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Homemade italian Sausage or sage sausage

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Post Sat Mar 24, 2012 11:35 pm
jhumpert well done
well done

Posts: 331
Location: Greensburg Indiana
I got my new LEM meat grinder out today and ground down a 7 pound picnic shoulder. My plans was to do half Italian sausage and half breakfast sage sausage. I tried a recipe for a single serving and used the following recipe which was not very good. Any ideas for a better recipe than what is below? Also any good sage sausage recipes?

The bad tasting one:

INGREDIENTS:
1/4 pound ground pork
3/4 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly cracked black Pepper
1/4 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried basil
1/8 teaspoon ground fennel seed
1/8 teaspoon Italian Seasoning
Jeff,
Green Mountain Grills Jim Bowie Pellet Smoker - TBD
Pit Barrel Cooker- Barry

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Post Sun Mar 25, 2012 7:42 am
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Sorry it didn't turn out well... Here is a really good recipe I've used before:
http://thespicysausage.com/recipes/hoti ... ausage.htm

For a good breakfast sage sausage, there is a brand of pre-mixed seasoning that is awesome.... It's called "Legg's Old Plantation" seasoning. Their sage blend is very good, and it's already mixed for you.
http://www.aclegg.com/
Large BGE
CG Duo with SFB

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Post Sun Mar 25, 2012 9:36 am
jhumpert well done
well done

Posts: 331
Location: Greensburg Indiana
Sounds interesting
Jeff,
Green Mountain Grills Jim Bowie Pellet Smoker - TBD
Pit Barrel Cooker- Barry

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Post Sun Mar 25, 2012 10:08 pm
jhumpert well done
well done

Posts: 331
Location: Greensburg Indiana
Ended up making the whole batch into breakfast sausage and got about 20-24 patties out of it. Easy recipe for the sausage...sage, pepper, salt
Jeff,
Green Mountain Grills Jim Bowie Pellet Smoker - TBD
Pit Barrel Cooker- Barry

Image

Post Mon Mar 26, 2012 9:39 am
rogerja well done
well done

Posts: 2288
Location: Central Ohio
When I make sausage, i keep things to a minimum. For Italian, It's pork, salt, pepper, and fennel, for hot itallian, add pepper flakes. I use water for mixing.
Brats are pork, salt, white pepper, and coriander and/or caraway.

I'll add to these base recipes from time to time (fresh herbs, fresh garlic, etc).

My sage sausage recipe is the same as yours, though i'll add some cayenne if I want hot breakfast sausage.

Here's a good website:
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm


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