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#6267384 - 04/19/16 06:43 PM Fresh Breakfast Sausage
decook Offline
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Registered: 08/26/09
Posts: 1382
Loc: Montgomery, TX USA
Mrs. decook asked for 10 lbs of breakfast sausage, so I whipped up a batch that my tummy sensitive daughter can eat. It turned out great, although sightly dry for my taste because the boston butt I bought from Walmart had lower than par marbling. I chose to add 1/3 cup more water and some dry corn starch as the last ingredient.


Here's the recipe made from my sausage spreadsheet calculator

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#6267391 - 04/19/16 06:47 PM Re: Fresh Breakfast Sausage [Re: decook]
bill oxner Offline
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Registered: 11/03/09
Posts: 33607
Loc: Richmond
Pork butts usually do fine.
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#6267601 - 04/19/16 08:51 PM Re: Fresh Breakfast Sausage [Re: bill oxner]
Tres Offline
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Registered: 10/12/07
Posts: 8451
Loc: Houston
That's a lot of numbers!
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#6267877 - 04/20/16 06:47 AM Re: Fresh Breakfast Sausage [Re: decook]
decook Offline
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Registered: 08/26/09
Posts: 1382
Loc: Montgomery, TX USA
I couldn't remember which to buy so I got the one on sale. I could tell it was going to need help when I cut it up for grinding.

Yes it's a lot of numbers. Never underengineer when over engineering is an option.. seriously though I do use this to reverse engineer recipes and to scale it to weight.


Edited by decook (04/20/16 06:49 AM)
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#6274414 - 04/25/16 10:39 AM Re: Fresh Breakfast Sausage [Re: decook]
QuitShootinYoungBucks Offline
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Registered: 11/01/12
Posts: 6775
Loc: Lubbock, TX
Seems like a lot of salt? If I did the math right that's 574mg per ounce of meat?
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#6274704 - 04/25/16 01:56 PM Re: Fresh Breakfast Sausage [Re: decook]
decook Offline
Pro Tracker

Registered: 08/26/09
Posts: 1382
Loc: Montgomery, TX USA
The balance is very good even to my salt sensitive wife. When I remember I'll post up my spice recipe that is a close match to Jimmy Dean spicey.
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#6274847 - 04/25/16 04:36 PM Re: Fresh Breakfast Sausage [Re: decook]
redchevy Offline
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Registered: 10/25/04
Posts: 23774
Loc: Texas
That attachment could be a picture of a monkey F(*#ing a football for all I know.


Is "os" supposed to be ounces? which is abbreviated "oz"
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#6274940 - 04/25/16 06:18 PM Re: Fresh Breakfast Sausage [Re: redchevy]
don k Offline
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Registered: 08/27/08
Posts: 9465
Loc: Bandera, Tx
Originally Posted By: redchevy
That attachment could be a picture of a monkey F(*#ing a football for all I know.


Is "os" supposed to be ounces? which is abbreviated "oz"
Kinda what I thought. I like "Old Plantation" seasoning for breakfast sausage. Will monkeys really do that to a football?
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#6275034 - 04/25/16 07:24 PM Re: Fresh Breakfast Sausage [Re: decook]
Marc in Bastrop Offline
Tracker

Registered: 11/02/10
Posts: 731
Loc: Bastrop County
Originally Posted By: decook
I couldn't remember which to buy so I got the one on sale. I could tell it was going to need help when I cut it up for grinding.

Yes it's a lot of numbers. Never underengineer when over engineering is an option.. seriously though I do use this to reverse engineer recipes and to scale it to weight.


I like that because it's life!

But......cooking is a free form adventure for me, because that's part of the fun of it!


Edited by Marc in Bastrop (04/25/16 07:27 PM)
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