Breakfast Sausage Saga Continues

Email Pin It
Print Friendly
Uncooked Sausage Patties

Hmm. I like the grind of the sausage using the meat grinder … But I’m rethinking that vinegar addition. Now it seems to be taking something away from the flavors. I think it is still overpowering the sage flavor I want to dominate.

So batch number three: No lemon. No vinegar. No sherry. Okay, maybe sherry … I’m going to make a batch without, fry up a patty and make a decision.

I am liking the flavor, and I think I don’t miss the fact that this is not pork sausage. Yesterday, I ground the meat, fried up a small patty packed very loosely, then fried up a patty tightly packed. Aside from the fact that I really want to nix the vinegar factor here (to be honest, there’s something I like there even while it doesn’t let that sage shine through. I like the acid complementing the beefy flavors …), I thought I would like the loosely packed patty better, but I just didn’t.

So when I woke this morning, I decided to have another small patty—one that had sat overnight. I LIKE it. It’s good. Is it pork sausage? Umm. No. But like before, it’s definitely hitting the flavors I like—beefy, sage-y and with that hint of bacon, a tiny bit smoky.

Here’s the mixture I am trying today. Ribeye, sage, thyme (more than before), garlic and onion, salt, black pepper. No acids whatsoever. Parsley, because I just love how that looks in the finished product. And I’m adding the smoked paprika back in (I used that in my first recipe) for even more of that smoky flavor. And I am only going to grind it one time (yesterday, I ground it twice, thinking that would help the mixing of the meat … maybe not so necessary).

The results? Check back with me on my next post.

Barb Freda Healthy, Delicious Recipes

You Might Also Like

5 Responses to Breakfast Sausage Saga Continues

  1. Anonymous says:

    I wish you could have left off the bacon for the non-pork eaters out there! Could we leave it off or use soy bacon bits?

  2. Anonymous says:

    Where is the recipe? I can’t seem to find it.

  3. Anonymous says:

    Your Sausageness:

    Addition of Cumin seed (whole or freshly ground in blade type coffee grinder) makes ALL meat better, just as use of smoked paprika (which you mention) and ground Chipotle do, as well.

    Gustare’

    pkdarnall@aol.com

  4. Anonymous says:

    no fennel…?

  5. Anonymous says:

    Ah, I love fennel in sausage, but not in my breakfast sausage. I was really looking for that sage-y classic breakfast sausage. I feel the same way about cumin–love it and would definitely try a different sausage with cumin and chipotle (which has some heat, too–I didn’t want much heat at all here). That’s the fun here: there are a LOT of recipes to play with.

    The recipe is in another post…these blog posts were all about the process with the final version being the posted recipe. It was a nice sausage testing week around here.

    And finally, feel free to substitute turkey bacon in the final recipe. In fact, because you are the second commenter who has asked, I may just do some new testing here. When I do, I’ll be sure to post all about it.

    Barb

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>