breakfast sausage
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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to doc_craig on last edited by
doc_craig I dont eat alot of Jimmy Deans but our #1 selling breakfast sausage seasoning is the Holly Regular Pork Sausage Seasoning and a couple of the reviews stated that it was similar (they said better) to Jimmy Deans. I do know this is my favorite PSS we have, it has a great taste!
Anyone else have an opinion?
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doc_craig
You’ll never 100% replicate commercial processed meats sooooo… Start with Walton’s breakfast mix or another brand’s premix and go from there. The dominate flavor in breakfast sausage is sage. If it’s not “strong” enough, just add some additional sage to one of the premixes. Or get a maple flavored in you like the combo taste. -
doc_craig I’ve used the Holly Regular breakfast sausage seasoning and friends & family love it in links or patties.
I’d recommend mixing up a 1lb batch per the directions and fry up a patty and then adjust up or down from there.I’ve got written down in my notes that I liked the flavor at 10 grams of seasoning per lb, that would make the 1/2lb pkg that it comes in season 22.4lbs of meat (the directions would be 8.96 grams per lb)
FYI - I thinks it’s always a good idea to fry up a test patty before you commit to stuffing or packaging, and for some reason I find that you always want the patty to taste a slight bit saltier than you really want if you’re making links, I find that the perfect patty usually makes kind of a boring link, dunno why tho…
Best of luck!
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NDKoze Team Blue North Dakota Old-Timer Veteran Sous Vide Grilla Pellet Smokerreplied to KnucklHed BBQ on last edited by
KnucklHed BBQ said in breakfast sausage:
doc_craig I’ve used the Holly Regular breakfast sausage seasoning and friends & family love it in links or patties.
I’d recommend mixing up a 1lb batch per the directions and fry up a patty and then adjust up or down from there.I’ve got written down in my notes that I liked the flavor at 10 grams of seasoning per lb, that would make the 1/2lb pkg that it comes in season 22.4lbs of meat (the directions would be 8.96 grams per lb)
FYI - I thinks it’s always a good idea to fry up a test patty before you commit to stuffing or packaging, and for some reason I find that you always want the patty to taste a slight bit saltier than you really want if you’re making links, I find that the perfect patty usually makes kind of a boring link, dunno why tho…
Best of luck!
+1 Knucklehead
I too have found that when I make patties they should taste a little too salty. After stuffing them in hot casings and smoking they always taste perfect. If the pre-stuffed patty tastes just right, then I know the stuffed/smoked sausage will be too light on the sausage.
I don’t have an explanation either. Maybe Austin or John will have an explanation unless it is just you and I that experience this
Gregg - Fargo, ND
Grilla Silverbac & Chimp Pellet Smokers, Smokin-It #3 Electric Smoker, Masterbuilt XL, Big Chief (still used occasionally for fish), and few others over the years, also several Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices. -
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to NDKoze on last edited by
NDKoze There is no question you are correct, they can sometimes taste different because of differences in the cook cycle. We don’t have an exact scientific answer for you but this is what we believe. With Patties generally you are cooking faster at a higher temperature and that tends to draw more moisture out, that can do two things. First, it is going to bring more salt to the surface of the meat so you will get more salt with the initial bite, which is what your mouth immediately registers and sticks with you more. Second, the more moisture you remove from the patty the strong the remaining salt taste is going to be.
Let us know if anyone has a differing opinion.
