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Question for @griffin

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shtgunal3
shtgunal3 Posts: 5,688
in Off Topic
@griffin I was looking at some older post and saw where you had made some breakfast sausage out of pork and a hind quarter or shoulder from a deer. I believe you said that you had been working on a recipe for quite awhile and finally perfected it. Well I need to use up some deer meat an free up some freezer space. Would you mind sharing your recipe? I want to make bulk sausage not links. Thanks.

___________________________________

 

 LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Griffin
    Griffin Posts: 8,200
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    Jimmy Dean-like Breakfast Links

    • 5 lb pork butt, ground (or 50/50 pork butt and venison)
    •  36 g kosher salt (about 5 tsp)
    • 1.0 tsp ground sage
    • 2 g red pepper flakes
    • 2 g thyme leaves
    • 3 g black pepper (1.5 tsp)
    • 2.5g ground coriander ( (little over a tsp)

    That's my basic recipe. You can tweak it to how you like it. Some like more sage, some more heat. Up to you. I've stuffed it and left it as bulk. Sometimes I get the scale out, sometimes I just eyeball it. Hope that helps.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • shtgunal3
    shtgunal3 Posts: 5,688
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    @griffin Thanks brother I appreciate it.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Griffin
    Griffin Posts: 8,200
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    De nada. Sorry for the delay. Don't get on here as much as I used to .

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    · Share on FacebookShare on Twitter

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