone out of it those big pork butts have a big bone in the middle so that lost a little bit and there was some some of the tough pieces that silver skin sinew stuff on the inside which was also a loss because you don't really want that in your sausage but I'm adding crushed sage says stuff that Rachel grew in the garden last year and dried I like to crush it up to make it kind of powdery two three four five six I do a lot of math for this to the basic on the recipe the original video that I posted everything was broken down into one pound of pork so this is how much of this seasoning you use for one pound of pork since I have seven pounds of pork I need to multiply things out so that I know what I'm doing here I think I'm gonna do my math ahead of time and write it down on my piece of paper that way I don't have to try to do math on camera because that's never fun I like to do the same with my time I really crush it up [Music] so when we did that first video we started with a base recipe that base recipe was sage thyme salt pepper brown sugar cayenne pepper and red pepper flakes and nutmeg so that was kind of the base recipe that we started with and then I totally lost count then we made three variations of it that was to wear one we added maple syrup when we added paprika when we add a rosemary and another one with coriander four and the one that we're doing today is basically the base recipe plus coriander maple syrup and paprika we're gonna omit the rosemary this time step this pepper just black ground pepper yeah red pepper [Music] nutmeg I heard the smoked smoked paprika would be really good but don't have this just Hungarian coriander I'm hoping I remembered if I said at the beginning of this video I think I did I'm gonna try something different this time around in that the last time I made my breakfast sausage the patties they didn't really stay together well they were kind of loose and I know that sausage patty maker they're not sausage patty sausage people that make sausage the leaks a lot they'll often use a binding agent in it to to make the meat kind of stick together and keep its shape and quite often they will use bothered milk so I'm gonna try at this time let's see how it goes and the general consensus across the board is if you're if you're using powdered milk as a binding agent and your sausage to get it to keep its shape it's about one cup for every five pounds of meat that you're making there every five pounds of sausage I have seven pounds of sausage and I'm kind of afraid to put an entire cup just seems like a lot well we're gonna go with like 3/4 we'll see hopefully I don't ruin all my sausage all right cool so ingredients are all set and then you get my hands dirty again I've already washed them like seven times since I started this video but hey you like once you touch it it's like okay now I need to wash my hands again so I'm gonna get this stuff mixed up as well as I can really well in fact and then we're gonna round through the grinder again and then after that I'm going to put it in the fridge and we're just gonna leave it sit in the fridge for 24 hours until probably the same time tomorrow I'll get the camera back out we'll cook up a patty we'll see how its shape stays and if it stays good and we like the flavor oh I totally forgot maple syrup we need to add maple syrup to this don't if it does keep the shape like I want it to and I like the flavor I bought some of these little um patty things like for making hamburgers you know you like put them between like a thousand pack on Amazon for like 10 bucks you make up all my patties and then we're gonna freeze the whole thing and then once it's frozen I'll take them and put them in like individual ziplock bags so that when I want breakfast in the morning can go in the freezer pull out a piece of sausage cook it up on the stove make some scrambled eggs with some cowboy candy it's my kind of breakfast this is Rachel's maple syrup she made supposed to measure this like three teaspoons but whoa it's gonna be extra mapley now oh I'll hit the Rachel spirit still enjoy [Applause] I'm gonna keep mixing just a little bit longer there's something about the way that the fat molecules change the more and more you mix it that also helps in the binding process and I have a guy there's a guy that I worked out that I worked with who was telling me about sausage and different binding agents and stuff like that you just tell me that his secret recipe her secret ingredient that he uses as his binding agent instead of like powdered milk or something is coffee it's like coffee that you would drink I'll pour in like a cup of coffee per five pounds of sausage and mixes it all in there it sounded interesting I like coffee those hot [Music] took me a little bit I was missing a piece there's a little plastic bushing that goes in the back of the grinder where the auger screws in and I was missing it so it was not working for like a long time but we got it all ground up through the course the second first and second grind I did on the course plate so hopefully it gives my sausage a little bit more chunk to it I'm gonna toss this in the fridge leave it leave it refrigerate for 24 hours we'll come back tomorrow continue filming we'll cook up a patty we'll taste it we'll make sure we like it we'll get it padded up and throw it in the freezer [Music] well as discuss to this the next day my sausage mixture has been in the fridge for just about 24 hours now I think the basically we're doing that to give the seasoning the good good amount of time to blend in and really absorb with the meat blend all those flavors together first one shouldn't be done here in a second texture wise it seems like that powdered milk really made a nice difference in the the texture and the way the meat holding together right looks done we'll let that cool off I'll make three more of these Oh some exciting news Rachel just left the house she had a phone call from the post office and our baby chicks are here our meat chickens so she should be back here in a little bit with some new family members for us at least temporary family members till they go in the freezer there are Cornish cross same thing we did last year and the year before and I think to you before that I think this is art now this will be our third year raising meat chickens make these little patties you just pull one little piece of paper on the bottom a little piece of paper on the top ideally in a professional commercial scenario these would all be weighed out so they were exactly the same but it's for me well I don't have to do that but once you get them all laid out like that how you want you just take a plate find one that works good kind of push down on it and it'll turn them in nice little patties for you just make sure you try to at least push them all down the same so that your sausages have some consistency to them you don't want something that are like super thick and then some that are super thin and then you're trying to cook multiples at the same time some are going to be done way before the others it's had a lot of time to cool mm-hmm and definitely till I put in extra maple syrup yeah the texture seems really nice holds together well I don't think I'll continue to do the powdered milk thing and I missed my breakfast sausage mmm so good either go in the freezer I'll get the rest of this pan eat up I'll make sure that of the endcard videos that are on your screen right now at least one of them points to the original video that I posted about this so if you're interested in more details about the recipe and how I came up with it you can check that video and the description of this video also has the recipe that we use today broken down into one pound of meat so thanks for watching see you guys later

Channel: That 1870's Homestead

Views: 405,440

Keywords: breakfast sausage, pork sausage, breakfast sausage recipe, how to make sausage, grinding meat, best breakfast sausage recipe ever, breakfast recipes, healthy sausage, sausage (type of dish), sage breakfast sausage, how to make breakfast sausage, Making Fresh Breakfast Pork Sausage, sausage patties, jimmy dean, sausage recipe, breakfast sausage (dish), how to make, maple breakfast sausage, bob evans breakfast sausage recipe, powedered milk, sage, best video, best recipe

Id: V_0ATCZm7Oc

Length: 15min 22sec (922 seconds)

Published: Thu Jun 18 2020