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12-01-2020, 03:21 PM
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Join Date: Jul 2013
Location: Fort McMurray
Posts: 98
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Breakfast Sausage
So I know there are past threads on this but I'm looking for other hunters personal experiences. I want to try a recipe for Maple Breakfast Sausage or something similar with geese. Whats your favorite that you have tried? Appreciate any pointers.
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12-01-2020, 04:41 PM
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Join Date: Sep 2008
Location: Edmonton Alberta
Posts: 9,610
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I buy cabelas breakfast sausage spice
I do 15 lbs at a time
I add a full bottle of maple syrup and 2 cups of brown sugar and 3 lbs of blueberries
Had some this morning. Love it
__________________
When you are born, you get a ticket to the Freak Show.
If you are born in Canada, you get a front row seat.
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12-01-2020, 04:48 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Our Go-To:
Maple Breakfast Sausage Recipe
10 lbs venison
8 lbs fatty pork
2 lbs Maple Cured Bacon
4 tablespoons dried thyme
4 tablespoons dried marjoram
4 tablespoons kosher salt
2 - 3 tablespoons rubbed sage
8 tablespoons fine ground black pepper
1 cup ice water
2 cups real maple syrup
1. Grind the venison and pork through the Medium plate of your grinder.
2. Grind the bacon through the Fine plate of your grinder (better mixing)
2. Combine the spices in a small container and mix with the ice water – let sit long enough to dissolve the salt, then add the maple syrup and mix well again.
3. Pour the spice, water, and syrup combination into the ground meat and mix thoroughly.
4. Once the sausage is fully mixed, stuff it immediately into 22 - 24 mm casings.
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12-01-2020, 05:51 PM
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Join Date: Feb 2013
Posts: 207
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Quote:
Originally Posted by huntinstuff
I buy cabelas breakfast sausage spice
I do 15 lbs at a time
I add a full bottle of maple syrup and 2 cups of brown sugar and 3 lbs of blueberries
Had some this morning. Love it
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The blueberry addition sounds deadly
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12-02-2020, 07:34 AM
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Join Date: Apr 2009
Location: On a farm
Posts: 1,572
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Halfords branded breakfast sausage spice package, I use 25% pork ratio ,with a couple pounds of pork fat and its great.
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Living for the adventure, enjoying the ride ! BRAD
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12-02-2020, 08:05 AM
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Join Date: Sep 2010
Location: Ft Mac
Posts: 551
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This book is fantastic, gives tips,tricks and recipes .
Sent from my SM-N960W using Tapatalk
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12-02-2020, 06:33 PM
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Join Date: Apr 2020
Posts: 720
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CTR refrigeration, add some maple sugar
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12-02-2020, 07:01 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,259
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Quote:
Originally Posted by Hawkhills
This book is fantastic, gives tips,tricks and recipes .
Sent from my SM-N960W using Tapatalk
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I use that and The best of Wurst. All you need
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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12-02-2020, 07:17 PM
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Join Date: Apr 2008
Location: Cranbrook BC
Posts: 75
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6 ounces salt
2 ounce pepper
1 ounce sage
mix altogether and use 1/2 ounce per pound of meat mix....nice basic recipe
I have added a cup of maple syrup per 5 pound batch....turns our great for my tastes
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12-04-2020, 12:17 PM
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Join Date: Jul 2013
Location: Fort McMurray
Posts: 98
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Quote:
Originally Posted by IronNoggin
Our Go-To:
Maple Breakfast Sausage Recipe
10 lbs venison
8 lbs fatty pork
2 lbs Maple Cured Bacon
4 tablespoons dried thyme
4 tablespoons dried marjoram
4 tablespoons kosher salt
2 - 3 tablespoons rubbed sage
8 tablespoons fine ground black pepper
1 cup ice water
2 cups real maple syrup
1. Grind the venison and pork through the Medium plate of your grinder.
2. Grind the bacon through the Fine plate of your grinder (better mixing)
2. Combine the spices in a small container and mix with the ice water – let sit long enough to dissolve the salt, then add the maple syrup and mix well again.
3. Pour the spice, water, and syrup combination into the ground meat and mix thoroughly.
4. Once the sausage is fully mixed, stuff it immediately into 22 - 24 mm casings.
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Thanks this sounds good. You find the 50/0 mix takes away from the venison flavour at all?
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12-04-2020, 12:21 PM
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Join Date: Jan 2009
Location: Stony Plain
Posts: 828
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Quote:
Originally Posted by MountainTi
I use that and The best of Wurst. All you need
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Agreed
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12-04-2020, 01:09 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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Quote:
Originally Posted by IronNoggin
Our Go-To:
Maple Breakfast Sausage Recipe
10 lbs venison
8 lbs fatty pork
2 lbs Maple Cured Bacon
4 tablespoons dried thyme
4 tablespoons dried marjoram
4 tablespoons kosher salt
2 - 3 tablespoons rubbed sage
8 tablespoons fine ground black pepper
1 cup ice water
2 cups real maple syrup
1. Grind the venison and pork through the Medium plate of your grinder.
2. Grind the bacon through the Fine plate of your grinder (better mixing)
2. Combine the spices in a small container and mix with the ice water – let sit long enough to dissolve the salt, then add the maple syrup and mix well again.
3. Pour the spice, water, and syrup combination into the ground meat and mix thoroughly.
4. Once the sausage is fully mixed, stuff it immediately into 22 - 24 mm casings.
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Thanks for the recipe, I'm going to give it a try next week!!
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12-04-2020, 01:10 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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Quote:
Originally Posted by MountainTi
I use that and The best of Wurst. All you need
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You nailed it!! Great books. Great recipes.
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12-04-2020, 01:10 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,612
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__________________
There are no absolutes
Last edited by Dick284; 12-04-2020 at 01:16 PM.
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12-04-2020, 03:39 PM
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Join Date: Jun 2008
Posts: 10,186
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Now i'm drooling.....
Quote:
Originally Posted by IronNoggin
Our Go-To:
Maple Breakfast Sausage Recipe
10 lbs venison
8 lbs fatty pork
2 lbs Maple Cured Bacon
4 tablespoons dried thyme
4 tablespoons dried marjoram
4 tablespoons kosher salt
2 - 3 tablespoons rubbed sage
8 tablespoons fine ground black pepper
1 cup ice water
2 cups real maple syrup
1. Grind the venison and pork through the Medium plate of your grinder.
2. Grind the bacon through the Fine plate of your grinder (better mixing)
2. Combine the spices in a small container and mix with the ice water – let sit long enough to dissolve the salt, then add the maple syrup and mix well again.
3. Pour the spice, water, and syrup combination into the ground meat and mix thoroughly.
4. Once the sausage is fully mixed, stuff it immediately into 22 - 24 mm casings.
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12-11-2020, 12:31 PM
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Join Date: Jan 2008
Posts: 4,329
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cautious
You sure about 8 tablespoons of black pepper? That"s 24 teaspoons?
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12-11-2020, 12:38 PM
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Join Date: Jan 2008
Posts: 4,329
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Quote:
Originally Posted by Jims83cj5
CTR refrigeration, add some maple sugar
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That's who I ordered from honey garlic with binder,maple sausage with binder,mild Italian with binder and bratwurst with binder.As well a 2kg bag of shredded no melt cheddar for the brats.
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12-11-2020, 12:50 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,259
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Quote:
Originally Posted by Jim Blake
You nailed it!! Great books. Great recipes.
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Doing up a batch of the English Pork Breakfast sausage out of The Best of Wurst as we speak. About the best breakfast sausage I've had.
Lately I make patties rather than stuffing it. Easier as well as handier to pull one out of the freezer and throw in the fry pan
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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12-11-2020, 01:33 PM
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Join Date: Apr 2008
Location: Calgary
Posts: 929
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skip the casing
We did a mess of breakfast sausage patties for sandwiches, eggs benny etc. We used the recipe off meateater and it was pretty spot on. We freeze them in 1/5 or 1/6 lb patties in packs of 6 and it's perfect. they fry up and grill well.
use more pepper and fresh herbs for the best flavour.
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Don't believe everything you think.
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12-11-2020, 04:20 PM
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Join Date: May 2007
Location: Sylvan Lake
Posts: 1,328
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best of wurst
I am going to make Country style pork sausage from the best of wurst. Very similar to breakfast sausages. This book contains 5 or 6 pork/breakfast sausage recipes. Excellent reference. I might even try the English style as Mountain is making. BEL
__________________
A proud Albertan and Canadian.
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12-11-2020, 04:58 PM
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Join Date: Jan 2013
Location: onoway, Ab
Posts: 6,982
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I just go to Onoway packers and tell Felix to make me some breakfast sausage. I haven’t had any better.
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12-12-2020, 06:26 AM
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Join Date: Jan 2008
Posts: 4,329
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books
Who is the author of Best of the Wurst as several are listed ?
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12-12-2020, 07:27 AM
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Join Date: May 2007
Location: Sylvan Lake
Posts: 1,328
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Brian Pay. Book is published by Halfords by the look of it. BEL
__________________
A proud Albertan and Canadian.
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12-12-2020, 08:32 AM
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Join Date: Jan 2008
Posts: 4,329
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k
Quote:
Originally Posted by BEL
Brian Pay. Book is published by Halfords by the look of it. BEL
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I'll order the pair.Thanx
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12-12-2020, 12:10 PM
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Join Date: Dec 2007
Location: southeast alberta
Posts: 1,178
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Where did you find The Best of Wurst? I cant find a copy,
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12-12-2020, 12:15 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,259
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Quote:
Originally Posted by owlhoot
Where did you find The Best of Wurst? I cant find a copy,
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Halfords
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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12-12-2020, 12:55 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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Quote:
Originally Posted by owlhoot
Where did you find The Best of Wurst? I cant find a copy,
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DnR Sausage Supplies Calgary.
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12-12-2020, 12:59 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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Some Recipes
Here are a few recipes from The Best of Wurst. There are lots of other great recipes in this book. Definitely one to buy. Not sure why the pics turned out sideways!!!!
Last edited by Jim Blake; 06-07-2021 at 01:46 PM.
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12-12-2020, 01:01 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,259
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Quote:
Originally Posted by Jim Blake
Here are a few recipes from The Best of Wurst. There are lots of other great recipes in this book. Definitely one to buy. Not sure why the pics turned out sideways!!!!
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What's your pick out of those Jim?
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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12-12-2020, 01:05 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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Quote:
Originally Posted by MountainTi
What's your pick out of those Jim?
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I've made them all and not one disappointed but my favorite is the Southern Style Pork Sausage.
The next recipe I'm going to try is Iron Noggins.
Last edited by Jim Blake; 12-12-2020 at 01:13 PM.
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